Answer:
materials quantity variance: 1,200 unfavorable
Explanation:
std quantity 5400.00
actual quantity 6000.00
std cost $2.00
difference -600.00
quantity variance $(1,200.00)
The difference between standard and actual quantity is negative. We used more pounds than expected, the variance will be unfavorable.
600 extra pounds at $2.00 each = 1,200
Answer:
Sept 6. DR Inventory (80 * 20) 1,600
CR Accounts Payable $1,600
Sept 9. DR Inventory 80
CR Cash 80
Sept 10. DR Accounts Payable 63
CR Inventory 63
Sept 12. DR Accounts Receivable (26 * 31) 806
CR Sales Revenue 806
DR Cost of Goods Sold (21 * 26) 546
CR Inventory 546
Sept 14. DR Sales Returns and Allowances 31
CR Accounts Receivable 31
DR Inventory 21
CR Cost of Goods Sold 21
Sept. 20 DR Accounts Receivable (30 * 32) 960
CR Sales Revenue 960
DR Cost of Goods Sold (30 * 21) 630
CR Inventory 630
Answer: $53.94
Explanation:
Current share price is the present value of the dividends for the next 3 years and the terminal value in year 3.
Terminal value = D₄ / ( required return - growth rate)
= (2.35 * 1.22³ * 1.05) / (12 % - 5%)
= $64
D₁ = 2.35 * 1.22 = $2.867
D₂ = 2.867 * 1.22 = $3.49774
D₃ = 3.49774 * 1.22 = $4.2672428
Share price = (2.867 / (1 + 12%)) + (3.49774 / 1.12²) + (4.2672428 / 1.12³) + (64/1.12³)
= $53.94
It can be said that Fruitlicious demonstrates Efficiency
<h3><u>
Explanation:</u></h3>
Efficiency correlates to the quality of your profession, which might involve building manufacturing with more limited waste, utilizing fewer resources or consuming smaller money. Improved efficiency can impede productivity and vice versa. Obtaining the correct sequence of productivity and efficiency assists you optimize your yield while reducing losses.
Added means to look at efficiency is the amount of gained hours of great quality productive product sorted by the number of work hours possible in a day. Essentially to expand manufacturing efficiency you want to create added output in the equivalent amount of time
Answer:
Three things:
-Under processing before canning
-Spoilage before canning
-entrance of water through can seams during cooling
Explanation:
The preservation process is aimed at reducing the rate of spoilage of food products over time.
When adequately processed a time can be given during which the food product is still not spoilt. For example 1 year from date of canning. After this period there is a high possibility of food spoilage.
If a can of peas was bought from a grocery and it is spoilt it is either the peas were not well processed, there was spoilage before commercial canning, or water entered when cooling during canning
