Food and beverage service management

Food and beverage service management-II final assignment
Need to submit tomorrow(27/04/2020) by 10 am. 

Will compile the final marks tomorrow  for assignment at 11am.

NB- No late submission will be entertained.


 True/False.

1.Budgets are the plans expressed in financial terms
2. Standard…………. is used for making dishes in Hotel (Recipe/menu)
3. Counting every article physically is known as ………. (Perpetual/physical) inventory.
4. Ladles are portion control equipment.
5. Prime cost is the sum of food cost, beverage cost, and labour cost.


Short Notes on-(Formulas Only)

6.How to calculate food cost?
7.How to calculate APC?
8.Formula for calculation of seat turn over?
9.How to calculate Beverage Cost.?
10. Break even Point?

Mail me your answers by tomorrow by 10am at nikhil@bcihmct.ac.in with your full name and enrollment number.


                                                                    ************

Comments

  1. PankajApril 25, 2020 at 11:39 PM

    1)true
    2)recipe
    3)physical
    4)true
    5)true
    6)To calculate actual food cost, complete the following equation: Food Cost % = (Beginning Inventory + Purchases – Ending Inventory) ÷ Food Sales.
    7)Multiply occupied seats by the number of turns by the average guest check amount to calculate average revenue per shift.
    8)The formula for calculating seat turnover is the number of guests served in a selected time period divided by the number of seats.
    9)Beverage Cost = Cost of alcohol sales / Total alcohol sales
    10)To calculate the break-even point in units use the formula: Break-Even point (units) = Fixed Costs ÷ (Sales price per unit – Variable costs per unit) or in sales dollars using the formula: Break-Even point (sales dollars) = Fixed Costs ÷ Contribution Margin.

    ReplyDelete
  2. SiddharthApril 25, 2020 at 11:44 PM

    This comment has been removed by the author.

    ReplyDelete
  3. AkhilApril 25, 2020 at 11:47 PM

    1. True
    2. Recipe
    3. Physical
    4. True
    5. True
    6. Food Cost % = (Beginning Inventory + Purchases – Ending Inventory) ÷ Food Sales.
    7. Apc=Total revenue/ no. Of customer served
    8. Seat turnover. = No of customer served / no. Of seats
    9 . Opening stock+ purchase - Closing stock = Total beverage consumed
    10 Total variable and fixed costs are compared with sales revenue in order to determine the level of sales volume, sales value or production at which the business makes neither a profit nor a loss .

    ReplyDelete
  4. UnkownApril 25, 2020 at 11:47 PM

    Nitish george 06411002216
    TRUE/FALSE-
    1. True
    2. Standard recipe
    3. Physical inventory
    4. True
    5. True
    SHORT NOTE-
    6. a)Actual Food Cost = (Beginning Inventory + Purchases - Ending Inventory) / Food Sales.
    b) Ideal Food Cost = Recipe Cost/Recipe
    Sales Price.

    7)Multiply occupied seats by the number of turns by the average guest check amount to calculate average revenue per shift.
    8)The formula for calculating seat turnover is the number of guests served in a selected time period divided by the number of seats.
    9)Beverage Cost = Cost of alcohol sales / Total alcohol sales.
    10. It isvery commonfor f and bmgmt to be faced withthe problemsconcerning the level
    of f and bcost, that can be affordable,the prices that need to be set for f and b,the
    levelof profit required at the departmental and unit level and the number of customers
    reuired tocover specficcosts or to make a certain levelof profit.
    To calculate the break-even point in units use the formula: Break-Even point (units) = Fixed Costs ÷ (Sales price per unit – Variable costs per unit) or in sales dollars using the formula: Break-Even point (sales dollars) = Fixed Costs ÷ Contribution Margin.

    ReplyDelete
  5. UnknownApril 25, 2020 at 11:47 PM

    1 true
    2 Recipe
    3 Physical inventory
    4 true
    5 true

    6 - Food Cost % = (Beginning Inventory + Purchases – Ending Inventory) ÷ Food Sales.

    7 APC = total revenue ÷ total cover

    8 seat turn over = No. Of customers served/ no. Of seats

    9 Opening stock + purchase - Closing stock = Total beverage consumed
    Total beverage consumed = Beverage revenue

    10 Total variable and fixed costs are compared with sales revenue in order to determine the level of sales volume, sales value or production at which the business makes neither a profit nor a loss (the "break-even point").

    Harsh Saxena
    05711002216

    ReplyDelete
  6. Tarandeep SinghApril 25, 2020 at 11:47 PM

    This comment has been removed by the author.

