Managerial Accounting (5th Edition)
Managerial Accounting (5th Edition)
5th Edition
ISBN: 9780134128528
Author: Karen W. Braun, Wendy M. Tietz
Publisher: PEARSON
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Chapter 4, Problem 4.1SE

Understanding key terms (Learning Objectives 1, 2, 3, 4, & 5)

The following is a list of several terms. Complete each of the following statements with one of these terms. You may use a term more than once, and some terms may not be used at all.

Chapter 4, Problem 4.1SE, Understanding key terms (Learning Objectives 1, 2, 3, 4,  5) The following is a list of several

  1. a. The time that elapses between the start of production and the product’s completion is known as _____.
  2. b. _____ is the management philosophy and strategy focused on creating value for the customer by eliminating waste.
  3. c. The costs incurred for every batch, regardless of the number of units in the batch, are known as _____.
  4. d. Costs incurred to avoid poor-quality goods or services are _____.
  5. e. Using activity-based costing information to make decisions that increase profits while satisfying customers’ needs is _____.
  6. f. An acronym for the eight wastes is _____.
  7. g. The costs incurred for a particular product, regardless of the number of units or batches of the product produced, are known as _____.
  8. h. _____focuses on activities as fundamental building blocks in compiling the indirect costs of products, services, and customers.
  9. i. _____are costs incurred when defects in poor-quality goods or services are corrected before making delivery to customers.
  10. j. _____are incurred for every single unit of product produced.
  11. k. Costs incurred when the company does not detect poor-quality goods or services until after delivery is made to customers are _____.
  12. l. _____are costs incurred no matter how many units, batches, or products are produced.
  13. m. _____is a Japanese word meaning “change for the better.”
  14. n. Costs incurred to detect poor-quality goods or services are _____.
  15. ○. The rate of production needed to meet customer demand, yet avoid overproduction, is known as _____.
  16. p. _____is a storage system used to reduce the waste of transportation and movement, in which tools, materials, and equipment are stored in proximity to where they will be used most frequently.
  17. q. _____is a management philosophy of delighting customers with superior products and services by continually setting higher goals and improving every business function.
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Chapter 4 Solutions

Managerial Accounting (5th Edition)

Ch. 4 - Understanding key terms (Learning Objectives 1, 2,...Ch. 4 - Use departmental overhead rates to allocate...Ch. 4 - Compute departmental overhead rates (Learning...Ch. 4 - Prob. 4.4SECh. 4 - Prob. 4.5SECh. 4 - Calculate a job cost using ABC (Learning Objective...Ch. 4 - Classifying costs within the cost hierarchy...Ch. 4 - Classifying costs within the cost hierarchy...Ch. 4 - Determine the usefulness of refined costing...Ch. 4 - Prob. 4.10SECh. 4 - Identifying costs as value-added or...Ch. 4 - Identify lean production characteristics (Learning...Ch. 4 - Identify the DOWNTIME activities at a manufacturer...Ch. 4 - Prob. 4.14SECh. 4 - Classifying costs of quality (Learning Objective...Ch. 4 - Quality initiative decision (Learning Objective 5)...Ch. 4 - Assess the impact of a quality initiative...Ch. 4 - Identify ethical standards violated (Learning...Ch. 4 - Compare traditional and departmental cost...Ch. 4 - Compute activity rates and apply to jobs (Learning...Ch. 4 - Apply activity cost allocation rates (Learning...Ch. 4 - Using ABC to bill clients at a service firm...Ch. 4 - Compare traditional and ABC allocations at a...Ch. 4 - Compare traditional and ABC allocations on a job...Ch. 4 - Use ABC to allocate manufacturing overhead...Ch. 4 - Continuation of E4-25A: Determine product...Ch. 4 - Prob. 4.27AECh. 4 - Classify costs and make a quality-initiative...Ch. 4 - Prob. 4.29AECh. 4 - Compare traditional and departmental cost...Ch. 4 - Prob. 4.31BECh. 4 - Prob. 4.32BECh. 4 - Prob. 4.33BECh. 4 - Compare traditional and ABC cost allocations at a...Ch. 4 - Prob. 4.35BECh. 4 - Prob. 4.36BECh. 4 - Prob. 4.37BECh. 4 - Prob. 4.38BECh. 4 - Classify costs and make a quality-initiative...Ch. 4 - Prob. 4.40BECh. 4 - Prob. 4.41APCh. 4 - Use ABC to compute full product costs (Learning...Ch. 4 - Prob. 4.43APCh. 4 - Prob. 4.44APCh. 4 - Prob. 4.45APCh. 4 - Prob. 4.46BPCh. 4 - Prob. 4.47BPCh. 4 - Comprehensive ABC implementation (Learning...Ch. 4 - Using ABC in conjunction with quality decisions...Ch. 4 - Comprehensive ABC (Learning Objectives 2 3)...Ch. 4 - Prob. 4.51SCCh. 4 - Discussion Questions 1. Explain why departmental...Ch. 4 - ABC in Real Companies Choose a company in any of...Ch. 4 - Value-Added versus Non-Value-Added at a Restaurant...Ch. 4 - Ethics involved with ABC and hazardous waste costs...
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