CATERING FOR EVENT

You are required to present an analysis of the financial data for The Angliss Catering Department. Your report will include:
Part 1
A. Thebreak-evenpointfortheCateringdepartmentbasedonJanuary’sbudgetandactual figures.
• Define breakeven point and why the business need to use breakeven analysis (intext refrences)
• Breakeven figures period of January 2016 in budget is $361,683 but is actually come lower $317,546.85 because the variable cost can be control well. Biggest contribution come from labour cost
• Average spend per person according to budget is $58.29 but actually is come lower in $55.99
• Breakeven per cover according to budget is 6205 customer but actually come in 5672 customer. Is happened because actual breakeven for sales and variance are lower then the budget

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.
• Define variance analysis and explain why business need to use the breakeven (intext refrences)
• Actual Total revenue of angliss conference center are higher by 6% than the budget witch is $25,000 with is good for the business
• Cost of Sales are well control make the variance of $3417 or 4% below budget that impact on Gross Profit witch is favorable variance by $28,417 or 9% over budget
• Payroll expenses also well control and the variance is $12,880 more then budget but is necessary to control expenses such as audio visual attendants to have better profit
• For other expenses the actual and budget almost the same figures. Sales and Marketing are 25% over budget but the result is necessary to ensure that will be good business for next few month. Energy usage is also higher by 25%, the strategy to reduce it can be proper training for energy efficient, choose the proper light such as LED bulb
• Total expenses come in line, actual and budget are slightly different by $23
• Net Profit comes favorable of $28,440 or 196%. Overall the Angliss Conference Centre is doing well
• Make recommendation to improve this business

Part 2
From the attached 3 course menu and recipes of the Angliss Conference Centre complete the following:
1. 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.
• Define purchase factor analysis or yield analysis is a proses of using calculation to deterimen right ingredients to select for producing a menu ( this is example and put in text refrences)
• For Angliss Conference centre entrée is better to choose salmon fillet. Because it will save up by $34.09 and also by selecting salmon fillet will reduce the labor cost for the staff to fillet the bone and clean the salmon
• For the main course Angliss conference should choose whole chicken. Even thought it will coast $125 more but the chicken can be clean and not only the breast can be use but the legs and wings can be use for other function and also the bone can be use to make chicken stock
• For the dessert menu Angliss conference should choose fresh peaches even though it will cost $72.21 more but taste of fresh peaches will be different with the canned peaches. Customer satisfaction is more important because we aim for return customer not only one time customer
2. Determine the total food cost of each course and the menu in total to serve to serve 500 customers.
• Food cost on salmon fillet for 1 person is $5.75 so for 500 customers will be $2,876.13
• For main course price for whole chicken per person will be 5.95 so for 500 people will be $2,974.97
• Using fresh peaches will cost $2.14 per person so 500 customer will be $1,068.01
• Total for 3 course will be $6919.11

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