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ACCA F2 Process Costing (part a) – Normal or expected losses

VIVA

ACCA F2 / FIA FMA lectures Download ACCA F2 notes


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Comments

  1. rafapak says

    August 18, 2018 at 12:21 pm

    Dear Mr Moffat

    I would like to ask you for help. If your maximum production capacity is let’s say 1000 units per mont and you produce 800 units this means your idle capacity is 200 units. You should treat idle capacity as period cost and charge it to expense in period when incurred rather than allocating its cost to inventory. Which of your videos discusses the problem of idle production capacity? Do you talk about this issue in F5 or F2 videos ?

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    • John Moffat says

      August 18, 2018 at 5:57 pm

      Why have you posted this under a lecture on process costing when it has nothing to do with it!!
      Ask in the Ask the Tutor Forum and not as a comment on a lecture.

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      • rafapak says

        August 18, 2018 at 6:18 pm

        ok

  2. loukasierides says

    December 19, 2017 at 7:22 pm

    Dear Sir,
    Thank you for teaching me accounting.
    making beer:
    barley seeds are germinated
    seeds are killed and dried to make malt (in a malthouse)
    malt is ground up and mixed with water in a mash tun.
    Mash is boiled and filtered.
    Hops are added for taste and yeast is added.
    Beer is centrifuged.
    Beer is bottled.

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    • John Moffat says

      December 20, 2017 at 8:43 am

      馃檪

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    • ryanb88 says

      February 27, 2018 at 10:08 am

      Before starting this lecture I had no idea where this comment came from! All makes sense now..!

      Great lecture John.

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      • John Moffat says

        February 27, 2018 at 2:15 pm

        Thank you for your comment 馃檪

  3. lhedges90 says

    February 23, 2017 at 10:39 pm

    These Lectures really clear up a lot of questions I’ve had whilst using BPP’s textbooks; much of the information in there can be repeated throughout the book but Open Tuition orders it in an easily digestible way

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    • John Moffat says

      February 24, 2017 at 6:23 am

      Thanks for the comment 馃檪

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      • lhedges90 says

        February 24, 2017 at 3:33 pm

        馃檪

    • mbkpak says

      August 24, 2017 at 2:57 pm

      Hey Laura ! Good day

      This is my first time studying with opentuition. As a student do you find the resources here enough ? This was the same problem I was facing with cuz I tried many times with bpp but unfortunately can’t. Are the lectures worthwhile/complete enough to carry on with F2 without the need of book? And have you cleared the paper F2.

      Thankyou

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      • John Moffat says

        August 24, 2017 at 3:24 pm

        Laura is unlikely to answer you – her comment was made six months ago.

        Please do not send ‘messages’ as a comment on a lecture. Use the forums instead.

      • mbkpak says

        August 24, 2017 at 6:35 pm

        Thanks for the info. I have recently started using opentuition so didn’t knew much about it

        馃檪

  4. zee says

    December 24, 2015 at 2:36 pm

    great lecture except for the examples!! Beer, cigarette & pigs!

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    • John Moffat says

      December 25, 2015 at 9:02 am

      Sorry 馃檪

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  5. jaspertys says

    December 2, 2015 at 12:12 pm

    Hi Sir,

    Thanks for your great lectures. I have already went through this series of lectures, but i was wondering why we only talk about normal losses and not normal gains?

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    • John Moffat says

      December 2, 2015 at 2:16 pm

      A normal gain is not possible – I don’t think there are many products where more comes out than you put in 馃檪
      (Certainly not in Paper F2!)

      (And don’t forget that an abnormal gain only occurs because the loss/waste less than expected – it not because we produce more than we put in.)

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      • antoinebrandon says

        January 23, 2017 at 12:39 pm

        I think it is possible to record abnormal gains in bread making/baking since it involves the use of yeast which has a multiplicative effect on the materials input into the process (flour, cake mix etc). This might then make the mixture rise more than expected either due to the quality of yeast or the temperature and humidity levels being used to facilitate the yeast reaction. This then leads to an abnormal gain. (Notice that the quantity of yeast input into the process did not change but the end product’s quantity changed)

  6. Asif says

    October 7, 2015 at 1:09 pm

    Sir Can you Please Tell me that which Book and Edition has been used for these Lectures?
    Means BPP, KAPLAN, GTG or BECKERS And What Edition 2014, 2013, 2012, 2010 or Else?

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    • John Moffat says

      October 7, 2015 at 1:30 pm

      We use our own Lecture Notes!!

      There is a link above the lecture for you to be able to download them.

      (And why on earth would you think we use a 2010 edition of anything?!! Our lectures are always up to date for the current syllabus. If you start at the beginning and work through them then you do not need a Study Text – they are a complete course.)

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  7. kermali says

    August 21, 2015 at 10:11 pm

    thankyou mr john maffat ur too good

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