Reference no: EM132156559

REQUIRED:

1). Calculate the full absorption cost per chicken cordon bleu.

2). Calculate the full absorption cost of the soup.

3). Calculate the full absorption cost of the chicken cordon bleu prix fixe menu.

4). Calculate the total fixed costs for Jenny's.

5). Calculate the break-even in sales $ and units for chicken cordon bleu prix fixe.

6). Should Jenny's continue to offer chicken cordon bleu on the fixe prix menu? Why or why not? Explain.

7). Assume that an outside restaurant wants to purchase pre-made, uncooked chicken cordon bleus from Jenny. The order is only for the month of December and requires special packaging and handling costs that would total $5.00 per batch of 10. The outside restaurant would order in batches of 10. What price would you recommend that Jenny set for this order? Why?

8). Assume that the same restaurant wants to buy 3 gallons of French Onion soup per day from Jenny's. Packaging and handling costs are $5 per 1 gallon. The restaurant would buy in 3 gallon increments, but only during December. At what price should Jenny sell the soup?

9). Same facts as #7 above, but assume that Jenny can make 240 servings of soup per day. If demand for Jenny's soup (at her restaurant) is 120 servings per day, at what price should Jenny sell the soup to the outside restaurant?

You should show ALL calculations that support your answer. This should be done in Excel, with a hard copy attached to your write-up. THIS CASE, INCLUDING WRITE-UP (Word) and calculations (Excel)

Attachment:- Exam.rar