goods sold from 1/1 through 2/21 under the LIFO cost flow assumption. 4. Compute ending inventory at 2/21 under the LIFO cost flow assumption. 5. Compute cost of goods sold from 1/1 through 2/21 under the weighted average cost flow assumption. 6. Compute ending inventory at 2/21 under the weighted average cost flow assumption. 7. Compute cost of goods sold from 2/21 through 11/5 under the FIFO cost flow assumption. 8. Compute ending inventory at 11/5 under the FIFO cost flow assumption. 9. Compute
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Wael H. Brome 201403364 Assignment Chapter 8 Exercise 8.7 a) Weighted average cost $79.60 (20 units @ $3.98). (Weighted average cost = $438/110 units = $3.98) b) FIFO‚ $99.00 (19 units @ $5.00 + 1 unit @ $4.00). c) Only the FIFO method results in the same ending inventory valuation in both periodic and perpetual costing environments. Under the weighted average cost method‚ periodic and perpetual systems usually result in different valuations due to the timing of inventory purchases and sales. Under
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needed or as ordered. Workforce Must be a U.S. citizen Must be at least 16 years old Drivers must have a valid drivers license‚ great driving record Equal opportunity for all races/ethnicity High school diploma required for managers Weighted average- under the weighted average approach‚ both inventory and the costs of goods sold are based upon the average cost of all units bought during the period. (Inventory‚ 2014) Quality Fresh ingredients used daily Ingredients rotated out every 4 hours to ensure
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1.1 INTRODUCTION OF THE STUDY: Talent management definition: A conscious‚ deliberate approach undertaken to attract‚ develop and retain people with the aptitude and abilities to meet current and future organizational needs. Talent management involves individual and organizational development in response to a changing and complex operating environment. It includes the creation and maintenance of a supportive‚ people oriented organization culture. Importance of talent management: Like human capital
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the problems encountered by the students in the programming subject. The majority of the respondents were from BSIT 2nd year with a frequency of One Hundred Fourthy (140). These results were gathered using survey questionnaire. Based on the Weighted Mean and Descriptive Interpretation on the Features as perceived by the Students in the Use of the Proposed Research‚ majority response was “Great Extent”. Therefore there is no significant difference in the Proposed System in terms of Performance‚
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composed of 16 items questions regarding the factors affecting the study habits of BSBA students in University Rizal System Pililla School Year 2012-2013. The data gathered were treated with the useof frequency‚ percentage and rank distribution; weighted mean; and t-test (ONE WAY ANOVA). The findings of the study were as follows: In terms of sex‚ female respondents ranked first with a frequency of 157 or 62.80 percent. In terms of age‚ 18 years old and below respondents ranked first with a frequency
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Question 2A) Weighted-Average Method of Process Costing‚ Assembly Department of nanotech pte ltd ‚ for June 20X9 flow of cost in June Physical Units Units to be accounted for Work in process‚ June 1 10‚000 Started (transferred) into production 160‚000 Total units 170‚000 Units accounted for Completed and transferred out 152‚000 Work in process‚ June 30 18‚000 Total units
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¦_________________¦_____________¦_______________¦_______________¦ Out- Above Average Below Poor standing Average Average In Column 4 (Weighted Score)‚ multiply the weight in Column 2 for each factor times its rating in Column 3 to obtain that factor’s weighted score. This results in a
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non-probability sampling in the study. The drafts were presented to the thesis adviser‚ next to set of panellist and lastly to the CITHM Chairperson. The statistical treatments that the researchers used were the Frequency Count and Percentage and Weighted Mean. Based on the findings‚ the
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beverage business or they might want to become a part of a cruise ship to explore the world. Hotel and restaurant management are bundled together and known as the hospitality industry. Hospitality was derived from the French word “hospice”‚ which means to take care of those travelling and provide for the weary. That is why the program contains subjects that will address the needs of different sectors in the hospitality industry‚ such as culinary‚ front office‚ tourism‚ and in resort and hotel operations
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