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 5,600 of these meals using 2,700 direct labor-hours. The company paid these direct labor workers a total of $21,600 for this work, or $8.00 per hour. According to the standard cost card for this meal, it should require 0.50 direct labor- hours at a cost of $7.50 per hour. Required: 1. According to the standards, what direct labor cost should have been incurred to prepare 5,600 meals? How much does this differ from the actual direct labor cost? (Round labor-hours per meal and labor cost per hour to 2 decimal places.) Number of meals prepared Standard direct labor-hours per meal Total direct labor-hours allowed Standard direct labor cost per hour Total standard direct labor cost Actual cost incurred Total standard direct labor cost Total direct labor variance 2. Break down the difference computed in (1) above into a labor rate variance and a labor efficiency variance. (Indicate the effect of each variance by selecting "F" for favorable, "U" for unfavorable, and "None" for no effect (i.e., zero variance).) Labor rate variance Labor efficiency variance
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 5,600 of these meals using 2,700 direct labor-hours. The company paid these direct labor workers a total of $21,600 for this work, or $8.00 per hour. According to the standard cost card for this meal, it should require 0.50 direct labor- hours at a cost of $7.50 per hour. Required: 1. According to the standards, what direct labor cost should have been incurred to prepare 5,600 meals? How much does this differ from the actual direct labor cost? (Round labor-hours per meal and labor cost per hour to 2 decimal places.) Number of meals prepared Standard direct labor-hours per meal Total direct labor-hours allowed Standard direct labor cost per hour Total standard direct labor cost Actual cost incurred Total standard direct labor cost Total direct labor variance 2. Break down the difference computed in (1) above into a labor rate variance and a labor efficiency variance. (Indicate the effect of each variance by selecting "F" for favorable, "U" for unfavorable, and "None" for no effect (i.e., zero variance).) Labor rate variance Labor efficiency variance
Chapter1: Financial Statements And Business Decisions
Section: Chapter Questions
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Transcribed Image Text: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 5,600 of these meals
using 2,700 direct labor-hours. The company paid these direct labor workers a total of
$21,600 for this work, or $8.00 per hour.
According to the standard cost card for this meal, it should require 0.50 direct labor-
hours at a cost of $7.50 per hour.
Required:
1. According to the standards, what direct labor cost should have been incurred to
prepare 5,600 meals? How much does this differ from the actual direct labor cost?
(Round labor-hours per meal and labor cost per hour to 2 decimal places.)
Number of meals prepared
Standard direct labor-hours per meal
Total direct labor-hours allowed
Standard direct labor cost per hour
Total standard direct labor cost
Actual cost incurred
Total standard direct labor cost
Total direct labor variance
2. Break down the difference computed in (1) above into a labor rate variance and a
labor efficiency variance. (Indicate the effect of each variance by selecting "F" for
favorable, "U" for unfavorable, and "None" for no effect (i.e., zero variance).)
Labor rate variance
Labor efficiency variance
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