Question

how How to calculate the variance and the total food and beverage revenue

s 86,650 JU.20 43 Dinner Revenue 45 11.2 46 Mayfair Hotel F&B Revenue: February This Year versus January This Year 47 Revenue Source February January S Variance % Variance 48 Dining room $ 15,000 20.00% 49 Lounge | $ 2,500 $ 1,500 $ 1,000 50 Banquet food $ 29,000 $ 25,000 $ 4,000 16.00% 51 Banquet bar $ 17,000 $ 15,000 $ 2.000 52 Total F&B 53 Feb 2012 Feb 2013 S Variance % Variance 54 11.3 55 56 57 Captain Jacks 58 Dining room 59 Bar 60 Carry-out 61 Total Revenue 62 Days in Month 63 Per Day $ $ $ 195,750 35,550 16,500 $ 192,550 $ 36,520 $ 16,250 65 11.4

Answer 1

1 dining room 2 lounge 3 banquet food 4 banquetbar BC 18000 15000 2500 1500 29000 25000 17000 15000 3000 1000 4000 2000 20.00% 66.67% 16.00% 13.33% 6 total 66500 56500 10000 8 11.3 10 dining room 11 bar 12 carryout 195750 35550 16500 192550 36520 16250 -3,550.00 -2,195.86 -318.97 -1.81% -6.18% -1.93% -6,064.83 -2.45% 14 total 15 day in month 16 per day 17 247,800.00 29 8,544.83 245,320.00 28 8,761.43 -216.60

1 dining room =+C1+D1 2 lounge =+C2#D2 3 banquet food 29000 4 banquetbar =+C4+D4 15000 1500 25000 15000 =+C1-E1 1000 =+B3-C3 2000 0.2 =+D2/C2 =+D3/C3 =+D4/C4 total =SUM(B1:B5) =SUM(C1:05) -SUM(D1:05) 8 11.3 195750 35550 16500 192550 36520 16250 = (B10*28/29)-C10 -+D10/B10 =(B11*28/29)-C11 -+D11/11 = (B12*28/29)-C12 -+D12/B12 10 dining room 11 bar 12 carryout 13 14 total 15 day in month -SUM(B10:113) =SUM(C10:C13) =(B1428/29)-C14 -+D14/B14 29 =+B14/B15 =+C14/C15 =+D14/C15