...Valdosta, GA 31698 smrice@valdosta.edu Tracey McGregor Graduate Student Langdale College of Business Valdosta State University Valdosta, GA 31698 smrice@valdosta.edu 2 K&J BAKERY INC. A SIMPLIFIED MANAGEMENT ACCOUNTING PROJECT INTRODUCTION The objective of this project is to provide students with a practical application of some of the key concepts discuss in the managerial accounting course. It can be used as a half-semester long or concept driven project i.e., used along with the concepts/topics as they are introduced throughout the course. LEARNING OUTCOMES Students should be able to: 1. Identify the various costs that are part of a business environment and the three elements of product cost 2. Differentiate between the different costing systems 3. Illustrate business transactions using T-account analysis 4. Prepare the statement of cost of goods manufactured and an income statement 5. Calculate the break-even point in units and dollars, and target sales in units and dollars K&J BAKERY INC. Business Background As she sat in her Accounting I class bored while listening to the lecture on journal entries, Keisha Jones could not imagine being an accountant in the future. As a young girl, she remembered sitting in the kitchen while her mom and aunts baked those delicious Jamaican black cakes. She remembered that the cakes sold very quickly especially at Christmas time and that people were traveling from as far away as Florida to buy them. Her mom learned...
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...Meadowdale Dairy Farm sells organic brown eggs to local customers. They charge $3.25 for a dozen eggs, or 45 cents for individual eggs that are not part of a dozen. Write a class that prompts a user for the number of eggs in the order and then display the amount owed with a full explanation. For example, typical output might be, “You ordered 27 eggs. That’s 2 dozen at $3.25 per dozen and 3 loose eggs at 45 cents each for a total of $7.85.” Save the class ass Eggs.java Program Listing import java.util.Scanner; /** * Name: Codi Whittaker *ID: UCCI 005272 *Class: Com 200 * coi119@hotmail.com * Group A *Assignment #: 2 *Date due: September 22, 2014 *Date turned in: September 14.2014 * filename: Eggs * Program is working and tested * Write a class that prompts a user for the number of eggs in the order and then display the amount owed with a full explanation. */ public class Eggs { public static void main(String[] args) //Main method { double DE = 3.25; // declaring variables double SE = 0.45; int NO_of_DOZEN = 12; try { Scanner bass = new Scanner(System.in); // creating new scanner device System.out.println("How many eggs do you have: "); //prompting user for amount of eggs bought int eggs = bass.nextInt(); //accepting users input double TOD=(eggs/NO_of_DOZEN)*DE; // calculation for finding how many dozen and singles there are double TOS=(eggs%NO_of_DOZEN)*SE; double T=TOD+TOS;...
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...PRACTICAL ASSIGNMENT PREPARATION SHEET | CHOICE OF WORK | DO NOT WRITE IN THIS MARGIN (For examiners use only) | ACTIVITIES/DISHES CHOOSEN | MAIN INGREDIENTS WITH QUANTITIES EGUIPMENT AND MATERIALS NEEDED | | * Prepare a sample budget. * Prepare a brochure. * Demonstrate your knowledge of recycled item for the home. * Prepare a low cost one pot meal. | Cartridge paper, 4 markers, 1 glue, 1 sheet cardboard, assortments of thumb tacks, 1 tape, 1 pencil, 1 ruler, 1 eraser. Sheet of blank papers, scissors, markers, pencils, coloured papers. Sheet of card board, sheets of news paper, assortment of thumb tacks, 1 tape, 4 markers, 1 glue. Mackerel and vegetable lasagna.2 tins grace Jack Mackerel, 8 strips lasagna noodles, 1 tlbs hot sauce, 11/2 cups water, 1 teaspoon garlic powder, 1 small onion, 1drained egg, chopped 1 sweet pepper, 12 uncooked lasagne noodles, 2 cups, white cheddar cheese, bread crumbs. | | PRACTICAL ASSIGNMENT PREPARATION SHEET PLAN OF WORK | DO NOT WRITE IN THIS MARGIN (For examiners use only) | TIME | ORDER OF WORK-METHOD/OVEN MANAGEMENT | | 12:00-12:3012:30-1:001:00-1:30 | General Preparation: Collect utensils and equipment needed. Wash and sanitize. Collect all ingredients on a tray. Set up work area. Line garbage bin, set cap. Wash hands and preheat oven to 350oF.Combine Mackerel and mixed vegetable with seasoning, mix well and set aside.Spread 1cup...
