BRIGHTON INSTITUTE OF TECHNOLOGY CRICOS Provider Code 02552G RTO No 21438 ASSESSMENT 1 STUDENT INFORMATION This information is to be handed to each student to outline the assessment requirements. :h(ljs assessment requires you to rgleplay an employee of BD Corp Eatery. It requires you to prepare for, discuss nd come to an agreement in relation to an ongoing business relationship. The business details are as follows Legal Name BD Corp Eatery Pty Ltd ACN/ABN 445 548 897 [ 15 445 548 897 Address (including 114 Main Road, Melbourne Vic 3000 postal) Phone 03 9987 7789 Web / email www.bdeatery.com.au / info@bdeatery.com.au Owners Name Billy Bobington Trading Breakfast (Buffet) servicing 25 boutique hotels located within a 3 block radius operates on average at 72% capacity (average 3 seatings per service period) Lunch (a-la-carte) operates on average at 48% capacity (average 1 seating per service period) Dinner (a-la-carte) operates on average at 52% capacity, average 2 seatings per session (i.e., 123 customers per service period) Venue 80 seats plus 12 seats footpath trading (only used in summer and lunch service). Liquor Liguor license only allows alcohol to be sold on premises with food and with meals (12.00pm 11.00pm). No BYO is permitted, no exceptions. Copyright APRA AMCOS License held for background music via CD / DVD''s Costs / Overheads Breakfasts retail at $20 - $25 per head La-carte-menu prices range as follows: Entrees $8-$16 e Mains $18 - $36 e Desserts $12 - $24 Set menus details, e $77 per head Shared entre platter, Mains and Sides, Dessert or Cheese Platter, Tea or Coffee $88 per head Individual entres, Mains with 2 sides, Dessert or Cheese Platter, Tea or Coffee $99 per head Shared entre tasting platter with full entre range, Shared meat platter with at least 300 gm pp, Dessert tasting plate with 3 different desserts, Tea or Coffee Set menu conditions, - Minimum 4 persons required per set menu option. Each person in the party must order the same set menu (i.e. no a-la-carte / set menu option within the group) ; Vegetarian versions of set menus are available at the same costs as non- vegetarian set menus. : Children aged 12 and are priced at 50% of set menu price. Profit margin - minimum of 10%. Example mark-up for a dish that sells for $36 is as follows: Ingredients $10 (28%) o GST $3.28 (9.1%) ads / expenses $4.79 (13.3%) e Rent$2.23 (7.8%) .37 (35.2%) o Profit $3.60 (10%)