Reference no: EM132886157

BSBFIM601 Manage finances

Assessment 2 - Project 1

Task 1

Go to the Spreadsheet Task1 Support Material and calculate each of the following values in the orange boxes using the correct formulae:

1. Net Cash Flow from Operations
2. Net Cash Flow from Investing Activities
3. Net Cash Flow from Financing Activities
4. Net Increase in Cash
5. Cash at End of Year

Task 2

For this Assessment, Your Trainer will provide you with the Spreadsheet Task 2 Support Material.

A. On the first tab "Departments" you will find an overview of the existing budget figures for the 2018/2019 financial year.
B. Use the template "Draft Budget" on the second tab of the spreadsheet and perform the calculations below using basic formulas.
C. Your forecast needs to include the Dollar Figures and the % values for all areas affected by changes outlined below.
D. The % values must be listed for each expenses item shown in the expense's analysis for each department.
E. You are required to demonstrate all your calculation methods and formulas for your answers

You have met with the department heads of Hotel Futura and the following details have been discussed to prepare your draft budget for 2019/2020:
1. Rooms Division:

a. Due to renovations the rooms available have been reduced to 75%.
b. The forecasted occupancy rate has been adjusted to 78%.
c. The revenue per available room needs to be increased to $180.00
d. The COGS will decrease to 15%
e. Staff costs need to be increased to 20% to allow for increases in superannuation and awards.
f. Other Expenses need to increase to 20% to cover electricity price rises.

2. Catering:

a. The food revenue will be increased by 20% due to a new marketing campaign and specialty menus
b. The beverage revenue will increase by 8%.
c. Staff costs need to be adjusted to 30% of the food budget.
d. Other Expenses will need to be increased to 15%.

3. Banquet:

The banquet Division will be directly affected by the new marketing campaign which has been directed at daytime seminars and corporate functions. For this purpose, the kitchen has received specialised equipment including multiple combi steamers, hold-o-mats, and sous-vide equipment.

a. The new food revenue budget was set at $1,700,000.00 (1.7 Million) and the beverage revenue was increased by 60%.
b. The COGS will increase to 25%.
c. The staff costs have been reduced to 20%.
d. Other Expenses will need to increase to 15%.

4. Room Service:

a. The room service revenue from food needs to be increased by 15%.
b. Due to a different system to clear floors and organise delivery, the staff costs will be reduced to 34%.

5. Mini Bar

The mini bar budget has been reduced by 20% and staff cost reduced to 15%

6. Bar Budget:

a. The food revenue budget has been increased by 28% with the implementation of a Tapas Menu.
b. The Beverage Revenue budget has been increased by 30% with the introduction of a new cocktail bar and happy hour specials.
c. Staff costs will need to be adjusted to 35%.
d. Other Expenses need to be increased to 20%.

Attachment:- Project Assessment 2.rar