New Semester
Started
Get
50% OFF
Study Help!
--h --m --s
Claim Now
Question Answers
Textbooks
Find textbooks, questions and answers
Oops, something went wrong!
Change your search query and then try again
S
Books
FREE
Study Help
Expert Questions
Accounting
General Management
Mathematics
Finance
Organizational Behaviour
Law
Physics
Operating System
Management Leadership
Sociology
Programming
Marketing
Database
Computer Network
Economics
Textbooks Solutions
Accounting
Managerial Accounting
Management Leadership
Cost Accounting
Statistics
Business Law
Corporate Finance
Finance
Economics
Auditing
Tutors
Online Tutors
Find a Tutor
Hire a Tutor
Become a Tutor
AI Tutor
AI Study Planner
NEW
Sell Books
Search
Search
Sign In
Register
study help
business
principles of behavior
Principles Of Food Beverage And Labor Cost Controls 9th Edition Paul R. Dittmer, J. Desmond Keefe III - Solutions
4. Under what circumstances might dogs be kept on the menu rather than eliminated?
3. Would a Menu Engineering Worksheet that lists appetizers, entr é es, and desserts be useful to management in determining which menu items to delete, raise or lower price, or otherwise change? Explain why or why not.
2. Is contribution margin for menu items more significant than food cost percentage when determining restaurant profit? Explain your answer.Does a large contribution margin for each menu item necessarily mean that the restaurant is profitable? Explain.
1. George ’ s Restaurant had the following menu sales during a period of one week:a. Calculate the menu mix percentage for each menu item.b. Calculate menu contribution margin for the week.c. Calculate menu food cost percentage for the week. Menu Item Sales Food Cost Menu Price Strip Steak 73
Exercise 10.3 Complete the Periodic Savings Worksheet for Barnaby ’ s Hideaway for the period October 10 – 15.
Exercise 10.2 Complete the Menu Pre - Cost and Abstract using the information from Exercise 10.1.
Exercise 10.1 Complete the comparison of sales forecast and actual sales for Barnaby ’ s Hideaway for Friday, October 6. Calculate the difference between sales forecast and actual sales. Also, calculate total covers for both forecasted and actual sales, remembering that one entr é e constitutes
12. Define each of the key terms in this chapter.
11. Why might the increased use of computers in foodservice make the Menu Pre - Cost and Abstract more commonly used than has been the case?
10. The following figures are from the accounting records of the Red Fox Inn, the restaurant identified in Question 9:a. Calculate cost of food sold for the month of March.b. Using information provided in Question 9, calculate each of the following:1. Actual cost percent 2. Standard cost percent 3.
9. The owner of the Red Fox Inn has developed a new menu for use in her establishment. Each menu item represents a complete meal. She has determined standard cost for each item and has kept careful records of sales for the month of March. The data are as follows:Using the information provided,
8. In an essay of approximately 300 words, compare and contrast the Menu Pre - Cost and Abstract to the Portion Inventory and Reconciliation (Chapter 7 ) as a method for controlling costs.
7. Use the following information to prepare a Menu Pre - Cost and Abstract: Portions Portion Item Forecasted Cost Sales Price Number Sold ARCY A 30 $3.70 $8.50 28 B 42 $3.00 $6.80 42 73 $2.75 $6.00 70 D 115 $2.50 $5.50 106
6. Using the form illustrated in Figure 10.2 for a guide, prepare a Menu Pre - Cost and Abstract, given the following information: Portions Portion Sales Number Item Forecasted Cost Price Sold A 60 $2.50 $6.00 55 B 20 $3.25 $8.50 18 C 80 $2.25 $5.00 80 D 40 $2.70 $6.50 30
5. Using the form illustrated in Figure 10.4 , prepare a summary of actual and standard food costs, food sales, and potential savings for a four - day period, given the following figures: Actual Cost Total Sales Today Standard Cost Today Monday $110 $100 $300 Tuesday $160 $145 $450 Wednesday $175
4. Using the figures that follow, determine actual cost percent, standard cost percent, and potential savings as a dollar figure and as a percentage of sales: Sales a. $ 400.00 Actual Cost $ 120.00 Standard Cost $ 100.00 b. $ 860.00 $ 318.20 $ 301.00 c. $ 3,486.00 $1,394.40 d. $11,198.00 $3,919.30
3. Discuss the advantages and disadvantages of calculating and comparing standard and actual costs by the daily method rather than by the periodic method.
