Cost and sales concepts
•Download as PPT, PDF•
2 likes•3,208 views
This document discusses methods for calculating and analyzing cost-to-sales ratios in food service operations. It provides formulas for calculating food cost percentage, beverage cost percentage, and labor cost percentage by dividing the individual costs by total sales. Calculating these cost percentages allows managers to compare costs over time and between different operations. The percentages also provide a means to estimate costs or sales figures when one value is known.
Report
Share
Report
Share
Recommended
Food and Beverage Cost Control
This document discusses concepts related to food and beverage cost control. It begins by explaining that successful restaurant managers understand the importance of carefully monitoring costs like food, beverage, and labor costs, which typically represent 60-70% of total costs. The document then outlines learning objectives and defines various cost concepts like fixed, variable, and controllable costs. It also discusses sales concepts such as monetary terms like total sales and average check, and non-monetary terms like covers and seat turnover. Finally, the document introduces the cost control process and techniques like establishing standards and procedures.
TOPIC 2: Menu cost and Pricing Strategies
When planning menus, managers must consider guests and financial goals of the food service operation. After managers know standard product costs for food and beverage items, they know how much it should cost to produce each item.
Banquet and catering operations
1) Food and beverage functions are an important part of most meetings and generate significant revenue for hotels. Meeting planners consider food quality very important in choosing facilities.
2) Hotels are moving toward more customized and restaurant-quality dining experiences at banquets, including choice menus, action stations, and upscale presentation. There is also a trend toward healthier, locally-sourced options.
3) Food and beverage has high profit margins of 35-40% and often generates more revenue than hotel restaurants. However, it requires strict controls over guarantees, attendance numbers, and beverage inventory.
Beverage cost control system and analysis
This document discusses various topics related to beverage purchasing, production, sales, and labor costs. It defines different types of alcoholic beverages and states. It also outlines standards and procedures for receiving, storing, issuing, and producing beverages. Formulas are provided for calculating beverage costs, sales values, inventory turnover, and labor costs. Job analysis, training approaches, and performance monitoring are also summarized.
Kitchen basics ppt.
This document provides information on kitchen basics and safety for cooking. It discusses kitchen layout and work centers, cooking appliances, tools and equipment, following recipes, food safety and sanitation. Specific topics covered include how to measure ingredients accurately, common cooking terms, food storage temperatures, and preventing accidents and foodborne illness. The goal is to teach readers the fundamental skills and knowledge needed before beginning to cook.
Types of food & beverage service
This presentation is related to Food & Beverage Industry. It is very beneficial for the students of Hotel Management course & for the newly enters in the field of Hotel & Hospitality Industry.
What is menu
The document discusses what a menu is and its various functions. It begins by defining a menu as a list of food and drink offerings with prices. It then discusses some key points:
- Menus inform customers of available items and help operators plan production.
- A good menu is clear, truthful, and consistent with the establishment's capabilities.
- The main functions of a menu are as a basis for operations, communication tool, sales tool, and image builder.
- There are two main types of menus - table d'hote which offers a fixed price multi-course meal, and a la carte which allows ordering individual priced items.
Gueridon service
Gueridon is simply defined as a small ornamental, movable table or, trolley from which food may be carved, filleted, flamed or prepared for service and served. It carries sufficient equipment for service. It is fitted with a gas burner on the top and a small gas cylinder at the bottom.
Recommended
Food and Beverage Cost Control
This document discusses concepts related to food and beverage cost control. It begins by explaining that successful restaurant managers understand the importance of carefully monitoring costs like food, beverage, and labor costs, which typically represent 60-70% of total costs. The document then outlines learning objectives and defines various cost concepts like fixed, variable, and controllable costs. It also discusses sales concepts such as monetary terms like total sales and average check, and non-monetary terms like covers and seat turnover. Finally, the document introduces the cost control process and techniques like establishing standards and procedures.
TOPIC 2: Menu cost and Pricing Strategies
When planning menus, managers must consider guests and financial goals of the food service operation. After managers know standard product costs for food and beverage items, they know how much it should cost to produce each item.
Banquet and catering operations
1) Food and beverage functions are an important part of most meetings and generate significant revenue for hotels. Meeting planners consider food quality very important in choosing facilities.
2) Hotels are moving toward more customized and restaurant-quality dining experiences at banquets, including choice menus, action stations, and upscale presentation. There is also a trend toward healthier, locally-sourced options.
3) Food and beverage has high profit margins of 35-40% and often generates more revenue than hotel restaurants. However, it requires strict controls over guarantees, attendance numbers, and beverage inventory.
Beverage cost control system and analysis
This document discusses various topics related to beverage purchasing, production, sales, and labor costs. It defines different types of alcoholic beverages and states. It also outlines standards and procedures for receiving, storing, issuing, and producing beverages. Formulas are provided for calculating beverage costs, sales values, inventory turnover, and labor costs. Job analysis, training approaches, and performance monitoring are also summarized.
Kitchen basics ppt.
This document provides information on kitchen basics and safety for cooking. It discusses kitchen layout and work centers, cooking appliances, tools and equipment, following recipes, food safety and sanitation. Specific topics covered include how to measure ingredients accurately, common cooking terms, food storage temperatures, and preventing accidents and foodborne illness. The goal is to teach readers the fundamental skills and knowledge needed before beginning to cook.
Types of food & beverage service
This presentation is related to Food & Beverage Industry. It is very beneficial for the students of Hotel Management course & for the newly enters in the field of Hotel & Hospitality Industry.
What is menu
The document discusses what a menu is and its various functions. It begins by defining a menu as a list of food and drink offerings with prices. It then discusses some key points:
- Menus inform customers of available items and help operators plan production.
- A good menu is clear, truthful, and consistent with the establishment's capabilities.
- The main functions of a menu are as a basis for operations, communication tool, sales tool, and image builder.
- There are two main types of menus - table d'hote which offers a fixed price multi-course meal, and a la carte which allows ordering individual priced items.
Gueridon service
Gueridon is simply defined as a small ornamental, movable table or, trolley from which food may be carved, filleted, flamed or prepared for service and served. It carries sufficient equipment for service. It is fitted with a gas burner on the top and a small gas cylinder at the bottom.
