Reference no: EM131029869 , Length:

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

			Unit	Unit size	Price	Yield
Entrée    Smoked Salmon		Serves 1
	Salmon	150gm	Side	1.00 Kg	$20.00 Kilo	80%
	fillet
	Asparagus	50gm	bunch	250gm	$4.60 Kilo	80%
	Mixed salad leaves	40gm	packet	375 gm	$5.49 each	90%
	Wine Vinegar	40ml	Bottle	375 ml	$4.25 each	95%
	Capers	20 gms	Bottle	500gms	$12.00 each	95%
	Dijon Mustard	10gm	Bottle	1000gm	$8.00 Each	98%
	Whole	150gm	Whole	2.00 Kgs	$14.00 Kilo	55%
	Salmon
Main	Roasted Chicken	Serves 1
	Breast
	Chicken	200gm	Each	250gm	$15.00 Kilo	80%
	Breast
	Mace	2.5gm	Packet	50gm	$3.75 packet	95%
	Coriander seed	2.5gm	Box	375gm	$5.80 Box	95%
	Ground ginger	2.5gm	Kg	Kg	$12.99 Kg	95%
	Honey	20gm	Each	280gm	$3.20 each	90%
		1 Table
	Vinegar	Spoon	Bottle	375 ml	$3.55 each	95%
		(10ml)
	Green beans	110gm	Bunch	180gm	$1.95 each	90%
	Whole	200gm	Whole	1.2 Kg	$9.00 Kg	45%
	Chicken
Dessert	Chocolate Peach	Serves 6
	Soufflé
	Canned peaches	180gm	Jar	800gm	$7.75 each	80%
	Caster Sugar	60gm	Packet	1Kg	$2.99	90%
	Dark Chocolate	270g	Packet	1kg	$9.00 kg	100%
	Cream	225ml	Bottle	4litre	$11.00	95%
	Eggs	6	Each	Dozen	$6.75 Dozen	100%
	Butter	60gm	Packet	1Kg	$11.00 kg	90%
	Brandy	60ml	bottle	700ml	$25.00	90%
	Fresh Peaches	180gm	Packet	1kg	11.00 kg	65%

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