Suppose a Luca's Garden restaurant is considering whether to (1) bake bread for its restaurant in-house or
Question:
Allocating fixed overhead (depreciation on the kitchen equipment and building) based on direct labor assigns $1.04 of fixed overhead per loaf. None of the fixed costs are avoidable. The local bakery would charge Luca's Garden $1.72 per loaf.
1. What is the absorption cost of making a loaf of bread in-house? What is the variable cost per loaf?
2. Should Luca's Garden bake the bread in-house or buy from the local bakery? Why?
3. In addition to the financial analysis, what else should Luca's Garden consider when making this decision?
Fantastic news! We've Found the answer you've been seeking!
Step by Step Answer:
Related Book For
Question Posted: