Make-buy Part 1 Complete_T11
.xlsx
keyboard_arrow_up
School
Arizona State University *
*We aren’t endorsed by this school
Course
41299
Subject
Finance
Date
Feb 20, 2024
Type
xlsx
Pages
18
Uploaded by MateStingray3945
Menu Item
Item Description
Purchase Location
Bulk Cost
Balsamic Dressing
made with soy oil
Sam's Club
$19.84 144
Herb Rub
$25.99 5
garlic aioli
garlic sauce
Webstaurantstore.co
$34.49 1
Bulk Pack Size
dried garlic, herbs, and spices
Webstaurantstore.co
m
Notes
fl oz
2
tbsp
72
$0.2756 2 tbsp = 1 fl oz
lb
1.00
oz
80
$0.3249
Gallon
28 g
126
$0.27 1 gallon ≈ 3,785.41 grams 135.192857143
Bulk Pack Size - Unit
Planned Serving Size Servings per Bulk Pack Cost per Serving
0.50 oz = 0.0312 lbs
Remem
Only nu
Use exc
Remove
mber: umbers in columns E, G and I
cel to calculate ALL formulas
e examples
Recipe Name:
Chicken Seasoning Blend
Serving size:
0.5 tbsp
8
Bulk Cost
Sea Salt
1.5 tsp
0.315oz
.21oz/tsp
$114.99 80.00
oz
$1.44 16.0000 $ 7.1869 0.315
$ 2.2639 Black Pepper
0.5 tsp
.04oz
.08oz/tsp
$45.69 80.00
oz
$0.57 8.0000 $ 5.7113 0.040
$ 0.2285 Dried Basil
1 tsp
.06oz
.06oz/tsp
$ 22.00 16.00
oz
$1.38 16.0000 $ 1.3750 0.060
$ 0.0825 1 tsp
.06oz
.06oz/tsp
$ 15.50 16.00
oz
$0.97 16.0000 $ 0.9688 0.060
$ 0.0581 Garlic Powder
0.5 tsp
.55oz
.11oz/tsp
$ 27.99 80.00
oz
$0.35 80.0000 $ 0.3499 0.550
$ 0.1924 0.5 tsp
.55oz
.11oz/tsp
$ 10.50 16.00
oz
$0.66 16.0000 $ 0.6563 0.550
$ 0.3609 Dried Thyme
0.5 tsp
.06oz
.06oz/tsp
$ 26.00 16.00
oz
$1.63 16.0000 $ 1.6250 0.060
$ 0.0975 Celery Seed
0.25 tsp
.55oz
.11oz/tsp
$ 20.69 80.00
oz
$0.26 80.0000 $ 0.2586 0.550
$ 0.1422 0.125tsp
.04oz
.08oz/tsp
$ 59.99 400.00
oz
$0.15 400.0000 $ 0.1500 0.040
$ 0.0060 Cayenne Pepper
0.125tsp
.075oz
.6oz/tsp
$ 25.95 80.00
oz
$0.32 80.0000 $ 0.3244 0.750
$ 0.2433 Dried Parsely
0.25 tsp
.06oz
.06oz/tsp
$ 25.00 16.00
oz
$1.56 80.0000 $ 0.3125 0.060
$ 0.0188 Total $ 3.6941 Recipe Name:
garlic aioli
Serving size:
6 tsp
8
Bulk Cost
Garlic
1 clove
1 clove
1 clove=1 tsp
$6.66 2.00
pounds
$ 3.3300 2.0000 $ 3.3300 1
$ 3.3300 mayo
0.50cup
4oz
8oz=1cups
0.50cups * 8oz
$46.99 512.00
oz
$ 0.0918 512.0000 $ 0.0918 8
$ 0.7342 lemon juice
1 tbsp
0.53 fl oz
0.53oz=1tbsp
$4.59 48.00
oz
$ 0.0956 48.0000 $ 0.0956 0.53
$ 0.0507 sea salt
0.25 tsp
0.05oz
1tsp= 0.20oz
0.20oz*0.25tsp
$1.49 16.00
oz
$ 0.0931 16.0000 $ 0.0931 0.05
$ 0.0047 olive oil
2 tsp
0.334oz
1tsp= 0.167oz
2tsp*0.167
$91.07 102.00
oz
$ 0.8928 102.0000 $ 0.8928 0.334
$ 0.2982 black pepper
0.25tsp
0.02oz
1tsp= 0.08oz
0.08oz*0.25tsp
$5.49 8
oz
$ 0.6863 $ 8.0000 $ 0.6863 0.02
$ 0.0137 Total $ 4.4178 Recipe Name:
Serving size:
Bulk Cost
Total $ - Recipe Name:
Yield: (# of servings)
Recipe Ingredient List
Recipe Measure (directly from recipe)
Recipe Ingredient Weight/Count
Conversion Factor Show work: how did you calculate value in C?
