Reference no: EM132591902 , Length: 1300 Words

Budget Planning Case Study Assignment -

Budget Planning, p. 111 of Case Studies in Food Service: The text for the case studies is Cases in Food Service and Clinical Nutrition Management (Chabot, 2006) please share among your peers, or contact me if you have trouble accessing the text.

Prepare a written paper addressing the 3 questions asked in your case book. I am expecting a truly thorough coverage of the issues in the Case Study: Revenue/Sales, Payroll Costs & Full-Time Equivalents, and Non-Labor Expenses. Note: This is a Critical Thinking Assignment - Please provide multiple perspectives and multiple potential resolutions for the concerns with advantages and disadvantages of each decision or action suggested.

You can relate to this info when you are doing the case study but you should rephrase it, and please write the 5 questions quiz with its key.

1. Revenue Sales:

Do any of the benchmark businesses have higher sales or income than Colleen's business?

What are the differences?

Can Colleen initiate additional products or services to increase her own top-line sales?

2. Payroll costs and Full-time Equivalents

Do Any of the benchmark businesses have lower labor hours than colleen's business?

Can Colleen implement systems or processes that would reduce the overall labor-hour requirements and as a result lower her payroll costs?

3. NonLabor Expenses

Do any of the benchmark businesses have lower expenses in any of the major categories of food or supplies?

What purchasing practices can Coleen implement to lower her food and supply costs -- group purchasing, prime vendor, or other strategies?

What utilization practices can Colleen implement to lower food and supply costs -- menu planning, recipe standardization, portion control, or other strategies?

Quiz

1. Is there any significant impact of comparing Colleen's organization (Tertiary Hospital) to other organizations that are not tertiary hospitals (Full service)?

2. Which organization would be more optimal to compare Colleen's organization to? And why?

3. What is one tactic Colleen should do to know what additional services she could implement in her organization?

4. What should Colleen do to see what food products are more frequently purchased to avoid overstocking or being out of stock?

5. What is a simple adjustment that can be made in her organization that will reduce labor costs?

Budget Planning Case Outline -

Budget Planning Case Study

1. Revenue / sales

a) Benchmark businesses

b) The differences

c) Increasing topline

2. Payroll costs and full-time equivalents

a) Labor hours comparison

b) Lowering labor cost through systems and process to lower overall hour-labor requirement

3. Non-labor expenses

a) Comparative expense in food and supplies

b) Lowering food and supply costs strategy- purchasing

c) Lowering food and supply costs strategy- utilization

Quiz

Key

References

Attachment:- Budget Planning Case Question File.rar