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.
Period Costs vs. Product Costs. There are two types of expenses in managerial accounting: period costs and product costs. A period cost is defined as all costs in the profit and loss statement that is not a cost directly associated with a product, also known as âSales, General and Administrative costsâ (SG&A). A product cost is the total amount of cost that is directly associated with a product, also known as a cost of goods sold.