TAILIEUCHUNG - Cost Accounting Traditions And Innovations - Chapter 9

CHAPTER 9 Cost Allocation for Joint Products and By-Products After completing this chapter, you should be able to answer the following questions: How are the outputs of a joint process classified? At what point in a joint process are joint products identifiable? | CHAPTER Cost Allocation for Joint Products and By-Products 9 LEARNING OBJECTIVES Ater completing this chapter you should be able to answer the following questions 0 How are the outputs of a joint process classified 0 At what point in a joint process are joint products identifiable 0 What management decisions must be made before a joint process is begun s How are joint costs allocated to products 0 How are by-products treated in accounting systems 0 How should not-for-profit organizations account for joint costs INTRODUCING Buckhead Beef Company Buckhead Beef Company headquartered in Atlanta is the largest provider of Certified Angus Beef in the United States. Howard Halpern cofounded the company in 1983 and the company currently has revenues approaching 300 million. Approximately 75 percent of Buckhead Beef s sales are select choice and prime grades of steak. The rest of the company s sales are pork veal lamb game meats and birds provisions deli meats and seafood. Buckhead s truck fleet delivers products to customers in the southeastern and northeastern states and through a distribution center in Puerto Rico serves the Caribbean market. In addition however through the company s steakhouse accounts it achieves nationwide distribution. Customers also include hotels country clubs upscale http retail outlets and a small number of prestigious well-established grocery stores. The company s strength results to some extent from combining the expertise of an in-house cut shop with the efficiency of a large-scale distributor. Buckhead uses energy-efficient equipment in its USDA inspected plant and a state-of-the-art computerized bar coding system. This system allows the company to track products from the time they are processed at the packing plant to the time they are aged portion-cut vacuum-packed and delivered to customers. The bar codes contain information on cost per pound and historical data such as production line and packaging date. Restaurant .

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