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9609 · 3.3.4

Pricing methods — practice questions

Practice and worked examples for 9609 Pricing methods. Short previews only — attempt the full question in MarkScheme against the official scheme.

Worked example 1

Variable cost $12 per unit; full unit cost $18; competitors charge 2222-24. A new entrant wants rapid market share in a price-sensitive market.

Recommend a pricing method and note the cost constraint.

Show solution outline

Recommend penetration pricing — launch near $20 (undercut rivals) to build volume quickly in elastic market.

Cost constraint: Price must exceed variable cost ($12) in short run for positive contribution. At $20, contribution = $8 per unit toward fixed costs (5.4.4 break-even).

Risk: If price stays below full cost ($18) long term, business unsustainable unless scale cuts unit cost. Plan to raise price or cut costs once share secured.

Worked example 2

Artisan Bakes is launching a new gourmet croissant. The costs are as follows:

  • Variable cost per unit: 1.801.80
  • Total monthly fixed costs: 6,5006,500
  • Expected monthly sales volume: 5,000 units

The bakery wants to use cost-plus pricing with a 75% mark-up on the full cost. Calculate the selling price per croissant.

Show solution outline

The solution involves calculating the full cost per unit and then adding the desired mark-up.

Step 1: Calculate the fixed cost per unit. Fixed Cost per Unit=Total Fixed CostsExpected Sales Volume\text{Fixed Cost per Unit} = \frac{\text{Total Fixed Costs}}{\text{Expected Sales Volume}} Fixed Cost per Unit=$6,5005,000 units=$1.30 per unit\text{Fixed Cost per Unit} = \frac{\text{\textdollar}6,500}{5,000 \text{ units}} = \text{\textdollar}1.30 \text{ per unit}

Step 2: Calculate the full cost per unit. Full Cost per Unit=Variable Cost per Unit+Fixed Cost per Unit\text{Full Cost per Unit} = \text{Variable Cost per Unit} + \text{Fixed Cost per Unit} Full Cost per Unit=$1.80+$1.30=$3.10 per unit\text{Full Cost per Unit} = \text{\textdollar}1.80 + \text{\textdollar}1.30 = \text{\textdollar}3.10 \text{ per unit}

Step 3: Calculate the mark-up amount. Mark-up Amount=Full Cost per Unit×Mark-up Percentage\text{Mark-up Amount} = \text{Full Cost per Unit} \times \text{Mark-up Percentage} Mark-up Amount=$3.10×75%=$2.325\text{Mark-up Amount} = \text{\textdollar}3.10 \times 75\% = \text{\textdollar}2.325

Step 4: Calculate the final selling price. Selling Price=Full Cost per Unit+Mark-up Amount\text{Selling Price} = \text{Full Cost per Unit} + \text{Mark-up Amount} Selling Price=$3.10+$2.325=$5.425\text{Selling Price} = \text{\textdollar}3.10 + \text{\textdollar}2.325 = \text{\textdollar}5.425

Final Answer: The calculated selling price is $5.43 (rounded to two decimal places). Artisan Bakes might choose to set the final price at $5.45 or $5.49 for practical and psychological reasons.