Understanding foodservice operations
This document discusses the various segments of the foodservice industry. It describes full-service restaurants, quick-service restaurants, hotels, clubs, catering, and institutional foodservice. Full-service restaurants employ servers and range from fine dining to casual. Quick-service restaurants offer speed, convenience and reasonable prices. Hotels provide lodging and a variety of dining options. Clubs offer food service to members. Catering provides food and service for groups at off-premise locations. Institutional foodservice supplies meals for businesses and organizations. The document also briefly discusses sole proprietorships, partnerships, corporations, and entrepreneurs.
Menu Planning, Costing, Engineering
The document discusses various aspects of menu planning, pricing, and engineering for food and beverage operations. It covers areas like menu planning, different types of pricing methods, evaluating popularity and profitability of menu items, improving and analyzing menus using computer systems, and how the menu forms the foundation for control processes in F&B operations. It also discusses how menus influence other aspects like product control, cost control, production requirements, staffing needs, and revenue control procedures.
Food & Beverage Management
The document discusses food and beverage management in the hotel and catering industry. It outlines the objectives of food and beverage departments, which include satisfying guest expectations, efficient purchasing and preparation of food, effective control systems, and gathering performance data. It also describes the functions of food and beverage management, which involve planning, organizing, motivating, and controlling operations. Finally, it notes some constraints faced by food and beverage management, such as economic factors, staffing issues, and the perishable nature of food.
F & b controls
This document discusses food and beverage cost control. It defines cost control as the process by which managers attempt to regulate costs and prevent excessive costs. It explains that the total responsibility for cost control rests with management, though specific responsibilities may be delegated. It identifies the key factors needed for cost control as controlling inefficiency, waste, and keeping costs aligned with acceptable bounds. It then describes different types of costs including fixed, variable, direct, indirect, joint, sunk, opportunity, standard, and prime costs.
Bar management ppt
A bar is a business that serves alcoholic drinks like beer, wine, and liquor to be consumed on premises. Bar management involves overseeing staff like bartenders and servers, as well as entertainment options. Proper bar service requires cleanliness, using the correct glassware and tools, accurate drink preparation, and customer service standards. Being a good bar manager requires training staff, preventing theft, organizing equipment and supplies, and maintaining cleanliness and relationships with suppliers.
Food and beverage service operating equipments
This document provides definitions and summaries of the various types of equipment, furnishings, and supplies used in food service areas. It discusses furniture like tables, chairs, and sideboards. It also covers linens, crockery, glassware, tableware, and miscellaneous equipment. For each category, examples are given of specific items along with images to illustrate them. The goal is to define and categorize all the various pieces that make up the operational components in a food service setting.
Chapter 1 catering industry
This document discusses catering operations, including on-premise and off-premise catering. It describes the catering industry segments, advantages and disadvantages of on-premise and off-premise catering, and considerations for home-based caterers. The key segments are commercial, non-commercial, and military. On-premise catering occurs at the caterer's location while off-premise requires transportation of food and equipment. Home-based caterers have limitations around facilities, equipment, and training.
COST CONTROL
Cost control involves minimizing costs without sacrificing quality for customers. A budget forecasts revenue, expenses, and profit over periods like 28 days. If actual results vary significantly from the budget, management must define problems, determine causes, and take corrective action. Precise sales forecasts allow for accurate expense and staffing estimates, increasing operational efficiency and profitability.
Food and BeveragE Cost Control
This document provides an overview of food and beverage cost control. It discusses the food service industry and food and beverage control. The methodology of food and beverage control includes planning, operational, and post-operational phases. Key aspects of the operational phase are purchasing, receiving, storing, preparing, and selling foods and beverages. The post-operational phase involves cost reporting, measuring performance against standards, and taking corrective actions. Personnel management is also important for effective food and beverage control.
Banquets
A banquet is a large formal meal or feast, usually for many guests. This document provides details on the history and types of banquets, including:
- Banquets originated in ancient Egypt and were celebrated in tombs; they later evolved from medieval ceremonies where guests would stand while tables were cleared.
- Modern banquets usually involve pre-selected menus catering to large groups and allow clients to host events without food preparation responsibilities.
- Effective banquet management requires coordination between departments, detailed planning, and ensuring all client needs and legal requirements are met.
portion-control
The document discusses portion control in food service establishments. It explains that portion size depends on the type of customer, food quality, and food price. Higher quality food with a fair price will yield more portions. Proper portion control is important to ensure fair portions for customers, control waste, and accurately track food costs. Portion control equipment and methods of monitoring portions are also outlined. The goals of portion control are to satisfy customers, utilize food purchases fully, and maintain standard costs and profits. Poor portion control can lead to unhappy customers, inaccurate food costs, and loss of standards.
Menu Engineering
This document discusses various methods for analyzing and engineering menus to improve profitability. It introduces four key categories for classifying menu items - stars, plowhorses, puzzles and dogs - based on their popularity and contribution margin. It also describes menu scoring and placement techniques to optimize a menu's performance. The goal of menu engineering is to identify opportunities to increase sales and profits through menu modifications.
Organisation,duties and attributes of food and beverage staff
Here are the wrong and right attributes for food and beverage staff based on the document:
Wrong:
- Arguing with customers
- Being servile towards customers
- Not having knowledge of food, drinks and menus
- Not being punctual
- Not having local knowledge to help customers
- Not having honesty and loyalty to the establishment
- Not ensuring customer satisfaction
- Not having sales ability to sell food and drinks
- Not having a sense of urgency to maximize business
- Not following conduct rules of the establishment
- Having bad personal hygiene or not following dress code
Right:
- Having sufficient knowledge of food, drinks and menus
- Being punctual
- Having local knowledge to
F & B control
The document discusses profit and loss (P&L) analysis and cost control. It covers the three sections of a P&L statement - gross profit, operating expenses, and operating profit. It also discusses calculating various percentages like sales, costs of goods sold, and analyzing expenses, inventory, labor costs, other operating expenses, and net profit in order to understand operations and control costs. The goal is to use P&L analysis as a tool to understand operations and identify areas for cost control and improvement.
