Hospitality businesses expect their supervisory staff (including Chefs or cooks in their kitchens with supervisory responsibilities) to know the impact of what they are doing in their kitchen on the overall financial business performance of the hospitality business where they are employed. According, for this Assessment Task, as a CASE STUDY, you will be required to develop a report: outlining the impact and the reasons underpinning this impact (if you believe there is an impact), a typical kitchen would have on the following financial documents or reports to demonstrate that you interpret financial information ; and provide an example of the financial documents or reports as attachments to your report, if you believe that the kitchen operations, have an impact on these financial documents or reports: account summaries and balances balance sheets bank deposit documentation bank statements banking summaries business activity statements credit card transaction statements invoices journal entries merchant statements merchant summaries profit and loss statements trial balance When developing your report, as an additional section of your report, you will need to provide further financial information, using correct financial terminology, on the following kitchen operational financial activities: Departmental expenditure (i.e. the overall kitchen expenditure) outlining what needs to be included Stock levels for the kitchen Daily transactions Weekly transactions Monthly transactions Variance from budget Once you have developed your final report, covering both the requirements above, submit it to your Assessor, as evidence for summative assessment. Note: During the above Assessment Activity you will be observed by your Assessor accessing and interpreting financial information and using and providing financial information. Your Assessor will use the Observable Behaviours Checklist Assessment Task 1 to ensure that you have satisfactorily completed all the Performance Evidence requirements for this Task.