Actual performance of the events were as follows BANQUET DEPARTMENT 1. Birthday Party 2. After Conference Event 3. Business Cocktail Party 4. Private New Year's Eve Input data relevant for the respective function Unit Measures Unit Measures Unit Measures Unit Measures Maximum capacity of venue 30 guests 80 guests 80 guests 30 guests Budgeted registration fee per attendee/ price per cover/ guest $ 75.00 $/quest $ 55.00 S/guest $ 130.00 $/quest $ 120.00 #/quest No. of attendees/guests 39 quests 52 guests 49 guests 82 people Beverage Actual number of drinks served per attendee 4 glasses 3 glasses 2 glasses 4 glasses Actual number of total drinks served during the event 156 glasses 156 glasses 98 glasses 328 glasses Actual quantity per glass 160 ml/Glass 125 ml/Glass 164 ml/Glass 120 ml/Glass Cost per litre from supplier $ 40.00 per litre $ 95.00 per litre $ 270.00 per litre $ 18.00 per litre Food Actual number of meals served 39 meals 47 meals 49 meals 82 meals Ingredient 1 Quantity per meal 9 prams 130 grams 190 grams 220 grams Actual cost per kg $ 180.00 per kg $ 6.00 per kg $ 32.00 per kg $ 21.75 per kg Banquets Department Actual Performance 1. Birthday Party 2. After Conference Event 3. Business Cocktail Party 4. Private New Year's Eve Sales/Service Revenue $ 2,925.00 $ 2,860.00 $ 6,370.00 $ 9,840.00 DIRECT COSTS Cost of Sales (VC) Beverages Main ingredient costs$ 998.40 $ 1,852.50 4.339,44 708,48 Food Ingredient 1 $ 63.18 $ 36.66 $ 297.92 $ 392.37 Gross Profit (for each function) $ 1,863.42 970.84 $ 1,732.64 $ 8,739.15BUDGET - EVENT/ CONFERENCE/BANQUET DEPARTMENT 1. Birthday Party 2. After Conference Event 3. Business Cocktail Party 4. Private New Year's Eve Input data relevant for the respective functi Unit Measures Unit Measures Unit Measures Unit Measures Maximum capacity of venue 30 guests 80 guests 80 guests 80 guests Budgeted registration fee per attendee/ price per $ 70.00 S/quest $ 50.00 S/quest $ 125.00 $/quest $ 135.00 S/quest Expected No. of attendees/guests 45 people 49 people 55 people 79 people Beverage 2017 Torbreck, Woodcutters Semillon,|2017 Joh Jos Frum Wehlener Sor 2005 Roberto Voerzio, Cerequi Oyster Bay Chardonnay Budgeted number of drinks per attendee 2 glasses 2 glasses 3 glasses 3 glasses Budgeted number of total drinks served during ti 90 glasses 98 glasses 165 glasses 237 glasses Budgeted/ Standard quantity per glass 150 ml/Glass 100 ml/Glass 150 mi/Glass 100 ml/Glass Budgeted cost per litre $ 60.00 per litre $ 80.00 per litre $ 250.00 per litre $ 15.00 per litre Food Budgeted number of meals served 45 meals 49 meals 55 meals 79 meals Ingredient 1 Risotto with Truffel Duck Lamb rack Roast Fresh skin on salmon Standard quantity per meal 6 prams 110 grams 200 prams 200 grams Budgeted cost per kg $ 300.00 per kg $ 5.48 per kg. $ 41.60 per kg $ 29.00 per kg Banquets Department Budget 1. Birthday Party 2. After Conference Event 3. Business Cocktail Party 4. Private New Year's Eve Sales/Service Revenue $ 3,150,00 $ 2,450,00 $ 6,875.00 $ 10,665.00 DIRECT COSTS Cost of Sales (VC) Beverages Main ingredient costs $ 810,00 $ 784.00 $ 6,187.50 355.50 Food Ingredient 1 $ 81.00 $ 29.54 $ 457.60 $ 458.20 Profit (for each function) $ 2,259.00 1,636.46 229.90 $ 9,851.30Following tables must be used for the Calcaulations and copied in the report Revenue Actual Result Flexible budget Master Budget Sales Revenue (in $) 2. Level of Analysis: Variance Quantify the Var Name the Var. 1. Level of Analysis: Variance Quantify the Van Name the Var. Drink Actual Result Inbetweener Flexible budget Master Budget Beverage Expenses (in $) 3. Level of Analysis: Variances Quantify the Var Name the Var. 2. Level of Analysis: Variance Quantify the Var Name the Var. 1. Level of Analysis: Variance Quantify the Var Name the Var. Main Ingredient Actual Result Inbetweener Flexible budget Master Budget Food Expenses (in $) 3. Level of Analysis: Variances Quantify the Var Name the Var. 2. Level of Analysis: Variance Quantify the Var Name the Var. 1. Level of Analysis: Variance Quantify the Var Name the Var
