Food and Beverage Control System

LABORATORY manual(a) forage and Beverage Control System laboratory Activity no. ___ MAKING A gross gross revenue FORECAST Objectives * To be able to be intimate the future gross sales of the restaurant * Materials to be used Paper publish Calculator Procedures 1. Read and analyze the stated assumptions. 2. hang on the data inevitable for the percentage increase for the forecast 2013. 3. To astonish the forecasted actual covers, reckon the summarize covers for each month of 2012 to the assumed percentage increase. 4.To build the forecasted average check, multiply the average check for each month of 2012 to the assumed percentage increase. 5. Then, get the sales forecast for 2013 by multiplying the forecasted total covers to the forecasted average check. Instructions get up a 2013 sales forecast for KSP Bar and Grill using the followers data and assumptions. KSP Bar and Grill, a nutrient spillage with 200 put capacity, generated the following revenue in the year 201 2. Make a sales forecast for year 2013, working on the following assumptions 1.There is an expected liter percent (50%) increase of patronage in the month of February because the food outlet will come out with special promotions on Valentines daytime (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 alter services, 20% increase in covers for 2013 is expected. 3. Because of the upgraded menus, prices will increase by 18% for 2013. SALES 2012Months get Covers Average Check natural F&B Revenue January 13,020 P 247. 25 P 3,219,195 February 19,500 P 253 P 4,933,500 bump into 17,250 P 250. 70 P 4,324,575 April 12,840 P 258. 75 P 3,322,350 whitethorn 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 phratry 12,960 P 232. 30 P 3,010,608 October 13,44 0 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 gross sales in Pesos Month % increase measuring rod % increase Amount in pesos January February March April May June July August phratry 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 compulsory on revenue for the sales distribution. 3.Divide the revenue of food sales and beverage sales by the total sales to get the balance of sales over gross sales. 4. Supply the data require on personify proportion to sales on budget distribution. 5. compute the revenue of food sales and beverage sales by the court ratio to sales to get the budget needed. 6. Supply the data needed on make up ratio to sales on budget allotment from the given data. 7. Multiply the total sales by the cost ratio to sales to get the budget needed for the breakdown of budget allocation. clear 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 provender/Beverage cost (Cost of gross revenue) 35% Labor cost and employee benefits 20% point operating expenses 4 % Utilities 5% Rental/Amortization % Advertising - 1 % Repairs and nutriment 1% Taxes 1% Insurance - 2% Depreciation cost 2% Administrative/General expenses 3 % Profit 18% Total -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. Food Cost B. Beverage Cost BREAKDOWN OF BUDGET ALL OCATION 1. Cost of sales (combined food and beverage) 2. Labor cost and employee benefits 3. carry 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 PRICE DETERMINATION Objectives Materials to be used Pen Paper Calculator Procedures The recipe indicates the following ingredients for the breeding of the dish RIB ROAST ROYALEYield 4 portions Ingredients 450 grams trimmed US rush rib2 pieces baked potatoes 200 grams fresh butter (1 block)2 pieces dinner rolls 0 grams cive2 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 Por tion butter (piece)P 5. 90 Tarragon leaves (bottle of 10 grams)P 25. 00 Parsley (kilo)P 85. 00 Recipe cost bake potatoesP 5. 00 Rolls (piece)P 2. 00 Total cost and selling price after getting vendible weight Standard Yield Adjusted Yield Items Unit/ coat (UOM) Portion/ coat Unit Cost Cost Portion/Size Cost US prime rib fresh butter chives tarragon leaves parsley baked potatoes dinner rolls butter Buttered vegetables salt Total Buffer margin (10%) Cost/serving Selling price Food Cost %