M10 Chapter 12 Assignment (2)
docx
keyboard_arrow_up
School
Cincinnati State Technical and Community College *
*We aren’t endorsed by this school
Course
198
Subject
Industrial Engineering
Date
Dec 6, 2023
Type
docx
Pages
5
Uploaded by GeneralRook7496
Comprehension Questions Chapter 12
1.
A restaurant serves 2,118 customers for lunch in June, 2,202 customers for lunch in July, and
2,290 customers for lunch in August.
What is the current trend, as expressed by monthly percent
increase, for this operation?
How many customers might the restaurant expect for lunch in
September?
2.
Over a four-week period, a cafeteria sees 384, 471, 402, and 399 customers respectively.
Using a
rolling average approach that considers guest counts from the past four weeks, how many
customers should the cafeteria forecast for next week?
3.
List four pieces of qualitative data that might cause a manager to increase or to decrease her
forecast guest count for an upcoming service.
4.
A restaurant generates $189,030 in revenue for a given period of time.
During that time, it serves
5,983 customers.
What is the guest check average for this restaurant during that time period?
5.
A luncheonette has a consistent guest check average of $9.14.
The manager forecasts 1,372
customers for the upcoming week.
How much revenue should the manager expect next week?
6.
An upscale restaurant typically serves 88 customers on a Sunday evening.
The restaurant only
has 60 seats.
What is the seat turnover rate for this operation?
7.
A restaurant sells 371 entrées on a given night.
48 of those entrées are the seared salmon.
What
is the menu mix percent for the salmon entrée that night?
8.
Complete the following chart: Review pages 185-187 in the book
Menu Item
Number Sold
Menu Mix %
Popularity (H/L)
Cheeseburger
243
Fried Chicken
187
Spaghetti/Meatballs
99
Tuna Steak
74
Seafood Pasta
89
Pork Chops
110
Total
Average Number Sold
Popularity Benchmark
9.
Complete the following chart: Review pages 188 and 189
Menu Item
Number
Sold
Item Sales
Price
Item Food
Cost
Item
Contribution
Margin
Menu
Contribution
Margin
Profitability
(H/L)
Cheeseburger
243
$6.95
$2.01
Fried Chicken
187
$8.95
$2.87
Spaghetti/
Meatballs
99
$6.25
$1.44
Tuna Steak
74
$9.50
$3.27
Seafood Pasta
89
$8.95
$2.98
Pork Chops
110
$7.95
$2.75
Total
Average
Weighted
Contribution
Margin
10.
Combining the information in questions 8 and 9, label each entrée as a star, plowhorse, puzzle, or
dog.
a.
Cheeseburger=
b.
Chicken =
c.
Spaghetti =
d.
Tuna =
e.
Seafood Pasta =
f.
Pork Chops =
11.
Using the menu mix information in question 8, forecast the quantities of each entrée to prepare
assuming the guest forecast for the next day is 245 customers and 97% of customers order
entrées.
Use that information to complete the chart below: Review pages 190-191
Menu Item
Menu
Mix %
Forecast
(238
order
entrée)
Portions
on Hand
Buffer
Portions to
Prepare
Total
Available
Cheeseburger
0
10
Fried Chicken
0
10
Your preview ends here
Eager to read complete document? Join bartleby learn and gain access to the full version
- Access to all documents
- Unlimited textbook solutions
- 24/7 expert homework help
Spaghetti/
Meatballs
7
10
Tuna Steak
2
5
Seafood Pasta
0
5
Pork Chops
10
5
12.
Describe the purpose of a Void Sheet (or Food Mishap Report).
List 4 “acceptable” reasons for a
food mishap that might end up on a Void Sheet.
13.
The Food Sales Reconciliation Form below is missing some information.
Complete the form and
then list (in the notes column) which dishes, if any, require further investigation for potential
theft.
Food Sales Reconciliation Form
Day/Date: ______________
Kitchen Production
Food Name
Portions on
Hand
Portions
Prepared
Additional
Preparation
Total
Available
Leftovers
Portions
Consumed
Beef
6
57
3
0
Chicken
7
87
9
0
Fish
0
28
0
8
Sales Accounting
Food Name
Portions Sold Voids
Total Output Portions
Consumed
Difference
Notes
Beef
66
4
Chicken
103
0
Fish
18
2
Manager’s Signature: ___________________________