Case 3-UP NY Dinner

.docx

School

Central Michigan University *

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Course

620

Subject

Economics

Date

Jan 9, 2024

Type

docx

Pages

4

Uploaded by PresidentUniverseTarsier5

Report
December 13, 2023 Mr. Jed Baker UP NY Diner United States Thank you for entrusting us to access the company’s performance in June and giving the opportunity for us to make recommendations to help ensure the productivity of the business. The paragraph below will present you with our critiques of the variance analysis and the variance analysis we conducted using our financial analysis. The variance report done by Jed and his grandchildren doesn’t reflect the accurate performance of Janice Young and the Central Kitchen. The variance was done using a static budget, which doesn’t account for extenuating circumstances. You cannot know what the cause of the problem was with using the variance report. To get a more accurate depiction of the variance using a flexible budget, which uses the actual production value to be able to more closely predict how things will work out, as we did below: Account Actual cost Flexible budget Total Budget Variance Price/Rate Variance Qty/Efficiency Variance Dough $315.00 $275 $40 U $(15) F $440 U Filling/spice $1,050.00 $900 $150 U $210 U $(96) F Grouper fish $5,460.00 $5000 $460 U $910 U $(650) F Direct labor $2,337.50 $2250 $87.5 U $(137.5) F $135 U Variable OH $1,893.00 $2062.5 $(169.5) F $(169.13) F $112.5 U Total $11,055.50 $10487.5 $568 U $798.38 U $(58.5) F *Calculations are on page 3 and 4 Our findings in this report suggest some points, first, about direct materials. At the quantity variance of dough, there is an unfavorable $440, which means you seem to waste dough; you should use it efficiently. For price variances of Filling spice and Grouper fish, both show unfavorable, the supplier might raise the price of the materials, but you should have purchased them at a lower price. But about quantity variance of Grouper fish is $650 favorable. We can say you could use materials efficiently or reduce waste and spoilage thanks to higher-quality fish. Focusing on direct labor efficiency variance, which is also $135 unfavorable. We think you did not work as efficiently as you can. Finally, focusing on variable OH efficiency variance, $112.5 being unfavorable is probably caused by many reasons. For example, materials may not have been used efficiently because the quality of materials was not good, or production methods were not efficient. Because of these reasons, the total budget is also unfavorable.
The variance that we found to be the most worrisome is the quality variance with the dough. This variance suggests that the dough is being wasted and not used efficiently. With them being made to order and the chefs typically volunteering family friends, a recipe can help provide some consistency. Having this more accurate description of the budget will allow us to have a better sense of how productive the preparation of the pasties is. It also gives insight and allows us to be able to better predict future trends in production. The price variance in direct labor is also worrisome, but we believe that our recommendation to create a recipe will inherently solve this. Acknowledging these variances should perhaps encourage you to have a more specific recipe when making the pasties. Thank you. Yoko Shimizu Mya Morris
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