Question

SkyChefs, Inc., prepares in-flight meals for a number of major airlines. One of the company’s products is grilled salmon in dill sauce with baby new potatoes and spring vegetables. During the most recent week, the company prepared 5,100 of these meals using 2,000 direct labor-hours. The company paid its direct labor workers a total of $28,000 for this work, or $14.00 per hour. According to the standard cost card for this meal, it should require 0.40 direct labor-hours at a cost of $13.50 per hour. Required: 1. What is the standard labor-hours allowed (SH) to prepare 5,100 meals? 2. What is the standard labor cost allowed (SH × SR) to prepare 5,100 meals? 3. What is the labor spending variance? 4. What is the labor rate variance and the labor efficiency variance? (For requirements 3 and 4, indicate the effect of each variance by selecting "F" for favorable, "U" for unfavorable, and "None" for no effect (i.e., zero variance). Input all amounts as positive values. Do no round intermediate calculations.)

Answer 1

Answer:

1. 2,040 Hours

2. $27,540

3. 460 U

4.Labor rate variance = 1,000 U , Labor efficiency variance = 540 F

Explanation:

1. Standard labor hour allowed = (5,100 * 0.40) = 2,040 Hours

2. Standard labor cost = (2,040 * $13.50) = $27,540

3. Labor spending variance = (Standard cost - actual cost)

Labor spending variance = (27,540 - 28,000)

Labor spending variance = 460 U

4. Labor rate variance = (Standard rate - Actual rate) * Actual hours

Labor rate variance = ($13.50 - $14) * 2000

Labor rate variance = 0.50 * 2,000 U

Labor rate variance = 1,000 U

Labor efficiency variance = (Standard hour - Actual hour) * Standard rate

Labor efficiency variance= (2,040 - 2,000) * $13.50

Labor efficiency variance = 40 * 13.50 F

Labor efficiency variance = 540 F