It is the end of the June financial quarter and all departments in the Jackson's hotel are preparing financial and statistical reports.

Task 3.1: Prepare a profit and loss statement

• Complete the Bistro profit and loss statement - June quarter by calculating all missing dollar value and percentage variances.
• You will find the Bistro profit and loss statement on the next page.

Bistro profit and loss statement - June quarter

	Monthly actual results	June quarter actual results
May	June	July	Budget	Actual	Variance	Variance
$	$	$	$	$	$	%
Revenue
Food sales	119,837	112,676	110,356	328,500	342,869	14,369	4.4
Beverage sales	96,390	90,497	84,630	262,500	271,517	9,017	3.4
Total sales	216,227	203,173	194,986	591,000	614,386	23,389	4
Cost of sales
Food purchases	45,048	45,865	42,174	124,100	133,087	8,987	(7.2)
Beverage purchases	30,043	29,399	23,827	78,750	83,269	4,519	(5.7)
Total cost of sales	75,091	75,264	66,001	202,850	216,356	13,506	(6.7)
Gross profit	141,136	127,909	128,985	388,150	398,030	9,880	25
Expenses
Advertising/Promotions	624	981	884	2,600	2,489	(111)	4.3
Cleaning contractor	1,490	1,490	1,490	4,471	4,470	(1)	0
Small equipment replacement	393	288	372	1,000	1,053	53	(5.3)
Laundry	232	237	283	735	752	17	(2.3)
Maintenance	1,262	1,329	1,314	4,480	3,905	(575)	12.8
Printing & stationery	195	114	145	480	454	(26)	5.4
Training & seminars	653	713	519	1,200	1,885	685	(57.1)
Wages & on-costs	98,771	103,283	97,745	260,762	299,799	39,037	(15)
Utilities	3,235	3,456	4,190	10,588	10,881	293	(2.8)
Total expenses	106,855	111,891	106,942	286,316	325,688	39,372	(13.8)
NET PROFIT	34,281	16,018	22,043	101,834	72,342	(29,492)	(29)

Trend analysis report - June quarter

	Monthly actual results	Comparison to previous June quarters
May	June	July	June quarter - current	June quarter - 200X	June quarter - 20XX	Variance 200X to current	Variance 20XX to 200X
	V %	V %	V %	$	$	$	%	%
Revenue
Food sales	14.0	(2.0)	1.8	328,500	286,781	256,955	(12.7)	(10.4)
Beverage sales	8.0	(1.5)	4.0	262,500	228,638	208,975	(12.9)	(8.6)
Total sales	11.2	(1.8)	2.7	591,000	515,419	465,930	(12.8)	(9.6)
Cost of Sales
Food purchases	(10.0)	(8.7)	(6.2)	122,859	106,273	96,602	(13.5)	(9.1)
Beverage purchases	(9.0)	(9.8)	2.4	78,750	66,229	60,732	(15.9)	(8.3)
Total cost of sales	(9.6)	(9.1)	(2.9)	201,609	172,502	157,334	(14.4)	(8.8)
Gross profit	12.1	(7.2)	(2.7)	389,391	342,917	308,596	(11.9)	(10.0)
Expenses
Advertising/Promotions	20.0	(2.0)	(3.0)	2,600	2,275	2,025	(12.5)	(11.0)
Cleaning contractor	0.0	0.0	0.0	4,471	3,845	3,230	(14.0)	(16.0)
Small equipment replacement	(18.0)	13.7	(11.6)	1,000	890	829	(11.0)	(6.9)
Laundry	5.5	3.2	(15.4)	735	642	581	(12.7)	(9.5)
Maintenance	15.5	11.0	12.0	4,480	3,754	3,274	(16.2)	(12.8)
Printing & stationery	(22.0)	29.0	9.2	480	453	425	(5.6)	(6.2)
Training & seminars	(60.0)	(80.0)	(31.0)	1,200	1,062	1,017	(11.5)	(4.2)
Wages & on-costs	(15.0)	(15.6)	(14.3)	260,762	219,822	200,698	(15.7)	(8.7)
Utilities	6.0	1.1	14.7	10,589	8,661	7,674	(18.2)	(11.4)
Total expenses	13.4	14.4	(13.8)	286,317	241,404	219,753	(15.7)	(9.0)
NET PROFIT	8.5	(60.1)	(30.4)	103,074	101,513	88,843	(1.5)	(12.5)

Variance formula

To calculate variance between two time periods.

(Current year - Previous year) / Current year x 100 = variance%

Example 1

(June quarter current year - June quarter 200X) / June quarter current year x 100 = variance between the two periods

Food sale variance = (328,500 - 286,781) / 328,500 x 100 = 12.7% increase in food sales revenue

Example 2

(June quarter 200X - June quarter 20XX) / June quarter 200X x 100 = variance between the two periods

Cleaning contractor variance = (3,845 - 3,230) / 3,845 x 100 = 16.0% increase in cleaning contractor expenses

Task 3.2: Prepare a statistical report

• Complete the Trend analysis report - June quarter on page 30.

CAN YOU GIVE ME A REPORT WITH THIS

WITH COVER PAGE AND INTRODUCTION AND FOLLOWING WITH THIS BELOW

Task 3.3: Prepare a management report

• Prepare a short report to management outlining the following information.
• Positive and negative budget variations indicated in monthly and quarter analysis reports and profit and loss statement that are significant enough to affect the operation of the bistro and its profitability.
• Trends identified in the trend analysis report that have the potential to affect the bistro's profitability in the immediate future.
• Possible reasons for the positive or negative variations and trends.
• Any recent actions that have been taken or changes to operational procedures as a result of trends and deviations.
• Base the report on the following information.
• Profit and loss statement
• Trend analysis report
• April, May and June comparative analysis reports
• Case study information provided in this assessment
• Your responses to questions in this assessment
• The report should present information in a clear, concise and easy to understand manner so it supports good decision-making processes.
• Save your completed management report.
• Submit the completed report in the space below.

PLEAASE HELP ME WITH THIS

HAVE INRODUCTION AND CONCLUSION