ACT 555 University Arizona Global Campus Week 6 NFP Financial Reporting Worksheet

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?

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