    ReplyDelete
  7. UnknownApril 25, 2020 at 11:47 PM

    1)true
    2)recipe
    3)physical
    4)true
    5)true
    6)To calculate actual food cost, complete the following equation: Food Cost % = (Beginning Inventory + Purchases – Ending Inventory) ÷ Food Sales.
    7)Multiply occupied seats by the number of turns by the average guest check amount to calculate average revenue per shift.
    8)The formula for calculating seat turnover is the number of guests served in a selected time period divided by the number of seats.
    9)Beverage Cost = Cost of alcohol sales / Total alcohol sales
    10)To calculate the break-even point in units use the formula: Break-Even point (units) = Fixed Costs ÷ (Sales price per unit – Variable costs per unit) or in sales dollars using the formula: Break-Even point (sales dollars) = Fixed Costs ÷ Contribution Margin.

    ReplyDelete
  8. VakulApril 25, 2020 at 11:48 PM

    This comment has been removed by the author.

    ReplyDelete
  9. Tushar VermaApril 25, 2020 at 11:48 PM

    Tushar Verma
    08111002216
    1)true
    2)recipe
    3)physical
    4)true
    5)true
    6)To calculate actual food cost, complete the following equation: Food Cost % = (Beginning Inventory + Purchases – Ending Inventory) ÷ Food Sales.
    7)Multiply occupied seats by the number of turns by the average guest check amount to calculate average revenue per shift. 
    8)The formula for calculating seat turnover is the number of guests served in a selected time period divided by the number of seats. 
    9)Beverage Cost = Cost of alcohol sales / Total alcohol sales 
    10)To calculate the break-even point in units use the formula: Break-Even point (units) = Fixed Costs ÷ (Sales price per unit – Variable costs per unit) or in sales dollars using the formula: Break-Even point (sales dollars) = Fixed Costs ÷ Contribution Margin.

    ReplyDelete
  10. Lakshay GoyalApril 25, 2020 at 11:49 PM

    1. TRUE.
    2. RECIPE.
    3. PHYSICAL INVENTORY.
    4. TRUE.
    5. TRUE.
    6. Food Cost = Opening Inv. + Purchases - Closing Inv. / Food Sales.
    7. APC = Total Sales(Shift) / No. Of customers served.
    8. Seat Turnover = Covers Served / No. Of seats.
    9. Beverage Cost = Cost Of alcohol sales / Total alcohol sales.
    10. Break Even Point = Fixed Cost / Selling Price - Variable Cost.

    ReplyDelete
  11. Rohit kumarApril 25, 2020 at 11:50 PM

    Rohit Kumar
    05211002216
    1. True
    2. Standard recipe
    3. Physical inventory
    4. True
    5. True
    SHORT NOTE-
    6. a)Actual Food Cost = (Beginning Inventory + Purchases - Ending Inventory) / Food Sales.
    b) Ideal Food Cost = Recipe Cost/Recipe
    Sales Price.

    7)Multiply occupied seats by the number of turns by the average guest check amount to calculate average revenue per shift.
    8)The formula for calculating seat turnover is the number of guests served in a selected time period divided by the number of seats.
    9)Beverage Cost = Cost of alcohol sales / Total alcohol sales.
    10. It isvery commonfor f and bmgmt to be faced withthe problemsconcerning the level
    of f and bcost, that can be affordable,the prices that need to be set for f and b,the
    levelof profit required at the departmental and unit level and the number of customers
    reuired tocover specficcosts or to make a certain levelof profit.
    To calculate the break-even point in units use the formula: Break-Even point (units) = Fixed Costs ÷ (Sales price per unit – Variable costs per unit) or in sales dollars using the formula: Break-Even point (sales dollars) = Fixed Costs ÷ Contribution Margin.

    ReplyDelete
  12. SiddharthApril 25, 2020 at 11:51 PM

    Siddharth Mahajan
    07211002216
    1)true
    2)recipe
    3)physical
    4)true
    5)true
    6)To calculate actual food cost, complete the following equation: Food Cost % = (Beginning Inventory + Purchases – Ending Inventory) ÷ Food Sales.
    7)Multiply occupied seats by the number of turns by the average guest check amount to calculate average revenue per shift. 
    8)The formula for calculating seat turnover is the number of guests served in a selected time period divided by the number of seats. 
    9)Beverage Cost = Cost of alcohol sales / Total alcohol sales 
    10)To calculate the break-even point in units use the formula: Break-Even point (units) = Fixed Costs ÷ (Sales price per unit – Variable costs per unit) or in sales dollars using the formula: Break-Even point (sales dollars) = Fixed Costs ÷ Contribution Margin.

    ReplyDelete
  13. VishalApril 25, 2020 at 11:51 PM

    1. True
    2. Recipe
    3. Physical
    4. True
    5. True
    6. Food Cost % = (Beginning Inventory + Purchases – Ending Inventory) ÷ Food Sales.
    7. Apc=Total revenue/ no. Of customer served
    8. Seat turnover. = No of customer served / no. Of seats
    9 . Opening stock+ purchase - Closing stock = Total beverage consumed
    10 Total variable and fixed costs are compared with sales revenue in order to determine the level of sales volume, sales value or production at which the business makes neither a profit nor a loss .

