PROGRAM: PUBLIC ACCOUNTING

SUBJECT: COST MANAGEMENT

TOPIC: DEFAULT STANDARD COSTS

The restaurant chain Descanso marino S.A. you need to establish for your production department food the standard costs of the seafood recipe you have to be able to make the presentation of the different specialty dishes, you want to know the default standard costs of the Seviche recipe from shrimp to make the recipe the chef delivers to the production department and costs the following ingredients so that the dish is standardized and to be able to make a budget for 400 guests and present a profit margin of 70%.

resolve:

-Unit default standard cost of the Shrimp Seviche recipe.

- The quantity of total materials for 400 units.

- Determine the total purchase value for each raw material of the 400 units.

- Determine conversion costs.

-Elaborate the income statement.

The restaurant chain Descanso marino S.A. you need to establish for your production department food the standard costs of the seafood recipe you have to be able to make the presentation of the different specialty dishes, you want to know the default standard costs of the Seviche recipe from shrimp to make the recipe the chef delivers to the production department and costs the following ingredients so that the dish is standardized and to be able to make a budget for 400 guests and present a profit margin of 70% Unit 480 250 22 100 Material name peeled shrimp octopus onion Salt avocada Garlic parsley ketchup Mayonnaise bananas Oil vinegar MEASURES GR GR GR GA GR GR GR GR GR GR CC CC --- 27 210 33 55 3 2 PRICES PER KILOS OF EACH ITEM MEASURES Material name peeled shrimp Octopus 1200 Salt avocado Garlic parsley Ketchup Mayonnaise banana oil vir 2.GR KGR GR GR KGR EGR GR GR KGR Unut 480 250 22 5 300 7 27 210 33 55 3 2 value 5 78.000 35.000 S 2.400 S 5 4.000 $ 5.400 13 1 500 S 34 S 2.500 S 2.500 $ 19.600 5 15 300 I developed: workforce chef 4 cooks energy consumption gas consumption water consumption other indirect materials refrigerator deprecations equipment maintenance lingerie repayments Jadministrative expenses sales cost 2.500.000 1.061.300 4.500 1.500 3.100 2.100 600.000 400.000 250.000 6.500.000 4.650.000 DETERMINE: -Unit default standard cost of the Shrimp Seviche recipe. - The quantity of total materials for 400 units. - Determine the total purchase value for each raw material of the 400 units -Determine conversion costs. - Elaborate the income statement Material name peeled shrimp octopus onion Salt avocado Garlic parsley ketchup Mayonnaise bananas oil vinegar MEASURES GR GR GR GR GR GR GR GR GR GR Unit 480 250 22 5 100 7 27 210 33 55 3 2 PRICES PER KILOS OF EACH ITEM Unit 480 250 22 Material name peeled shrimp octopus onion Salt avocado Garlic parsley ketchup Mayonnaise bananas oil vinegar MEASURES SKGR 2KGR KGR KGR KGR KGR KGR KGR KGR KGR gallon gallon 5: 100 7 27 210 33 55 3 2 value $ 78.000 $35.000 $ 2.400 $ 1.700 $ 4.000 $ 5.400 $ 1.500 $ 3.400 $ 2.500 $ 3.500 $ 19.600 $ 15.100 uuuu I developed: workforce chef 4 cooks energy consumption gas consumption water consumption other indirect materials refrigerator depreciations equipment maintenance lingerie repayments administrative expenses sales cost 2.500.000 1.061.300 4.500 1.500 3.100 2.100 600.000 400.000 250.000 6.500.000 4.650.000 MEASURES GR GR GR GR Material name peeled shrimp octopus onion Salt avocado Garlic parsley ketchup Mayonnaise bananas oil vinegar GR GR GR Unit 480 250 22 5 100 7 27 210 33 55 3 2 GR GR GR CC CC PRICES PER KILOS OF EACH ITEM Material name peeled shrimp octopus onion Salt avocado Garlic parsley ketchup Mayonnaise bananas oil vinegar MEASURES 5KGR 2KGR KGR KGR KGR KGR KGR KGR KGR KGR gallon gallon Unit 480 250 22 5 