1. Prepare a short report to management outlining the following information.

• Positive and negative budget variations indicated in monthly and quarter analysis reports and profit and loss statement that are significant enough to affect the operation of the bistro and its profitability.
• Trends identified in the trend analysis report that have the potential to affect the bistro's profitability in the immediate future.
• Possible reasons for the positive or negative variations and trends.
• Any recent actions that have been taken or changes to operational procedures as a result of trends and deviation

base the report on following information:

• Profit and loss statement
• Trend analysis report
• April, May and June comparative analysis reports

Bistro profit and loss statement - June quarter

	Monthly actual results	June quarter actual results
May	June	July	Budget	Actual	Variance	Variance
$	$	$	$	$	$	%
Revenue
Food sales	119,837	112,676	110,356	328,500	342,869	(14369)	(4.4)
Beverage sales	96,390	90,497	84,630	262,500	271,517	(9017)	(3.4)
Total sales	216,227	203,173	194,986	591,000	614,386	(23386)	(7.8)
Cost of sales
Food purchases	45,048	45,865	42,174	124,100	133,087	(8987)	(7.2)
Beverage purchases	30,043	29,399	23,827	78,750	83,269	(4591)	(5.8)
Total cost of sales	75,091	75,265	66,001	202,850	216,356	(13506)	(6.66)
Gross profit	141,136	127,908	128,985	388,150	398,030	(6880)	(1.8)
Expenses
Advertising/Promotions	624	981	884	2,600	2,489	111	4.3
Cleaning contractor	1,490	1,490	1,490	4,471	4,471	0	0
Small equipment replacement	393	288	372	1,000	1,053	(53)	(5.3)
Laundry	232	237	283	735	751	(16)	(2.2)
Maintenance	1,262	1,329	1,314	4,480	3,905	575	12.8
Printing & stationery	195	114	145	480	454	26	5.4
Training & seminars	653	713	519	1,200	1,884	(684)	(57)
Wages & on-costs	98,771	103,283	97,745	260,762	299,799	(39,037)	(15)
Utilities	3,235	3,456	4,190	10,588	10,882	(292)	(2.8)
Total expenses	106,855	111,891	106,942	285,858	325,688	(39830)	(13.93)
NET PROFIT	34,281	16,017	22,044	102,292	72,342	(29950)	(29.27)

Trend analysis report - June quarter

	Monthly actual results	Comparison to previous June quarters
	May	June	July	June quarter - current	June quarter - 200X	June quarter - 20XX	Variance 200X to current	Variance 20XX to 200X
	V %	V %	V %	$	$	$	%	%
Revenue
Food sales	14.0	(2.0)	1.8	328,500	286,781	256,955	12.7	10.4
Beverage sales	8.0	(1.5)	4.0	262,500	228,638	208,975	12.9	8.6
Total sales	11.2	(1.8)	2.7	591,000	515,418	465,930		9.6
Cost of Sales
Food purchases	(10.0)	(8.7)	(6.2)	122,859	106,273	96,602	13.5	9.1
Beverage purchases	(9.0)	(9.8)	2.4	78,750	66,229	60,732	15.9	8.3
Total cost of sales	(9.6)	(9.1)	(2.9)	201,609	172,502	157,334	14.4	8.8
Gross profit	12.1	(7.2)	(2.7)	389,391	342,916	308,596	11.9
Expenses
Advertising/Promotions	20.0	(2.0)	(3.0)	2,600	2,275	2,025	12.5	11.0
Cleaning contractor	0.0	0.0	0.0	4,471	3,845	3,230	14.0	16.0
Small equipment replacement	(18.0)	13.7	(11.6)	1,000	890	829	11.0	6.9
Laundry	5.5	3.2	(15.4)	735	642	581	12.6	9.6
Maintenance	15.5	11.0	12.0	4,480	3,754	3,274	16.2	12.8
Printing & stationery	(22.0)	29.0	9.2	480	453	425	5.6	6.1
Training & seminars	(60.0)	(80.0)	(31.0)	1,200	1,062	1,017	11.5	4.2
Wages & on-costs	(15.0)	(15.6)	(14.3)	260,762	219,822	200,698	15.7	8.7
Utilities	6.0	1.1	14.7	10,589	8,661	7,674	18.2	11.4
Total expenses	13.4	14.4	(13.8)	286,316	241,405	219,752		9.0
NET PROFIT	8.5	(60.1)	(30.4)	103,075	101,511	88,844	1.5

2.

The following factors must be considered when preparing financial and statistical reports. Select three factors that are relevant to one or more of the reports you prepared or completed in Tthe above task

Discuss how they influenced preparation or outcomes of the report(s).

Factors for consideration in the preparation of financial and statistical reports.

• Performance of department, project and/or products and services
• Daily, weekly and monthly transactions
• Variances in income and/or expenditure
• Sales performance
• Sales returns
• Staff costs
• Cash flow
• Covers and financial return
• Expenditure
• Income
• Occupancy rates and financial return
• Stock levels
• Wastage
• Yield