    Vishal Madan
    04911002216

    ReplyDelete
  14. UnknownApril 25, 2020 at 11:53 PM

    1. True
    2. Standard recipe
    3. Physical inventory
    4. True
    5. True
    SHORT NOTE-
    6. a)Actual Food Cost = (Beginning Inventory + Purchases - Ending Inventory) / Food Sales.
    b) Ideal Food Cost = Recipe Cost/Recipe
    Sales Price.

    7)Multiply occupied seats by the number of turns by the average guest check amount to calculate average revenue per shift.
    8)The formula for calculating seat turnover is the number of guests served in a selected time period divided by the number of seats.
    9)Beverage Cost = Cost of alcohol sales / Total alcohol sales.
    10. It isvery commonfor f and bmgmt to be faced withthe problemsconcerning the level
    of f and bcost, that can be affordable,the prices that need to be set for f and b,the
    levelof profit required at the departmental and unit level and the number of customers
    reuired tocover specficcosts or to make a certain levelof profit.
    To calculate the break-even point in units use the formula: Break-Even point (units) = Fixed Costs ÷ (Sales price per unit – Variable costs per unit) or in sales dollars using the formula: Break-Even point (sales dollars) = Fixed Costs ÷ Contribution Margin.

    ReplyDelete
  15. RaghavApril 25, 2020 at 11:55 PM

    1)true
    2)recipe
    3)physical
    4)true
    5)true
    6)To calculate actual food cost, complete the following equation: Food Cost % = (Beginning Inventory + Purchases – Ending Inventory) ÷ Food Sales.
    7)Multiply occupied seats by the number of turns by the average guest check amount to calculate average revenue per shift. 
    8)The formula for calculating seat turnover is the number of guests served in a selected time period divided by the number of seats. 
    9)Beverage Cost = Cost of alcohol sales / Total alcohol sales 
    10)To calculate the break-even point in units use the formula: Break-Even point (units) = Fixed Costs ÷ (Sales price per unit – Variable costs per unit) or in sales dollars using the formula: Break-Even point (sales dollars) = Fixed Costs ÷ Contribution Margin.

    ReplyDelete
  16. UnknownApril 25, 2020 at 11:56 PM

    Charanjeet singh .1. True
    2. Standard recipe
    3. Physical inventory
    4. True
    5. True
    SHORT NOTE-
    6. a)Actual Food Cost = (Beginning Inventory + Purchases - Ending Inventory) / Food Sales.
    b) Ideal Food Cost = Recipe Cost/Recipe
    Sales Price.

    7)Multiply occupied seats by the number of turns by the average guest check amount to calculate average revenue per shift.
    8)The formula for calculating seat turnover is the number of guests served in a selected time period divided by the number of seats.
    9)Beverage Cost = Cost of alcohol sales / Total alcohol sales.
    10. It isvery commonfor f and bmgmt to be faced withthe problemsconcerning the level
    of f and bcost, that can be affordable,the prices that need to be set for f and b,the
    levelof profit required at the departmental and unit level and the number of customers
    reuired tocover specficcosts or to make a certain levelof profit.
    To calculate the break-even point in units use the formula: Break-Even point (units) = Fixed Costs ÷ (Sales price per unit – Variable costs per unit) or in sales dollars using the formula: Break-Even point (sales dollars) = Fixed Costs ÷ Contribution Margin.

    ReplyDelete
  17. Nimit MakhijaApril 25, 2020 at 11:58 PM

    This comment has been removed by the author.

    ReplyDelete
  18. mohd aamir qureshiApril 26, 2020 at 12:03 AM

    1 true
    2 Recipe
    3 Physical inventory
    4 true
    5 true

    6 - Food Cost % = (Beginning Inventory + Purchases – Ending Inventory) ÷ Food Sales.

    7 APC = total revenue ÷ total cover

    8 seat turn over = No. Of customers served/ no. Of seats

    9 Opening stock + purchase - Closing stock = Total beverage consumed
    Total beverage consumed = Beverage revenue

    10 Total variable and fixed costs are compared with sales revenue in order to determine the level of sales volume, sales value or production at which the business makes neither a profit nor a loss (the "break-even point").