CATERING SERVICE
CATERING DEFINITION, CATERING SEGMENT, TYPES OF CATERING SERVICE, TYPES OF CATERER, CATERING EQUIPMENT, CATERING ESTABLISHMENTS, TRANSPORT CATERING
Part 2 provide gueridon service [recovered]
The document provides information on gueridon service, including recommendations when customers ask for recommendations, key points for making recommendations, promotional methods for gueridon menu items, gueridon procedures like preparation, portioning, trimming, and serving, describing dishes and ingredients to customers, common gueridon items like trolleys and equipment, cleaning and maintaining equipment, and preparing the trolley and service area.
Banquet
This document defines and describes banquets. It begins by stating that a banquet is a large meal or feast that usually serves a purpose such as a celebration or event. It then lists different types of banqueting occasions such as weddings, conferences, and social functions. The document continues by explaining that banquets are usually part of hotels but some facilities are dedicated conference/banquet centers. It provides details on banquet facilities and operations, including the roles of banquet managers and staff. It concludes by outlining the banquet sales and booking procedures.
Food Beverage Service Basic notes
This document provides an introduction to the catering industry, including:
1. It defines the catering industry and identifies its key segments such as commercial, non-commercial, and military. It also describes the two main types of catering: on-premise and off-premise catering.
2. It discusses the various types of catering establishments including restaurants, transport catering, outdoor catering, retail store catering, club catering, welfare catering, industrial catering, and leisure-linked catering.
3. It explains that the catering industry has relationships with all other industries since food is essential to sustaining life and human productivity.
Food and beverage service ppt.
this presentation is all about basics of service ,type of restaurant, and different organisational chart.
Food service equipments
Category of Food Service Equipment with examples, Types of dining room furniture, their sizes, and uses
Various linen and their uses, types of crockery and their uses
Parts and types of glassware, their sizes, and uses
Meaning of cutlery, flatware, and hollowware with examples
Special service equipment and their uses
Cost and Sale concepts
This document provides an introduction to two restaurants, A Taste of Tuscany and The Grandview Bistro. A Taste of Tuscany is owned by Joan Bailey and has been experiencing declining profits over the past two years. The Grandview Bistro is owned by Bill Young and has a similar menu and operations as A Taste of Tuscany but is smaller in size and has a less favorable location. The document includes an income statement for A Taste of Tuscany and the menu for The Grandview Bistro.
Principles of food beverage and labor cost controls
The Rush Hour Inn, owned by Kim Rusher, was experiencing declining profits over the past two years despite increasing sales volumes. Her accountant's statement showed a restaurant profit of only $36,117 for the most recent year. In contrast, the Graduate Restaurant nearby, owned by Bill Young, who studied hospitality management in college, had been profitable each year since he opened it four years prior. The key difference appeared to be that Bill paid close attention to controlling his costs and ensuring they remained in line with his sales.
More Related Content
What's hot
Understanding foodservice operations
This document discusses the various segments of the foodservice industry. It describes full-service restaurants, quick-service restaurants, hotels, clubs, catering, and institutional foodservice. Full-service restaurants employ servers and range from fine dining to casual. Quick-service restaurants offer speed, convenience and reasonable prices. Hotels provide lodging and a variety of dining options. Clubs offer food service to members. Catering provides food and service for groups at off-premise locations. Institutional foodservice supplies meals for businesses and organizations. The document also briefly discusses sole proprietorships, partnerships, corporations, and entrepreneurs.
Menu Planning, Costing, Engineering
The document discusses various aspects of menu planning, pricing, and engineering for food and beverage operations. It covers areas like menu planning, different types of pricing methods, evaluating popularity and profitability of menu items, improving and analyzing menus using computer systems, and how the menu forms the foundation for control processes in F&B operations. It also discusses how menus influence other aspects like product control, cost control, production requirements, staffing needs, and revenue control procedures.
Food & Beverage Management
The document discusses food and beverage management in the hotel and catering industry. It outlines the objectives of food and beverage departments, which include satisfying guest expectations, efficient purchasing and preparation of food, effective control systems, and gathering performance data. It also describes the functions of food and beverage management, which involve planning, organizing, motivating, and controlling operations. Finally, it notes some constraints faced by food and beverage management, such as economic factors, staffing issues, and the perishable nature of food.
F & b controls
This document discusses food and beverage cost control. It defines cost control as the process by which managers attempt to regulate costs and prevent excessive costs. It explains that the total responsibility for cost control rests with management, though specific responsibilities may be delegated. It identifies the key factors needed for cost control as controlling inefficiency, waste, and keeping costs aligned with acceptable bounds. It then describes different types of costs including fixed, variable, direct, indirect, joint, sunk, opportunity, standard, and prime costs.
Bar management ppt
A bar is a business that serves alcoholic drinks like beer, wine, and liquor to be consumed on premises. Bar management involves overseeing staff like bartenders and servers, as well as entertainment options. Proper bar service requires cleanliness, using the correct glassware and tools, accurate drink preparation, and customer service standards. Being a good bar manager requires training staff, preventing theft, organizing equipment and supplies, and maintaining cleanliness and relationships with suppliers.
Food and beverage service operating equipments
This document provides definitions and summaries of the various types of equipment, furnishings, and supplies used in food service areas. It discusses furniture like tables, chairs, and sideboards. It also covers linens, crockery, glassware, tableware, and miscellaneous equipment. For each category, examples are given of specific items along with images to illustrate them. The goal is to define and categorize all the various pieces that make up the operational components in a food service setting.
Chapter 1 catering industry
This document discusses catering operations, including on-premise and off-premise catering. It describes the catering industry segments, advantages and disadvantages of on-premise and off-premise catering, and considerations for home-based caterers. The key segments are commercial, non-commercial, and military. On-premise catering occurs at the caterer's location while off-premise requires transportation of food and equipment. Home-based caterers have limitations around facilities, equipment, and training.
