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  • EMM5628Sem2-19BEP-online Assg PDF

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    Amin Shafanezhad
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    This document provides information for an assignment on break-even point (BEP) analysis for a restaurant. It states that the restaurant currently serves 6000 meals per week with fixed costs of RM14,000 and a profit of RM2000. Management feels reducing price by 10% to increase sales to 7500 meals per week would increase profit by 50%. Students are asked to determine the variable cost per meal and the original and reduced selling price per meal.

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    This document provides information for an assignment on break-even point (BEP) analysis for a restaurant. It states that the restaurant currently serves 6000 meals per week with fixed costs of RM14,000 and a profit of RM2000. Management feels reducing price by 10% to increase sales to 7500 meals per week would increase profit by 50%. Students are asked to determine the variable cost per meal and the original and reduced selling price per meal.

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    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
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    Download as pdf or txt
    62 views1 page

    EMM5628Sem2-19BEP-online Assg PDF

    Uploaded by

    Amin Shafanezhad
    This document provides information for an assignment on break-even point (BEP) analysis for a restaurant. It states that the restaurant currently serves 6000 meals per week with fixed costs of RM14,000 and a profit of RM2000. Management feels reducing price by 10% to increase sales to 7500 meals per week would increase profit by 50%. Students are asked to determine the variable cost per meal and the original and reduced selling price per meal.

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    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
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    EMM5628 Sem 2 2019/2020

    BEP Analysis – Online lecture 2, 9 May 2020

    Due: 16 May 2020

    Assume that a restaurant is presently operating at 6,000 meals per week with a
    fixed cost of RM14,000. Present weekly profit is about RM2,000. The restaurant
    management feels that they can increase business to 7,500 meals per week by
    reducing price by 10 percent. As a result, profit is estimated to be increased by
    50%. Determine:

    a) The variable cost per meal


    b) The selling price per meal (before and after management decision)

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