LANJUTAN MATERI PTB

PPH 5 A
HARI KAMIS 9 NOP.2023
CATATAN : LAKUKAN TRANSLASI DAN
RESUMEKAN UNTUK DIPELAJARI
MONITOR CATERING REVENUE
AND COSTS
D1.HFI.CL8.08

Slide 2
 Use financial record keeping
technology
• Develop computer hardware to implement
internal controls for catering operations

• Develop computer software to implement

internal controls for catering operations

• Integrate catering revenue and cost objectives and

requirements into existing control systems

• Enter catering financial data into control systems

• Manipulate catering financial data into control systems

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 Use financial record keeping
technology
Measuring performance:

• What is profit?

• Nature and size of catering operations

• Guide to cost and profit levels in percentages

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 Use financial record keeping
technology
• Defined

• Measures

• Safeguard assets

• Promote efficient operations

• Maintain accurate and reliable accounting records

• Compliance with policies and procedures

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 Use financial record keeping
technology
• Internal controls in catering operations:

• Menu design, recipes and costs

• Staffing needs, rostering and costs
• Ordering, receiving and storing food
and beverage stock or inventory
• Preparation of food and beverages for resale

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 Use financial record keeping
technology
Computer systems:
• Implementing computer systems
• Analysis
• Design
• Implementation
• Considerations
• Costs and benefits
• Compatibility

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 Use financial record keeping
technology
Computer systems:

• Hardware options

• POS systems

• Handwriting recognition

• Staff sharing technologies

• Motion detection

Impact of the Internet and Wi-Fi

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 Use financial record keeping
technology
Computer systems:
• Software options
• Financial control
• Revenue
• Cost control
• Kitchen production
• Other
Impact of the Internet and Wi-Fi

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 Use financial record keeping
technology
Integrate catering objectives into the financial system:
STUDENT ACTIVITY
• What is the financial system?
• Revenue:
• Forecasts
• Security
• Food costs:
• Menu
• Standard recipes

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 Use financial record keeping
technology
Integrate catering objectives into the financial system:

• Beverage costs

• Inventory:

• Purchasing

• Receiving

• Storing

• Labour costs:

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 Use financial record keeping
technology
Integrate catering objectives into the financial system:
• POS systems
• Separation of duties
• Standardised recipes
• Stocktakes
• Reconciliations
• Kitchen production controls
• Labour specific controls

Slide 12
 Use financial record keeping
technology
Financial data:
• Enter into financial control system
• Historical data
• Current data
• Other information
• Reports and schedules
• Budget
• Performance reports

Slide 13
 Create financial control system
Two performance criteria:

• Develop or confirm an existing financial control system

to monitor performance in the catering department

• Input financial data into the catering financial control

system

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 Create financial control system
Monitoring performance:

• Uniform Systems of Accounts

• Cost classifications

• Fixed and variable

• Controllable and non-controllable

• Activity - When is each classification used?

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 Create financial control system
Percentages:

• Common standard for evaluating performance

Part Whole Decimal 100

• Part – individual revenue or expense

• Whole – Total revenue

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 Create financial control system
The profit and loss
statement

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 Create financial control system
The profit and loss statement:

• Gross profit

• Operating expenses

• Non-operating expenses

• Supporting schedules

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 Create financial control system
Analysis of the profit and loss statement:

• Sales

• Calculation

• Adjust for price

• Interpretation

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 Create financial control system
Analysis of the profit and loss statement:

• Food and beverage expenses

• Percentage calculations

• Beware of Revenue to use

• Interpretation

• Food and beverage inventory turnover rate

• Calculation

• Interpretation

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 Create financial control system
Analysis of the profit and loss statement:

• Labour expenses

• Calculation

• Interpretation

• Profit

• Calculation

• Interpretation – good or not?

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 Create financial control system
Other performance measures:
• Budgets:
• Department
• Expense
• Variances
• Performance to budget
• Break-even analysis
• Fixed and variable costs
• Sales? Expenses? Profit
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 Create financial control system
Variances are:

• Expressed as monetary units, percentages or sales volume

• Favourable – beneficial, positive

• Unfavourable – need investigation

• Evaluated according to the effect on profit

Description Actual over budget Actual under budget

Sales and Profit Improve profit Favourable Reduce profit Unfavourable

Expenses Reduce profit Unfavourable Improve profit Favourable

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 Create financial control system
2 main calculations:

• Horizontal analysis

• Actual results and budgeted numbers for EACH line item

are compared

• Actual minus budget = Variance in monetary unit

• Variance divided by budget x 100 = Variance percent

Favourable
Line item Budget Actual Variance Variance %
Unfavourable

Sales 56,000 58,200 2,200 3.93% Favourable

Food costs 16,800 18,900 2,100 12.5% Unfavourable

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 Create financial control system
2 main calculations:

• Vertical analysis

• EACH line item calculated as a percentage of sales

• Budget and actual reports are calculated separately

Line item Budget Variance Actual Variance

Sales 56,000 100% 58,200 100%

Food costs 16,800 30.0% 18,900 32.47%

Wages 11,000 19.64% 11,000 18.9%

Advertising 560 1.0% 800 1.37%

Total Expenses 28,360 50.64% 30,700 52.75%

Profit or Income 27,640 49.36% 25,300 43.47%

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 Create financial control system
Inputs TRANSACTIONS

• TRANSACTIONS

• SOURCE DOCUMENTS

Processing • JOURNALS
LEDGERS
• LEDGERS

• TRIAL BALANCE
Outputs
• FINANCIAL REPORTS

Slide 26
 Create production control system
Two performance criteria:

• Develop or confirm an existing production control

system to monitor performance in the catering
department

• Input production data into the catering financial control

system

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 Create production control system

• What is the production control system?

• Defined

• Six step process

• Maximising financial performance and production

efficiencies

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 Create production control system

Key features:

• Menu design and recipes

• Ordering, receipt and storage of supplies

• Clear descriptions

• Checking goods received

• Timely work practices

• Knowledge of storage requirements

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 Create production control system

Key features continued:

• Daily production schedules
• Menu, popularity data, forecasts

Today’s
Prior day Todays’
sales
carry over production
forecast

• Margin of error

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 Create production control system

Key features (continued):

• Product issuing

• Forms and documents

• Authorisation

• Returns

• Store person

• Beverage issues – other considerations

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 Create production control system

Key features (continued):

• Inventory control
• Stocktakes
• Managing food production
• Waste
• Overcooking
• Portion control
• Carryovers
• Make or buy decisions
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 Create production control system

Key features (continued):

• Managing beverage production

• Automated choices

• Theft management

• Minimise not eliminate

• Rewards

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 Create production control system

Input production data:

STUDENT ACTIVITY

• Food production

• Recipes, Supplies

• Production schedules

• Labour costs

• Direct, indirect

• Inventory

Slide 34