The dining room at the Roadrock is extremely popular.

Terry Ray,the food and beverage service director has to cater 500
pax for its post valentine event dinner, however he has a problem that their function room cannot accommodate such
number. He called up for a meeting with his staffs and conceptualized the following:

1. They must have to pay the rent of 5000/hour (3 HR OPERATION) inclusive of tables and chairs, linens and all
utensils needed to cater 500 guests.
2. The menu items made by the group are the ff:

CRAB WINTERMELON SOUP

SEARED SUMMER TUNA
CHOCOLATE ECLAIR DESSERT
GRAND BRUIT CHAMPAGNE

3. ROADROCK DINING MADE A CONTRACT WITH THE CUSTOMERS FOR 750.00/GUEST.

THE FF. GOODS ARE TO BE PURCHASED FOR THE PRODUCTION OF MENU ITEMS:
INGREDIENTS UNIT COST TOTAL COST
CRAB WINTERMELON SOUP
Dried Scallops 10.00/g (you need 100 g)
Chinese Rice Wine 60.00/ml (you need 10ml)
Wintermelon 350.00/g (you need 20 g)
Crab meat 200.00/g (you need 15 g)
Cornstarch 40.00/g (you need 25 g)
Ginger 15.00/pc (you need 3 pcs)
Cornstarch 30.00/g (you need 5 g)
wateR 35.00/gal (you need 5 gals

INGREDIENTS UNIT COST TOTAL COST

SEARED SUMMER TUNA
tuna steaks 55/steak (you need 250 steaks0
sesame seeds 15/pack (you need 25 packs)
salt and pepper 150.00

INGREDIENTS UNIT COST TOTAL COST

CHOCOLATE ECLAIR DESSERT
GRAND BRUIT CHAMPAGNE
WATER
BOUGHT FROM A SUPPLIER FOR A
PURCHASE PRICE OF 28.00/PC
BOUGHT FROM A SUPPLIER FOR A
PURCHASE PRICE OF
450.00/BOTTLE AND CAN SERVE
10 GUESTS PER BOTTLE
35.00/gal (you need 15 gals)

YOU NEED THE FOLLOWING STAFFS FOR THE EVENT:

STAFFS QTY COMPENSATION
Head chef 1 1500/HR (3 HR OPERATION)
Fish chef 2 1000/HR (3 HR OPERATION)
Potager 3 1000/HR (3 HR OPERATION)
KITCHEN ASSISTANTS 10 250/HR (3 HR OPERATION)
SERVERS 30 800.00 FOR 3 HRS

ADDITIONAL EXPENSES INCURRED:

TRANSPORATATION FEE P150
SUPPLIER FEE P200
INCOME TAX 22% OF YOUR GROSS INCOME (REVENUE)
NAME:____________________________________________YR/SEC________SCORE:________

COMPUTE FOR THE PROFIT/LOSS STATEMENT OF ROADROCK DINING

%
REVENUE REVENUE 100.00%
FOOD COST FOOD COST%
BEVERAGE BEVERAGE COST%
COST
LABOR COST LABOR COST%
OTHER OTHER EXPENSES%
EXPENSES
TOTAL TOTAL EXPENSES%
EXPENSES
PROFIT PROFIT%

2. Pamela operates a school foodservice department in a small, rural community. She feeds
approximately 1,000 students per day in three different locations. She receives an average of
P150.00 in revenues per meal. Her budget, set at the beginning of the school year by the
superintendent, is developed in such a way that a small amount is to be reserved for future
equipment purchases and dining room renovation. These funds are available, however, only if
Pamela meets her budget.
She hopes to use this year to buy a P5,000 refrigerated salad bar for the high school. Since it is
the midpoint of her school year, help her determine her “performance to budget” (fill in all
empty blanks).

Item Budget Actual % of Budget

Meals Served 3,000 2,800
Revenue
Food Expense 170,000 84,961
Labor Expense 125,000 63,752
Other Expense 60,000 31,460
Total Expense 355,000
Profit