Go to your Course files folder and openAssessment C_Budgets.Comparative analysis report

Bistro departmental budget - April

Don't forget to round your figures up or down to the nearest whole number.

April

Favourable /

Unfavourable

May

June quarter

Budget

Actual

Variance

Variance

Budget

Budget

$

$

$

%

$

$

Revenue

Food sales

105,120

119,837

14,717

14

114,975

328,500

Beverage sales

89,250

96,390

7,140

91,875

262,500

Total sales

194,370

216,227

21,857

206,850

591,000

Cost of sales

Food purchases

40,953

45,048

42,194

124,100

Beverage purchases

27,563

30,043

2,480

(9)

26,775

78,750

Total cost of sales

68,516

75,091

6,575

68,970

202,850

Gross profit

125,854

141,136

12.1

137,881

388,150

Expenses

Advertising/Promotions

780

624

(156)

(20)

962

2,600

Cleaning contractor

1,490

1,490

-

0

1,490

4,471

Small equipment replacement

333

393

60

333

1,000

Laundry

245

232

(13)

(5.3)

245

735

Maintenance

1,493

1,262

(15.5)

1,493

4,480

Printing & stationery

160

195

35

21.9

160

480

Training & seminars

408

653

245

60

396

1,200

Wages & on-costs

85,901

98,771

12,869

89,345

260,762

Utilities

3,441

3,235

(206)

(6)

3,494

10,589

Total expenses

94,251

106,854

13.4

97,918

286,316

NET PROFIT

31,603

34,282

39,962

101,834

• Complete the comparative analysis report for theBistro departmental budget - Aprilby calculating all missing dollar value and percentage variances.
• Complete the Favourable/Unfavourable column by indicating if the budget results are favourable (F) or unfavourable (UF) for the business.
• Save the completedAssessment C_Budgetslocally to your computer.
• Submit the budget to your assessor once completed.