ACC2211: BUSINESS ACCOUNTING
SESSION: January 2021 Group Assignment
Cost-Volume-Profit Analysis
Group Number: 4-in-1 9
Group Members:
No.
Name
ID No.
1
Foo Fang Cheng
I20019632
2
Michael Wilbert
I20019551
3
Wang Pengxiang (Not Contributing)
–
NOTE: PLEASE SIGN THE STUDENTS’ DECLARATION ON THE
NEXT PAGE
Students’ declaration:
We understand what is meant by plagiarism. We declare that this is our own work except
where due references are made.
We hereby certify that no part of this assignment or product has been copied from any other
student’s work or from any other source except where due acknowledgement is made in the
assignment.
We are aware that this work may be reproduced and submitted to plagiarism detection
software programs (Turnitin) for the purpose of detecting possible plagiarism (which may
retain a copy on its database for future plagiarism checking).
We hold a copy of this assignment which we can produce if the original is lost or
damaged.
Name
Signature
1) Foo Fang Cheng
2) Michael Wilbert
1) Fangcheng
2) Michael
Note:
Lecturer has, and may exercise, the right not to mark this coursework if the above declaration
has not been signed. If the above declaration is found to be false, appropriate action will be
taken which would lead to ZERO mark being awarded for this coursework.
OFFICE USE ONLY
Extension
Granted
Deduction
Final Marks
YES
NO
YES
NO
TABLE OF CONTENT
Contents
1. Introduction …………………………………………………………………………………………………………………… 4
2. Product packaging …………………………………………………………………………………………………………… 2
3. Variable Cost ………………………………………………………………………………………………………………….. 3
4. Recommendation on selling price …………………………………………………………………………………….. 4
5. Contribution margin per units and the contribution margin ratio of the dish …………………………. 5
6. Break-Even Point (BEP) ……………………………………………………………………………………………………. 5
6.1 Break-Even Point with RM4,000 profit ……………………………………………………………………….. 5
7. Conclusion ……………………………………………………………………………………………………………………… 6
8. References …………………………………………………………………………………………………………………….. 7
9. Appendix ……………………………………………………………………………………………………………………….. 8
1. Introduction
A Food-Heaven Bazaar is expected to be held from 15 April 2021 to 15 May 2021. Our
group plan to participate in this 1 month project, and we aim to sell something that is able to cater
the preferences of most people, so we plan to sell a simple dish, which is french fries in the bazaar,
using a paper box to pack the dish and cutlery into a plastic bag for the project. This report will
indicate on detail of produce french fries (recipe, cost, packaging and etc), calculate the profit
available after deduct expenses needed by using margin contribution, and figure out the amount of
sales we need to achieve for certain target profit by using break-even point.
Recipe of french fries
We will make the french fries with the required ingredients, equipment and methods based
on following instructions.
Ingredients
• 2 large russet potatoes ( 1 large russet potato 370 grams) = 740 grams
• 1 Quarts vegetable oil
• 1 Teaspoon Salt
Equipment
• French Fry cutter
• Knife
• Slotted spoon
Directions
1. Peeled potato with knife and rinsed.
2. Slice the potatoes into half inch thick but suitable size sticks.
3. Soak the potato slices in cold water at least one hour, and up to overnight. The longer this
process the better as this process removes the starch which makes fries more crispy.
4. Rinse the french fries twice under cold water.
5. Place the french fries on a clean napkin and pat dry as dry as possible.
6. Heat the oil in a frying pan to 300 degrees. You shouldn’t fry too much potato at once.
Frying too much at once makes it less crunchy.
7. Use a slotted spoon to add the potatoes to the oil and fry them for about 5-6 minutes. The
oil will bubble a little, we’re just heating the potatoes, we don’t want the potatoes to be
crunchy at this point.
8. Place the cooked potatoes on a paper towel-lined plate
9. Turn up the heat to 400 degrees and fry until crisp and golden brown, about 5 minutes.
10. Remove them and place them on dry paper towels. Sprinkle with salt as soon as they come
out.
11. French fries are ready to eat.
2. Product packaging
After a few discussions, we have decided to pack the French fries into a disposable paper
box, then put the box into a plastic bag, serving to the customer with a plastic fork. So that we can