Professional Documents
Culture Documents
Dittmer Ch01
Dittmer Ch01
Dittmer Ch01
Learning Objectives
Important Concepts
Important Concepts
Cost Concepts
Food costs
Beverage costs
Labour costs
Overhead costs
Costs
Costs
Costs
Costs
10
11
12
13
14
15
16
17
18
VS
Principles of Food, Beverage, and
Labour Cost Controls, Second
Canadian Edition
Cost-To-Sales Ratio
Costs in dollars compared with sales in dollars
19
20
21
Revenue (100%)
- Food & Beverage Cost %
- Labour Cost %
- Overhead Cost %
= Profit %
22
2. Labour Cost
Revenue
= Labour Cost %
3. Overhead Cost
Revenue
= Overhead Cost %
4. Profit
Revenue
= Profit %
23
Activity
Sales
Food Cost
Labour Cost
Overhead
Profit
349,725
100%
33%
29%
%
7%
24
Industry Variations
25
Monitoring
26
Average cheque, p. 17
Average number of covers, p. 19
Average sale, p. 17
Average sale per server, p. 18
Controllable costs, p. 12
Cost, p. 9
Cost per dollar of sale, p. 21
Cost percent, p. 21
Cover, p. 19
Directly variable costs, p. 11
Fixed costs, p. 10
Historical costs, p. 14
Labour costs, p. 11
Noncontrollable costs, p. 12
Overhead, p. 23
Planned costs, p. 14
Prime costs, p. 13
Sales, p. 14
Sales mix, p. 20
Sales price, p. 17
Seat turnover, p. 19
Semivariable costs, p. 11
Total costs, p. 12
Total covers, p. 19
Total dollar sales by category, p. 15
Total number sold, p. 19
Total sales, p. 15
Total sales per seat, p. 17
Total sales per server, p. 17
Unit costs, p. 12
Variable costs, p. 11
Key Terms
27
28
Copyright
29