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The Gourmand Cooking School runs short cooking courses at its small campus. Management has identified two cost drivers it use
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1
Planning Budget
For the month ended September 30
Budgeted courses 4
Budgeted students 61
Revenue 54290 =61*890
Expenses:
Instructor wages 11640 =4*2910
Classroom supplies 16470 =61*270
Utilities 1430 =1210+(4*55)
Campus rent 4500
Insurance 2300
Administrative expenses 4267 =3900+(4*46)+(61*3)
Total expense 40607
Net operating income 13683
2
Flexible Budget
For the month ended September 30
Actual courses 4
Actual students 59
Revenue 52510 =59*890
Expenses:
Instructor wages 11640 =4*2910
Classroom supplies 15930 =59*270
Utilities 1430 =1210+(4*55)
Campus rent 4500
Insurance 2300
Administrative expenses 4261 =3900+(4*46)+(59*3)
Total expense 40061
Net operating income 12449
3
Actual results Revenue and spending variance Flexible budget
Courses 4 4
Students 59 59
Revenue 51390 1120 U 52510
Expenses:
Instructor wages 10920 720 F 11640
Classroom supplies 16320 390 U 15930
Utilities 1840 410 U 1430
Campus rent 4500 0 None 4500
Insurance 2440 140 U 2300
Administrative expenses 3693 568 F 4261
Total expense 39713 348 F 40061
Net operating income 11677 772 U 12449
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