2. It has been said that potential savings, taken as a percentage of sales, can be used as one possible measure of operating efficiency. Do you agree or disagree? Why?
1. List and discuss five problems that can lead to differences between actual cost and standard cost for an operating period, pointing out how each increases potential savings.
Exercise 9.2 Using the information calculated in Exercise 9.1, complete the report to management for October 3, as shown on the disk as Exercise 9.2.
Exercise 9.1 Complete the Daily Cumulative Record of Food Cost and Cost Percentage for Barnaby ’ s Hideaway, as shown on the disk as Exercise 9.1.
13. Define each of the key terms in this chapter.
12. Analyze the report shown in Figure 9.8 and provide a detailed report of unfavorable trends.
11. Discuss the possible advantages and disadvantages of the kinds of complex computer - generated reports described in the chapter.
10. What are some of the potential advantages of using daily and cumulative figures for food costs and food cost percents, rather than relying exclusively on end- of- month calculations?
9. Assuming that one or more of the examples in Question 6 needs closer examination, explain in detail how that examination should proceed. If you were manager, what steps would you take?
8. Given the dollar differences determined in Question 6 and the percentages determined in Question 7, which of the three examples in Question 6, if any, bear closer examination by a manager? Justify your answer.
7. Using information from each of the examples in Question 6, determine the difference between book and actual closing inventory figures as a percentage of issues.
6. For each of the following examples, use the information given to find book value of the closing inventory and the dollar difference between book and actual inventory for the month.a. Opening inventory: $ 400.00 Purchases: 1,200.00 Issues: 900.00 Actual value of closing inventory: 600.00b.
5. In each of the following cases, determine the book value of the closing inventory for the month of October.c. Purchases: $10,601.58 Opening inventory: 4,219.66 Issues: 9,862.43 a. Opening inventory: Purchases: Issues: $ 3,748.00 22,162.00 21,477.00 b. Issues $44,227.60 Purchases: 42,191.40
4. Use the following information to determine the book value of the stores inventory on the morning of May 6. Closing inventory for April: $11,353.40 Date Stores Purchases Stores Issues 5/1 $742.38 $621.80 5/2 $397.49 $516.76 5/3 $619.66 $472.51 5/4 $273.16 $845.26 5/5 $824.93 $725.77
3. Following the format illustrated in Figure 9.7 , use the following information to determine food cost, food sales, and food cost percent today and to date, as well as book inventory balances for Ravel ’ s Restaurant for the period November 1 – 5. The opening inventory balance for November 1
2. Following the format illustrated in Figure 9.2 , use the following information to determine food cost, food sales, and food cost percent today and to date for the Magic Inn for the period September 4 – 9. Adjustments Added to Subtracted Date Directs Stores Cost from Cost Sales 9/1 $400 $500
1. Following the format illustrated in Figure 9.2 , use the following information to determine food cost, food sales, and food cost percent today and to date for the Circle Diner for the first four days of May. Adjustments Added to Subtracted Date Directs Stores Cost from Cost Sales 5/1 $350 $350
Exercise 8.4 Calculate inventory turnover for Barnaby ’ s Hideaway using figures you calculated in Exercise 8.2.
Exercise 8.3 Given the cost of food sold calculated in Exercise 8.2, calculate the food cost percentage for Barnaby ’ s Hideaway, assuming food sales are $66,419.15.
