Loose-Leaf for Financial and Managerial Accounting
7th Edition
ISBN: 9781260004861
Author: John J Wild, Ken W. Shaw, Barbara Chiappetta Fundamental Accounting Principles
Publisher: McGraw-Hill Education
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Chapter 17, Problem 8BTN
Visit and observe the processes of three different fast-food restaurants- these visits can be done as individuals or as teams. The objective of activity-based costing is to accurately assign costs to products and to improve operational efficiency.
Required
- Individuals (or teams) can be assigned to each of three different fast-food establishments. Make a list of the activities required to process an order of a sandwich, beverage, and one side order at each restaurant. Record the time required for each process, from placing the order to receiving the completed order.
- What activities do the three establishments have in common? What activities are different across the establishments?
- Is the number of activities related to the time required to process an order? Is the number of activities related to the price charged to customers? Explain both.
- Make recommendations for improving the processes you observe. Would your recommendations increase or decrease the cost of operations?
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Hiram’s Lakeside is a popular restaurant located on Lake Washington in Seattle. The owner of the restaurant has been trying to better understand costs at the restaurant and has hired a student intern to conduct an activity-based costing study. The intern, in consultation with the owner, identified three major activities and then completed the first-stage allocations of costs to the activity cost pools. The results appear below.
Activity Cost Pool
Activity Measure
Total Cost
Total Activity
Serving a party of diners
Number of parties served
$19,800
6,000
parties
Serving a diner
Number of diners served
$96,250
12,500
diners
Serving drinks
Number of drinks ordered
$36750
10,500
drinks
The above costs include all of the costs of the restaurant except for organization-sustaining costs such as rent, property taxes, and top-management salaries.
Some costs, such as the cost of cleaning the linens that cover the restaurant's tables, vary with the number of parties…
Calculating and Interpreting Activity-Based Costing Data
Hiram’s Lakeside is a popular restaurant located on Lake Washington in Seattle. The owner of the restaurant has been trying to better understand costs at the restaurant and has hired a student intern to conduct an activity-based costing study. The intern, in consultation with the owner, identified three major activities and then completed the first-stage allocations of costs to the activity cost pools. The results appear below.
The above costs include all of the costs of the restaurant except for organization-sustaining costs such as rent, property taxes, and top-management salaries.
Some costs, such as the cost of cleaning the linens that cover the restaurant’s tables, vary with the number of parties served. Other costs, such as washing plates and glasses, depend on the number of diners served or the number of drinks served.
Prior to the activity-based costing study, the owner knew very little about the costs of the restaurant.…
Richard's Events provides catering services, among other services. The company has adopted activity-based costing (ABC) for the catering services. The ABC system classifies activities into two groups based on the cost driver used: Diners and Events. Each event is limited to 25 guests and requires four people to serve and clean up. Richard's Events offers two types of catered events—an informal, outside party and a formal, seated meal.
The cost accountant at Richard's Events has developed the following cost-driver rates for the individual activities:
Activities (and cost drivers)
Informal Party
Formal Dinner
Advertising (events)
$ 124
per event
$ 124
per event
Planning (events)
94
per event
154
per event
Renting equipment (events, diners)
64
per event
plus 14 per diner
94
per event
plus 26 per diner
Obtaining insurance (events)
244
per event
484
per event
Serving (events)
244
per event
364
per event
Preparing food (diners)
26
per diner
38
per diner…
Chapter 17 Solutions
Loose-Leaf for Financial and Managerial Accounting
Ch. 17 - Prob. 1MCQCh. 17 - Prob. 2MCQCh. 17 - All of the following are examples of batch-level...Ch. 17 - Prob. 4MCQCh. 17 - Prob. 5MCQCh. 17 - Why are overhead costs allocated to products and...Ch. 17 - What are three common methods of assigning...Ch. 17 - Why are direct labor hours and machine hours...Ch. 17 - What are the advantages of using a single plant...Ch. 17 - The usefulness of a single plant wide overhead...
Ch. 17 - What is a cost object?Ch. 17 - Explain why a single plantwide overhead rate can...Ch. 17 - Why are multiple departmental overhead rates more...Ch. 17 - Prob. 9DQCh. 17 - Prob. 10DQCh. 17 - Prob. 11DQCh. 17 - Prob. 12DQCh. 17 - Prob. 13DQCh. 17 - Prob. 14DQCh. 17 - 15. What are the four activity levels associated...Ch. 17 - Prob. 16DQCh. 17 - Prob. 17DQCh. 17 - Prob. 1QSCh. 17 - Prob. 2QSCh. 17 - Plant wide rate method P1 A manufacturer uses...Ch. 17 - Prob. 4QSCh. 17 - Computing departmental overhead rates P2 Refer to...Ch. 17 - QS 17-6 Advantages of plant wide and department...Ch. 17 - Prob. 7QSCh. 17 - Prob. 8QSCh. 17 - Prob. 9QSCh. 17 - Prob. 10QSCh. 17 - Prob. 11QSCh. 17 - Prob. 12QSCh. 17 - Prob. 13QSCh. 17 - Prob. 14QSCh. 17 - Prob. 15QSCh. 17 - Exercise 17-1 Computing Plantwide overhead rates...Ch. 17 - Prob. 2ECh. 17 - Prob. 3ECh. 17 - Prob. 4ECh. 17 - Exercise 17-5 Departmental overhead rates P2 Refer...Ch. 17 - Prob. 6ECh. 17 - Prob. 7ECh. 17 - Prob. 8ECh. 17 - Prob. 9ECh. 17 - Prob. 10ECh. 17 - Prob. 11ECh. 17 - Prob. 12ECh. 17 - Prob. 13ECh. 17 - Exerciser 17-14 Activity-based costing P3 A2...Ch. 17 - Prob. 15ECh. 17 - Prob. 16ECh. 17 - Exercise 17-17 Identifying activity levels C3...Ch. 17 - Prob. 18ECh. 17 - Problem 17-1A Comparing costs using ABC with the...Ch. 17 - Prob. 2PSACh. 17 - Prob. 3PSACh. 17 - Prob. 4PSACh. 17 - Prob. 5PSACh. 17 - Prob. 1PSBCh. 17 - Prob. 2PSBCh. 17 - Prob. 3PSBCh. 17 - Prob. 4PSBCh. 17 - Prob. 5PSBCh. 17 - Prob. 17SPCh. 17 - Prob. 1BTNCh. 17 - Prob. 2BTNCh. 17 - Prob. 3BTNCh. 17 - Prob. 4BTNCh. 17 - Accounting professionals who for private companies...Ch. 17 - Prob. 6BTNCh. 17 - Prob. 7BTNCh. 17 - Visit and observe the processes of three different...Ch. 17 - Prob. 9BTN
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