Jessica Kreger CDR calculations
# 10 scoop is equivalent to - ANS-6 2/5 T
2/5 cups
3.2 fl oz
\1 gallon is how many oz
= quarts - ANS-128 oz
4 quarts
\1 pint is how many oz
=. cups - ANS-16 oz
2 cups
\1 quart is how many oz
=. pints - ANS-32 oz
2 pints
\Accounts receivable vs. Accounts payable - ANS--Money owed to the company that will be
fulfilled promptly, such as pending credit card payments or pending payments from a large
catering order
-Money the company owes, such as to vendors or wholesalers. These might be transactions
that aren't completed each time an order comes in but rather on a monthly or quarterly basis
\Activity ratio - ANS-ability to transfer non-cash assets to cash assets
\Break even point
define it
what are the two formulas - ANS--is when expenses and revenue are equal (total costs = total
revenue). It's used to determine the number of sales or overall profits that will cover total costs
Money needed 𝐹𝑜𝑟𝑚𝑢𝑙𝑎1:𝐹𝑖𝑥𝑒𝑑𝑐𝑜𝑠𝑡𝑠/(1−(𝑉𝑎𝑟𝑖𝑎𝑏𝑙𝑒𝑐𝑜𝑠𝑡𝑠/𝑆𝑎𝑙𝑒𝑠))
Needed to sell 𝐹𝑜𝑟𝑚𝑢𝑙𝑎2:𝐹𝑖𝑥𝑒𝑑𝐶𝑜𝑠𝑡𝑠/(𝑆𝑎𝑙𝑒𝑠𝑝𝑟𝑖𝑐𝑒𝑝𝑒𝑟𝑢𝑛𝑖𝑡)−(𝑉𝑎𝑟𝑖𝑎𝑏𝑙𝑒𝑐𝑜𝑠𝑡𝑝𝑒𝑟𝑢𝑛𝑖𝑡)
bottom of 2 is also know as contribution margin
\Budget question formula - ANS-1. multiply total sales by each average cost increase(food,
labor, overhead)
2.then take those answers and multiple them each by the percent increase expected for the
following year(given in questions), gives you next years budget for each etc.[current budget +
next years budget] > repeat for each
3.add all of these food, labor, overhead yearly present budget with next years budget to get your
answer
Next year bugdet
\Cafeteria turnover - ANS-Turnover = # customers/# of seats
How many can be served during those hours?
Turnover X # of seats = # of customers
Turnover = 2.5 customers/hour. 11:15-1pm = 1 hour,
45 min or 1.75 hours.
2.5 customers x 1.75 hours = 4.375 turnover
# of seats = 80
# 10 scoop is equivalent to - ANS-6 2/5 T
2/5 cups
3.2 fl oz
\1 gallon is how many oz
= quarts - ANS-128 oz
4 quarts
\1 pint is how many oz
=. cups - ANS-16 oz
2 cups
\1 quart is how many oz
=. pints - ANS-32 oz
2 pints
\Accounts receivable vs. Accounts payable - ANS--Money owed to the company that will be
fulfilled promptly, such as pending credit card payments or pending payments from a large
catering order
-Money the company owes, such as to vendors or wholesalers. These might be transactions
that aren't completed each time an order comes in but rather on a monthly or quarterly basis
\Activity ratio - ANS-ability to transfer non-cash assets to cash assets
\Break even point
define it
what are the two formulas - ANS--is when expenses and revenue are equal (total costs = total
revenue). It's used to determine the number of sales or overall profits that will cover total costs
Money needed 𝐹𝑜𝑟𝑚𝑢𝑙𝑎1:𝐹𝑖𝑥𝑒𝑑𝑐𝑜𝑠𝑡𝑠/(1−(𝑉𝑎𝑟𝑖𝑎𝑏𝑙𝑒𝑐𝑜𝑠𝑡𝑠/𝑆𝑎𝑙𝑒𝑠))
Needed to sell 𝐹𝑜𝑟𝑚𝑢𝑙𝑎2:𝐹𝑖𝑥𝑒𝑑𝐶𝑜𝑠𝑡𝑠/(𝑆𝑎𝑙𝑒𝑠𝑝𝑟𝑖𝑐𝑒𝑝𝑒𝑟𝑢𝑛𝑖𝑡)−(𝑉𝑎𝑟𝑖𝑎𝑏𝑙𝑒𝑐𝑜𝑠𝑡𝑝𝑒𝑟𝑢𝑛𝑖𝑡)
bottom of 2 is also know as contribution margin
\Budget question formula - ANS-1. multiply total sales by each average cost increase(food,
labor, overhead)
2.then take those answers and multiple them each by the percent increase expected for the
following year(given in questions), gives you next years budget for each etc.[current budget +
next years budget] > repeat for each
3.add all of these food, labor, overhead yearly present budget with next years budget to get your
answer
Next year bugdet
\Cafeteria turnover - ANS-Turnover = # customers/# of seats
How many can be served during those hours?
Turnover X # of seats = # of customers
Turnover = 2.5 customers/hour. 11:15-1pm = 1 hour,
45 min or 1.75 hours.
2.5 customers x 1.75 hours = 4.375 turnover
# of seats = 80