Exercise 8.2 Using the inventory value you calculated in Exercise 8.1 as a closing inventory, obtain a cost of food sold using the following information:Opening inventory, $5,320.00 Purchases, $24,560.00 Cooking liquor, $183.00 Food to bar, $75.60 Steward sales, $365.50 Promotion expense, $87.30
Exercise 8.1 Complete the storeroom inventory valuations and obtain a total inventory figure, using the form shown on the disk.
10. Define each of the key terms in this chapter.
9. List as many possible causes as you can for each of the following changes from one month to the next:a. Increase in the food cost percentb. Decrease in the food cost percentc. Increase in the inventory turnover rated. Decrease in the inventory turnover rate
8. Determine inventory turnover for each of the three units in the Centerville chain identified in Question 4, using the information provided and the cost of food sold figures you calculated.
7. The following information was taken from the May financial records of three restaurants in Springfield. Calculate inventory turnover for each:a. Opening inventory $ 3,287.40 Closing inventory 3,322.60 Cost of food sold 13,220.00b. Cost of food sold $18,448.30 Opening inventory 6,327.65 Closing
6. The following information about one of the items carried in the food inventory of the Yellow Dog Restaurant is taken from inventory records for the month of January:1/1 Opening inventory 12 units @ $1.05 each 1/5 Purchased 18 units @ $1.15 1/12 Purchased 18 units @ $1.20 1/19 Purchased 12 units
5. Using the figures for cost of food sold determined in Question 4, calculate food cost percent and food cost per dollar sale for each of the three restaurants, given the following sales figures:a. $ 26,173.55b. $ 25,819.45c. $191,405.95
4. Given the following figures from the financial records of three units in a small restaurant chain in Centerville, determine the cost of food sold for each:a. Cooking liquor $ 210.50 Steward sales 27.58 Purchases 12,339.42 Food to bar (directs) 201.38 Gratis to bar 267.50 Closing inventory
3. For each of the following, determine cost of employees ’ meals:a. In the Meal Mall, employees were served 337 lunches and 381 dinners in March. Food cost is credited $0.70 per meal for lunch and$1.10 per meal for dinner.b. In Monty ’ s Restaurant, employees are required to record their food
2. Given the following figures for three units in a chain of restaurants operated under the name Grandma ’ s Kitchen, calculate cost of food issued and cost of food consumed for each:a. Purchases $8,300.00 Opening inventory 2,688.00 Closing inventory 2,540.00 Cooking liquor 94.00 Gratis to bar
1. The following figures for November have been taken from the financial records of three units in the Pasta Pit. Determine total food issues for each:a. Opening inventory $ 1,500.00 Purchases 4,600.00 Closing inventory 1,722.00b. Closing inventory $12,083.00 Opening inventory 10,371.00 Purchases
Exercise 7.1 Complete the sales history for Barnaby ’ s Hideaway, as shown in Exercise 7.1 on the disk, and calculate the popularity index for each entr é e during the entire 10 - day period.
13. Define each of the key terms in this chapter.
12. What role can an electronic sales terminal play in developing a sales history?
11. If a manager were looking for ways to reduce excessive food costs, would void sheets be of any use? Why?
10. Describe the procedure identified in this chapter that is used for controlling high- cost preportioned entrées.
9. What advantages and disadvantages do you see in using each of the two methods described in this chapter for gathering information for a sales history?
8. Explain the value of having a sales history available when attempting to create a restaurant sales forecast.
7. List and discuss four possible causes of discrepancies between figures listed in the “ Portions Consumed ” and “ Portions Sold ” columns on the form illustrated in Figure 7.9 .
6. Using the forecast developed in Question 3, assume that this forecast must be adjusted to indicate 10 percent more sales than had been forecasted originally. Using Figure 7.5 as a guide, prepare a production sheet showing both the original forecast and the adjusted forecast.
5. Using the forecast developed in Question 2, assume that this forecast must be adjusted to indicate 20 percent fewer sales than had been forecasted originally. Using Figure 7.5 as a guide, prepare a production sheet showing both the original forecast and the adjusted forecast.
