Description
Option #1: NFP Financial Reporting
Part A:
The COVID-24 Food Kitchen provides hot meals to homeless and low-income individuals and families. It is the policy of the Food Kitchen to use restricted resources for which the purpose has been met before resources without donor restrictions. The COVID-24 Food Kitchen had the following revenue and expense transactions during 20X1.
- The Food Kitchen received a $10,000 federal grant for the purchase of institutional kitchen equipment.
- A local grocery store donated fresh produce with a fair value of $250. The food was used immediately.
- Volunteers from a local civic group donated 150 hours to preparation and serving meals. The estimated fair market value of the labor was $1,200.
- A local philanthropist donated $3,500 which was to be used for the purchase of food for Thanksgiving dinner.
- The Food Kitchen received $30,000 of cash donations without restrictions.
- The kitchen spent $5,200 on food for preparation of the Thanksgiving dinner.
Required:
Prepare journal entries to record the transactions. Submit your responses to the questions in an Excel spreadsheet. Label each entry clearly.
Part B:
- What are the distinguishing characteristics between a public charity and a private foundation? What is a public support test and how does it relate to public charities and private foundations?
- Distinguish between program services expenses and supporting services expenses. Why is it important that not-for-profit organizations report expenses for program services separately from those for supporting services?
Required:
- Submit your responses to the items in a 3-5-page Microsoft Word document.