    ReplyDelete
  19. Soumitra ChaturvediApril 26, 2020 at 12:10 AM

    1)true
    2)recipe
    3)physical
    4)true
    5)true
    6)To calculate actual food cost, complete the following equation: Food Cost % = (Beginning Inventory + Purchases – Ending Inventory) ÷ Food Sales.
    7)Multiply occupied seats by the number of turns by the average guest check amount to calculate average revenue per shift.
    8)The formula for calculating seat turnover is the number of guests served in a selected time period divided by the number of seats.
    9)Beverage Cost = Cost of alcohol sales / Total alcohol sales
    10)To calculate the break-even point in units use the formula: Break-Even point (units) = Fixed Costs ÷ (Sales price per unit – Variable costs per unit) or in sales dollars using the formula: Break-Even point (sales dollars) = Fixed Costs ÷ Contribution Margin.

    Soumitra Chaturvedi
    02911002216

    ReplyDelete
  20. Mohit DHAWANApril 26, 2020 at 12:13 AM

    1 true
    2 Recipe
    3 Physical inventory
    4 true
    5 true

    6 - Food Cost % = (Beginning Inventory + Purchases – Ending Inventory) ÷ Food Sales.

    7 APC = total revenue ÷ total cover

    8 seat turn over = No. Of customers served/ no. Of seats

    9 Opening stock + purchase - Closing stock = Total beverage consumed
    Total beverage consumed = Beverage revenue

    10 Total variable and fixed costs are compared with sales revenue in order to determine the level of sales volume, sales value or production at which the business makes neither a profit nor a loss (the "break-even point").

    Mohit DHAWAN

    ReplyDelete
  21. UnknownApril 26, 2020 at 12:13 AM

    1)true
    2)recipe
    3)physical
    4)true
    5)true
    6)To calculate actual food cost, complete the following equation: Food Cost % = (Beginning Inventory + Purchases – Ending Inventory) ÷ Food Sales.
    7)Multiply occupied seats by the number of turns by the average guest check amount to calculate average revenue per shift.
    8)The formula for calculating seat turnover is the number of guests served in a selected time period divided by the number of seats.
    9)Beverage Cost = Cost of alcohol sales / Total alcohol sales
    10)To calculate the break-even point in units use the formula: Break-Even point (units) = Fixed Costs ÷ (Sales price per unit – Variable costs per unit) or in sales dollars using the formula: Break-Even point (sales dollars) = Fixed Costs ÷ Contribution Margin.

    Abhisa Guleria
    12511002216

    ReplyDelete
  22. Vinit KumarApril 26, 2020 at 12:17 AM

    1.True
    2. Recipe
    3. Physical
    4. True
    5. True
    6. Food Cost % = (Beginning Inventory + Purchases – Ending Inventory) ÷ Food Sales.
    7. Apc=Total revenue/ no. Of customer served
    8. Seat turnover. = No of customer served / no. Of seats
    9 . Opening stock+ purchase - Closing stock = Total beverage consumed
    10 Total variable and fixed costs are compared with sales revenue in order to determine the level of sales volume, sales value or production at which the business makes neither a profit nor a loss .

    Vinit Kumar 00811002216

    ReplyDelete
  23. PrathamApril 26, 2020 at 12:35 AM

    Pratham Sharma
    06811002216

    TRUE/FALSE-
    1. True
    2. Standard recipe
    3. Physical inventory
    4. True
    5. True
    SHORT NOTE-
    6. a)Actual Food Cost = (Beginning Inventory + Purchases - Ending Inventory) / Food Sales.
    b) Ideal Food Cost = Recipe Cost/Recipe
    Sales Price.

    7)Multiply occupied seats by the number of turns by the average guest check amount to calculate average revenue per shift.

    8)The formula for calculating seat turnover is the number of guests served in a selected time period divided by the number of seats.

    9)Beverage Cost = Cost of alcohol sales / Total alcohol sales.

    10. It isvery commonfor f and bmgmt to be faced withthe problemsconcerning the level 
    of f and bcost, that can be affordable,the prices that need to be set for f and b,the 
    levelof profit required at the departmental and unit level and the number of customers 
    reuired tocover specficcosts or to make a certain levelof profit.
    To calculate the break-even point in units use the formula: Break-Even point (units) = Fixed Costs ÷ (Sales price per unit – Variable costs per unit) or in sales dollars using the formula: Break-Even point (sales dollars) = Fixed Costs ÷ Contribution Margin.

    ReplyDelete
  24. RajeevApril 26, 2020 at 12:39 AM

    Rajeev
    10311002216

    Answer

    1.True
    2. Recipe
    3.Physical
    3.True
    4. False

    Short notes
    1.Food Cost % = (Beginning Inventory + Purchases – Ending Inventory) ÷ Food Sales.
    2. APC - check total / no of guest served
    3.Number of guest served in total time period by number of seats
    4.cost of alcohol sales / total alcohol sales
    5.Break even point is in which the organisation makes no profit no loss.