COST CONTROL
Cost control involves minimizing costs without sacrificing quality for customers. A budget forecasts revenue, expenses, and profit over periods like 28 days. If actual results vary significantly from the budget, management must define problems, determine causes, and take corrective action. Precise sales forecasts allow for accurate expense and staffing estimates, increasing operational efficiency and profitability.
Food and BeveragE Cost Control
This document provides an overview of food and beverage cost control. It discusses the food service industry and food and beverage control. The methodology of food and beverage control includes planning, operational, and post-operational phases. Key aspects of the operational phase are purchasing, receiving, storing, preparing, and selling foods and beverages. The post-operational phase involves cost reporting, measuring performance against standards, and taking corrective actions. Personnel management is also important for effective food and beverage control.
Banquets
A banquet is a large formal meal or feast, usually for many guests. This document provides details on the history and types of banquets, including:
- Banquets originated in ancient Egypt and were celebrated in tombs; they later evolved from medieval ceremonies where guests would stand while tables were cleared.
- Modern banquets usually involve pre-selected menus catering to large groups and allow clients to host events without food preparation responsibilities.
- Effective banquet management requires coordination between departments, detailed planning, and ensuring all client needs and legal requirements are met.
portion-control
The document discusses portion control in food service establishments. It explains that portion size depends on the type of customer, food quality, and food price. Higher quality food with a fair price will yield more portions. Proper portion control is important to ensure fair portions for customers, control waste, and accurately track food costs. Portion control equipment and methods of monitoring portions are also outlined. The goals of portion control are to satisfy customers, utilize food purchases fully, and maintain standard costs and profits. Poor portion control can lead to unhappy customers, inaccurate food costs, and loss of standards.
Menu Engineering
This document discusses various methods for analyzing and engineering menus to improve profitability. It introduces four key categories for classifying menu items - stars, plowhorses, puzzles and dogs - based on their popularity and contribution margin. It also describes menu scoring and placement techniques to optimize a menu's performance. The goal of menu engineering is to identify opportunities to increase sales and profits through menu modifications.
Organisation,duties and attributes of food and beverage staff
Here are the wrong and right attributes for food and beverage staff based on the document:
Wrong:
- Arguing with customers
- Being servile towards customers
- Not having knowledge of food, drinks and menus
- Not being punctual
- Not having local knowledge to help customers
- Not having honesty and loyalty to the establishment
- Not ensuring customer satisfaction
- Not having sales ability to sell food and drinks
- Not having a sense of urgency to maximize business
- Not following conduct rules of the establishment
- Having bad personal hygiene or not following dress code
Right:
- Having sufficient knowledge of food, drinks and menus
- Being punctual
- Having local knowledge to
F & B control
The document discusses profit and loss (P&L) analysis and cost control. It covers the three sections of a P&L statement - gross profit, operating expenses, and operating profit. It also discusses calculating various percentages like sales, costs of goods sold, and analyzing expenses, inventory, labor costs, other operating expenses, and net profit in order to understand operations and control costs. The goal is to use P&L analysis as a tool to understand operations and identify areas for cost control and improvement.
CATERING SERVICE
CATERING DEFINITION, CATERING SEGMENT, TYPES OF CATERING SERVICE, TYPES OF CATERER, CATERING EQUIPMENT, CATERING ESTABLISHMENTS, TRANSPORT CATERING
Part 2 provide gueridon service [recovered]
The document provides information on gueridon service, including recommendations when customers ask for recommendations, key points for making recommendations, promotional methods for gueridon menu items, gueridon procedures like preparation, portioning, trimming, and serving, describing dishes and ingredients to customers, common gueridon items like trolleys and equipment, cleaning and maintaining equipment, and preparing the trolley and service area.
Banquet
This document defines and describes banquets. It begins by stating that a banquet is a large meal or feast that usually serves a purpose such as a celebration or event. It then lists different types of banqueting occasions such as weddings, conferences, and social functions. The document continues by explaining that banquets are usually part of hotels but some facilities are dedicated conference/banquet centers. It provides details on banquet facilities and operations, including the roles of banquet managers and staff. It concludes by outlining the banquet sales and booking procedures.
Food Beverage Service Basic notes
This document provides an introduction to the catering industry, including:
1. It defines the catering industry and identifies its key segments such as commercial, non-commercial, and military. It also describes the two main types of catering: on-premise and off-premise catering.
2. It discusses the various types of catering establishments including restaurants, transport catering, outdoor catering, retail store catering, club catering, welfare catering, industrial catering, and leisure-linked catering.
3. It explains that the catering industry has relationships with all other industries since food is essential to sustaining life and human productivity.
Food and beverage service ppt.
this presentation is all about basics of service ,type of restaurant, and different organisational chart.
Food service equipments
Category of Food Service Equipment with examples, Types of dining room furniture, their sizes, and uses
Various linen and their uses, types of crockery and their uses
Parts and types of glassware, their sizes, and uses
Meaning of cutlery, flatware, and hollowware with examples
Special service equipment and their uses
What's hot (20)
Organisation,duties and attributes of food and beverage staff
Organisation,duties and attributes of food and beverage staff
Viewers also liked
Cost and Sale concepts
This document provides an introduction to two restaurants, A Taste of Tuscany and The Grandview Bistro. A Taste of Tuscany is owned by Joan Bailey and has been experiencing declining profits over the past two years. The Grandview Bistro is owned by Bill Young and has a similar menu and operations as A Taste of Tuscany but is smaller in size and has a less favorable location. The document includes an income statement for A Taste of Tuscany and the menu for The Grandview Bistro.
Principles of food beverage and labor cost controls
The Rush Hour Inn, owned by Kim Rusher, was experiencing declining profits over the past two years despite increasing sales volumes. Her accountant's statement showed a restaurant profit of only $36,117 for the most recent year. In contrast, the Graduate Restaurant nearby, owned by Bill Young, who studied hospitality management in college, had been profitable each year since he opened it four years prior. The key difference appeared to be that Bill paid close attention to controlling his costs and ensuring they remained in line with his sales.
2.10 Cost of Sales
VCE Accounting Unit 3. Video of this presentation can be found on my YouTube channel here https://www.youtube.com/channel/UCf5jyuJoYwie8tWfvjEc0zg.