4. Using the popularity indexes calculated in Question 1c, predict the sales for each item if total sales for all items are expected to be 450.
3. Using the popularity indexes calculated in Question 1b, predict the sales for each item if total sales for all items are expected to be 150.
2. Using the popularity indexes calculated in Question 1a, predict the sales for each item if total sales for all items are expected to be 300.
1. Compute the popularity index for the following sales. Round each percentage to the nearest 1 percent.a. Item Portions sold A 60 B 20 C 80 D 40b. Item Portions sold A 30 B 42 C 73 D 115c. Item Portions sold A 86 B 113 C 55 D 44 E 25
Exercise 6.3 Complete the butcher ’ s test card and cooking loss test card for the lamb loin.Calculate figures for the right - hand side of the cooking loss test; there is no need to calculate these figures for the right - hand side of the butcher ’ s test card.
Exercise 6.2 Complete the butcher ’ s test card for beef tenderloin. If the price of the whole piece goes to $ 7.00 per pound, what would be the new price per pound and per portion for the usable meat?
Exercise 6.1 Complete the recipe detail and cost card for beef stew. Costs for the various ingredients are shown on the disk. Calculate the cost per portion and food cost percent. The selling price for beef stew is $ 7.50 per portion.
7. The steward of Phil ’ s Restaurant uses specifications to purchase oven -ready legs of lamb, U.S. Choice. They are used to produce 7 - ounce portions of roast lamb. Over a period of several weeks, records were kept of the original weights, cooked weights, and salable weights of 15 legs
6. The following information, taken from records in the Circle Restaurant, provides the results of butcher tests on 10 legs of veal, U.S. Choice, purchased over the last several weeks from Middletown Meats, Inc. Veal legs are purchased to produce 5 - ounce portions of veal cutlet. The restaurant
5. Records of cooking loss tests done on legs of lamb in the Hearthstone Restaurant provide the following factors for roast lamb:Yield factor: .425 Pound cost factor: 2.1387a. Determine the number of pounds of uncooked oven - ready leg of lamb that must be purchased to produce 48 four - ounce
4. Using the forms for the butcher test and the cooking loss test illustrated in Figures 6.3 and 6.4 , complete butcher test and cooking loss test calculations for a rib of beef, U.S. Choice, weighing 38 pounds 12 ounces and purchased from a dealer at $ 3.19 per pound.Breakdown:Fat: 6 lbs. 8 oz.;
3. Using cost factors derived from the butcher test in Question 2, determine:a. Cost of the 8 - ounce portion if the dealer increases the price for beef tenderloin to $ 4.49 per poundb. Cost of each usable pound at the $ 4.49 dealer pricec. Cost of a 6 - ounce portion at the $ 4.49 dealer price
2. Using the form illustrated in Figure 6.3 , complete butcher test calculations on a beef tenderloin, U.S. Choice, from the following information:Weight as purchased: 8 lbs. 8 oz.Dealer price: $ 4.19 per lb.Portion size for filet mignon: 8 oz.Breakdown :Fat: 4 lbs. 12 oz.; value per lb. $ .00
1. In each of the following cases, determine selling price for 1 portion of a recipe yielding 30 portions, when the standard recipe cost and desired cost - to - sales ratio are as indicated in the following table:Recipe cost Cost percent for one portiona. $ 55.25 30.0 %b. $ 22.58 18.0 %c. $ 124.50
Exercise 5.2 The bar at Barnaby ’ s Hideaway has prepared a transfer memo for supplies from the kitchen. Complete and total it, getting your prices from the price list on the disk.
Exercise 5.1 The chef at Barnaby ’ s Hideaway has prepared a requisition as shown on the disk as Exercise 5.1. Using the price list reproduced on the disk and shown as Price List Exercises 5.1 and 5.2, complete and total the requisition.