    ReplyDelete
  25. GaurikaApril 26, 2020 at 12:41 AM

    1)true
    2)recipe
    3)physical
    4)true
    5)true
    6)To calculate actual food cost, complete the following equation: Food Cost % = (Beginning Inventory + Purchases – Ending Inventory) ÷ Food Sales.
    7)Multiply occupied seats by the number of turns by the average guest check amount to calculate average revenue per shift.
    8)The formula for calculating seat turnover is the number of guests served in a selected time period divided by the number of seats.
    9)Beverage Cost = Cost of alcohol sales / Total alcohol sales
    10)To calculate the break-even point in units use the formula: Break-Even point (units) = Fixed Costs ÷ (Sales price per unit – Variable costs per unit) or in sales dollars using the formula: Break-Even point (sales dollars) = Fixed Costs ÷ Contribution Margin.
    Gaurika (05311002216)

    ReplyDelete
  26. UnknownApril 26, 2020 at 12:47 AM

    Akshit Bansal
    10911002216

    1. True
    2. Recipe
    3. Physical
    4. True
    5. True
    6. Food Cost % = (Beginning Inventory + Purchases – Ending Inventory) ÷ Food Sales.
    7. Apc=Total revenue/ no. Of customer served.
    8. Seat turnover. = No of customer served / no. of seats.
    9 . Opening stock+ purchase -Closing stock = Total beverage consumed
    10. Total costs is equal to total revenue in order to determine the level of sales volume, sales value or production at which the business makes neither a profit nor a loss .

    ReplyDelete
  27. AbhijithApril 26, 2020 at 12:58 AM

    Abhijith P A (06311002216)
    1. True
    2. Recipe
    3. Physical
    4. True
    5. True
    6. Food Cost % = (Beginning Inventory + Purchases – Ending Inventory) ÷ Food Sales.

    7. Apc=Total revenue/ no. Of customer served.

    8. Seat turnover. = No of customer served / no. Of seats.

    9 . Opening stock+ purchase - Closing stock = Total beverage consumed.

    10 Total variable and fixed costs are compared with sales revenue in order to determine the level of sales volume, sales value or production at which the business makes neither a profit nor a loss .

    ReplyDelete
  28. HarshitApril 26, 2020 at 1:00 AM

    Harshit Mishra 11311002216

    1. True
    2. Recipe
    3. Physical
    4. True
    5. True
    6. Food Cost % = (Beginning Inventory + Purchases – Ending Inventory) ÷ Food Sales.
    7. Apc=Total revenue/ no. Of customer served.
    8. Seat turnover. = No of customer served / no. of seats.
    9 . Opening stock+ purchase -Closing stock = Total beverage consumed
    10. Total costs is equal to total revenue in order to determine the level of sales volume, sales value or production at which the business makes neither a profit nor a loss .

    ReplyDelete
  29. Abhishek NagpalApril 26, 2020 at 1:05 AM

    Abhishek Nagpal
    06111002216
    1)true
    2)recipe
    3)physical
    4)true
    5)true
    6)To calculate actual food cost, complete the following equation: Food Cost % = (Beginning Inventory + Purchases – Ending Inventory) ÷ Food Sales.
    7)Multiply occupied seats by the number of turns by the average guest check amount to calculate average revenue per shift.
    8)The formula for calculating seat turnover is the number of guests served in a selected time period divided by the number of seats.
    9)Beverage Cost = Cost of alcohol sales / Total alcohol sales
    10)To calculate the break-even point in units use the formula: Break-Even point (units) = Fixed Costs ÷ (Sales price per unit – Variable costs per unit) or in sales dollars using the formula: Break-Even point (sales dollars) = Fixed Costs ÷ Contribution Margin.

    ReplyDelete
  30. RomilApril 26, 2020 at 1:13 AM

    1. True
    2. Recipe
    3. Physical
    4. True
    5. True
    6. Food Cost % = (Beginning Inventory + Purchases – Ending Inventory) ÷ Food Sales.
    7. Apc=Total revenue/ no. Of customer served
    8. Seat turnover. = No of customer served / no. Of seats
    9 . Opening stock+ purchase - Closing stock = Total beverage consumed
    10 Total variable and fixed costs are compared with sales revenue in order to determine the level of sales volume, sales value or production at which the business makes neither a profit nor a loss . ( ROMIL ADVIN HARRISON 036 )

    ReplyDelete
  31. UnknownApril 26, 2020 at 1:25 AM

    Megha :- 00211002216
    1 True
    2. Recipe
    3. Physical
    4. True
    5. True
    6. Food Cost % = (Beginning Inventory + Purchases – Ending Inventory) ÷ Food Sales.
    7. Apc=Total revenue/ no. Of customer served
    8. Seat turnover. = No of customer served / no. Of seats
    9 . Opening stock+ purchase - Closing stock = Total beverage consumed
    10 Total variable and fixed costs are compared with sales revenue in order to determine the level of sales volume, sales value or production at which the business makes neither a profit nor a loss .