11.3 Cost of Sales vs Cost of Goods Sold
Cost of goods sold refers to the costs involved in acquiring stock and preparing it for sale, including the cost of purchasing the stock from suppliers. Cost of sales is a broader term that includes cost of goods sold as well as other expenses involved in getting the stock from the business to customers, such as delivery costs. The document provides examples of specific costs that are included in cost of goods sold, such as packaging and customs duty for imported goods. It also distinguishes gross profit as the profit from selling stock.
Profit & loss, sales and cost of goods sold
Business Mathematics
Profit & loss, sales and cost of goods sold
by Dr. Vincent BE Sangalang y DB Samson
Costos, Presupuestos Y AnáLisis De Estados Financieros
El documento describe los conceptos básicos de costos, presupuestos y análisis financieros. Explica que un costo es un recurso sacrificado para lograr un objetivo y que los costos pueden ser directos o indirectos. También describe los elementos de un presupuesto como las ventas, producción y finanzas, y los tipos de razones financieras como liquidez, actividad, deuda y rentabilidad. Finalmente, resume los pasos para asignar costos a objetivos y realizar análisis financieros.
Contabilidad De Costos(Como Determinar El Costo De Mis Productos Y Servicio)
El documento explica cómo las empresas pueden determinar los costos de sus productos y servicios. Explica que la contabilidad de costos surgió para medir los costos unitarios de producción a medida que los procesos productivos se hicieron más complejos. También describe los diferentes tipos de costos como materiales directos, mano de obra directa, costos indirectos de fabricación, costos fijos y variables. El documento concluye explicando cómo la contabilidad de costos ayuda a las empresas a tomar mejores decisiones mediante el análisis de la rentabil
5 PASOS PARA DETERMINAR EL PRECIO DE UN PRODUCTO
El documento proporciona 5 pasos prácticos para determinar el precio de un producto. Estos pasos incluyen determinar los costos de producción, analizar los precios de la competencia, sondear las preferencias de los clientes, analizar la capacidad de producción y establecer el precio final considerando estos factores. El objetivo es ayudar a los pequeños empresarios a fijar un precio que sea rentable pero también competitivo.
Concepts of sales management
Sales management involves managing a company's sales operations and applying sales techniques to maximize revenue and profit. It coordinates marketing and sales functions to jointly create customer and company value. The sales process involves prospecting, pre-approach research, approaching prospects, presenting/demonstrating products, handling objections, closing the sale, and following up. Sales management also designs sales force structures, recruits and trains salespeople, establishes compensation plans, supervises and motivates the sales team, and evaluates salesforce performance. Coordinating marketing and sales effectively is important for business success.
Los costos y los gastos (ojo)
Este documento explica la diferencia entre costos y gastos, clasificando los costos en variables y fijos. Detalla cómo calcular el costo variable de un producto, incluyendo la identificación del producto, unidad de costeo, materias primas utilizadas, mano de obra y otros costos variables. Finalmente define el margen de contribución como la diferencia entre el valor de la venta y el costo variable.
Sales concept
The document discusses monetary and non-monetary concepts of sales in the food and beverage industry. Monetary sales concepts refer to sales measured in rupee value and include total sales volume, rupee sales by category, unit price, and average rupee sales. Non-monetary concepts refer to sales measured by volume and include quantity of items sold, average number of covers, seat turnover, and sales mix.
Viewers also liked (11)
Principles of food beverage and labor cost controls
Principles of food beverage and labor cost controls
Costos, Presupuestos Y AnáLisis De Estados Financieros
Costos, Presupuestos Y AnáLisis De Estados Financieros
Contabilidad De Costos(Como Determinar El Costo De Mis Productos Y Servicio)
Contabilidad De Costos(Como Determinar El Costo De Mis Productos Y Servicio)
Similar to Cost and sales concepts
2015 DMC2523 Topic 7 cost and sales concept
Here are the steps to solve these menu planning and cost control problems:
1) Given the following information, calculate cost percentages:
a) Cost $200, Sales $500 = Cost/Sales x 100 = 40.0%
b) Cost $150, Sales $500 = 30.0%
c) Cost $178.50, Sales $700 = 25.5%
d) Cost $216.80, Sales $800 = 27.1%
2) Calculate cost percentages:
a) 28.0% of $500 is 0.28 x $500 = $140
b) 34.5% of $2,400 is 0.345 x $2,400 =
food and bverage cost controls
The document discusses key concepts related to food and beverage cost control. It defines various types of costs such as fixed, variable, and semi-variable costs. It also discusses the importance of cost-to-sales ratios for monitoring costs and profits. The document provides formulas for calculating cost percentages, sales prices based on cost percentages, and costs based on sales prices and cost percentages. Maintaining appropriate cost-to-sales ratios is important for restaurant profitability.
Sales controls
This document discusses various sales controls and pricing methods for a restaurant. It explains that pricing can impact sales volume and customer choice. Key factors to consider in pricing include costs, competition, demand, and desired profit. Pricing is determined by managers and is usually based on total costs, desired returns, and competition. Common pricing methods include reasonable prices, highest price customers can pay, aggressive pricing of some dishes, food cost percentages, competitive pricing, markups, and analyzing past price-to-cost ratios. Cashiers track daily sales using a summary sheet.
Cost Volume Profit Analysis.pptx
This document provides an overview of cost-volume-profit (CVP) analysis and break-even analysis. It defines CVP analysis as a technique for studying the relationship between cost, volume, and profit. The objectives of CVP analysis include determining the break-even point and maintaining a desired level of profit. Key assumptions of CVP analysis include segregating costs into fixed and variable components and constant selling prices. Techniques covered include contribution margin, the marginal cost equation, and profit-volume ratio. Break-even analysis determines the sales volume where total revenue equals total costs, representing no profit or loss. Formulas and assumptions for calculating the break-even point are also presented.
Pricing strategies for the catering industry midterms
This document discusses pricing strategies for the catering industry. It explains that while food cost multipliers were once commonly used to determine prices, more complex catering events require considering costs and markups for all components like labor, rentals, fees, and services. For full-service off-premise catering, food costs typically amount to 22-28% of menu prices. On-premise catering prices are more market-driven, with similar packages sometimes varying greatly in price between venues. The most profitable caterers understand their full cost structure and how pricing relates to profits.
