In: Operations Management
unit 9 DB food
Effective money management begins with a comparison of the actual money spent versus what is in the budget. The budget process is a series of steps if followed, will produce an equitable distribution of the company’s revenue and expenses. A foodservice budget has factors that should be considered such as food costs, salaries, equipment, maintenance, utility services and taxes. The budget should be completed in advance of the first fiscal billing cycle.
Topic: Applying Budgetary Considerations and Leadership
Make sure to title each response as Part A or Part B.
Part A: The Food Truck
You are the owner of several food trucks in the nearest city to you. You serve gourmet desserts, pastries, and coffee around the city. Explain the following:
It is important to communicate production standards to employees since all the budgetary calculations and maths are based considering the standards developed. It is also necessary that the output of every employee remains the same and there are no variations in the output. This helps in standardizing the process and the outputs. If outputs vary, then there will be a differential in the financials and it would be difficult to forecast and create budgets.For eg: the amount of onions to be put in a product, if it varies from employee to employee, then it will be difficult to predict the daily requirements and we may end up buying more onions.
It is necessary that employee apply the required portion sizes since the costing is done based on the portion sizes. More portions will cost more while less portions will cost less. Also, as per the preference of customer, the portions need to be served. Therefore, it is important that a standardized portions are fixed upon and served. Also, if left to employees, portions sizes may vary depending upon personal preferences of the employee. Therefore, it is important that employees apply required portion sizes.