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...RESEARCH DESIGN A. Definition Research design refers to the complete sequence of steps to be undertaken to ensure that the appropriate data will be obtained in a way which permits an objective analysis leading to valid inferences with respect to the stated problem. It is a step in problem solving consisting of a detailed plan to be followed in obtaining the needed data. It specifies what organisms, chemicals, glasswares, and equipment will be used in the study. B. Significance 1. It serves as a guide for direction during the actual experimentation. 2. It allows a gain of maximum information relevant to the problem at minimum cost. 3. It makes the statistical test of significance valid because it takes into consideration all the assumptions that went into deriving the various statistics. C. General Features The design of an experiment depends on the type of research undertaken and the nature of the conditions under which study is done. The design of an experiment is dictated by the question it is to answer. There is no common blueprint that will serve as a guide in writing a research design. Each problem requires its own unique design. A research design contains the following sections: I. Introduction A. Background of the Study B. Statement of the Problem C. Significance of the Study D. Scope and Limitation of the Study II. Review of Related Literature III. Methodology IV. Time Table V. Proposed Budget ...
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...United International University School Of Business Assignment of Managerial Accounting TOPICS: CVP Analysis on Chotpoti Business Submit to: PROF. DR. Habibur Rahman (FCMA) SCHOOL OF BUSINESS UNITED INTERNATIONAL UNIVERSITY Submitted by: Name : x ID : x Semester : Summer2010 Masters of Business Administration Date of submission: 21st August, 2010 CVP on Chotpoti Business Chotpoti Bushiness Young to old all type of people like to eat chotpoti which one of the most popular item for any occasion. Chotpoti business focuses two types of business, one of them is Chotpoti & another one is Fuchka. Here there almost everywhere like, beside, infront or behind the educational institution, market, office or road we can see Chotpoti van and also huge people gather surrounding the van. This business is attractive for small investors. Here investors can get smart output by small input. It is most popular business in our country. |Item |Cost (TK) (Daily) | |Van |300 | |Charge light |250 | |Kerosine Oil |700 ...
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...consumption in Macedonia is met by the export from other countries. The national production is fulfilling only the 5% of the demand. Poultry farming has a huge potential in Macedonia. The production chain for broiler meat is breeding hybrid parent stock and hatching, rearing parent stock, production of hatching eggs, hatching day old chick of broilers, growing broilers, slaughtering of broilers and further processing and selling poultry meat through supermarkets, supply to restaurants or further processing into convenience products. Only small numbers of organizations are Breeding Companies. For the most of the companies this business starts with growing a day old broilers. One section of the business is Broiler farm. The optimum for the initial operation of the business would be 10,000 chickens. The one day old chickens hatched from the parent generation are delivered to the farm. The Broiler farm will be on area of about 10,000 sq. meters for the farm with road connections, water availability and houses for growing broilers. Broiler farms, where day old chicks are raised to slaughter weight, will be located near the processing facilities to minimize the transport costs. The basic needs for the broilers are fresh feed, fresh water, fresh air, light, darkness, thermal environment, protection and space. Second section of the business is feed mill for food production. This section will provide meals that give good result for broilers with best conversion. Third section of...
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...Sylvia Bwalya Mutale-Mwansa Assignment Two BINARY UNIVERSITY DOCTOR OF BUSINESS ADMINISTRATION (DBA) COHORT 6 Sylvia Bwalya Mutale-Mwansa STRATEGIC MANAGEMENT MODULE ASSIGNMENT TWO 1 APRIL 2014 Study a Multi-National Organisation (MNC) that operates successfully in Zambia and contrast it with a local organization that is in a similar industry. Answer all 4 questions in 700 – 800 words:1. Selectively contrast and describe the effects of strategic leadership on each organization. Analyze the levels of strategic thinking applied by senior leadership members. 2. Analyze types of strategy that the local organization used and their degree of success or failure (examples might include how local values of stakeholders can be capitalized, or if growth strategies were from acquisitions or mergers etc) Contrast with the MNC 3. Analyze the effects or otherwise of Vision and Mission statements and how they are aligned to strategy implementation. 4. Contrast product or service differentiation and their effects on competitiveness and growth. Give examples. 1 Sylvia Bwalya Mutale-Mwansa Assignment Two TABLE OF CONTENTS ASSIGNMENT TWO ................................................................................................................................. 1 Answer all 4 questions in 700 – 800 words:- ............................................................................................... 1 EXECUTIVE SUMMARY ....................................................................