Chap 1
This chapter discusses key concepts for managing food and beverage costs including the four major expense categories, percentages, profit formulas, budgets, and technology tools. It emphasizes that controlling costs should not compromise guest service and outlines how food, labor, other expenses, and profits are calculated and analyzed as percentages of revenue in profit and loss statements and budgets.
How to Manage Cost in your Hotel- Cost Control #6 by Dino Leonandri
This document discusses various strategies for pricing menus and menu items in foodservice establishments. It begins by outlining three common types of menus: standard menus that remain the same, daily menus that change regularly, and cycle menus that are in effect for a set period of time. It then lists 10 key factors that influence menu pricing, such as economic conditions, competition, service levels, and location. The document goes on to provide more details on each pricing factor and discusses different methods for assigning prices to menu items, including using product cost percentages and contribution margins. It also covers special pricing situations like coupons, value pricing, bundling items, and pricing salad bars, buffets, and bottled wines.
Chap 6
This document discusses managing food and beverage pricing. It covers menu formats like standard, daily, and cycle menus. It also discusses factors that affect menu pricing such as competition, quality, and sales mix. Methods for assigning menu prices are presented, including using product cost percentages, pricing factors, and contribution margins. Special pricing situations involving coupons, value pricing, and buffets are also examined. Finally, technology tools for pricing analysis and menu development are described.
How to Manage Cost in your Hotel- Cost Control #6 by Dino Leonandri
This document discusses factors that affect food and beverage pricing in restaurants and how menus should be priced. It identifies the main types of menus as standard, daily, and cycle menus. Key factors that influence pricing include economic conditions, competition, service levels, guest types, quality, portion size, ambience, meal periods, location, and sales mix. Methods for assigning prices include calculating a product's cost as a percentage of price or determining its contribution margin. Special pricing situations like coupons, value pricing, bundling, salad bars/buffets, and bottled wines are also examined.
22BA013 AC.pptx
This document discusses cost-volume-profit (CVP) analysis, which examines the impact of varying sales volumes and costs on operating profit. CVP analysis considers factors like sales price, fixed costs, variable costs, and units sold. It helps businesses understand the relationship between costs and revenues to determine profitability. CVP analysis calculates the break-even point, which is the sales volume needed for total revenue to equal total costs. Managers can use CVP analysis to make short-term economic decisions and understand how profits are affected by changes in sales, prices, or variable costs.
Food costing
The document discusses the importance of food costing for maintaining profitability in the food business. It explains that a high food cost results in less profit, while a less food cost leads to higher profit. It then provides the basic formula for calculating food cost percentage by dividing the total cost of food sold by the total sales value. Maintaining a food cost percentage between 30-33% is considered ideal for balancing quality and profitability.
12. Basic Hotel Accounting Cost Control #3 by Dino Leonandri
The document discusses managing direct issued inventories in hospitality operations. It provides guidance on setting up standard operating procedures for a direct issued inventory system where items are sent directly to departments rather than going through a central store. Key aspects covered include developing deals and commitments with suppliers, establishing an ordering system between departments, and reporting systems to control costs. A case study example is also provided showing a daily flash food cost report for a large banquet booking at a hotel.
12. Basic Hotel's Accounting by Dino Leonandri
The document discusses managing direct issued inventories in hospitality operations. It provides guidance on setting up standard operating procedures for a direct issued inventory system where items are sent directly to departments rather than going through a central store. Key aspects covered include developing deals and commitments with suppliers, establishing an ordering system between departments, and reporting systems and controls to monitor expenses. A case study example is also provided calculating food costs for a multi-day banquet based on the direct issued inventory approach.
Advanced Cost Accountancy (Techniques of Costing)
Advanced Cost Accountancy (Techniques of Costing) includea Marginal Costing & CVP Analysis, Standard Costing & Variance Analysis, Activity Based Costing
(ABC) & Uniform Costing
Pcm Mngt Acctg Budgetary Control
Budgetary control involves creating budgets, collecting actual performance data, comparing actuals to budget, and taking action on any deviations. Variance analysis aims to explain differences between actual and budgeted amounts by calculating variances for income statement line items and splitting them into more detailed variances when possible, such as volume and price variances. Adverse variances lower actual profit from budget, while favorable variances increase it.
CVP analyses
This document provides an introduction to cost-volume-profit (CVP) analysis, which is a tool used by managers for planning and decision-making. CVP analysis estimates how changes in costs, sales volumes, prices, and other factors affect a company's profits. It makes assumptions such as costs and revenues changing linearly with volume. CVP analysis can be used to determine break-even points, profit levels at different volumes, and the sales needed to achieve profit targets. It is an important tool for decisions like pricing, production planning, and introducing new products. The document discusses key CVP concepts like fixed and variable costs, contribution margin, profit-volume ratio, break-even point, margin of safety, and multiple product
Chap 8
This chapter discusses controlling and reducing other expenses in foodservice operations. It defines other expenses as those that are neither food, beverage, nor labor costs. These expenses can be categorized as fixed, variable, or mixed depending on how they change with sales volume. The chapter also distinguishes between controllable and noncontrollable expenses and provides methods for monitoring expenses using cost percentages or cost per guest. It concludes with strategies for reducing other expenses such as implementing more efficient practices or increasing total sales.
ECONOMIC-OPTIMIZATION-Lec-2.pptx
The document discusses economic optimization and revenue relations. It provides examples to illustrate key concepts:
1) Managers make choices that involve weighing costs and benefits. The rise of computers and spreadsheets allowed decision-makers to analyze demand, costs, and profits to work towards optimal decisions. Economic optimization aims to select the best option given objectives and available alternatives.
2) Revenue relations show the connection between output, price, and total revenue. Total revenue increases with output when price is fixed, but faces a downward sloping demand curve when price must fall to increase quantity sold. Marginal revenue indicates how revenue changes with each additional unit of output.
