4. (10 points) Income Statement with Budget Please complete the change and upcoming year columns based on the following information: Food and beverage sales will both increase by 5% Food and beverage cost percentages will remain the same Salaries and wages will increase by 4% The cost of employee benefits will increase, but will continue to be the same percentage of salaries and wages Other controllable costs will increase by $6,500 Occupancy costs will increase by $2,000 Interest and depreciation will remain the same Sales Food $1,120,964,00 Beverage $465,200.00 Cost of Sales Total Sales $1,586,164.00 Food $392,337.00 Beverage $102,344.00 Total Cost of Sales Gross Profit $494,681.00 $1,091,483.00 Controllable Expenses Salaries and Wages $396,541.00 Employee Benefits $99,135.00 Other Controllable Expenses $275,330.00 Total Controllable Expenses $771,006.00 Income Before Occupancy costs ancy Costs, $320,477.00 Interest, Depreciation, and Income Taxes Occupancy Costs $75,230.00 Interest $25,600.00 Depreciation $79,099.00 Total Restaurant Profit $179,929.00 $140,548.00 Change Upcoming Year 5. (10 points) Create a CVP chart and equations using the following figures to calculate the break-even point in dollars. The Old Mill Restaurant has an average check of $24.15. Its variable costs were 44% of total sales, and the fixed costs were $28.112. 7. (10 points) Create a popularity index for the sales history given below. Menu Item Number Sold Popularity Index Veal Marsala 375 Strip Steak 330 Roast Chicken 125 Stuffed Shrimp 160 Pasta Alfredo 130 Pork Chops 80 Saute Liver Beef Stew 170 Deluxe Burger 405 Grill Swordfish 135 Totals 100% 8. (10 points) Now complete a production schedule using the popularity index and accounting for a 10% increase in sales that the chef expects due to a holiday. Menu Item Veal Marsala Strip Steak Roast Chicken Stuffed Shrimp Pasta Alfredo Pork Chops Saute Liver Beef Stew Deluxe Burger Grill Swordfish Totals Total Forecast x 1500 100% P.I Portion x Forecast % adjust ment Adjusted Portion Forecast 6. (10 points) Please complete the following income statement based on the following information: Food Sales Salaries and Wages Beverage Sales Other Controllable Beverage Cost Employee Benefits Food Cost Occupancy Costs Depreciation Expense Interest $723,556.00 $228,456.00 $224,945.00 $145,532.00 $ 57,534.00 $ 14,667.00 $265,998.00 $ 44,860.00 $ 74,856.00 $ 21,790.00 Sales Food Beverage Total Sales Cost of Sales Gross Profit Food Beverage Total Cost of Sales Controllable Expenses Salaries and Wages Employee Benefits Other Controllable Expenses Total Controllable Expenses Income Before Occupancy costs Interest, Depreciation, and Income Taxes Occupancy Costs Interest Depreciation Total Restaurant Profit % of Sales % % % % % % % % % % % % % % % Extra Credit FAB210 Cost Control Student Name_ 1. (10 points) For one 3-hour dinner period in a restaurant that has 150 seats. Server A B Please calculate: Total sales for the meal period: Total number of guests: Guests per hour: Average guests per server: Average check for server A: Average check for server B: Number of Guests 75 68 79 Gross Sales $675.90 $646.40 $711.10 Average check for server C: Average check for entire restaurant: 2. (5 points) Please number the following in the order you would find them on an income statement. Food Costs Income Taxes Cost of Sales Beverage Sales Profit Depreciation Gross Profit Interest Expense Occupancy Costs 3. (5 points) At the Continental Bar, a straight shot of bourbon is one ounce. The purchase price for a one liter bottle is $35.35. a. What is the cost of a straight shot? b. If the desired beverage cost is 20%, what price should be assigned to one shot of bourbon? 11. (10 points) Please complete the following chart: Total Sales equals $328,291.75 Category Amount Purchased Cost Percent of Sales Budget Goal Variance Meat $52,725 12% Fish $26,263 8% Produce $32,627 6% Groceries $16,212 5% Dairy $15,128 4% Total 35% Do you notice any red flags? Why or why not? 9. (10 points) Please calculate the cost of food sold based on the following figures. Please rewrite everything in the proper order and then make the calculations. Purchases $8,300 Closing Inventory $2,540 Fruit used at the bar $250 White wine used for sauces $150 Opening Inventory $2,688 Employee Meals $400 Salisbury Steak Ingredients 10. (10 points) Please finish the following recipe costing chart. Yield: 50 servings Amount Beef chuck E.P. 14 lbs. Price Extension Cost $2.25 per EP lb. Onions 3 lbs. Garlic oz. Salad oil cup Bread cubes 2 lbs. 0.75 per lb. 2.52 per lb. 6.57 per gallon 0.65 per lb. Milk 1 pints 3.18 per gallon Whole eggs 8 1.89 per dozen Pepper 14 oz. 5.18 per lb. Salt 1 oz. .42 per lb. Total cost Cost per serving Selling price if desired food cost is 20%