    ReplyDelete
  32. UnknownApril 26, 2020 at 1:36 AM

    Avneet Singh - 09911002216
    1)True
    2)recipe
    3)physical
    4)true
    5)true
    6)To calculate actual food cost, complete the following equation: Food Cost % = (Beginning Inventory + Purchases – Ending Inventory) ÷ Food Sales.
    7)Multiply occupied seats by the number of turns by the average guest check amount to calculate average revenue per shift.
    8)The formula for calculating seat turnover is the number of guests served in a selected time period divided by the number of seats.
    9)Beverage Cost = Cost of alcohol sales / Total alcohol sales
    10)To calculate the break-even point in units use the formula: Break-Even point (units) = Fixed Costs ÷ (Sales price per unit – Variable costs per unit) or in sales dollars using the formula: Break-Even point (sales dollars) = Fixed Costs ÷ Contribution Margin.

    ReplyDelete
  33. Tanveer Singh RandhawaApril 26, 2020 at 1:45 AM

    1. TRUE
    2. RECIPE
    3. PHYSICAL
    4. TRUE
    5. TRUE
    6. FOOD COST % = (Opening Inventory + Purchases – Closing Inventory) ÷ Food Sales.

    7. APC=Total revenue/ No. Of customer served.

    8. SEAT TURNOVER = No. of customer served / no. Of seats.

    9 . BEVERAGE COST = Cost of alcohol sales / Total alcohol sales.

    10. Break Even Point is the point at which total cost and total revenue are equal, i.e. "even". The break-even point formula is determined by dividing the total fixed costs associated with production by the revenue per individual unit minus the variable costs per unit. In this case, fixed costs refer to those which do not change depending upon the number of units sold.

    Tanveer Singh Randhawa
    01011002216

    ReplyDelete
  34. UnknownApril 26, 2020 at 2:36 AM

    Mahin 04111002216
    1. True...2. Recipe...3. Physical
    4. True...5True.
    6. Food Cost % = (Beginning Inventory + Purchases – Ending Inventory) ÷ Food Sales.
    7. Apc=Total revenue/ no. Of customer served
    8. Seat turnover. = No of customer served / no. Of seats
    9 . Opening stock+ purchase - Closing stock = Total beverage consumed
    10 Total variable and fixed costs are compared with sales revenue in order to determine the level of sales volume, sales value or production at which the business makes neither a profit nor a loss .

    ReplyDelete
  35. ~*KÏM*~April 26, 2020 at 2:47 AM

    1)true
    2)recipe
    3)physical
    4)true
    5)true
    6)To calculate actual food cost, complete the following equation: Food Cost % = (Beginning Inventory + Purchases – Ending Inventory) ÷ Food Sales.
    7)Multiply occupied seats by the number of turns by the average guest check amount to calculate average revenue per shift.
    8)The formula for calculating seat turnover is the number of guests served in a selected time period divided by the number of seats.
    9)Beverage Cost = Cost of alcohol sales / Total alcohol sales
    10)To calculate the break-even point in units use the formula: Break-Even point (units) = Fixed Costs ÷ (Sales price per unit – Variable costs per unit) or in sales dollars using the formula: Break-Even point (sales dollars) = Fixed Costs ÷ Contribution Margin.

    :- SURAJ BISHT

    ReplyDelete
  36. ShrutiApril 26, 2020 at 2:54 AM

    Shruti yadav
    10811002216
    1. True
    2. Recipe
    3. Physical
    4. True
    5. True
    6. Food Cost % = (Beginning Inventory + Purchases – Ending Inventory) ÷ Food Sales.
    7. Apc=Total revenue/ no. Of customer served
    8. Seat turnover. = No of customer served / no. Of seats
    9 . Opening stock+ purchase - Closing stock = Total beverage consumed
    10 Total variable and fixed costs are compared with sales revenue in order to determine the level of sales volume, sales value or production at which the business makes neither a profit nor a loss .

    ReplyDelete
  37. RochakmunjalApril 26, 2020 at 5:23 AM

    Rochakmunjal
    12311002216
    1. True
    2. Recipe
    3. Physical
    4. True
    5. True
    6. Food Cost % = (Beginning Inventory + Purchases – Ending Inventory) ÷ Food Sales.
    7. Apc=Total revenue/ no. Of customer served
    8. Seat turnover. = No of customer served / no. Of seats
    9 . Opening stock+ purchase - Closing stock = Total beverage consumed
    10 Total variable and fixed costs are compared with sales revenue in order to determine the level of sales volume, sales value or production at which the business makes neither a profit nor a loss .

