Question
Suppose Country Cafe restaurant is considering whether to (1) bake bread for its restaurant in-house or (2) buy the bread from a local bakery. The chef estimates that variable costs of making each loaf include $ 0.52 of ingredients, $ 0.23 of variable overhead (electricity to run the oven), and $ 0.78 of direct labor for kneading and forming the loaves. Allocating fixed overhead (depreciation on the kitchen equipment and building) based on direct labor, Country Cafe assigns $ 1.04 of fixed overhead per loaf. None of the fixed costs are avoidable. The local bakery would charge $ 1.74 per loaf.
- What is the absorption cost of making the bread
- What is the variable cost
- Should Country make the bread or buy
- What other factors should be considered
Answer
- Absorption costing cost per unit= $2.57
- Variable costing cost per unit=1.53
- It will be cheaper for Country Cafe to produce internally than to buy from outside as it will save $0.21 per unit of bread
- See explanation for other factors
Explanation:
Absorption cost= Direct cost + Variable overhead + Fixed overhead
= 0.52 + 0.23+ 0.78 + 1.04
= $2.57
Variable cost of making the loaf= Direct cost + Variable overhead
=0.52 + 0.23+ 0.78 = $1.53
$
Variable cost of making 1.53
External purchase price <u>1.74</u>
Extra cost of external purchase per unit <u>0.21
</u>
It will be cheaper for Country Cafe to produce internally that to buy from outside as it will save $0.21 per unit of bread
Non-Financial factors
Product Quality. Country Cafe needs to be sure that the quality of bread to be provided wont be undermined. should it decides to buy.
Trade secret: is there a guarantee that the contractor would not divulge or abuse the privileged information about the ingredients to be mixed and some other trade secrets
Delivery : Reliable and timely delivery are very important. Would the external supplier be able to meet expectations?
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