Assessment: Breakeven and Yield Calculations
Part 1
You are required to present an analysis of the financial data for The Angliss Catering Department.
Your report will include:
A. The budgeted break-even point for the Catering department based on January's budget and actual figures.
B. An analysis of the performance of the Conference Centre for the month of January. The analysis should include recommendations that address relevant and appropriate variances and other areas of performance you wish to highlight to management. The financial statements will be provided on MyWai under the Assessments folder.
Part 2
From the attached three course menu and recipes of the Angliss Conference Centre complete the following:
1. Calculate the yield
2. Provide conclusions and recommendations as to the purchase decisions of these ingredients that you will use to produce the menu. Provide rationale for your decisions.
3. Determine the total food cost of each course and the menu in total to serve to serve 500 customers.
Please note that this assessment is a formal report and should therefore include a table of contents and an Executive summary.
Menu and Recipes - Angliss Conference Centre
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Unit
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Unit size
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Price
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Yield
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Entrée Smoked Salmon
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Serves 1
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Salmon
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150gm
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Side
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1.00 Kg
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$20.00 Kilo
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80%
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fillet
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Asparagus
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50gm
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bunch
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250gm
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$4.60 Kilo
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80%
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Mixed salad leaves
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40gm
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packet
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375 gm
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$5.49 each
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90%
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Wine Vinegar
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40ml
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Bottle
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375 ml
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$4.25 each
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95%
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Capers
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20 gms
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Bottle
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500gms
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$12.00 each
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95%
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Dijon Mustard
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10gm
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Bottle
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1000gm
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$8.00 Each
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98%
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Whole
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150gm
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Whole
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2.00 Kgs
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$14.00 Kilo
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55%
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Salmon
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Main
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Roasted Chicken
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Serves 1
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Breast
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Chicken
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200gm
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Each
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250gm
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$15.00 Kilo
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80%
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Breast
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Mace
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2.5gm
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Packet
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50gm
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$3.75 packet
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95%
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Coriander seed
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2.5gm
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Box
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375gm
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$5.80 Box
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95%
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Ground ginger
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2.5gm
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Kg
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Kg
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$12.99 Kg
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95%
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Honey
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20gm
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Each
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280gm
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$3.20 each
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90%
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1 Table
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Vinegar
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Spoon
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Bottle
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375 ml
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$3.55 each
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95%
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(10ml)
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Green beans
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110gm
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Bunch
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180gm
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$1.95 each
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90%
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Whole
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200gm
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Whole
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1.2 Kg
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$9.00 Kg
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45%
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Chicken
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Dessert
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Chocolate Peach
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Serves 6
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Soufflé
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Canned peaches
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180gm
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Jar
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800gm
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$7.75 each
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80%
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Caster Sugar
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60gm
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Packet
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1Kg
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$2.99
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90%
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Dark Chocolate
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270g
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Packet
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1kg
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$9.00 kg
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100%
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Cream
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225ml
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Bottle
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4litre
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$11.00
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95%
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Eggs
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6
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Each
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Dozen
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$6.75 Dozen
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100%
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Butter
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60gm
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Packet
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1Kg
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$11.00 kg
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90%
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Brandy
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60ml
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bottle
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700ml
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$25.00
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90%
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Fresh Peaches
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180gm
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Packet
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1kg
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11.00 kg
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65%
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Assignment is about Breakeven and Yield Calculations The numbers relevant to the assignment is given in the excel file
Attachment:- Catering for Events data.xlsx