they combine all the different expenses incurred by an establishment as a result of selling an item...

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Expenses directly linked to the business volume Are those costs that increase or decrease in direct proportion to the volume of business Salaries Direct operating expenses Food and drink sold

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Page 1: They combine all the different expenses incurred by an establishment as a result of selling an item or offering a service to guests. Is the value of the
Page 2: They combine all the different expenses incurred by an establishment as a result of selling an item or offering a service to guests. Is the value of the

•They combine all the different expenses incurred by an establishment as a result of selling an item or offering a service to guests.

•Is the value of the ingredients to make up a dish

Page 3: They combine all the different expenses incurred by an establishment as a result of selling an item or offering a service to guests. Is the value of the

Expenses directly linked to the business volume

Are those costs that increase or decrease in direct proportion to the volume of business

•Salaries•Direct operating expenses•Food and drink sold

Page 4: They combine all the different expenses incurred by an establishment as a result of selling an item or offering a service to guests. Is the value of the

Expenses which are normally unaffected by change in sales volume

Are costs that are not variables that remain stable regardless of the volume of business

• Music and entertainment• Marketing• Interest rate

Page 5: They combine all the different expenses incurred by an establishment as a result of selling an item or offering a service to guests. Is the value of the

Expenses which have both fixed and variable elements.The cost of the manpower for example , show both, characteristics variables an unvaribles

Page 6: They combine all the different expenses incurred by an establishment as a result of selling an item or offering a service to guests. Is the value of the

Expenses which can be changed in the short term and which are usually under the direct responsibility of the F&B Manager.

•Hiring•Downsizing

Page 7: They combine all the different expenses incurred by an establishment as a result of selling an item or offering a service to guests. Is the value of the

Expenses that Management cannot change in the short term and which usually do not fall under the responsibility

of the F&B Manager.

Page 8: They combine all the different expenses incurred by an establishment as a result of selling an item or offering a service to guests. Is the value of the

The sum of food cost, beverage cost and labour cost for a given operating period. It is expressed in % of the total revenue.

(raw material)

(beverage)

(labor cost or manpower)

% TOTAL REVENUE

Page 9: They combine all the different expenses incurred by an establishment as a result of selling an item or offering a service to guests. Is the value of the

The amount resulting from the subtraction of variable costs from the total income and which is available to cover the fixed costs and make a profit.

Expressed in % of the income, it is called contribution rate.

The amount resulting

A profit express in %(CONTRIBUTION RATE)

Page 10: They combine all the different expenses incurred by an establishment as a result of selling an item or offering a service to guests. Is the value of the

Item Restaurant I % Restaurant II %

Total income 1'316'000.- 100% 650'000.- 100%

Food cost 468'990.- 35% 180'142.-

Beverage cost 123'210.- 31'108.-

Salaries, fixed 430'400.- 180'300.-

Salaries, variable 96'000.- 47'200.-

Other fixed costs 133'600.- 77'000.-

Other variable costs 40'060.- 59'750.-

•Fill in the two % columns.•Calculate for both restaurants, using the appropriate figures:

1. the gross profit2. the gross profit %3. the total variable costs4. the total fixed costs 5. the prime cost6. the contribution margin7. the contribution rate

Page 11: They combine all the different expenses incurred by an establishment as a result of selling an item or offering a service to guests. Is the value of the

1. When comparing the results of both restaurants, what comments can you make?

2. Over which expenses should the F&B Manager’s attention be particularly drawn?

3. On which expenses should the F&B Controller concentrate?