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...Impacts of a borderless society Unit 6 Assignment Professor Robert P Black, MS I am a serious bargain shopper. I try to save wherever I can. That usually means buying products from a mega chain, whose items are usually from outside of the U.S., verses buying from a local “mom and pop” store. The local stores usually have higher prices than most of the larger chain stores. I have never really understood why. For my family, buying all our food locally can be a challenge sometimes. My husband is Asian and he refuses to let go of some of the Asian food items he loves. For example, he has to have bok choy instead of green cabbage from right here. Rice is another issue for us. It has to be jasmine rice from a South East Asian country. He swears there is a difference. In my opinion, it all tastes the same….bland. List all of the components of two of your meals. Meal 1: For breakfast I had eggs, Conecuh sausage, peaches, and iced sweet tea. Meal 2: For lunch I had a ham sandwich with Sargento Colby- jack cheese, Lays brand sour cream and onion potato chips, and a Jell-O pudding cup. I had a bottle of Aquafina water to drink. A. Where did each component of your meal originate? List the country that each part of your meal came from. (i.e., Did that glass of red wine come from Australia? Is the cheese from France?) Meal 1 – Breakfast My eggs Eggland’s Best eggs came from Jeffersonville, PA. My peaches came from Clanton, Al, which is about an hour north of my home...
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...STUDENT NUMBER : 10011364671 ASSIGNMENT CODE : 72365N QUESTION 1 You are the manager of a health restaurant . Describe the factors that you would consider when planning a new menu for the restaurant . (10) As the manager I should know that the soundness of the menu contributes greatly to the meal experience because the menu is the kitchen blueprint . The factors used in planning a menu include : facilities for cooking and service , staff capability , pricing policy based on costs , business promotion and marketing , balance, availability and season of supplies and clientele . (i) Facilities for cooking and service Equipment must be adequate , particularly as improvisation often leads to poor safety and hygiene practice . It is important to realise , as well , that any unfair loading of work in one production or service area may lead to bad feelings and a lowering of staff morale . (ii) Staff capability The menu should match the capabilities of the cooking and service staff. In some cases a meal does not live up to a customer’s expectations , because of a mismatch of skill and output . In some cases with a limited range of experience ,the staff may not have a full understanding of the universally acceptable standards that prevail in the industry . (iii) Pricing policy based on costs Some items may require little or no preparation before being sold whilst others will require little or no preparation before being sold whilst...
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...University of Illinois at Urbana-Champaign College of Business Department of Business Administration BADM 449: STRATEGIC MANAGEMENT / BUSINESS POLICY (FALL 2015) Section J: Tuesday – Thursday 11:00 A.M. – 12:20 P.M. BIF 2041 Name: Shinjinee Chattopadhyay Visting Assistant Professor Office: 465 Wohlers Hall Office Hours: Tuesday, 2-3.20 pm (Or by appointment) Office Phone: 217-300-1033 Email: schattop@illinois.edu Website: Maintained on Illinois Compass 2g INTRODUCTION AND COURSE OBJECTIVES Strategic management deals with decisions that fundamentally influence the direction of the organization and effective implementation of the direction chosen. Strategic management addresses the organizational structure, resources & capabilities, and the strategic positioning of the organization to create, capture, and sustain competitive advantage. In addition to economic value creation, management also must make decisions concerning the distribution of this economic value across stakeholders. In BADM 449, you will develop your skills at: • Understanding how firms create, capture, and sustain competitive advantage; • Analyzing strategic business situations and formulating strategy; and • Implementing strategy and organizing the firm for strategic success. Success ultimately depends not only on the soundness of the formulated strategy, but also on effective implementation through appropriate organizational choices. This capstone business course focuses...
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...This assignment was undertaken to design a new service or redesign an existing one based upon our newly acquired services marketing expertise. To have a good understand about the Service Marketing subject we thought to design a new service organization hypothetically using the knowledge that we gathered over the last semester. It’s a restaurant with some modifications to the traditional way of doing a restaurant. Upon designing the service, we have analyzed the market segments, target markets, service marketing mix (7 P’s) and some services marketing concepts such as customer satisfaction and service quality, service flower, conceptual maps, service blue prints, etc. Basic details about the service organization that is designed. Industry- Fast Food Category- Restaurant Name - FAST & TASTE Logo - Vision - Provide the quality food at a reasonable price Mission - To ensure the best possible experience for the customer so they leave with a positive opinion about their experience. Slogan - Your 1st Choice Location – Nugegoda town Ownership- Sole ownership Target Marketing The market can be segmented into three target populations: • Individuals: people that dine in by themselves. • Families: a group of people, either friends or a group of nuclear relatives dining together. • Take out: people that prefer to eat food in their home or at a different location than the actual...
