Course: Health Sciences – Dietary Manager ———————————————————-

Course: Health Sciences – Dietary Manager ——————————————————————————————————————— Reference: Author: Legvold and Salisbury Title: Foodservice Management – By Design Association of Nutrition & Foodservice Professionals 3rd Edition ISBN: 978-0-578-78561-5 Chapter 26: Monthly Operating Statement and Variance Report ——————————————————————————————————————– Resource for Chapter 26: Chapter 26: Monthly Operating Statement and Variance Report – Details Image transcription text ANFP Association of Nutrition & Foodservice Professionals Chapter 26: Monthly Operating Statement and Variance Report Experts in foodservice … Show more Image transcription text Objectives . Review actual costs with budget estimate to identify problem areas . Analyze the factors impacting financial performance . Develop a variance r… Show more Image transcription text Financial Documents Budget: A financial planning document that predicts where you want to be in the next year. Balance Sheet: A snapshot showing as… Show more Image transcription text Balance Sheet . Not-for-profit: statement of the facility’s assets, liabilities, and net assets (money left after bills are paid) . Would include inves… Show more Image transcription text Operating Statement « Centralized process-accounting CDM, CFPP: functions are handled by one * Operating statements run monthly finance department… Show more Image transcription text Operating Statement Sample Figure 26.2 Sample Operating Statement (Monthly Budget Report) RUN DATE: 041 021 17 RUN TIME: 12:59 PM A M… Show more Image transcription text Data for the Month . Current period – Total expenses and revenue for a specific time . Actual – What was actually received or paid out . Budget – Established … Show more Image transcription text Putting it into Practice What would the monthly budget be for the month of January if the annual budget is $450,000? This Cholm bry Unknown Author… Show more Image transcription text Putting it into Practice: Answer (1) Figure out the per day budget $450,000 + by 365 = $1,233 (per day) (2) Multiply per day by # of days in January $1,233 x 31 … Show more Image transcription text Details . Year to Date – Cumulative report on financial performance for year to date . Net Revenue Over Expense – Bottom line – How revenues and … Show more Image transcription text Variance Report Variance: the difference between Actual Expenses/Revenues and the Budget. *+ Where over/under is identified for the month or yea… Show more Image transcription text Writing a Variance Report . Review – Is it over or under budget? . Compare – Has the performance improved over the past month or last six months? . Ask wh… Show more Image transcription text Food Cost Report . Work with your vendor to obtain a monthly Descending Dollar Report – All items purchased within the period of time in order of how mu… Show more Image transcription text Cost-Saving Purchasing Practices . Stay current with market trends . Look at Vendor Product Updates . https://market.us/report/food-service-mark… Show more Image transcription text Sales Report . Control points . CDM, CFPP: 1. Know what the amount of – Establish a standard for the sales should be variance that will be 2. Know what the sal… Show more Image transcription text Putting it into Practice After reviewing the sales report, you discover a 24% discrepancy in the dessert sales. What might have caused this? This Cholm b… Show more Image transcription text Putting it into Practice: Answer – Over portioning (l.e. cutting pieces of cake too big) – Not ringing up the sales – Not producing the correct amount in the be… Show more Image transcription text Census Variations . As the census or client counts change, adjust the expenditures accordingly . Reimbursement rates are limited and unpre… Show more Image transcription text Food Cost Containment Techniques « Menu — Adjust menus seasonally — Cost each menu; know the specifics and averages — Consolidate menu offerings… Show more Image transcription text Labor Cost Containment Techniques « Spread out adjustments when possible (each employee works a little less) Bring night shift in a bit later rather tha… Show more Image transcription text Purchasing Cost Containment Techniques . Food Purchasing – Access a GPO – Look for product rebates – Evaluate the use of nutritional supplements … Show more Image transcription text Cost Containment Techniques . Receiving and storage – Verify that receiving procedures are being enforced – Check invoices – Monitor use of FIFO – Ident… Show more Image transcription text Cost Containment Techniques » Food production and service — Cost each recipe — Calculate the labor element for each recipe — Monitor complian… Show more Image transcription text Cost Containment Techniques . Non-Food supplies – Make sure all chemical products are used in proper amounts – Investigate use of alternative pro… Show more Image transcription text Putting it into Practice You were told to reduce labor by 9% this month. What are some techniques you can use so you don’t have to impact employe… Show more Image transcription text Putting it into Practice: Answer You could reduce everyone’s scheduled hours by 1-2 hours per week. You could eliminate overtime by cross… Show more Image transcription text Resources ANFP TV Controlling Costs https:/videos.anfoonline.org/category/calcul… Show more ————————————————————————————————————————————– Please help to answer the following questions from 1 to 6 using the above said reference/resources for Chapter 26: Monthly Operating Statement and Variance Report: 1. List three reasons why a Certified Dietary Manager should use and review operating statements. a) b) c) 2. In a financial report, what does the term variance mean? 3. List three ways a Certified Dietary Manager can use a food cost report to control costs. a) b) c) 4. List five other ways a Certified Dietary Manager can reduce food costs. a) b) c) d) e) 5. List some questions for each step in the process of developing a variance report when the food cost was higher than what was budgeted. 6. The expense report shows a significant increase in the usage cost of an all-purpose cleaner. What steps would you take to correct this?

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