100 7 27 210 33 55 3 2 value $ 78,000 $ 35.000 $ 2.400 $ 1.700 $ 4.000 $ 5.400 $ 1.500 $ 3.400 $ 2.500 S 3.500 $ 19.600 $ 15.100 I developed: workforce chef 4 cooks energy consumption gas consumption water consumption other indirect materials refrigerator depreciations equipment maintenance lingerie repayments administrative expenses sales cost 2.500.000 1.061.300 4.500 1.500 3.100 2.100 600.000 400.000 250.000 6.500.000 4.650.000 The restaurant chain Descanso marino S.A. you need to establish for your production department food the standard costs of the seafood recipe you have to be able to make the presentation of the different specialty dishes, you want to know the default standard costs of the Seviche recipe from shrimp to make the recipe the chef delivers to the production department and costs the following ingredients so that the dish is standardized and to be able to make a budget for 400 guests and present a profit margin of 70% Unit 480 250 22 100 Material name peeled shrimp octopus onion Salt avocada Garlic parsley ketchup Mayonnaise bananas Oil vinegar MEASURES GR GR GR GA GR GR GR GR GR GR CC CC --- 27 210 33 55 3 2 PRICES PER KILOS OF EACH ITEM MEASURES Material name peeled shrimp Octopus 1200 Salt avocado Garlic parsley Ketchup Mayonnaise banana oil vir 2.GR KGR GR GR KGR EGR GR GR KGR Unut 480 250 22 5 300 7 27 210 33 55 3 2 value 5 78.000 35.000 S 2.400 S 5 4.000 $ 5.400 13 1 500 S 34 S 2.500 S 2.500 $ 19.600 5 15 300 I developed: workforce chef 4 cooks energy consumption gas consumption water consumption other indirect materials refrigerator deprecations equipment maintenance lingerie repayments Jadministrative expenses sales cost 2.500.000 1.061.300 4.500 1.500 3.100 2.100 600.000 400.000 250.000 6.500.000 4.650.000 DETERMINE: -Unit default standard cost of the Shrimp Seviche recipe. - The quantity of total materials for 400 units. - Determine the total purchase value for each raw material of the 400 units -Determine conversion costs. - Elaborate the income statement Material name peeled shrimp octopus onion Salt avocado Garlic parsley ketchup Mayonnaise bananas oil vinegar MEASURES GR GR GR GR GR GR GR GR GR GR Unit 480 250 22 5 100 7 27 210 33 55 3 2 PRICES PER KILOS OF EACH ITEM Unit 480 250 22 Material name peeled shrimp octopus onion Salt avocado Garlic parsley ketchup Mayonnaise bananas oil vinegar MEASURES SKGR 2KGR KGR KGR KGR KGR KGR KGR KGR KGR gallon gallon 5: 100 7 27 210 33 55 3 2 value $ 78.000 $35.000 $ 2.400 $ 1.700 $ 4.000 $ 5.400 $ 1.500 $ 3.400 $ 2.500 $ 3.500 $ 19.600 $ 15.100 uuuu I developed: workforce chef 4 cooks energy consumption gas consumption water consumption other indirect materials refrigerator depreciations equipment maintenance lingerie repayments administrative expenses sales cost 2.500.000 1.061.300 4.500 1.500 3.100 2.100 600.000 400.000 250.000 6.500.000 4.650.000 MEASURES GR GR GR GR Material name peeled shrimp octopus onion Salt avocado Garlic parsley ketchup Mayonnaise bananas oil vinegar GR GR GR Unit 480 250 22 5 100 7 27 210 33 55 3 2 GR GR GR CC CC PRICES PER KILOS OF EACH ITEM Material name peeled shrimp octopus onion Salt avocado Garlic parsley ketchup Mayonnaise bananas oil vinegar MEASURES 5KGR 2KGR KGR KGR KGR KGR KGR KGR KGR KGR gallon gallon Unit 480 250 22 5 100 7 27 210 33 55 3 2 value $ 78,000 $ 35.000 $ 2.400 $ 1.700 $ 4.000 $ 5.400 $ 1.500 $ 3.400 $ 2.500 S 3.500 $ 19.600 $ 15.100 I developed: workforce chef 4 cooks energy consumption gas consumption water consumption other indirect materials refrigerator depreciations equipment maintenance lingerie repayments administrative expenses sales cost 2.500.000 1.061.300 4.500 1.500 3.100 2.100 600.000 400.000 250.000 6.500.000 4.650.000