Bulk Pack Size
Bulk Pack Size - Unit
Cost per Bulk Unit
# of RU in Bulk Purchase Case
(Unit used in column C)
Cost per R unit
Amount needed for recipe (numbers only)
Total Product Cost for Full Recipe .21oz/tsp* 1.5tsp = 0.315oz
.08oz/tsp* 0.5tsp = .04oz
.06oz/tsp* 1 tsp = .06oz
Dried Crushed Rosemary
.06oz/tsp* 1 tsp = .06oz
.11oz/tsp* 0.5tsp = 0.55oz
Dried Mustard Powder
.11oz/tsp* 0.5tsp = 0.55oz
.06oz/tsp* 1 tsp = .06oz
.11oz/tsp* 0.5tsp = 0.55oz
Chicke Bouillon Granules
.08oz/tsp* 0.5tsp = .04oz
.6oz/tsp* 0.125tsp = .075oz
.06oz/tsp* 1 tsp = .06oz
Yield: (# of servings)
Recipe Ingredient List
Recipe Measure (directly from recipe)
Recipe Ingredient Weight/Count
Conversion Factor Show work: how did you calculate value in C?
Bulk Pack Size
Bulk Pack Size - Unit
Cost per Bulk Unit
# of RU in Bulk Purchase Case
(Unit used in column C)
Cost per R unit
Amount needed for recipe (numbers only)
Total Product Cost for Full Recipe 1 clove* 1tsp=1 clove
0.53oz*1 tbsp=0.53
Yield: (# of servings)
Recipe Ingredient List
Recipe Ingredient Weight/Count
Conversion Factor Show work: how did you calculate value in C?
Bulk Pack Size
Bulk Pack Size - Unit
Cost per Bulk Unit
# of RU in Bulk Purchase Case
(Unit used in column C)
Cost per R unit
Amount needed for recipe (numbers only)
Total Product Cost for Full Recipe Recipe Measure (directly from recipe)
Serving size:
Bulk Cost
Total $ - Yield: (# of servings)
Recipe Ingredient List
Recipe Ingredient Weight/Count
Conversion Factor Show work: how did you calculate value in C?
Bulk Pack Size
Bulk Pack Size - Unit
Cost per Bulk Unit
# of RU in Bulk Purchase Case
(Unit used in column C)
Cost per R unit
Amount needed for recipe (numbers only)
Total Product Cost for Full Recipe Recipe Measure (directly from recipe)
Cost per serving
$ 0.2830 80oz
$ 0.0286 80oz
$ 0.0103 16oz
$ 0.0073 16oz
$ 0.0241 80oz
$ 0.0451 16oz
$ 0.0122 16oz
$ 0.0178 80oz
$ 0.0007 400oz
$ 0.0304 80oz
$ 0.0023 16oz
$ 0.4618 Cost per serving
$ 0.4163 2lbs*1clove= 2
$ 0.0918 512oz
$ 0.0063 48oz
$ 0.0006 16oz
$ 0.0373 102oz
$ 0.0017 8oz
$ 0.5522 Cost per serving
$ - Show work: how did you calculate the value in K?
Show work: how did you calculate the value in K?
Show work: how did you calculate the value in K?
Your preview ends here
Eager to read complete document? Join bartleby learn and gain access to the full version
- Access to all documents
- Unlimited textbook solutions
- 24/7 expert homework help
Related Questions
Purchase?
arrow_forward
nd Patisser X
+
-php?attempt%3D2880962&cmid=D866264
Enduring Word Bibl..
