How do Blue Apron meals work? Blue Apron is a fresh ingredient and recipe delivery service that helps chefs of all levels cook incredible meals at home. We take care of the menu planning and shopping (providing you with fresh, locally sourced ingredients in pre-measured quantities), so all you have to do is cook and enjoy (please note: our blog is full of helpful tips that will help you cook with speed and ease).
IAS 2 is an international financial reporting standard produced and disseminated by the International Accounting Standards Board (IASB) to provide guidance on the valuation and classification of Inventories.AS 2 also requires the use of First-in, First-out (FIFO) principle whereby the items which have been in stock the longest are considered to be the items that are being used first, ensuring those items which are held in inventory at the reporting date are valued at the most recent price.
Having Average Cost per Unit it is possible to calculate: 1) Cost of Goods Sold (COGS) = Average Cost per Unit x Units Sold. 2) End Inventory = Beginning Inventory in units (Quantity) x Average Cost per Unit. End Inventory is the amount of inventory available for use or sale in the end of an accounting period.or example, you sell books. The weighted average cost is $30.00 USD per book ($4500 USD/150 books according to the formula above used to calculate Average Cost per Unit). So the inventory price $30 USD will be the same for each book bought, the actual price of one book is $27 USD while another book was sold at $32 USD.