8 The dining room at the Cyprus Inn is extremely popular. Hasan Sword, the food and beverage director, is pleased to see that his revenue is higher than last year's. Of course, expenses are higher also. Express Hasan's expenses and profit as a percentage of total revenue, for both this year and last year. How is Hasan doing in managing his expenses this year compared to last year? How do changes in revenue affect his performance? (1 Entre Number Served Chicken Cordon Bleu 4040 Chicken Florentine 1502 Filet Mignon 3600 Sliced Beef with Mushroom Sauce 6.000 FT 9 Bon Jovi is the food & beverage manager at Tower Restaurant. He carefully maintains cumulative records of individual entres served in the past when these menu items were offered, and these are listed in the "Number Served column below. Today, Bon is preparing kitchen production orders for tomorrow's dinner meal where he will offer the same four menu items listed. He estimates that 1000 dinners will be served. CALCULATE THE NUMBER OF "CHICKEN CORDON BLUE" that needs to be produced for dinner. Given the information below, please calculate the cost of Food Sold (for June) and the food cost percentage. Food Sales (June) $135000 Beginning Inventory (July) $4500 Purchases (May) $45000 Discount & compliments (June) $2250 Food Transfers to bar (June) $1500 Food Transfers to kitchen (July) $3450 Returns to suppliers (July) $3000 Purchases (July) $28000 Total Food Available For Sale (May) $21200 Food Sales (July) $110000 Beginning Inventory (May) $20000 Ending Inventory (May) $8500 Ending Inventory (July) $32000 Purchases (June) $33000 Staff Meals (June) $1330 Food Transfers to kitchen (June) $2800 [5) 3 Voice SAVE Category Tasks Image Drawing Mary Simpson is the manager of a popular restaurant called the Eat Healthy The owner suggests that the next month's revenue and costs should be as follows: April revenue = $150,000 Food and beverage expense - $50,000 Labor and other expenses remain constant Using these numbers, is the owner's profit percentage going to be higher or lower than that in this month? By how much? (Find the variance) % Revenue F&B Expense Labor Expense Other Expense $ 120.000,00 45 000,00 35,000.00 27 000,00 2 How food cost control can increase a restaurant's performance? (1) (4 Puan) 3 Shakira operates Shakira's Pizza Place in Cyprus. She has maintained a sales Write down four strategies to be used history from January through June by a restaurant if food and beverage and wants to compare this year's costs are increased higher than the sales with last year's sales. standard food cost. 5 (4 Puan) Calculate the 6 Months Total Percentage Variance. S Assume that the potential food cost percentage is 25%, the standardized food cost is 28%, the maximum allowable food cost is 33, and the actual cost is 32. By using these percentages, please analyze the current performance of the restaurant. 8 The dining room at the Cyprus Inn is extremely popular. Hasan Sword, the food and beverage director, is pleased to see that his revenue is higher than last year's. Of course, expenses are higher also. Express Hasan's expenses and profit as a percentage of total revenue, for both this year and last year. How is Hasan doing in managing his expenses this year compared to last year? How do changes in revenue affect his performance? (1 Entre Number Served Chicken Cordon Bleu 4040 Chicken Florentine 1502 Filet Mignon 3600 Sliced Beef with Mushroom Sauce 6.000 FT 9 Bon Jovi is the food & beverage manager at Tower Restaurant. He carefully maintains cumulative records of individual entres served in the past when these menu items were offered, and these are listed in the "Number Served column below. Today, Bon is preparing kitchen production orders for tomorrow's dinner meal where he will offer the same four menu items listed. He estimates that 1000 dinners will be served. CALCULATE THE NUMBER OF "CHICKEN CORDON BLUE" that needs to be produced for dinner. Given the information below, please calculate the cost of Food Sold (for June) and the food cost percentage. Food Sales (June) $135000 Beginning Inventory (July) $4500 Purchases (May) $45000 Discount & compliments (June) $2250 Food Transfers to bar (June) $1500 Food Transfers to kitchen (July) $3450 Returns to suppliers (July) $3000 Purchases (July) $28000 Total Food Available For Sale (May) $21200 Food Sales (July) $110000 Beginning Inventory (May) $20000 Ending Inventory (May) $8500 Ending Inventory (July) $32000 Purchases (June) $33000 Staff Meals (June) $1330 Food Transfers to kitchen (June) $2800 [5) 3 Voice SAVE Category Tasks Image Drawing Mary Simpson is the manager of a popular restaurant called the Eat Healthy The owner suggests that the next month's revenue and costs should be as follows: April revenue = $150,000 Food and beverage expense - $50,000 Labor and other expenses remain constant Using these numbers, is the owner's profit percentage going to be higher or lower than that in this month? By how much? (Find the variance) % Revenue F&B Expense Labor Expense Other Expense $ 120.000,00 45 000,00 35,000.00 27 000,00 2 How food cost control can increase a restaurant's performance? (1) (4 Puan) 3 Shakira operates Shakira's Pizza Place in Cyprus. She has maintained a sales Write down four strategies to be used history from January through June by a restaurant if food and beverage and wants to compare this year's costs are increased higher than the sales with last year's sales. standard food cost. 5 (4 Puan) Calculate the 6 Months Total Percentage Variance. S Assume that the potential food cost percentage is 25%, the standardized food cost is 28%, the maximum allowable food cost is 33, and the actual cost is 32. By using these percentages, please analyze the current performance of the restaurant