1. Account manager’s salary.
2. Rent on building.
3. Flour used in the making of croissants.
4. Bakery manager’s salary.
5. Wages of bakers who are paid on a piecework basis.
6. Depreciation of commercial ovens used in baking.
7. Insurance on the building.
Required:
Classify each cost as being either variable or fixed with respect to the quantity of baked goods supplied. Also, indicate whether each cost would typically be treated as a direct cost or an indirect cost with respect to the quantity of baked goods supplied. Prepare your answer sheet as shown below:
Already registered? Login
Not Account? Sign up
Enter your email address to reset your password
Back to Login? Click here