Suppose a Roasted Olive restaurant is considering whether to (1) bake bread for its restaurant in-house or (2) buy the bread from a local bakery. The chef estimates that variable costs of making each loaf include $0.52 of ingredients, $0.20 of variable overhead (electricity to run the oven), and $0.71 of direct labor for kneading and forming the loaves. Allocating fixed overhead (depreciation on the kitchen equipment and building) based on direct labor assigns $0.99 of fixed overhead per loaf. None of the fixed costs are avoidable. The local bakery would charge Roasted Olive $1.78 per loaf. 1. What is the absorption cost of making the bread in-house? What is the variable cost per loaf? 2. Should Roasted Olive bake the bread in-house or buy from the local bakery? Why? 3. In addition to the financial analysis, what else should Roasted Olive consider when making this decision? 1. What is the absorption cost of making the bread in-house? What is the variable cost per loaf
Other questions asked by students
(e) Find the first 4 terms of the Taylor series for the following functions (i) ln x...
HClO is a weak acid (Ka=4.0×10^−8) and so the salt NaClO acts as a weak base....
avoid predation 1 Point Ochanging color O mimicry 2016 Andrea
What was achieved at the Dayton Peace Accords O The welfare system was overhauled O...
D 8 Evaluate negative and zero exponents 5MA Evaluate Write your answer as a fraction...
Simplify Assume all variables represent positive values 3 112x 7 28x
please help me w this!! The following data from the just completed...
Susan starts a new word processing business with $5,000. She pays $450 in rent for...