Prepare a sales budget for July. Gourmet Grill Company Sales Budget For the Month Ending July 31 Product and Area Unit Sales Volume Unit Selling Price Total Sales Backyard Chef: Maine fill in the blank 1 $fill in the blank 2 $fill in the blank 3 Vermont fill in the blank 4 fill in the blank 5 fill in the blank 6 New Hampshire fill in the blank 7 fill in the blank 8 fill in the blank 9 Total fill in the blank 10 $fill in the blank 11 Master Chef: Maine fill in the blank 12 $fill in the blank 13 $fill in the blank 14 Vermont fill in the blank 15 fill in the blank 16 fill in the blank 17 New Hampshire fill in the blank 18 fill in the blank 19 fill in the blank 20 Total fill in the blank 21 $fill in the blank 22 Total revenue from sales $fill in the blank 23 b. Prepare a production budget for July. For those boxes in which you must enter subtracted or negative numbers use a minus sign. Gourmet Grill Company Production Budget For the Month Ending July 31 Units Backyard Chef Master Chef Expected units to be sold fill in the blank 25 fill in the blank 26 Desired inventory, July 31 fill in the blank 28 fill in the blank 29 Total units available fill in the blank 31 fill in the blank 32 Estimated inventory, July 1 fill in the blank 34 fill in the blank 35 Total units to be produced fill in the blank 37 fill in the blank 38 c. Prepare a direct materials purchases budget for July. For those boxes in which you must enter subtracted or negative numbers use a minus sign. Gourmet Grill Company Direct Materials Purchases Budget For the Month Ending July 31 Grates (units) Stainless Steel (lbs.) Burner Sub- assemblies (units) Shelves (units) Total Required units for production: Backyard Chef fill in the blank 39 fill in the blank 40 fill in the blank 41 fill in the blank 42 Master Chef fill in the blank 43 fill in the blank 44 fill in the blank 45 fill in the blank 46 Desired inventory, July 31 fill in the blank 47 fill in the blank 48 fill in the blank 49 fill in the blank 50 Total fill in the blank 51 fill in the blank 52 fill in the blank 53 fill in the blank 54 Estimated inventory, July 1 fill in the blank 55 fill in the blank 56 fill in the blank 57 fill in the blank 58 Total units to be purchased fill in the blank 59 fill in the blank 60 fill in the blank 61 fill in the blank 62 Unit price $fill in the blank 63 $fill in the blank 64 $fill in the blank 65 $fill in the blank 66 Total direct materials to be purchased $fill in the blank 67 $fill in the blank 68 $fill in the blank 69 $fill in the blank 70 $fill in the blank 71

Prepare a sales budget for July. Gourmet Grill Company Sales Budget For the Month Ending July 31 Product and Area Unit Sales Volume Unit Selling Price Total Sales Backyard Chef: Maine fill in the blank 1 $fill in the blank 2 $fill in the blank 3 Vermont fill in the blank 4 fill in the blank 5 fill in the blank 6 New Hampshire fill in the blank 7 fill in the blank 8 fill in the blank 9 Total fill in the blank 10 $fill in the blank 11 Master Chef: Maine fill in the blank 12 $fill in the blank 13 $fill in the blank 14 Vermont fill in the blank 15 fill in the blank 16 fill in the blank 17 New Hampshire fill in the blank 18 fill in the blank 19 fill in the blank 20 Total fill in the blank 21 $fill in the blank 22 Total revenue from sales $fill in the blank 23 b. Prepare a production budget for July. For those boxes in which you must enter subtracted or negative numbers use a minus sign. Gourmet Grill Company Production Budget For the Month Ending July 31 Units Backyard Chef Master Chef Expected units to be sold fill in the blank 25 fill in the blank 26 Desired inventory, July 31 fill in the blank 28 fill in the blank 29 Total units available fill in the blank 31 fill in the blank 32 Estimated inventory, July 1 fill in the blank 34 fill in the blank 35 Total units to be produced fill in the blank 37 fill in the blank 38 c. Prepare a direct materials purchases budget for July. For those boxes in which you must enter subtracted or negative numbers use a minus sign. Gourmet Grill Company Direct Materials Purchases Budget For the Month Ending July 31 Grates (units) Stainless Steel (lbs.) Burner Sub- assemblies (units) Shelves (units) Total Required units for production: Backyard Chef fill in the blank 39 fill in the blank 40 fill in the blank 41 fill in the blank 42 Master Chef fill in the blank 43 fill in the blank 44 fill in the blank 45 fill in the blank 46 Desired inventory, July 31 fill in the blank 47 fill in the blank 48 fill in the blank 49 fill in the blank 50 Total fill in the blank 51 fill in the blank 52 fill in the blank 53 fill in the blank 54 Estimated inventory, July 1 fill in the blank 55 fill in the blank 56 fill in the blank 57 fill in the blank 58 Total units to be purchased fill in the blank 59 fill in the blank 60 fill in the blank 61 fill in the blank 62 Unit price $fill in the blank 63 $fill in the blank 64 $fill in the blank 65 $fill in the blank 66 Total direct materials to be purchased $fill in the blank 67 $fill in the blank 68 $fill in the blank 69 $fill in the blank 70 $fill in the blank 71

Financial And Managerial Accounting

15th Edition

ISBN:9781337902663

Author:WARREN, Carl S.

Publisher:WARREN, Carl S.

Chapter22: Budgeting

Section: Chapter Questions

Problem 2PA: Sales, production, direct materials purchases, and direct labor cost budgets The budget director of...