11. Define each of the key terms in this chapter.
10. Why should food not be stored on the floor at any time? What may happen to food stored this way?
9. Lunch Inn is a small chain that operates four units in one city. Each unit purchases for its own needs and produces for its own sales on premises.Each produces its own rolls, cakes, and pies. However, when one unit underproduces, the manager is encouraged to secure needed quantities from another
8. Food cost percent is often one of the elements used to judge a manager’ s ability to control food costs. Explain how failure to take the value of transferred foods into account before calculating food cost percents can affect the performance ratings of managers who send food items to other
7. The Somerset Restaurant Company owns and operates three small units in one community. Gross food sales and food costs as recorded on the books of each unit are as follows:Unit A Unit B Unit C Sales $ 155,400 $ 98,300 $ 228,000 Food cost 80,808 30,473 77,520 The preceding figures do not include
6. Referring to the price list provided in Figure 5.5 , calculate the total value of each of the requisitions in Figures 5.6 through 5.9 .
5. If a new storeroom clerk discovers an item on the shelves that is still in good condition but is six months old, what, if anything, should be done about it? Why?
4. List and explain the disadvantages of locating a storage area at some distance from the receiving and preparation areas. Are there any advantages?
3. Explain how excessive food costs may be reduced by properly rotating stock.
2. Even with restricted access to storeroom keys, it is sometimes desirable to change locks. Under what specific conditions would you, as a food controller, advise a manager to change locks?
1. What are some of the possible problems implicit in allowing the chef, receiving clerk, or dining room manager to have keys to the storeroom?
Exercise 4.4 Complete the Receiving Clerk ’ s Daily Report as shown in Exercise 4.4 on the disk.
Exercise 4.3 Assume that Barnaby ’ s Hideaway will change its ordering system from a perpetual system to a periodic system, ordering nonperishables every two weeks. Given the following amounts of each found on the shelf, determine the amounts to order for each of the items in Exercise 4.2. Add 50
Exercise 4.2 Barnaby ’ s Hideaway uses the perpetual order method for its nonperishable foods. Given the following information, determine the reorder point and the reorder quantity for each of the following items. Add 50 percent to the amount you calculate as the amount needed until delivery as a
Exercise 4.1 Barnaby ’ s Hideaway uses its own computer - generated Steward ’ s Market Quotation Sheet. Par stock and the amount on hand for beef, poultry, and shellfish are shown on the disk for Exercise 4.1. Bring up the Steward ’ s Market Quotation List on your Excel spreadsheet and
21. Define the key terms in this chapter.
20. In many restaurant operations, the steward who purchases food also functions as the receiving clerk. What are some of the possible positive and negative effects of this procedure?
19. The receiving clerk in the Holiday Restaurant is also the dishwasher and has had no previous education or training in foods or in the food and beverage business. Discuss the possible effects on restaurant operations of having this individual responsible for receiving.
18. The Uptowner Restaurant treats all meats as directs. What are the immediate effects of this procedure on food cost? What are the possible ultimate effects?
17. The manager of Rupert ’ s Restaurant does not believe in using the Receiving Clerk ’ s Daily Report form. Instead, she has her receiving clerk check each item delivered against the invoice. What are the possible advantages and disadvantages of this alternative procedure?
16. Is it possible for proper receiving to take place in the absence of standard purchase specifications? Explain your answer.
15. Distinguish between directs and stores.
14. What possible cost effects might there be if food deliveries all arrived at the same time?
13. Why is it necessary for the receiving clerk to have a complete set of the establishment ’ s standard purchase specifications?
12. Assume you are a receiving clerk in a fine - dining restaurant. Fifty pounds of strip steak have been delivered. The quality meets the restaurant’ s specification, but the quantity and price are different from those listed on the Steward ’ s Market Quotation List. You have not yet signed
11. Why is each of the following necessary for effective receiving control?a. Platform scaleb. Hanging scale
Showing 200 - 300
of 1712
1
2
3
4
5
6
7
8
9
10
11
12
13
14
15
Last
Step by Step Answers
Get 50% OFF
Claim Now