My Questions | bart.
ancial Aid Student Accounts Resources Campus Store
Beginning Inventory
$11,500
Dairy Alternative Purchases
(+) $1,000
Produce Purchases
(+) $500
Protein Purchases
(+) $1,000
Dry Goods Purchases
(+) $1,000
Ending Inventory
(-) $10,900
Food Cost
(=) $4,100
Revenue
(+) $12,500
Food Cost %
(=) 32.8%
Is the 32.8% Food Cost % acceptable?
Select one:
a. Yes. As long as you don't let it happen again.
b. Yes. IF the cost is balanced with the Labor and Other costs to still maintain a profit.
C. No. Food cost can never go over 30%.
d. No. Labor or Other costs can exceed 30%, but not Food costs.
Beginning Inventory
$11,500
Dairy Alternative Purchases
(+) $1,000
Produce Purchases
(+) $50O
arrow_forward
Help please
arrow_forward
and Patisser X
ot.php?attempt=D2880962&cmid=866264
. E Enduring Word Bibl.
b My Questions | bart.
nancial Aid Student Accounts Resources Campus Store
If the Revenue (sales) decreases and everything else remains the same, what happens to the Food Cost percentage? Why?
Beginning Inventory
$11,500
Dairy Alternative Purchases
(+) $1,000
Produce Purchases
(+) $500
Protein Purchases
(+) $1,000
Dry Goods Purchases
(+) $1,000
Ending Inventory
|(-) $10,900
Food Cost
(=) $4,100
Revenue
(+) $12,500
Food Cost %
(=) 32.8%
Select one:
a. Food cost % decreases because the ratio of food cost to revenue will be higher.
b. Food cost % increases because the ratio of food cost to revenue will be lower.
c. Food cost % decreases because the ratio of food cost to revenue will be lower.
d. Food cost % increases because the ratio of food cost to revenue will be higher.
arrow_forward
solve the problem by looking at the given information and show formulas and calculations ......
arrow_forward
A v2.cengagenow.com/ilrn/takeAssignment/takeAssignmentMain.do?invoker=&takeAssignmentSessionLocator=&inprogress=false
pter 9 Homework
еВook
Print Item
Prepare journal entries for the following transactions from Restaurant Depot.
Nov. 8 Customer Miles Shandy purchased 210 pans at $40 per pan, costing Restaurant Depot $26 per pan. Terms of the sale are 2/10, n/30, invoice dated November 8.
Nov. 17 Miles Shandy pays in full with cash for his purchase of November 8.
If an amount box does not require an entry, leave it blank. Round intermediate and final answers to nearest whole dollar.
Nov. 8 - Sale on credit Accounts Receivable: Shandy y
Sales Revenue v
Nov. 8 - Cost of sale
Nov. 17
Feedback
Y Check My Work
When journalizing the transactions, remember the accounts used by the seller only. It is important to make the distinction between buyer and seller point of view.
Check My Work
P Type here to search
a
00 00 100
arrow_forward
plz solve it within 30-40 mins with explanation I'll give you multiple upvote
arrow_forward
Help please
arrow_forward
please dont provide image based answers thank you
arrow_forward
use the same journal
template as mine and
explanation please
arrow_forward
Suppose a certain appliance store purchases the following items. Calculate
the extended total after the trade discounts for each line, the invoice
subtotal, and the invoice total. (Round your answers to the nearest cent.)
Trade
Extended
Quantity
Unit
Merchandise
Unit List
Discounts
Total
150
Blenders
$49.95
20/15/15
2$
ea.
400
ea.
Toasters
$37.88
20/10/10
$
18
doz.
Coffee Mills
$244.30
30/9/6
$
12
doz.
Juicers
$440.00
25/10/5
$
Invoice subtotal
Extra 5-% volume discount on total order
24
Invoice total
$
arrow_forward
Please help
arrow_forward
Suppose a certain appliance store purchases the following items. Calculate the extended total after the trade discounts for each line, the invoice subtotal, and the invoice total.
(Round your answers to the nearest cent.)
Quantity Unit Merchandise Unit List
150
300
18
12
ea.
ea.
doz.