    ReplyDelete
  38. Balvinder SinghApril 26, 2020 at 5:24 AM

    Balvinder Singh -06611002216

    1. True
    2. Standard recipe
    3. Physical inventory
    4. True
    5. True
    SHORT NOTE-
    6. a)Actual Food Cost = (Beginning Inventory + Purchases - Ending Inventory) / Food Sales.
    b) Ideal Food Cost = Recipe Cost/Recipe
    Sales Price.

    7)Multiply occupied seats by the number of turns by the average guest check amount to calculate average revenue per shift.
    8)The formula for calculating seat turnover is the number of guests served in a selected time period divided by the number of seats.
    9)Beverage Cost = Cost of alcohol sales / Total alcohol sales.
    10. It isvery commonfor f and bmgmt to be faced withthe problemsconcerning the level 
    of f and bcost, that can be affordable,the prices that need to be set for f and b,the 
    levelof profit required at the departmental and unit level and the number of customers 
    reuired tocover specficcosts or to make a certain levelof profit.
    To calculate the break-even point in units use the formula: Break-Even point (units) = Fixed Costs ÷ (Sales price per unit – Variable costs per unit) or in sales dollars using the formula: Break-Even point (sales dollars) = Fixed Costs ÷ Contribution Margin.

    ReplyDelete
  39. VakulApril 26, 2020 at 12:12 PM

    1. TRUE.
    2. RECIPE.
    3. PHYSICAL INVENTORY.
    4. TRUE.
    5. TRUE.
    6. Food Cost = Opening Inv. + Purchases - Closing Inv. / Food Sales.
    7. APC = Total Sales(Shift) / No. Of customers served.
    8. Seat Turnover = Covers Served / No. Of seats.
    9. Beverage Cost = Cost Of alcohol sales / Total alcohol sales.
    10. Break Even Point = Fixed Cost / Selling Price - Variable Cost
    Name- vakul Aggarwal
    Enrollment no. - 04711002216

    ReplyDelete
  40. jaskirat junejaApril 26, 2020 at 7:39 PM

    Jaskirat singh juneja.
    roll no 11911002216
    1. TRUE
    2 RECIPE
    3 PHYSICAL INVENTORY
    4 TRUE
    5 TRUE
    6 FOOD COST = opening inv + purchases - closing stock / food sales
    7 APC = Total sales(covers) / no of customers
    8 SEAT TURNOVER = cover seved / no of seats
    9 BEVERAGE COST = cost of alchohal served / total alcohol sales
    10 BREAK EVEN POINT = Fixed cost/ sales price - variable cost

    ReplyDelete
  41. Abhishek VatsApril 26, 2020 at 11:13 PM

    Abhishek Vats - 02811002216

    1. True
    2. Recipe
    3. Physical
    4. True
    5. True
    6. Food Cost % = (Beginning Inventory + Purchases – Ending Inventory) ÷ Food Sales.
    7. Apc=Total revenue/ no. Of customer served
    8. Seat turnover. = No of customer served / no. Of seats
    9 . Opening stock+ purchase - Closing stock = Total beverage consumed
    10 Total variable and fixed costs are compared with sales revenue in order to determine the level of sales volume, sales value or production at which the business makes neither a profit nor a loss .

    ReplyDelete
  42. Sharad singhApril 26, 2020 at 11:24 PM

    Sharad Singh
    00711002216
    1)true
    2)recipe
    3)physical
    4)true
    5)true
    6)To calculate actual food cost, complete the following equation: Food Cost % = (Beginning Inventory + Purchases – Ending Inventory) ÷ Food Sales.
    7)Multiply occupied seats by the number of turns by the average guest check amount to calculate average revenue per shift. 
    8)The formula for calculating seat turnover is the number of guests served in a selected time period divided by the number of seats. 
    9)Beverage Cost = Cost of alcohol sales / Total alcohol sales 
    10)To calculate the break-even point in units use the formula: Break-Even point (units) = Fixed Costs ÷ (Sales price per unit – Variable costs per unit) or in sales dollars using the formula: Break-Even point (sales dollars) = Fixed Costs ÷ Contribution Margin.

    ReplyDelete
  43. Mahin AliApril 27, 2020 at 12:51 AM

    1. True
    2. Recipe
    3. Physical
    4. True
    5. True
    6. Food Cost % = (Beginning Inventory + Purchases – Ending Inventory) ÷ Food Sales.
    7. Apc=Total revenue/ no. Of customer served
    8. Seat turnover. = No of customer served / no. Of seats
    9 . Opening stock+ purchase - Closing stock = Total beverage consumed
    10 Total variable and fixed costs are compared with sales revenue in order to determine the level of sales volume, sales value or production at which the business makes neither a profit nor a loss .


