AMAR REYES GROUP / BSHM 2A

Final Requirement for Cost Control in Food and Beverage Management

Instruction: Accomplish this final task performance by group and submit on or before the given deadline.
All solutions should be should be shown on your submitted documents and names with rating of the
leader on the later part should also be accomplished.

I. Base Selling Price and Average Check

Linda is owners of a cafeteria, one of her best sellers are afritada with a cost of P40.00 per serving,
menudo for P50.00 expenses per serving, adobo with an expense of P30.00 per meal, tinola with a
cost of P60.00 per serving and fried chicken with P35.00 expenses per serving. Her daily sales is
amounting to P6,678.00 for a total of 95 customers. On this given data solve the following.

AFRITADA P 40.00
MENUDO P 50.00
ADOBO P 30.00
TINOLA P 60.00
FRIED CHICKEN P 35.00
DAILY SALES P 6,678.00
CUSTOMER PER DAY 95 CUSTOMERS

A. Solve for the Base Selling Price each menu using the Food Cost Percentage Method with 35%
mark-up.

FOOD COST PERCENTAGE METHOD

AFRITADA: P 40.00

Step 1:

Ingredients Cost per serving = P 40.00

95
= P 0.42
Step 2
WRAP AROUND COST = INGREDIENTS COST x 0.05

WRAP AROUND COST = P 0.42 x 0.05 = P 0.02

Step3
SELLING PRICE = INGREDIENTS COST PER SERVING + WAC
35%

SELLING PRICE = P 0.42 + 0.02

35%
 = P 0.44
35%

= P 1.26 or P 2.00

MENUDO: P 50.00

Step 1:

Ingredients Cost per serving = P 50.00

95
= P 0.53
Step 2
WRAP AROUND COST = INGREDIENTS COST x 0.05

WRAP AROUND COST = P 0.53 x 0.05 = P 0.03

Step3
SELLING PRICE = INGREDIENTS COST PER SERVING + WAC
35%

SELLING PRICE = P 0.53 + 0.03

35%

= P 0.56
35%

= P 1.6 or P 2.00

ADOBO: P 30.00

Step 1:

Ingredients Cost per serving = P 30.00

95
= P 0.32
Step 2
WRAP AROUND COST = INGREDIENTS COST x 0.05

WRAP AROUND COST = P 0.32 x 0.05 = P 0.016

Step3
SELLING PRICE = INGREDIENTS COST PER SERVING + WAC
35%

SELLING PRICE = P 0.32 + 0.016

35%
 = P 0.34
35%

= P 0.97 or P 1.00

TINOLA: P 60.00

Step 1:

Ingredients Cost per serving = P 60.00

95
= P 0.63
Step 2
WRAP AROUND COST = INGREDIENTS COST x 0.05

WRAP AROUND COST = P 0.63 x 0.05 = P 0.03

Step3
SELLING PRICE = INGREDIENTS COST PER SERVING + WAC
35%

SELLING PRICE = P 0.63 + 0.03

35%

= P 0.66
35%

= P 1.88 or P 2.00

FRIED CHICKEN: P 35.00

Step 1:

Ingredients Cost per serving = P 35.00

95
= P 0.37
Step 2
WRAP AROUND COST = INGREDIENTS COST x 0.05

WRAP AROUND COST = P 0.37 x 0.05 = P 0.02

Step3
SELLING PRICE = INGREDIENTS COST PER SERVING + WAC
35%

SELLING PRICE = P 0.37 + 0.02

35%
 = P 0.39
35%

= P 1.11 or P 2.00

B. Solve for Average Spent per guest

Average Check = Total Sales

Number of Guest served

= P 6,678.00
95
= 70.29

C. Determine which menu/s mostly is patronized by the customers.

Average Check = P 6,678.00

95
= 70.29

Tinola : P 60.00

Because the average check falls within the range of Tinola, it means that many of the customers
patronized Tinola.

II.Sales Variance and Revenue Forecast

LCM RESTAURANT 2nd QUARTER SALES 2019-2020

Sales this Year Sales Last Year
April P31,000.00 P20,000.00
May P36,000.00 P26,000.00
June P40,000.00 P30,000.00

On the Given data complete the table below and show your solutions.

LCM RESTAURANT
2022
Mont Sales This Sales Last Percentage % increase Increase Revenue
h Year Year Variance Variance Estimate Amount Forecast
April              
May              
June              
Total              
SALES VARIANCE

Month Sales This Year Sales Last Year Variance

P31,000.00 P20,000.00  P 31,000.00 – P 20,000.00
April = P 11,000.00
P36,000.00 P26,000.00  P 36,000.00 – P 26,000.00
May = P 10,000.00
P40,000.00 P30,000.00  P 40,000.00 – P 30,000.00
June = P 10,000.00
 P 31,000.00 + P 36,000.00  P 107,000.00 –
+ P 40,000.00 = P  P 20,000.00 + P 26,000.00 + P76,000.00
Total 107,000.00 P 30,000.00 = P 76,000.00 = P 31,000.00

PERCENTAGE VARIANCE:

Percentage Value= (Variance / Sales last year) x 100

Variance Percentage
Month Sales This Year Sales Last Year Variance
P31,000.00 P20,000.00 P 11,000.00 (P 11,000 / P
20,000) x 100 =
April 55%
P36,000.00 P26,000.00 P 10,000.00 (P10,000 /
P26,000) X 100 =
May 38.46%
P40,000.00 P30,000.00 P 10,000.00 (P10,000 /
P30,000) X 100 =
June 33.33%
Total P 107,000.00 P 76,000.00 P 31,000.00 (P31,000 / 76,000)
X 100 = 40.78%
REVENUE FORECAST:

LCM RESTAURANT
% 2022
Mont Sales This Sales Last Percentage increase Increase Revenue
h Year Year Variance Variance Estimate Amount Forecast
P31,000.00 P20,000.00 P 11,000.00 (P 11,000 / P  P 31,000  P 31,000 +
20,000) x 100 = x .4078 = P12,641.8 =
55%
April  40.78% P 12,641.8 P 43,641.8
P36,000.00 P26,000.00 P 10,000.00 (P10,000 /  P 36,000  P 36,000 +
P26,000) X 100 x .4078 = P 14,680.8 =
= 38.46%
May  40.78% P 14,680.8 P 50,680.8
P40,000.00 P30,000.00 P 10,000.00 (P10,000 /  P40,000 x .  P40,000 +
P30,000) X 100 4078 = P 16,312 =
= 33.33%
June  40.78% P 16,312 P 56,312
P 107,000.00 P 76,000.00 P 31,000.00 (P31,000 /
76,000) X 100 =
Total 40.78%      

Deadline: July 29, 2021 (THURSDAY), NO EXTENSION

Group Rating:
Name Rating (1-10)
Calilung, Aaron Jude 8
De Leon, Rica 8
Macalino, Graciella 9
Nabong, Maureen 8