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...Consumer Behavior Insights Name : Student Number : Course title : Marketing Course : Assignment topic : Consumer Behaviour Insights Lecturer : Author : Name : Student Number : Course title : Marketing Course : Assignment topic : Consumer Behaviour Insights Lecturer : Author : Assignment Coversheet The Faculty of Business STUDENT INFORMATION STUDENT NO. | | SURNAME | | PHONE NO. | | GIVEN NAMES | | E-MAIL | | Instructions for submission are found in the course description. Assignments with Cover Sheets not signed at the bottom will be returned unmarked and ma y then incur a penalty for late submission. ASSESSMENT INFORMATION COURSE NAME | | COURSE CODE | | ASSIGNMENT DETAILS (title) | | LECTURER / TUTOR’S NAME | | Campus / Provider | | DUE DATE | | SUBMITTED ON | | PLAGIARISM The Faculty and the University regards as a very serious matter the action of a student who acts dishonestly or improperly, including plagiarism or cheating, in connection with his or her academic work. Under University Regulation 6.1.1 “Plagiarism” is defined as “…the presentation of the works of another person / other persons as though they are one's own by failing to properly acknowledge that person / those persons”. Plagiarism may take many forms including: direct copying of sentences, paragraphs or other extracts from someone else’s published work (including on the Internet and in software) without acknowledging...
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...SQUASH OKOY A Business Plan Submitted to the Faculty of the Department of Management Cavite State University Imus City, Cavite In partial fulfillment of the requirements for the course Product Management MKTG 55 CARIÑO, ROGER CARLO MINALDO, MELDY MAE MONES, LEA ROMERO, JASMIN SANTOS, DHERRICK KRISTOFFER VILLAJUAN, MERYL October 15, 2015 ACKNOWLEDGEMENT “Let each of you look not only to his own interests, but also to the interests of others” The interests of others ought to be our interests too. Certainly we look out for ourselves but how can we turn a blind eye when others have needs. There is a certain genius in generosity because God gives back what we let pass through our hands but if we hold tight with clinched fists what we have, God cannot pour more into hands that are already clinging tightly to what they hold. While making up this feasibility report, we would like to express our heartfelt gratitude to the people who inspires, motivates and helps us in conducting this study. Mrs. Margareth Baybay Soberano, for the continuous help and support whenever we ask her about the things we didn’t understand and also to the lectures taught that led us to understand more this subject. Santos Residence who serves as our working place that with the family, support all of our expenses. To the parents of each of the member who wholeheartedly support us whenever we conduct this report. Of course to God Almighty who guides and bless us while planning and building our concept up to the time...
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...FRANCH BAJAMUNDI, Edgar L. November 19, 2014 BBM0608 Dr. Edita S. Bunuan ____________________________________________________________________________ Assignment No. 1 1. TOP 10 INTERNATIONAL FRANCHISES FOR 2014 |Rank |Franchise Name |Startup Costs | |1 |Anytime Fitness |$78.69K − 371.17K | |2 |Hampton Hotels |$3.69M – 13.53M | |3 |Subway |$116.59K − 263.14K | |4 |Supercuts |$113.75K − 233.6K | |5 |Jimmy John’s Gourmet Sandwiches |$330.5K − 519.5K | |6 |7-Eleven Inc. |$37.2K − 1.63M | |7 |Servpro |$138.55K − 187.19K | |8 |Denny’s Inc. |$1.32M − 2.61M | |9 |Pizza Hut Inc. |$297K − 2.1M | |10 |Dunkin’ Donuts |$216.1K − 1.52M | ...
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...EuroDisney, now called Disneyland Resort Paris, poor performance during its first year of operation was the lack of knowledge of their target market, cultural differences between the USA and Europe, and the failure to take into account that “Paris is Europe’s most-popular city destination among tourist of all nationalities”. Disney did a bad job at understanding Europeans and their lifestyles. Unfortunately, for Disney the French were neither happy nor receptive to having what they called “America Cultural Imperialism”. Many specially the children welcomed Mickey and his character friends, but there were many against the “cultural Chemobyl”, such as the French Communist Party and many demonstrator who with the following action, of throwing eggs and ketchup at Disney President, Michael Eisner upon his arrival to Paris in 1989, let Disney know they were not welcome.1 The prices were much...
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