oriole corporation has two products in its ending inventory, each accounted for at the lower of cost or market. a profit margin of 30% on selling price is considered normal for each product. specific data with respect to each product follows:In pricing its ending inventory using the lower-of-cost-or-market, what unit values, rounded to the nearest dollar, should Oriole use for products

Explanation:

Using the lower-of-cost-or market means that the market value or the historical cost is used to record the inventory depending on which is lower.

Market Value = Net realizable value - Profit margin

= (Estimated selling price - Estimated cost to dispose) - ( Estimated selling price * Profit margin)

= (40 - 5) - (40 * 30%)

= 35 - 12

= $23

Historical cost  = $20

Lower value is Historical cost so $20 would be used by Oriole

=  (Estimated selling price - Estimated cost to dispose) - ( Estimated selling price * Profit margin)

= (65 - 13) - (65 * 30%)

= 52 - 19.5

= $32.50

Historical Cost = $35

Lower cost is Market value so ending inventory is $32.50

a recipe serves 8 people, and calls for 5 lbs of apples and 2 cups of flour. you want to prepare it for 24 people. divide 24 by 8 to get 3, and then multiply your ingredients by 3.

so for 24 people, you'll need 15 lbs of apples, and 6 cups of flour.

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