Blenders
Toasters
Coffee Mills
doz. Juicers
$39.95
Trade
Discounts
$244.30
20/15/15
$37.88 20/10/10
30/9/6
$480.00 25/10/5
Invoice subtotal
LA
1
Extra 5 % volume discount on total order $
2
Invoice total
$
+A
Extended
Total
arrow_forward
Multiple choice
arrow_forward
Suppose a certain appliance store purchases the following items. Calculate the extended total after the trade discounts for each line, the invoice subtotal, and the invoice total. (Round your answers to the nearest cent.)
Quantity
Unit
Merchandise
Unit List
TradeDiscounts
ExtendedTotal
150
ea.
Blenders
$49.95
20/15/15
$
400
ea.
Toasters
$37.88
20/10/10
$
18
doz.
Coffee Mills
$244.30
30/9/6
$
12
doz.
Juicers
$480.00
25/10/5
$
Invoice subtotal
$
Extra
5
1
2
%
volume discount on total order
− $
Invoice total
$
arrow_forward
Please do not give solution in image format thanku
arrow_forward
Use the information in the account records on the Inventory tab to calculate the total cost of ending
inventory using the FIFO, LIFO, and Average Cost methods.
a. Navigate to the Inventory tab.
b. Calculate the total cost of ending inventory using the FIFO, LIFO, and Average Cost methods and
record in the appropriate cell.
arrow_forward
Screenshot attached for question thanks
jii4t
4
t4joi4jtoi4jto
24jto4g
bn
arrow_forward
Done
Jedi Knights_Prob.pdf Q
Problem
Jedi Knights purchases and sells light-sabers. The accounting records shows the following data
related to its light saber purchases.
Item
Beginning inventory
Purchases
Purchases
Date
March 1
March 16
March 27
Units
200
600
400
Unit Cost
$150
160
170
Required: Show your work!
1.) What is the cost of goods available for the company? $
D
Total Cost
$30,000
96,000
68,000
On March 18, Jedi Knights sold 450 light sabers for $175 each. On March 31, Jedi Knights sold
another 450 units at $180 each. Assume a perpetual inventory system.
2.) Using the FIFO costing method, what is the cost of ending inventory? $
3.) Using the LIFO costing method, what is the cost of the ending inventory? $
4.) Using the weighted average method, what is the cost of the ending inventory? $
Round average cost per unit to two decimals and final answer to the nearest dollar
5.) What will be the company's gross profit for March (under the FIFO method)?
$
arrow_forward
Help please and give correct answer
arrow_forward
ACCOUNTING FOR MERCHANDISING BUSINESS
Can someone please help me with this? Thank you
arrow_forward
Accounting
A. Jack has the following
purchases for the
month of may
2012
May
1
From D. Pope 4 DVDs at R6Q, each, 3
units
R240 each
for
May
mini-hi-fi
less 20% trade discount.
3 from Floyd: 2 washing machines at R280 each,
R80 each
2 dish washers at R200 each
less 20% trade discount.
5 vacuum cleaners at
May 15 from B. Sonkey: 1 Hi-Fi units at 2600
2
washing
machines at 320 each
less 25% trade discount
May 20 From J. Wilson 6 CD/Radios at R45 each
less 3% trade discount
May 30 from R. Freer: 4 dishwashers at R240 each
Required
less 20% trade discount
1. Enter up the purchases day book for the month
2. Post the transactions to the supplier's account
3. Transfer the transactions to the purchases account.
arrow_forward
help please answer in text form with proper workings and explanation for each and every part and steps with concept and introduction no AI no copy paste remember answer must be in proper format with all working
arrow_forward
Please do not give solution in image format thanku
arrow_forward
Fainprogress=talse
Upc
Norfolk Sporting Goods purchases merchandise with a catalog list price of $12,000. The retailer receives a 44% trade discount and credit terms of 2/10, n/30. What amount should
Norfolk debit to the merchandise inventory account (Round your answer to the nearest dollar)?
O a. S6,720
Ob. S12,000
O c. S6,586
Od. $134
Next
(Previous
Submit Test for Grading
Email Instructor
11:18 P
All work saved.
10/24/2
64°F A EI 4)
99+
S
arrow_forward
SEE MORE QUESTIONS
Recommended textbooks for you
Financial Accounting: The Impact on Decision Make...
