Chapter:Dave Operations Budgeting And Cost-variance-profit Analysis

Explanation
Bottom-up budgeting is a budgeting process that ensures plans are specifically geared to individual operations within multi-unit food service companies. In this approach, each unit or department within the organization is responsible for creating its own budget based on its specific needs and goals. These individual budgets are then aggregated to create an overall budget for the entire company. This approach allows for greater accuracy and accountability at the operational level, as each unit has a clear understanding of its own requirements and can tailor its budget accordingly.

Explanation
Revenue history is the correct answer because it assumes that past trends in revenue can be used to predict future growth. By analyzing the patterns and trends in past revenue data, organizations can make informed projections about their future revenue streams. This method assumes that historical data is a reliable indicator of future performance and can be used as a basis for budgeting and forecasting.

Explanation
Fixed costs are costs that do not change regardless of the sales volume. These costs remain constant in the short term and do not fluctuate with changes in production or sales. They are often associated with expenses such as rent, salaries, insurance, and utilities, which do not directly depend on the level of output. Fixed costs are important for businesses to consider when analyzing their cost structure and determining the breakeven point.

Explanation
Food costs are the most likely to be classified as a variable cost because they directly vary with the level of production or sales. As the business produces more or sells more, the cost of food will increase. Conversely, if production or sales decrease, the cost of food will also decrease. This is in contrast to the other options: the general manager's salary, rent expense, and property taxes, which are typically fixed costs that do not vary with production or sales levels.

Explanation
The correct answer is "relatively the same as in September" because fixed costs do not change with the level of production or sales. Since the increase in sales volume is only 10%, it is unlikely to have a significant impact on fixed costs. Therefore, the manager should expect the total fixed costs for October to be relatively the same as in September.

Explanation
The percentage method for estimating expenses involves calculating the estimated cost based on a percentage of the projected revenue. In this case, the current beverage cost is 20 percent of the projected beverage revenue of $60,000. To find the estimated beverage cost for the new budget period, we multiply the projected revenue by the percentage: 20% of $60,000 is $12,000. Therefore, the estimated beverage cost in dollars for the new budget period would be $12,000.

Explanation
The net income for the month can be calculated by subtracting the total variable costs and fixed costs from the total revenue. The total revenue can be found by multiplying the average price per meal sold ($15) by the number of meals sold (5,000), which equals $75,000. The total variable costs can be found by multiplying the average variable cost per meal ($7) by the number of meals sold (5,000), which equals $35,000. The fixed costs are given as $30,000. Therefore, the net income can be calculated as $75,000 - $35,000 - $30,000 = $10,000.

Explanation
The breakeven point is the point at which total revenue equals total costs, resulting in zero profit. In this case, the fixed costs are $24,000 and the variable cost per meal is $6. To find the breakeven selling price per meal, we need to divide the total costs by the expected number of meals. The total costs can be calculated by multiplying the variable cost per meal by the number of meals and adding the fixed costs. So, the total costs would be (6000 * $6) + $24,000 = $36,000. Dividing this by the number of meals (6000) gives us a breakeven selling price per meal of $6. Therefore, the correct answer is $6.

Explanation
To find the average selling price per meal sold, we need to calculate the total cost per meal and add the desired profit. The total cost per meal is the sum of the average variable cost per meal ($6) and the fixed cost per meal (total fixed costs divided by the number of meals, which is $24,000 divided by 6,000). This gives us a total cost per meal of $10. Adding the desired profit of $12,000 to the total cost per meal, we get a selling price per meal of $12.