Pearson eText Principles of Operations Management: Sustainability and Supply Chain Management -- Instant Access (Pearson+)
Pearson eText Principles of Operations Management: Sustainability and Supply Chain Management -- Instant Access (Pearson+)
11th Edition
ISBN: 9780135639221
Author: Jay Heizer, Barry Render
Publisher: PEARSON+
Question
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Chapter 7.S, Problem 27P

a)

Summary Introduction

To determine: The break-even volume per evening performance.

Introduction:

Break-even point (BEP):

The break-even point is measured in units or in sales term to identify the point in a business which is required to cover with the total costs. The total profit at break-even point is 0.

a)

Expert Solution
Check Mark

Answer to Problem 27P

The break-even volume per evening performance is $986.19

Explanation of Solution

Given information:

 Item Selling Price (P) Variable Cost (VC) % of Revenue
Soft Drink $1.00 $0.65 25
Wine $1.75 $0.95 25
Coffee $1.00 $0.30 30
Candy $1.00 $0.30 20

Fixed cost=Labor cost+Booth rental cost for 5 booths at $50=$250+(5×$50)=$250+$250=$500

Variable cost %=100%+10%=110%

Formula to calculate Total variable cost (TVC):

TVC=Variable cost×Variable cost %

Calculation of Total variable cost (TVC):

The total variable cost is calculated by multiplying the variable cost with the variable cost percentage.

Soft Drinks:

TVC=0.65×110 %=0.65×110100=0.65×1.1=0.715

Wine:

TVC=0.95×110 %=0.95×110100=0.95×1.1=1.045

Coffee:

TVC=0.30×110 %=0.30×110100=0.30×1.1=0.330

Candy:

TVC=0.30×110 %=0.30×110100=0.30×1.1=0.330

Calculation of TVCP :

The value is calculated by dividing the variable cost by selling price.

Soft drinks:

Soft drinks=0.7151.00=0.715

Wine:

Wine=1.0451.75=0.597

Coffee:

Coffee=0.3301.00=0.330

Candy:

Candy=0.3301.00=0.330

Calculation of 1-TVCP :

The value is calculated by subtracting 1 with TVCP .

Soft drinks:

Soft drinks=1-0.715=0.285

Wine:

Wine=1-0.597=0.403

Coffee:

Coffee=1-0.330=0.670

Candy:

Candy=1-0.330=0.670

Calculation of contribution of weighted revenue:

The contribution weighted revenue is calculated by multiplying the value of 1-TVCP with the percent of revenue.

Soft drinks:

Soft drinks=0.285×0.25=0.071

Wine:

Wine=0.403×0.30=0.101

Coffee:

Coffee=0.670×0.30=0.201

Sandwiches:

Candy=0.670×0.20=0.134

Formula to calculate total of contribution weighted revenue:

Total of contribution weighted revenue=Contribution weighted revenue

Calculation of total contribution weighted revenue:

The total contribution weighted revenue is calculated by summing all the individual contribution weighted revenue.

Total contribution weighted revenue=0.071+0.101+0.201+0.134=0.507

Formula to calculate break-even point (BEP) in dollars:

BEP$=Fixed costContribution weighted revenue

Calculation of Break-even point (BEP) in dollars:

The Break-even point is calculated by dividing the fixed cost with the value of total contribution of weighted revenue.

BEP$=$5000.507=$986.19

Hence, the Break-even point (BEP) in dollarsis$986.19.

b)

Summary Introduction

To determine: The sales of wine each evening at the break-even point.

Introduction:

Break-even point (BEP):

The break-even point is measured in units or in sales term to identify the point in a business which is required to cover with the total costs. The total profit at break-even point is 0.

b)

Expert Solution
Check Mark

Answer to Problem 27P

The sales of wine each evening at the break-even point is 140.9 servings.

Explanation of Solution

Given information:

 Item Selling Price (P) Variable Cost (VC) % of Revenue
Soft Drink $1.00 $0.65 25
Wine $1.75 $0.95 25
Coffee $1.00 $0.30 30
Candy $1.00 $0.30 20

Fixed cost=Labor cost+Booth rental cost for 5 booths at $50=$250+(5×$50)=$250+$250=$500

Variable cost %=100%+10%=110%

Formula to calculate Total variable cost (TVC):

TVC=Variable cost×Variable cost %

Calculation of Total variable cost (TVC):

The total variable cost is calculated by multiplying the variable cost with the variable cost percentage.

Soft Drinks:

TVC=0.65×110 %=0.65×110100=0.65×1.1=0.715

Wine:

TVC=0.95×110 %=0.95×110100=0.95×1.1=1.045

Coffee:

TVC=0.30×110 %=0.30×110100=0.30×1.1=0.330

Candy:

TVC=0.30×110 %=0.30×110100=0.30×1.1=0.330

Calculation of TVCP :

The value is calculated by dividing the variable cost by selling price.

Soft drinks:

Soft drinks=0.7151.00=0.715

Wine:

Wine=1.0451.75=0.597

Coffee:

Coffee=0.3301.00=0.330

Candy:

Candy=0.3301.00=0.330

Calculation of 1-TVCP :

The value is calculated by subtracting 1 with TVCP .

Soft drinks:

Soft drinks=1-0.715=0.285

Wine:

Wine=1-0.597=0.403

Coffee:

Coffee=1-0.330=0.670

Candy:

Candy=1-0.330=0.670

Calculation of contribution of weighted revenue:

The contribution weighted revenue is calculated by multiplying the value of  1TVCP with the percent of revenue.

Soft drinks:

Soft drinks=0.285×0.25=0.071

Wine:

Wine=0.403×0.30=0.101

Coffee:

Coffee=0.670×0.30=0.201

Sandwiches:

Candy=0.670×0.20=0.134

Formula to calculate total of contribution weighted revenue:

Total of contribution weighted revenue=Contribution weighted revenue

Calculation of total contribution weighted revenue:

The total contribution weighted revenue is calculated by summing all the individual contribution weighted revenue.

Total contribution weighted revenue=0.071+0.101+0.201+0.134=0.507

Formula to calculate break-even point (BEP) in dollars:

BEP$=Fixed costContribution weighted revenue

Calculation of Break-even point (BEP) in dollars:

The Break-even point is calculated by dividing the fixed cost with the value of total contribution of weighted revenue.

BEP$=$5000.507=$986.19

The Break-even point (BEP) in dollars is $986.19.

Formula to calculate number of wine servings at breakeven:

Number of wine servings=Break-even sales×Percent of revenueSelling price of wine

Calculation of number of wine servings at breakeven:

The number of wine servings is calculated by dividing the value obtained by multiplying the breakeven sales with percent of revenue with the selling price of wine.

Number of wine servings=$986.19×0.25$1.75=246.5475$1.75=140.88=140.9 servings

Hence, the number of wine servings each evening at break-even is 140.9 servings.

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Pearson eText Principles of Operations Management: Sustainability and Supply Chain Management -- Instant Access (Pearson+)

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