Analysis of the Sale in the Party Affiliation Analysis of the sales in the party Financial management in a restaurant entails proper utilization of the analytical tools in management of any resources in use. During such a moment, the team in the charge of organizing the food and drinks for consumption ought to consider a number of factors. Patterns have to be monitored and analyzed, such as the food that is on high demand, hence final adjustment on the orders made. Final analysis of the sales proportions and fractions are crucial in establishing the wastage factors and fractions. In a restaurant, the aspect and probability of wastage is a common phenomenon after organizing a party, especially when one overestimates the number of people who are to attend the party.
The overestimated food and drinks always go to waste. It tends to finds that what were planned did not achieve its objectives. Therefore, it remains a critical issue to establish the wastage factor after any party. Wastage factor tries to look into the aspect of profitability, focusing on the gains and the losses.
The aim of this essay is looking into the wastage levels and sales ratio in a dinner planned and present if there is any wastage that did occur during the party with relation to the drinks and food served. It will have direct implications to the future planning and any event that may arise with relation to any event occurring in the future. It will act as a good reference point. Key: Cocktail: 43% Red wine: 24% White wine: 33% Key Quarter 1- the estimated final profits Quarter 2- estimated wastage factor The venue for customer was highly attractive to the customer service and variety of excess dishes.
The excess dishes and drinks did create a high profile and demand of purchasing, storage, preparation and controlling. They also did experience high perishability levels. They also require excess costs to rent the partying area, customer service expectations, different utilities and different turnover. A wide variety of dishes was also at the dispensation of the target group market. The value of the customer in each package was 18.50 sterling pounds. Even if the drinks and food remaining could have been consumed in the subsequent days, they are at high risk of perishability. With relation to the drinks, 45 sterling pounds were used.
White wine did consume 77 sterling pounds while other drinks, juices and cocktails did consume 98 sterling pounds. Wastage of at least 20% was expected after the customer consumption. The costs of buying the wine are different from what the customers gave and it led to an unexpected wastage. In addition, oranges and strawberry were at the optimal level of wastage during juice production. In summation, according to the consumption in the party, the wastage that did occur could have been prevented using several mechanisms.
Proper knowledge of the number of people who were to come could have made sure of what to prepare and the amount of food to cook. Furthermore, it would have saved much money in the drinks. The red wine, white wine and the other drink consumed much money in the original purchase yet the overall resumption did not reflect the resumption of the proceeds. In addition to that, the number of people and staff involved in preparing the feasting party were many than necessary.
The solution is hence to come up into terms and ensure that the price per meal is to add up a few sterling pounds to the purchase price from the original 18.50 sterling pounds (Lillicrap & Cousins, 2006, p 16). Reference Lillicrap, D and Cousins, J (2006). Food and Beverage Service. 7th ed. London: Hodder Headline Group