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Retailors define inventory as intended sellable assets consisting of goods that are available for resale to customers. Manufacturers also maintain three components of inventory which consist of finished goods these are goods that have been completed and are awaiting sales. Manufacturers may also have work in process inventory made up goods being manufactured but not yet completed. The third category of inventory is raw material, consisting of goods that are to be used in producing products. Overall, inventory should include all cost that are both ordinary and necessary to put goods in place and in condition for their resale. There are three basis approaches to valuing inventory that are allowed by Generally Accepted Accounting Principles (GAAP).
First-in, first-out (FIFO) is an inventory method that assumes that the first items produced or purchased in the inventory are the first ones sold. This inventory method is acceptable under the U.S. Generally Accepted Accounting Principles (GAAP), as well as the International Financial Reporting Standards (IFRS). FIFO is most often used in accordance with the restaurant industry or businesses that deal with perishable products. This allows them to use all of their products before they expire or go to waste, which helps to lower their food costs. “In a period of inflation, FIFO produces a higher net income because the lower unit costs of the first units purchased matched against revenues. In a period of rising prices, FIFO reports the highest net income” (Kimmel et al, 2007, p. 278). FIFO is most recognized for the reason that it includes up to date purchases and, as such, more precisely reflects the price of substitutions.
Last-in, First-out (LIFO) is an inventory method that assumes the last items produced or purchased in the inventory are the first ones sold. This inventory method is acceptable under the U.S.

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