Structuring a Make$-$or$-$Buy Problem

Fresh Foods, a large restaurant chain, needs to determine if it would be cheaper to produce $5,000$ units of its main food ingredient for use in its restaurants or to purchase them from an outside supplier for $$12$ each. Cost information on internal production includes the following:

Line Item DescriptionTotal CostUnit CostDirect materials$$25,000$$$5\mathrm{.}00$Direct labor$15,0003\mathrm{.}00$Variable manufacturing overhead$7,5001\mathrm{.}50$Variable marketing overhead$10,5002\mathrm{.}10$Fixed plant overhead$30,0006\mathrm{.}00$Total$$88,000$$$17\mathrm{.}60$

Fixed overhead will continue whether the ingredient is produced internally or externally. No additional costs of purchasing will be incurred beyond the purchase price. If required, round your answers to the nearest whole number.

Required:

$1.$ What are the alternatives for Fresh Foods?

Buy the ingredient externally and sell it in house.Make the ingredient in house and sell it externally.Make the ingredient in house or buy it externally.

$2.$ List the relevant cost$($s$)$ of internal production and of external purchase.

Direct materialDirect laborVariable overheadPurchase priceAll of the above

$3.$ Which alternative is more cost effective and by how much? $($Use total cost when giving your answer.$)$

BuyMake

fill in the blank $1$ of $1$$

$4.$ Now assume that $20\%$ of the fixed overhead can be avoided if the ingredient is purchased externally. Which alternative is more cost effective and by how much? $($Use total cost when giving your answer.$)$

BuyMake

fill in the blank $1$ of $1$$