Cost of Quality Report A quality control activity analysis indicated the following four activity costs of a hotel: Inspecting cleanliness of rooms Processing lost customer reservations Reworking incorrectly prepared room service meals 115,200 Employee training 57,600 Total $288,000 Sales are $2,400,000. Prepare a cost of quality report. Round percent of sales to one decimal place. Quality Cost Classification Prevention Appraisal Internal failure External failure Total Cost of Quality Report Quality Cost Percent of Total Percent of Quality Cost Total Sales % % % % % $86,400 28,800 % % %

Managerial Accounting
15th Edition
ISBN:9781337912020
Author:Carl Warren, Ph.d. Cma William B. Tayler
Publisher:Carl Warren, Ph.d. Cma William B. Tayler
Chapter13: Lean Manufacturing And Activity Analysis
Section: Chapter Questions
Problem 4BE
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Cost of Quality Report
A quality control activity analysis indicated the following four activity costs of a hotel:
Inspecting cleanliness of rooms
$86,400
Processing lost customer reservations
28,800
Reworking incorrectly prepared room service meals
115,200
Employee training
57,600
Total
$288,000
Sales are $2,400,000. Prepare a cost of quality report. Round percent of sales to one decimal place.
Quality Cost
Classification
Prevention
Appraisal
Internal failure
External failure
Total
Cost of Quality Report
Quality Cost
$
Percent of Total Percent of
Quality Cost Total Sales
%
%
%
%
%
%
%
%
%
%
Transcribed Image Text:Cost of Quality Report A quality control activity analysis indicated the following four activity costs of a hotel: Inspecting cleanliness of rooms $86,400 Processing lost customer reservations 28,800 Reworking incorrectly prepared room service meals 115,200 Employee training 57,600 Total $288,000 Sales are $2,400,000. Prepare a cost of quality report. Round percent of sales to one decimal place. Quality Cost Classification Prevention Appraisal Internal failure External failure Total Cost of Quality Report Quality Cost $ Percent of Total Percent of Quality Cost Total Sales % % % % % % % % % %
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