ACG 2071 Lecture Notes - Lecture 20: Fast Food Restaurant, Washing Machine, Cost Accounting

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Two basic types of standards: price and quantity. Setting standards: direct labor costs: production and hr groups perform study, standard hours, time required to produce 1 unit, allows for set-up, rest periods, clean-up, standard rate, rate per labor hour that should be incurred. Setting standards: moh costs: total standard overhead costs, total standard hours of allocation hours of allocation base for budgeted production, dl hours, machine hours, etc, standard hours required to produce 1 unit, standard overhead rate (predetermined) Total standard overhead costs / total standard hours of allocation base for budgeted production. Standard costs: potential advantages: provide benchmarks, which facilitate, budgeting, performance evaluation, simplifies inventory accounting. If standards are practical, use to motivate employees. Standard costs: potential disadvantages: over emphasis of cost standards may negatively impact other goals, quality, on-time deliveries, employee morale may suffer if standards are too high, costly to keep standards up-to-date.

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