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Sales, Production, Direct Materials Purchases, and Direct Labor Cost Budgets

The budget director of Gourmet Grill Company requests estimates of sales, production, and other operating data from the various administrative units every month. Selected information concerning sales and production for July is summarized as follows:

Estimated sales for July by sales territory:

Maine:
Backyard Chef	310 units at $700 per unit
Master Chef	150 units at $1,200 per unit
Vermont:
Backyard Chef	240 units at $750 per unit
Master Chef	110 units at $1,300 per unit
New Hampshire:
Backyard Chef	360 units at $750 per unit
Master Chef	180 units at $1,400 per unit

Estimated inventories at July 1:

Direct materials:
Grates	290 units
Stainless steel	1,500 lbs.
Burner subassemblies	170 units
Shelves	340 units
Finished products:
Backyard Chef	30 units
Master Chef	32 units

Desired inventories at July 31:

Direct materials:
Grates	340 units
Stainless steel	1,800 lbs.
Burner subassemblies	155 units
Shelves	315 units
Finished products:
Backyard Chef	40 units
Master Chef	22 units

Direct materials used in production:

In manufacture of Backyard Chef:
Grates	3 units per unit of product
Stainless steel	24 lbs. per unit of product
Burner subassemblies	2 units per unit of product
Shelves	4 units per unit of product
In manufacture of Master Chef:
Grates	6 units per unit of product
Stainless steel	42 lbs. per unit of product
Burner subassemblies	4 units per unit of product
Shelves	5 units per unit of product

Anticipated purchase price for direct materials:

Grates	$15 per unit
Stainless steel	$6 per lb.
Burner subassemblies	$110 per unit
Shelves	$10 per unit

Direct labor requirements:

Backyard Chef:
Stamping Department	0.50 hr. at $17 per hr.
Forming Department	0.60 hr. at $15 per hr.
Assembly Department	1.00 hr. at $14 per hr.
Master Chef:
Stamping Department	0.60 hr. at $17 per hr.
Forming Department	0.80 hr. at $15 per hr.
Assembly Department	1.50 hrs. at $14 per hr.

Required:

a. Prepare a sales budget for July.

Gourmet Grill Company Sales Budget For the Month Ending July 31
Product and Area	Unit Sales Volume	Unit Selling Price	Total Sales
Backyard Chef:
	Maine	fill in the blank 1	$fill in the blank 2	$fill in the blank 3
	Vermont	fill in the blank 4	fill in the blank 5	fill in the blank 6
	New Hampshire	fill in the blank 7	fill in the blank 8	fill in the blank 9
	Total	fill in the blank 10		$fill in the blank 11

Master Chef:
	Maine	fill in the blank 12	$fill in the blank 13	$fill in the blank 14
	Vermont	fill in the blank 15	fill in the blank 16	fill in the blank 17
	New Hampshire	fill in the blank 18	fill in the blank 19	fill in the blank 20
	Total	fill in the blank 21		$fill in the blank 22
Total revenue from sales			$fill in the blank 23

b. Prepare a production budget for July. For those boxes in which you must enter subtracted or negative numbers use a minus sign.

Gourmet Grill Company Production Budget For the Month Ending July 31
	Units
	Backyard Chef	Master Chef
Expected units to be sold	fill in the blank 25	fill in the blank 26
Desired inventory, July 31	fill in the blank 28	fill in the blank 29
Total units available	fill in the blank 31	fill in the blank 32
Estimated inventory, July 1	fill in the blank 34	fill in the blank 35
Total units to be produced	fill in the blank 37	fill in the blank 38

c. Prepare a direct materials purchases budget for July. For those boxes in which you must enter subtracted or negative numbers use a minus sign.

Gourmet Grill Company Direct Materials Purchases Budget For the Month Ending July 31
	Grates (units)	Stainless Steel (lbs.)	Burner Sub- assemblies (units)	Shelves (units)	Total
Required units for production:
Backyard Chef	fill in the blank 39	fill in the blank 40	fill in the blank 41	fill in the blank 42
Master Chef	fill in the blank 43	fill in the blank 44	fill in the blank 45	fill in the blank 46
Desired inventory, July 31	fill in the blank 47	fill in the blank 48	fill in the blank 49	fill in the blank 50
Total	fill in the blank 51	fill in the blank 52	fill in the blank 53	fill in the blank 54
Estimated inventory, July 1	fill in the blank 55	fill in the blank 56	fill in the blank 57	fill in the blank 58
Total units to be purchased	fill in the blank 59	fill in the blank 60	fill in the blank 61	fill in the blank 62
Unit price	$fill in the blank 63	$fill in the blank 64	$fill in the blank 65	$fill in the blank 66
Total direct materials to be purchased	$fill in the blank 67	$fill in the blank 68	$fill in the blank 69	$fill in the blank 70	$fill in the blank 71

d. Prepare a direct labor cost budget for July.

Gourmet Grill Company Direct Labor Cost Budget For the Month Ending July 31
		Stamping Department		Forming Department		Assembly Department	Total
Hours required for production:
	Backyard Chef		fill in the blank 72		fill in the blank 73		fill in the blank 74
	Master Chef		fill in the blank 75		fill in the blank 76		fill in the blank 77
	Total		fill in the blank 78		fill in the blank 79		fill in the blank 80
Hourly rate		$fill in the blank		$fill in the blank		$fill in the blank
Total direct labor cost		$fill in the blank		$fill in the blank		$fill in the blank	$fill in the blank 87

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