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 soldTRANSCRIPT
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•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
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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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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
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Expenses which have both fixed and variable elements.The cost of the manpower for example , show both, characteristics variables an unvaribles
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Expenses which can be changed in the short term and which are usually under the direct responsibility of the F&B Manager.
•Hiring•Downsizing
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Expenses that Management cannot change in the short term and which usually do not fall under the responsibility
of the F&B Manager.
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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
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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)
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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
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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?