3) Maximizing total revenue occurs at the output level where marginal revenue
COST OF GOODS MANUFACTURED & MIXED COST & Contribution Margin Income Statemen...
The document discusses various accounting concepts related to costing, including:
- The cost of goods manufactured, which includes direct materials, direct labor, and allocated overhead for units completed or in process at the end of a period. It differs from cost of goods sold.
- Mixed costs, which have both fixed and variable components. The total cost is calculated as the fixed costs plus variable costs that increase with activity levels.
- The contribution margin income statement, which separates revenues, variable costs, and fixed costs to show contribution margin.
- The high-low method, which uses the highest and lowest data points to estimate variable and fixed costs and calculate costs at different production levels graphically.
Control Analysis, Corrective Action And Evaluation
The document discusses the process of controlling food and beverage costs through analysis, corrective action, and evaluation. It involves establishing standards, measuring actual costs, comparing the two to find variances, analyzing variances to identify potential problems, taking corrective action, and evaluating the effectiveness of the corrective action. Sources for establishing cost standards include industry averages, past financial statements, operating budgets, and in-house developed standards. Variances should be thoroughly analyzed to explain differences before taking corrective action.
Similar to Cost and sales concepts (20)
Pricing strategies for the catering industry midterms
Pricing strategies for the catering industry midterms
How to Manage Cost in your Hotel- Cost Control #6 by Dino Leonandri
How to Manage Cost in your Hotel- Cost Control #6 by Dino Leonandri
How to Manage Cost in your Hotel- Cost Control #6 by Dino Leonandri
How to Manage Cost in your Hotel- Cost Control #6 by Dino Leonandri
12. Basic Hotel Accounting Cost Control #3 by Dino Leonandri
12. Basic Hotel Accounting Cost Control #3 by Dino Leonandri
COST OF GOODS MANUFACTURED & MIXED COST & Contribution Margin Income Statemen...
COST OF GOODS MANUFACTURED & MIXED COST & Contribution Margin Income Statemen...
Control Analysis, Corrective Action And Evaluation
Control Analysis, Corrective Action And Evaluation
Recently uploaded
Event Report - SAP Sapphire 2024 Orlando - lots of innovation and old challenges
Holger Mueller of Constellation Research shares his key takeaways from SAP's Sapphire confernece, held in Orlando, June 3rd till 5th 2024, in the Orange Convention Center.
Company Valuation webinar series - Tuesday, 4 June 2024
This session provided an update as to the latest valuation data in the UK and then delved into a discussion on the upcoming election and the impacts on valuation. We finished, as always with a Q&A
The Genesis of BriansClub.cm Famous Dark WEb Platform
BriansClub.cm, a famous platform on the dark web, has become one of the most infamous carding marketplaces, specializing in the sale of stolen credit card data.
Structural Design Process: Step-by-Step Guide for Buildings
The structural design process is explained: Follow our step-by-step guide to understand building design intricacies and ensure structural integrity. Learn how to build wonderful buildings with the help of our detailed information. Learn how to create structures with durability and reliability and also gain insights on ways of managing structures.
Dpboss Matka Guessing Satta Matta Matka Kalyan Chart Satta Matka
Dpboss Matka Guessing Satta Matta Matka Kalyan Chart Satta Matka➒➌➎➏➑➐➋➑➐➐Dpboss Matka Guessing Satta Matka Kalyan Chart Indian Matka
Dpboss Matka Guessing Satta Matta Matka Kalyan Chart Indian Matka Indian satta Matka Dpboss Matka Kalyan Chart Matka Boss otg matka Guessing Satta Building Your Employer Brand with Social Media
Presented at The Global HR Summit, 6th June 2024
In this keynote, Luan Wise will provide invaluable insights to elevate your employer brand on social media platforms including LinkedIn, Facebook, Instagram, X (formerly Twitter) and TikTok. You'll learn how compelling content can authentically showcase your company culture, values, and employee experiences to support your talent acquisition and retention objectives. Additionally, you'll understand the power of employee advocacy to amplify reach and engagement – helping to position your organization as an employer of choice in today's competitive talent landscape.
Mastering B2B Payments Webinar from BlueSnap
B2B payments are rapidly changing. Find out the 5 key questions you need to be asking yourself to be sure you are mastering B2B payments today. Learn more at www.BlueSnap.com.
Call 8867766396 Satta Matka Dpboss Matka Guessing Satta batta Matka 420 Satta...
CALL 8867766396 SATTA MATKA | DPBOSS | KALYAN MAIN BAZAR | FAST MATKA | DPBOSS GUESSING | TARA MATKA | KALYAN CHART | MATKA BOSS
The APCO Geopolitical Radar - Q3 2024 The Global Operating Environment for Bu...
The Radar reflects input from APCO’s teams located around the world. It distils a host of interconnected events and trends into insights to inform operational and strategic decisions. Issues covered in this edition include:
Creative Web Design Company in Singapore
At Techbox Square, in Singapore, we're not just creative web designers and developers, we're the driving force behind your brand identity. Contact us today.
❼❷⓿❺❻❷❽❷❼❽ Dpboss Matka Result Satta Matka Guessing Satta Fix jodi Kalyan Fin...
❼❷⓿❺❻❷❽❷❼❽ Dpboss Matka Result Satta Matka Guessing Satta Fix jodi Kalyan Fin...❼❷⓿❺❻❷❽❷❼❽ Dpboss Kalyan Satta Matka Guessing Matka Result Main Bazar chart
❼❷⓿❺❻❷❽❷❼❽ Dpboss Matka Result Satta Matka Guessing Satta Fix jodi Kalyan Final ank Satta Matka Dpbos Final ank Satta Matta Matka 143 Kalyan Matka Guessing Final Matka Final ank Today Matka 420 Satta Batta Satta 143 Kalyan Chart Main Bazar Chart vip Matka Guessing Dpboss 143 Guessing Kalyan night Digital Marketing with a Focus on Sustainability
Digital Marketing best practices including influencer marketing, content creators, and omnichannel marketing for Sustainable Brands at the Sustainable Cosmetics Summit 2024 in New York
How to Implement a Strategy: Transform Your Strategy with BSC Designer's Comp...