Accounting
ISBN:9781305654174
Author:Gary A. Porter, Curtis L. Norton
Publisher:Cengage Learning
Related Questions
- Purchase?arrow_forwardnd Patisser X + -php?attempt%3D2880962&cmid=D866264 Enduring Word Bibl.. My Questions | bart. ancial Aid Student Accounts Resources Campus Store Beginning Inventory $11,500 Dairy Alternative Purchases (+) $1,000 Produce Purchases (+) $500 Protein Purchases (+) $1,000 Dry Goods Purchases (+) $1,000 Ending Inventory (-) $10,900 Food Cost (=) $4,100 Revenue (+) $12,500 Food Cost % (=) 32.8% Is the 32.8% Food Cost % acceptable? Select one: a. Yes. As long as you don't let it happen again. b. Yes. IF the cost is balanced with the Labor and Other costs to still maintain a profit. C. No. Food cost can never go over 30%. d. No. Labor or Other costs can exceed 30%, but not Food costs. Beginning Inventory $11,500 Dairy Alternative Purchases (+) $1,000 Produce Purchases (+) $50Oarrow_forwardHelp pleasearrow_forward
- and Patisser X ot.php?attempt=D2880962&cmid=866264 . E Enduring Word Bibl. b My Questions | bart. nancial Aid Student Accounts Resources Campus Store If the Revenue (sales) decreases and everything else remains the same, what happens to the Food Cost percentage? Why? Beginning Inventory $11,500 Dairy Alternative Purchases (+) $1,000 Produce Purchases (+) $500 Protein Purchases (+) $1,000 Dry Goods Purchases (+) $1,000 Ending Inventory |(-) $10,900 Food Cost (=) $4,100 Revenue (+) $12,500 Food Cost % (=) 32.8% Select one: a. Food cost % decreases because the ratio of food cost to revenue will be higher. b. Food cost % increases because the ratio of food cost to revenue will be lower. c. Food cost % decreases because the ratio of food cost to revenue will be lower. d. Food cost % increases because the ratio of food cost to revenue will be higher.arrow_forwardsolve the problem by looking at the given information and show formulas and calculations ......arrow_forwardA v2.cengagenow.com/ilrn/takeAssignment/takeAssignmentMain.do?invoker=&takeAssignmentSessionLocator=&inprogress=false pter 9 Homework еВook Print Item Prepare journal entries for the following transactions from Restaurant Depot. Nov. 8 Customer Miles Shandy purchased 210 pans at $40 per pan, costing Restaurant Depot $26 per pan. Terms of the sale are 2/10, n/30, invoice dated November 8. Nov. 17 Miles Shandy pays in full with cash for his purchase of November 8. If an amount box does not require an entry, leave it blank. Round intermediate and final answers to nearest whole dollar. Nov. 8 - Sale on credit Accounts Receivable: Shandy y Sales Revenue v Nov. 8 - Cost of sale Nov. 17 Feedback Y Check My Work When journalizing the transactions, remember the accounts used by the seller only. It is important to make the distinction between buyer and seller point of view. Check My Work P Type here to search a 00 00 100arrow_forward
- use the same journal template as mine and explanation pleasearrow_forwardSuppose a certain appliance store purchases the following items. Calculate the extended total after the trade discounts for each line, the invoice subtotal, and the invoice total. (Round your answers to the nearest cent.) Trade Extended Quantity Unit Merchandise Unit List Discounts Total 150 Blenders $49.95 20/15/15 2$ ea. 400 ea. Toasters $37.88 20/10/10 $ 18 doz. Coffee Mills $244.30 30/9/6 $ 12 doz. Juicers $440.00 25/10/5 $ Invoice subtotal Extra 5-% volume discount on total order 24 Invoice total $arrow_forwardPlease helparrow_forward
arrow_back_ios
SEE MORE QUESTIONS
arrow_forward_ios
Recommended textbooks for you
- Financial Accounting: The Impact on Decision Make...AccountingISBN:9781305654174Author:Gary A. Porter, Curtis L. NortonPublisher:Cengage Learning
Financial Accounting: The Impact on Decision Make...
Accounting
ISBN:9781305654174
Author:Gary A. Porter, Curtis L. Norton
Publisher:Cengage Learning