In: Accounting
Create a popularity index for the sales history given below.
Menu Item |
Number Sold |
Popularity Index |
Veal Marsala |
375 |
|
Strip Steak |
330 |
|
Roast Chicken |
125 |
|
Stuffed Shrimp |
160 |
|
Pasta Alfredo |
130 |
|
Pork Chops |
80 |
|
Saute Liver |
90 |
|
Beef Stew |
170 |
|
Deluxe Burger |
405 |
|
Grill Swordfish |
135 |
|
Totals |
100% |
8. (10 points) Now complete a production schedule using the popularity index and accounting for a 10% increase in sales that the chef expects due to a holiday.
Menu Item |
Total Forecast |
x |
P.I. |
= |
Portion Forecast |
x |
% adjustment |
= |
Adjusted Portion Forecast |
Veal Marsala |
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Strip Steak |
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Roast Chicken |
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Stuffed Shrimp |
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Pasta Alfredo |
|||||||||
Pork Chops |
|||||||||
Saute Liver |
|||||||||
Beef Stew |
|||||||||
Deluxe Burger |
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Grill Swordfish |
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Totals |
1500 |
100% |
|
Production Schedule using Popularity Index and Accounting | |||||
Menu Item | Number Sold | Popularity Index (In %) | Portion Forecast (In Nos.) | % Adjustment (10% Increase in sales) | Adjusted Portion Forecast (In Nos.) |
A | B = (A/2000 * 100) | C = (1500 * B) | D = (C * 10%) | E = (C + D) | |
Veal Marsala | 375 | 18.75% | 281 | 28 | 309 |
Strip Steak | 330 | 16.50% | 248 | 25 | 272 |
Roast Chicken | 125 | 6.25% | 94 | 9 | 103 |
Stuffed Shrimp | 160 | 8.00% | 120 | 12 | 132 |
Pasta Alfredo | 130 | 6.50% | 98 | 10 | 107 |
Pork Chops | 80 | 4.00% | 60 | 6 | 66 |
Saute Liver | 90 | 4.50% | 68 | 7 | 74 |
Beef Stew | 170 | 8.50% | 128 | 13 | 140 |
Deluxe Burger | 405 | 20.25% | 304 | 30 | 334 |
Grill Swordfish | 135 | 6.75% | 101 | 10 | 111 |
Total | 2000 | 100.00% | 1500 | 150 | 1650 |
Note : 1. | Popularity Index is the ratio of portion sales for given menu item to total portion sales for all menu items i.e. | ||||
Popularity index = | Portion sales for item | x 100 | |||
Total portion sales for all menu items | |||||
Note : 2. | Portion Forecast is the total sale forecast by the chef multipied by the popularity index of the the given menu item as calculated in Columb - C of the above table. | ||||
Note : 3. | The chef is expecting the 10% rise in sales of the item, so we multipied the portion forecast by 10% as shown in Columb - D of the above table. |