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 eatery * | Materials to be utilized: Paper Pen Calculator Procedures: 1. Peruse and investigate the expressed suppositions. 2. Gracefully the information required for the rate increment for the figure 2013. 3. To get the determined real covers, duplicate the complete spreads for every long stretch of 2012 to the accepted rate increment. 4.To get the determined normal check, duplicate the normal check for every long stretch of 2012 to the expected rate increment. 5. At that point, get the business estimate for 2013 by increasing the guage all out spreads to the determined normal check. Directions: Make a 2013 deals conjecture for KSP Bar and Grill utilizing the accompanying information and suspicions. KSP Bar and Grill, a nourishment outlet with 200 seating limit, created the accompanying income in the year 2012. M ake a business figure 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 in light of the fact that the nourishment outlet will come out with exceptional advancements on Valentine’s Day (February 14) and Chinese Year (additionally in the period of February). For November 2013, the anticipated increment in covers is 40% and half continuously of December. 2. With better items, escalated advancements and improved administrations, 20% expansion in covers for 2013 is normal. 3. On account of 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| Au gust| 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 examine the issue. 2. Gracefully the information required on income for the business conveyance. 3.Divide the income of nourishment deals and drink deals by the all out deals to get the proportion of deals over gross deals. 4. Gracefully the information required on cost proportion to deals on spending dissemination. 5. Duplicate the income of nourishment deals and refreshment deals by the cost pro portion to deals to get the spending plan required. 6. Flexibly the information required on cost proportion to deals on spending allotment 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 portion. Set up a spending worksheet for KSP Coffee Shop for the long stretch of August.Assume a business estimate of P2,890,000 with P890,000 refreshment deals and P2,000,000 nourishment deals. Utilize 38% cost proportion to deals for nourishment cost and 20% cost proportion to deals for drink cost. Utilize the accompanying spending portion: Food/Beverage (Cost of Sales) â€â€â€â€â€â€â€â€â€â€â€ 35% Labor cost and representative advantages 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₠¬Ã¢â‚¬Ã¢â‚¬Ã¢â‚¬Ã¢â‚¬Ã¢â‚¬Ã¢â‚¬Ã¢â‚¬Ã¢â‚¬Ã¢â‚¬Ã¢â‚¬Ã¢â‚¬Ã¢â‚¬ 5% Rental/Amortization 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₠¬Ã¢â‚¬Ã¢â‚¬Ã¢â‚¬Ã¢â‚¬Ã¢â‚¬Ã¢â‚¬Ã¢â‚¬Ã¢â‚¬Ã¢â‚¬Ã¢â‚¬Ã¢â‚¬Ã¢â‚¬Ã¢â‚¬Ã¢â‚¬- 100%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. Nourishment Cost| | B. Drink Cost| | BREAKDOWN OF BUDGET ALLOCATION| 1. Cost of deals (consolidated nourishment and beverage)| | 2. Work cost and worker benefits| | 3. Direct Operating Expenses (supplies, materials, and so on )| 4. Rental| | 5. Managerial expenses| | 6. Amortization for loan| | 7. Utilities| | . Fixes and Maintenance| | 9. Insurance| | 10. Depreciation| | 11. Others †advertisements, 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 shows the accompanying elements for the planning of the dish RIB ROAST ROYALEYield: 4 bit s Ingredients: 450 grams cut US prime rib2 pieces heated potatoes 200 grams new margarine (1 block)2 pieces supper moves 0 grams chives2 divides spread 15 grams tarragon leaves2 parcels 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 margarine (piece)P 5. 90 Tarragon leaves (jug 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| | prepared potatoes| | supper rolls| | butter| | Buttered vegetables| | salt| | Total| | Buffer edge (10%)| | Cost/serving| | Selling price| | Food Cost %| |