    Mahin Ali
    09511002216

    ReplyDelete
  44. Rakshit BansalApril 27, 2020 at 1:09 AM

    1)true
    2)recipe
    3)physical
    4)true
    5)true
    6)To calculate actual food cost, complete the following equation: Food Cost % = (Beginning Inventory + Purchases – Ending Inventory) ÷ Food Sales.
    7)Multiply occupied seats by the number of turns by the average guest check amount to calculate average revenue per shift.
    8)The formula for calculating seat turnover is the number of guests served in a selected time period divided by the number of seats.
    9)Beverage Cost = Cost of alcohol sales / Total alcohol sales
    10)To calculate the break-even point in units use the formula: Break-Even point (units) = Fixed Costs ÷ (Sales price per unit – Variable costs per unit) or in sales dollars using the formula: Break-Even point (sales dollars) = Fixed Costs ÷ Contribution Margin.


    Rakshit Bansal 11811002216

    ReplyDelete
  45. Arjun Singh negiApril 27, 2020 at 2:39 AM

    1)true
    2)recipe
    3)physical
    4)true
    5)true
    6)To calculate actual food cost, complete the following equation: Food Cost % = (Beginning Inventory + Purchases – Ending Inventory) ÷ Food Sales.
    7)Multiply occupied seats by the number of turns by the average guest check amount to calculate average revenue per shift.
    8)The formula for calculating seat turnover is the number of guests served in a selected time period divided by the number of seats.
    9)Beverage Cost = Cost of alcohol sales / Total alcohol sales
    10)To calculate the break-even point in units use the formula: Break-Even point (units) = Fixed Costs ÷ (Sales price per unit – Variable costs per unit) or in sales dollars using the formula: Break-Even point (sales dollars) = Fixed Costs ÷ Contribution Margin.

    ReplyDelete
  46. AnkitApril 27, 2020 at 3:24 AM

    1)true
    2)recipe
    3)physical
    4)true
    5)true
    6)To calculate actual food cost, complete the following equation: Food Cost % = (Beginning Inventory + Purchases – Ending Inventory) ÷ Food Sales.
    7)Multiply occupied seats by the number of turns by the average guest check amount to calculate average revenue per shift.
    8)The formula for calculating seat turnover is the number of guests served in a selected time period divided by the number of seats.
    9)Beverage Cost = Cost of alcohol sales / Total alcohol sales
    10)To calculate the break-even point in units use the formula: Break-Even point (units) = Fixed Costs ÷ (Sales price per unit – Variable costs per unit) or in sales dollars using the formula: Break-Even point (sales dollars) = Fixed Costs ÷ Contribution margin.

    Ankit narwal
    01611002216

    ReplyDelete
  47. UnknownApril 27, 2020 at 4:20 AM

    Pratha Mathur
    07311002216

    1. True
    2. Standard recipe
    3. Physical inventory
    4. True
    5. True
    SHORT NOTE-
    6. a)Actual Food Cost = (Beginning Inventory + Purchases - Ending Inventory) / Food Sales.
    b) Ideal Food Cost = Recipe Cost/Recipe
    Sales Price.

    7)Multiply occupied seats by the number of turns by the average guest check amount to calculate average revenue per shift.
    8)The formula for calculating seat turnover is the number of guests served in a selected time period divided by the number of seats.
    9)Beverage Cost = Cost of alcohol sales / Total alcohol sales.
    10. It is very common for f and b mgmt to be faced with the problems concerning the level
    of f and b cost, that can be affordable,the prices that need to be set for f and b,the
    level of profit required at the departmental and unit level and the number of customers
    required to cover specific costs or to make a certain level of profit.
    To calculate the break-even point in units use the formula: Break-Even point (units) = Fixed Costs ÷ (Sales price per unit – Variable costs per unit) or in sales dollars using the formula: Break-Even point (sales dollars) = Fixed Costs ÷ Contribution Margin.

    ReplyDelete
  48. Shivam syalApril 27, 2020 at 10:18 AM

    This comment has been removed by the author.

    ReplyDelete
  49. Shivam syalApril 27, 2020 at 10:20 AM

    Shivam syal
    04611002216


    1. True
    2. Standard recipe
    3. Physical inventory
    4. True
    5. True
    SHORT NOTE-
    6. a)Actual Food Cost = (Beginning Inventory + Purchases - Ending Inventory) / Food Sales.
    b) Ideal Food Cost = Recipe Cost/Recipe
    Sales Price.

    7)Multiply occupied seats by the number of turns by the average guest check amount to calculate average revenue per shift.
    8)The formula for calculating seat turnover is the number of guests served in a selected time period divided by the number of seats.
    9. Beverage Cost = Cost of alcohol sales / Total alcohol sales.
    .

    ReplyDelete

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