CTR079049_Pricing.pdf
PDF 90 KB Posted
- Attached to
- Master Agreement AZ|CTR079049
- Contract number
- CTR079049
- Issued by
- Arizona
About this file
This document is Attachment 5, a Proposed Costs and Budget template for Request for Grant Application (RFGA) No. BPM007053, submitted by Blue Watermelon Project (BWP). The document details BWP's accounting practices and financial management approach, highlighting their commitment to transparency and adherence to Generally Accepted Accounting Principles (GAAP), with accounting services provided by Monica J. Stern CPA PLLC.
The budget proposal totals $107,279, broken down into several key categories: Personnel ($32,582), Personnel-Related Expenses ($5,206), Travel ($7,758), Supplies ($4,000), and Other Purchased/Professional Services ($47,740). The budget covers workshop-related expenses, including culinary studio rental, marketing, consulting services from multiple chefs and professionals, food and serving supplies, printing materials, and mileage. The proposal includes direct costs of $93,286 and indirect costs of $13,993 at a de minimis rate of 15%. The budget is primarily focused on workshop design, consulting, and presenting services related to a culinary project.
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ATTACHMENT 5
PROPOSED COSTS AND BUDGET
RFGA NO.: BPM007053
12. Describe the Applicant’s accounting practices, including how expenses will be tracked and reported in accordance with Generally Accepted Accounting Principles
(GAAP).
BWP committed to the highest standards of financial management, transparency, and accountability in the administration of all grants. Our robust internal control system ensures that grant funds are used exclusively for their intended educational purpose, as outlined in each grant agreement. We adhere to all applicable local, state, and federal regulations and follow grant-specific guidelines from our funders.
Blue Watermelon Project contracts with Monica J. Stern CPA PLLC for bookkeeping and accounting services. Grant funds are tracked in a dedicated accounting system, keeping them separate from unrestricted funds. A monthly budget-to-actual analysis is performed to monitor spending against the approved grant budget, allowing for prompt identification and investigation of any variances. Our Board of Directors receives monthly reports on our financial position and grant-funded activities, and has adopted a clear policy on conflicts of interest. BWP has another CPA firm perform a review on our financial statements annually.
For 2026/2027, we anticipate having an audit of our financial statements.
Lastly, BWP maintains a secure, centralized archive of all grant documents, including proposals, award letters, contracts, financial reports, and critical communication with funders, to ensure audit readiness at all times.
Complete the Proposed Costs and Budget table below.
Proposed Costs and Budget Template NOTE: Allowable costs are located at 2 CFR Part 200, Subpart E Equipment with acquisition costs of $10,000 or more is unallowable.
1. PERSONNEL TOTAL $32,582 BRIEF EXPLANATION
1a. PERSONNEL $ 8,750 Fiscal & Personnel oversight 1b. PERSONNEL $ 12,600 Evaluation & workshop design 1c. PERSONNEL $ 11,232 Workshop content & coordination
2. PERSONNEL-RELATED
EXPENSE/BENEFITS TOTAL $5,206
BRIEF
EXPLANATION (Applicant Organization’s fringe benefits policy)
2a. PERSONNEL 1a $ 1,392 16% of salary 2b. PERSONNEL 1b. $ 2,016 16% of salary 2c. PERSONNEL 1c. $ 1,798 16% of salary
ATTACHMENT 5
PROPOSED COSTS AND BUDGET
RFGA NO.: BPM007053
3. TRAVEL TOTAL $ 7,758 BRIEF EXPLANATION
3a. Mileage $ 7,758 Travel for out-of-town travel estimated 500 miles/trip
3b. Meals & Incidentals $ 0 3c. Lodging $ 0
4. SUPPLIES
TOTAL $4,000 BRIEF EXPLANATION (Less than or equal to a unit cost of $10,000.
4a. Food & Serving Supplies $ 2,500 Food and serving supplies for culinary demos and tasting menu
4b. Printing $ 1,500
Printing for workshop materials -agenda, procurement tools, availability catalogs, tasting menu matrix, sample recipes etc.
5. OTHER PURCHASED
SERVICES/PROFESSIONAL
SERVICES
TOTAL $47,740 BRIEF EXPLANATION
5a. Workshop Rent $ 6,000 Fee for rental culinary studio/kitchen facilities
5b. Workshop Marketing $ 1,450 SNAAZ Tier 2 Exhibitor Table 5ci1. Charleen Badman $ 8,000
Workshop design and consulting services 5ci2. Tamara Stanger $ 8,000
5ci4. Tracy Dempsey $ 8,000 5ci5. Chef assistant/s $ 1,800 Workshop presenting
5cii1. Erik Standford $ 5,200 Workshop design, consulting services, and presenting
5cii2. Cindy Gentry $ 2,000 Workshop design and consulting services
5ciii1. CNP Procurement Consultant (to-be-hired) $7,290 Workshop design and consulting services
6. COSTS TOTAL $ 107,279 BRIEF EXPLANATION
Direct Costs $ 93,286 Indirect Costs $ 13,993 De minimis rate 15%; 200.14 Total Budget Request $107,279
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