FSM Calculation Practices

Calculate the Labor Cost per Meal Served. A small facility runs on 320 labor hours per day and produces 832 'meals' per day. The average salary is $8.25 per hour for the foodservice workers.

320 labor hours 832 meals average sale $8.25/hr 832/320 = 2.6 Labor Cost per Meal Served = 2.6

Fixed cost $25000 Variable cost $48000 Sales $87000 25000 1- (48000/87000) 25000/(1-0.55) 25000/0.45 = 55,555.56

Calculate the BEP (break-even point) for the following operation. Show all calculations. Fixed Cost $25,000 , Variable Cost $48,000 , Sales $87,000

24000/56000 = 42%

Calculate the labor cost percentage if labor expense is $24,000 and revenue equals $56,000. Show all calculations.

460hours = 27600 minutes 27600/6300 = 4.4 labor minutes per meal

EMU Dining Services served 6,300 meals last week. The timecards indicated that employees worked a total of 460 hours for the week. What were labor minutes per meal for EMU's operation?

1500 students 49 labor hours labor cost per hour $8.00 1500/49 = 30.6 labor cost per meal 30.6

EMU foodservice operation served lunch to 1500 students; a total of 49 labor hours were required to serve the lunches; labor costs per hour were $8.00. The labor cost per meal was:

$0.32/40% = 0.8

If the raw food cost per portion of a vegetable is $.32 and the desired food cost percentage is 40%, what is the selling price?

begining inventory $7,500 October purchase $6,000 ending inventory $4,300 April sales $8,750 7,500 + 6,000 - 4,300= 9,200 /8,750 = 1.05

Kyunghee had a beginning inventory of $7,500. During the month of October she purchased $6,000 of food and had an ending inventory of $4,300 at the end of the month. His sales for April were $8,750. What was his inventory turnover?

4561 + 16804 - 5210 = 16,155/46,157 = 0.35 16,155 / 46,157 = 2.85

A restaurant's inventory on October 1 was $4,561 and on October 31 it was $5,210. Purchases during the month were $16,804. Sales during the month were $46,157. Food cost for the month was:

7,000/40 = 175

Meals per labor hour is a common operating ratio used. Calculate MPLH if 7,000 meals are served by 35 full-time employees, working a total of 40 hours/week.

0.7 + 1200 + 2500 = 3,700.7

What is the monthly profit of a foodservice with food and labor costs of 70%, a monthly rent of $1200 (4% of sales), and other overhead costs of $2500 per month?