Food and Beverage Control System

research lab MANUAL Food and Beverage Control System Laboratory Activity No. ___ MAKING A SALES FORECAST Objectives * To be able to know the future gross revenue of the restaurant * Materials to be employ Paper Pen Calculator Procedures 1. Read and analyze the stated assumptions. 2. Supply the data needed for the luck increase for the foreshadow 2013. 3. To conduct the forecasted actual covers, multiply the total covers for each calendar month of 2012 to the assumed fate increase. 4.To get the forecasted average check, multiply the average check for each month of 2012 to the assumed percentage increase. 5. Then, get the gross gross gross revenue forecast for 2013 by multiplying the forecasted total covers to the forecasted average check. Instructions Make a 2013 sales forecast for KSP Bar and Grill using the following data and assumptions. KSP Bar and Grill, a food outlet with two hundred seating capacity, generated the following revenue in the category 2012. Make a sales forecast for year 2013, working on the following assumptions 1.There is an expected fifty percent (50%) increase of patronage in the month of February because the food outlet will come out with special promotions on Valentines Day (February 14) and Chinese Year (also in the month of February). For November 2013, the projected increase in covers is 40% and 50% by the month of December. 2. With better products, intensive promotions and improved services, 20% increase in covers for 2013 is expected. 3. Because of the upgraded menus, prices will increase by 18% for 2013. SALES 2012Months Total Covers average out Check Total F&B Revenue January 13,020 P 247. 25 P 3,219,195 February 19,500 P 253 P 4,933,500 bound 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 No vember 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 gross revenue 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 used Pen Paper Calculator Procedures 1. Read and analyze the problem. 2. Supply the data needed on revenue for the sales distribution. 3.Divide the revenue of food sales and beverage sales by the total sales to get the ratio of sales over gross sales. 4. Supply the data needed on monetary value ratio to sales on budget distribution. 5. Multiply the revenue of food sales and beverage sales by the appeal ratio to sales to get the budget needed. 6. Supply the data needed on equal ratio to sales on budget allocation from the given data. 7. Multiply the total sales by the toll ratio to sales to get the budget needed for the breakdown of budget allocation. localize a budget worksheet for KSP Coffee Shop for the month of August.Assume a sales forecast of P2,890,000 with P890,000 beverage sales and P2,000,000 food sales. Use 38% cost ratio to sales for food cost and 20% cost ratio to sales for beverage cost. Use the following budget allocation Food/Beverage cost ( embody of Sales) 35% Labor cost and employee benefits 20% Direct operating expenses 4 % Utilities 5% Rental/ amortisation % Advertising - 1 % Repairs and Maintenance 1% Taxes 1% Insurance - 2% depreciation cost 2% Administrative/General expenses 3 % Profit 18% Total -100%BUDGET WORKSHEET SALES DISTRIBUTION etymon 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. Beverage Cost BREAKDOWN OF BUDGET ALLOCATION 1. Cost of sales (combined food and be verage) 2. Labor cost and employee benefits 3. Direct Operating Expenses (supplies, materials, etc. ) 4. Rental 5. Administrative expenses 6. Amortization for loan 7. Utilities . Repairs and Maintenance 9. Insurance 10. Depreciation 11. Others ads, etc Total Budget for Expenses Profit Total Laboratory Activity No. ________ RECIPE COSTING AND impairment DETERMINATION Objectives Materials to be used Pen Paper Calculator Procedures The recipe indicates the following ingredients for the preparation of the assist RIB ROAST ROYALEYield 4 portions Ingredients 450 grams trimmed US prime rib2 pieces baked potatoes 200 grams voguish cover (1 block)2 pieces dinner rolls 0 grams chives2 portions butter 15 grams tarragon leaves2 portions bottled 40 grams parsley40 grams salt Price list US prime ribP460. 00 Magnolia fresh butter (1 block)P 24. 00 Refined salt (kilo)P 30. 00 Buttered vegetables (portion)P 4. 00 Chives(kilo)P 30. 00 Portion butter (piece)P 5. 90 Tar ragon leaves (bottle of 10 grams)P 25. 00 Parsley (kilo)P 85. 00 Recipe cost Baked potatoesP 5. 00 Rolls (piece)P 2. 00 Total cost and selling price after getting saleable weight Standard Yield Adjusted Yield Items Unit/ surface (UOM) Portion/Size Unit Cost Cost Portion/Size Cost US prime rib fresh butter chives tarragon leaves parsley baked potatoes dinner rolls butter Buttered vegetables salt Total caramel brown margin (10%) Cost/serving Selling price Food Cost %