Part -1

Using the following information, calculate the static budget, flexible budget and sales-volume variances.

Actual Budget Total Revenue $400,000 $500,000 Total Food Cost 100,000 200,000 Total Variable Labour 40,000 35,000 Total Fixed Costs 180,000 180,000 Guests Served 200,000 220,000Position Average Rate Server $16.00 Busser $15.00 Host $18.00 Actual Budget Position Total Cost Hours Worked Total Cost Hours Worked Server $11,963 725 $12,000 750 Busser 2,320 160 $2,250 150 Host 1,615 95 $1,620 90