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making. Using the obtained information, compute for the total cost production of the finished product. Items Quantity Unit Cost of the Item¹ (Php) Cost of Ingredients Used² (Php) Lean pork or chicken 1 360.00/kg 360.00 Salt 0.016 20.00/kg 0.32 Sugar 0.15 60.00/kg 9.00 Curing Salt 0.007 40.00/kg 0.28 Black pepper 0.002 360.00/kg 0.72 MSG 0.001 165.00/kg 0.165 Ingredient Cost 370.49 Overhead cost* 35.00 Total cost of Production 405.49 * PhP 35.00 (cost of labor, water, electricity, packaging, storage, etc.) 1 Unit cost of the Item = Price of a package of ingredient / Total quantity in the package 2 Cost of Ingredient = Quantity x Unit Cost of the Item 2. If the meat will be sold with 30% mark up, how much would the selling price be?

making. Using the obtained information, compute for the total cost production of the finished product. Items Quantity Unit Cost of the Item¹ (Php) Cost of Ingredients Used² (Php) Lean pork or chicken 1 360.00/kg 360.00 Salt 0.016 20.00/kg 0.32 Sugar 0.15 60.00/kg 9.00 Curing Salt 0.007 40.00/kg 0.28 Black pepper 0.002 360.00/kg 0.72 MSG 0.001 165.00/kg 0.165 Ingredient Cost 370.49 Overhead cost* 35.00 Total cost of Production 405.49 * PhP 35.00 (cost of labor, water, electricity, packaging, storage, etc.) 1 Unit cost of the Item = Price of a package of ingredient / Total quantity in the package 2 Cost of Ingredient = Quantity x Unit Cost of the Item 2. If the meat will be sold with 30% mark up, how much would the selling price be?

Practical Management Science
Practical Management Science
6th Edition
ISBN:9781337406659
Author:WINSTON, Wayne L.
Publisher:WINSTON, Wayne L.
Chapter2: Introduction To Spreadsheet Modeling
Section: Chapter Questions
Problem 20P: Julie James is opening a lemonade stand. She believes the fixed cost per week of running the stand...
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making. Using the obtained information, compute for the total cost production of the finished product. Unit Cost of Cost of Ingredients Items Quantity the Item¹ Used² (Php) (Php) Lean pork or chicken 1 360.00/kg 360.00 Salt 0.016 20.00/kg 0.32 Sugar 0.15 60.00/kg 9.00 Curing Salt 0.007 40.00/kg 0.28 Black pepper 0.002 360.00/kg 0.72 MSG 0.001 165.00/kg 0.165 Ingredient Cost 370.49 Overhead cost* 35.00 Total cost of Production 405.49 * PhP 35.00 (cost of labor, water, electricity, packaging, storage, etc.) 1 1 Unit cost of the Item = Price of a package of ingredient / Total quantity in the package 2 Cost of Ingredient = Quantity x Unit Cost of the Item 2. If the meat will be sold with 30% mark up, how much would the selling price be?
Transcribed Image Text:making. Using the obtained information, compute for the total cost production of the finished product. Unit Cost of Cost of Ingredients Items Quantity the Item¹ Used² (Php) (Php) Lean pork or chicken 1 360.00/kg 360.00 Salt 0.016 20.00/kg 0.32 Sugar 0.15 60.00/kg 9.00 Curing Salt 0.007 40.00/kg 0.28 Black pepper 0.002 360.00/kg 0.72 MSG 0.001 165.00/kg 0.165 Ingredient Cost 370.49 Overhead cost* 35.00 Total cost of Production 405.49 * PhP 35.00 (cost of labor, water, electricity, packaging, storage, etc.) 1 1 Unit cost of the Item = Price of a package of ingredient / Total quantity in the package 2 Cost of Ingredient = Quantity x Unit Cost of the Item 2. If the meat will be sold with 30% mark up, how much would the selling price be?
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