Option #1: NFP Financial Reporting
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.
Prepare journal entries to record the transactions. Submit your responses to the questions in an Excel spreadsheet. Label each entry clearly.
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?
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