Food and Beverage Control System

Research center MANUAL Food and Beverage Control System Laboratory Activity No. ___ MAKING A SALES FORECAST Objectives: * To have the option to know the future deals of the café * | Materials to be utilized: Paper Pen Calculator Procedures: 1. Peruse and investigate the expressed suspicions. 2. Gracefully the information required for the rate increment for the conjecture 2013. 3. To get the anticipated real covers, duplicate the complete spreads for every long stretch of 2012 to the expected rate increment. 4.To get the determined normal check, duplicate the normal check for every long stretch of 2012 to the accepted rate increment. 5. At that point, get the business figure for 2013 by duplicating the determined all out spreads to the guage normal check. Directions: Make a 2013 deals estimate for KSP Bar and Grill utilizing the accompanying information and suppositions. KSP Bar and Grill, a food outlet with 200 seating limit, produced the accompanying income in the year 2012. Make a business gauge for year 2013, taking a shot at the accompanying suppositions: 1.There is a normal 50% (half) increment of support in the long stretch of February on the grounds that the food outlet will come out with unique advancements on Valentine’s Day (February 14) and Chinese Year (likewise in the period of February). For November 2013, the anticipated increment in covers is 40% and half constantly of December. 2. With better items, escalated advancements and improved administrations, 20% expansion in covers for 2013 is normal. 3. Due to the overhauled menus, costs will increment by 18% for 2013. | SALES 2012|Months| Total Covers| Average Check| Total F&B Revenue| January| 13,020| P 247. 25| P 3,219,195| February| 19,500| P 253| P 4,933,500| March| 17,250| P 250. 70| P 4,324,575| April| 12,840| P 258. 75| P 3,322,350| May| 12,000| P 255. 30| P 3,063,600| June| 9,600| P 224. 25| P 2,152,800| July| 9,000| P 227. 70| P 2,049,300| August| 7,200| P 224. 25| P 1,614,600| September| 12,960| P 232. 30| P 3,010,608| October| 13,440| P 242. 20| P 3,523,968| November| 14,640| P 270. 25| P 3,956,460| December| 20,250| P 276| P 5,589,000| | P 40,759,956| SALES 2013| Covers| Average Check| Sales in Pesos| Month| % increase| Quantity| % increase| Amount in pesos| | January| | February| | March| | April| | May| | June| | July| | August| | September| | October| | November| | December| | Laboratory Activity No. _______ PREPARING A BUDGET WORKSHEET Objectives:| Materials to be utilized: Pen Paper Calculator Procedures: 1. Peruse and break down the issue. 2. Flexibly the information required on income for the business appropriation. 3.Divide the income of food deals and drink deals by the complete deals to get the proportion of deals over gross deals. 4. Gracefully the information required on cost proportion to deals on spending conveyance. 5. Duplicate the income of food deals and refreshment deals by the cost proportion to deals to get the spending plan require d. 6. Flexibly the information required on cost proportion to deals on spending designation from the given information. 7. Duplicate the complete deals by the cost proportion to deals to get the financial plan required for the breakdown of spending allotment. Set up a spending worksheet for KSP Coffee Shop for the long stretch of August.Assume a business gauge of P2,890,000 with P890,000 drink deals and P2,000,000 food deals. Utilize 38% cost proportion to deals for food cost and 20% cost proportion to deals for drink cost. Utilize the accompanying spending designation: Food/Beverage (Cost of Sales) â€â€â€â€â€â€â€â€â€â€â€ 35% Labor cost and worker benefits â€â€â€â€â€â€â€â€â€â€â€â€ 20% Direct working costs â€â€â€â€â€â€â€â€â€â€â€â€â€â€â€ 4 % Utilities â€â€â€â€â€â€â€â€â€â€â€â€â€â€â€â€â€â€â€â€â€â€ 5% Rental/Am ortization â€â€â€â€â€â€â€â€â€â€â€â€â€â€â€â€â€ % Advertising â€â€â€â€â€â€â€â€â€â€â€â€â€â€â€â€â€â€â€â€- 1 % Repairs and Maintenance â€â€â€â€â€â€â€â€â€â€â€â€â€â€â€ 1% Taxes â€â€â€â€â€â€â€â€â€â€â€â€â€â€â€â€â€â€â€â€â€â€â€ 1% Insurance â€â€â€â€â€â€â€â€â€â€â€â€â€â€â€â€â€â€â€â€â€- 2% Depreciation cost â€â€â€â€â€â€â€â€â€â€â€â€â€â€â€â€â€â€ 2% Administrative/General costs â€â€â€â€â€â€â€â€â€â€â€â€ 3 % Profit â€â€â€â€â€â€â€â€â€â€â€â€â€â€â€â€â€â€â€â€â€â€â€ 18% Total â€â€â€â€â€â€â€â€â€â€â€â€â€â€â€â€â€â€- 1 00%BUDGET WORKSHEET SALES DISTRIBUTION| Source| Revenue| Ratio of Sales Over Gross Sales| Food Sales| | Beverage Sales| | Total Sales| | BUDGET DISTRIBUTION| Budget Items| Budget in Pesos| (Cost Ratio to Sales)| A. Food Cost| | B. Drink Cost| | BREAKDOWN OF BUDGET ALLOCATION| 1. Cost of deals (joined food and beverage)| | 2. Work cost and worker benefits| | 3. Direct Operating Expenses (supplies, materials, and so on )| 4. Rental| | 5. Regulatory expenses| | 6. Amortization for loan| | 7. Utilities| | . Fixes and Maintenance| | 9. Insurance| | 10. Depreciation| | 11. Others †promotions, etc| | Total Budget for Expenses| | Profit| | Total| | Laboratory Activity No. ________ RECIPE COSTING AND PRICE DETERMINATION Objectives:| Materials to be utilized: Pen Paper Calculator Procedures: The formula demonstrates the accompanying elements for the readiness of the dish RIB ROAST ROYALEYield: 4 bits Ingredients: 450 grams cut US prime rib2 pieces prepared potatoes 200 grams new spread ( 1 block)2 pieces supper moves 0 grams chives2 parcels margarine 15 grams tarragon leaves2 divides packaged 40 grams parsley40 grams salt Price show: US prime ribP460. 00 Magnolia new margarine (1 block)P 24. 00 Refined salt (kilo)P 30. 00 Buttered vegetables (portion)P 4. 00 Chives(kilo)P 30. 00 Portion spread (piece)P 5. 90 Tarragon leaves (container of 10 grams)P 25. 00 Parsley (kilo)P 85. 00 Recipe cost: Baked potatoesP 5. 00 Rolls (piece)P 2. 00 Total expense and selling cost in the wake of getting saleable weight | Standard Yield| Adjusted Yield| Items| Unit/Size (UOM)| Portion/Size| Unit Cost| Portion/Size| Cost| US prime rib| | new butter| | chives| | tarragon leaves| | parsley| | heated potatoes| | supper rolls| | butter| | Buttered vegetables| | salt| | Total| | Buffer edge (10%)| | Cost/serving| | Selling price| | Food Cost %| |