Chapter 18 – Strategic Performance Measurement: Cost Centers, Profit Centers, and the Balanced Scorecard
18-28 (continued -1)
Source: Adam Bryant, “The Quest to Build a Better Boss,” The New York
Times, March 13, 2011, pp. B1-2.
18-29 Departmental Cost Allocation in Profit Centers(20 min)
1. Beef Barn: 3,000 ÷ 6,000 x $24,000 = $12,000
2. One approach would be to use the allocation approach in (1)
above, noting that total costs are now $12,000 fixed cost and unit
variable cost is still $2 ($12,000 ÷ 6,000). Thus total cost is now
$12,000 + [$2 x (2,000 + 3,000)] = $22,000. The per-table cost is
now $22,000 ÷ 5,000 = $4.40 and the allocation is:
This result is equivalent to splitting the total cost 2/5 and 3/5 to reflect
the proportion of meals served (2,000/5,000; 3,000/5,000):
In effect, this approach continues to use the percentage of
usage as a base. The manager of the Beef Barn is probably not too
happy with this result, since the Beef Barn’s sales are down 1/3, but
baking has not decreased as much. Why? The manager may need a
18-15
Education.