The Strategy Implementation System offers a structured approach to translating stakeholder needs into actionable strategies using high-level and low-level scorecards. It involves stakeholder analysis, strategy decomposition, adoption of strategic frameworks like Balanced Scorecard or OKR, and alignment of goals, initiatives, and KPIs.
Key Components:
- Stakeholder Analysis
- Strategy Decomposition
- Adoption of Business Frameworks
- Goal Setting
- Initiatives and Action Plans
- KPIs and Performance Metrics
- Learning and Adaptation
- Alignment and Cascading of Scorecards
Benefits:
- Systematic strategy formulation and execution.
- Framework flexibility and automation.
- Enhanced alignment and strategic focus across the organization.
Top mailing list providers in the USA.pptx
Discover the top mailing list providers in the USA, offering targeted lists, segmentation, and analytics to optimize your marketing campaigns and drive engagement.
Best Forex Brokers Comparison in INDIA 2024
Navigating the world of forex trading can be challenging, especially for beginners. To help you make an informed decision, we have comprehensively compared the best forex brokers in India for 2024. This article, reviewed by Top Forex Brokers Review, will cover featured award winners, the best forex brokers, featured offers, the best copy trading platforms, the best forex brokers for beginners, the best MetaTrader brokers, and recently updated reviews. We will focus on FP Markets, Black Bull, EightCap, IC Markets, and Octa.
Anny Serafina Love - Letter of Recommendation by Kellen Harkins, MS.
This letter, written by Kellen Harkins, Course Director at Full Sail University, commends Anny Love's exemplary performance in the Video Sharing Platforms class. It highlights her dedication, willingness to challenge herself, and exceptional skills in production, editing, and marketing across various video platforms like YouTube, TikTok, and Instagram.
3 Simple Steps To Buy Verified Payoneer Account In 2024
Buy Verified Payoneer Account: Quick and Secure Way to Receive Payments
Buy Verified Payoneer Account With 100% secure documents, [ USA, UK, CA ]. Are you looking for a reliable and safe way to receive payments online? Then you need buy verified Payoneer account ! Payoneer is a global payment platform that allows businesses and individuals to send and receive money in over 200 countries.
If You Want To More Information just Contact Now:
Skype: SEOSMMEARTH
Telegram: @seosmmearth
Gmail: seosmmearth@gmail.com
-- June 2024 is National Volunteer Month --
Check out our June display of books on voluntary organisations
Authentically Social by Corey Perlman - EO Puerto Rico
Authentically Social by Corey Perlman - EO Puerto RicoCorey Perlman, Social Media Speaker and Consultant
Social media for business Recently uploaded (20)
Event Report - SAP Sapphire 2024 Orlando - lots of innovation and old challenges
Event Report - SAP Sapphire 2024 Orlando - lots of innovation and old challenges
Company Valuation webinar series - Tuesday, 4 June 2024
Company Valuation webinar series - Tuesday, 4 June 2024
The Genesis of BriansClub.cm Famous Dark WEb Platform
The Genesis of BriansClub.cm Famous Dark WEb Platform
Structural Design Process: Step-by-Step Guide for Buildings
Structural Design Process: Step-by-Step Guide for Buildings
Dpboss Matka Guessing Satta Matta Matka Kalyan Chart Satta Matka
Dpboss Matka Guessing Satta Matta Matka Kalyan Chart Satta Matka
Call 8867766396 Satta Matka Dpboss Matka Guessing Satta batta Matka 420 Satta...
Call 8867766396 Satta Matka Dpboss Matka Guessing Satta batta Matka 420 Satta...
The APCO Geopolitical Radar - Q3 2024 The Global Operating Environment for Bu...
The APCO Geopolitical Radar - Q3 2024 The Global Operating Environment for Bu...
❼❷⓿❺❻❷❽❷❼❽ Dpboss Matka Result Satta Matka Guessing Satta Fix jodi Kalyan Fin...
❼❷⓿❺❻❷❽❷❼❽ Dpboss Matka Result Satta Matka Guessing Satta Fix jodi Kalyan Fin...
How to Implement a Strategy: Transform Your Strategy with BSC Designer's Comp...
How to Implement a Strategy: Transform Your Strategy with BSC Designer's Comp...
Anny Serafina Love - Letter of Recommendation by Kellen Harkins, MS.
Anny Serafina Love - Letter of Recommendation by Kellen Harkins, MS.
3 Simple Steps To Buy Verified Payoneer Account In 2024
3 Simple Steps To Buy Verified Payoneer Account In 2024
Authentically Social by Corey Perlman - EO Puerto Rico
Authentically Social by Corey Perlman - EO Puerto Rico
Cost and sales concepts
- 1. Food, Beverage and Labour Cost Control Unit 1 September, 2012 Presenter: C. Bogle
- 2. The Cost-To-Sales Ratio: Cost Percent Food service managers calculate costs in dollars and compare those costs with sales in dollars. This enables them to discuss the relationship between costs and sales, sometimes described as the cost per dollar of sale, the ratio of costs to sales, or simply as the cost-to-sales ratio.
- 3. FORMULA FOR CALCULATING COST-TO-SALES RATIO COST SALES = COST PER DOLLAR OF SALE COST SALES x 100 = Cost%
- 4. Extended Formula Food Cost Food Sales x 100 = Food Cost% Beverage Cost Beverage Sales x 100 = Beverage Cost % Labour Cost Total sales x 100 = Labour Cost%
- 5. COST PERCENTAGE FORMULA Cost Sales x 100 = Cost% Cost Cost% (expressed as a decimal) = Sales (or sales price) Sales x Cost% (expressed as a decimal) = Cost
- 6. COST PERCENTS ARE USEFUL: They provide a means of comparing costs relative to sales for two or more periods of time They provide a means of comparing two or more operations NB: Because food cost is variable, it increases and decreases with sales volume.
- 7. Reference Dittmer, R. Paul & Keefe, J. Desmond. (2009). Principles of Food, Beverage, and Labour Cost Controls. John Wiley & Sons, INC. New Jersey