ASSESMENT METHOD 2 -TASK 3

FAX B X T V T V D Q EIT 2 1 0 a T OC Management Kdan Cloud Share Tool Comment & Markup Annotation Editor Convert Edit Text OCR Fax Search SITXFINO03 Manage finance within a budget + Upgrade AUSTRALIAN BUSINESS Thumbnails 88 CULINARY INSTITUTE Task 3: Improve budget performance 1. Refer to the Bistro May budgets. A= 33 2. Read and interpret the information and outcomes contained in the Bistro labour budget - June quarter. 3. Evaluate their impact on the operation and financial goals of the bistro. 4. Complete the table below by inserting the variance percentage for each category in each month. 5. You must use a spreadsheet software (Eg. MS Excel) to complete below table. 34 Category Bistro labour budget - variance percentage April May June June quarter Salaries Front of house Kitchen Total labour 35 6. Complete the following report contents based on the labour comparative analysis report, staffing and case study information. Explain what do these statistics tell you about the bistro's performance for the June quarter. Explain what the variances mean and how this affects the department's ability to meet its financial goals 36 Management think one reason for high bistro labour costs is the department is consistently overstaffed; more staff than necessary are rostered on for most service periods. Rosters have been reviewed and new staffing levels suggested for front of house and kitchen areas. The number of customers served and sales revenue is expected to remain relatively stable in the 37 near future. Review the bistro's current and revised ? A staffing levels in Bistro staffing levels table in Bistro Mav budgets. O 127% - + 37 /51 4avombETvijo&00Eth_l:: uzacTo''ExQ ConverttT Management Kdan Cloud Share Tool Comment & Markup Annotation Editor ,, rm , FEI Thumbnails ES \\1 )1 want u up minus A: 34 and negative outcomes. Explain what payroll documentation you can use to maintain detailed records and monitor funds allocated to labour costs during the budget period During the initial investigation phase, with whom would you discuss the reasons for changes to rosters and the desired outcomes of the changes You believe the changes will have a negative impact on customer service standards and food quality, leading to an increase in customer complaints. This could lead to lower customer numbers and sales revenue over the next year. You want to present your concerns to management and recommend smaller cuts to stafng levels, especially to the front of house team during the busiest periods. Your suggestions include better management of hours worked by casual staff and a review of service procedures to streamline work practices. Prepare a transcript of your recommendations to be presented to management at the next management meeting |l127%v+ 33/51av