Business Economics (k / p №7)

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Uploaded: 27.04.2013
Content: 30427220005467.zip (42,86 kB)

Description

Objective 1.
The company has the following indicators of economic activity:
№№
n \\ n Indicators
Value
1. Sinking Fund 292.0 million.
2. Profit 4,256.0 million.
3. Gross income 10,628.0 million.
4. Turnover 102,428.0 million.
5. The costs of 21% to t \\ on.
6. The level of profitability (% of turnover) 4.1%
7. Stocks of food products 964.0 million.
8. Number of employees 134
9. Area outbuildings 340 sq.m.
10. The average annual value of fixed assets 55,262.0 thousand.
It wants to group performance for the following types:
1. Quantitative and qualitative.
2. Absolute and relative.
3. The volume and value.
4. Simple and synthetic.

Task 2
Calculate the production program and dining turnover for next year, taking into account the following information.
This year, in the dining room for 310 days produced 848 thousand dishes. The average number of meals per guest was 2.8. In the future, the dining room will work seven days a week, goes to the complex service - resulting in the average daily number of visitors could increase expectation of 4%. The average number of meals per visitor is 3, and the average price of 45 rubles dishes. The structure of the food issue is:
first courses - 21.8%;
dishes - 45.5%;
desserts -14.9%;
cold dishes - 17.8%.

Objective 3
The cost of equipment pastry shop is 18,000.0 thousand rubles. On March 1, commissioned equipment worth 1,200 thousand. Rub., And July 1, retired equipment worth 460.0 thousand rubles.
Size of output for the year amounted to 200.0 thousand. Kg, the price for 1 kg - 90 rubles. Production capacity is 350.0 thousand. Kg. Determine the value of the return on assets ratio of equipment and intensive use of equipment.

Task 4
Norma time to produce a confection of 0.5 minutes, hourly wage rate is equal to 50 rubles., In the month of 24 working days, the duration of shift - 8 hours. For a month it made 25,000 products.
Define:
1. Normal development in month (pcs.).
2. The piece rate per unit product (rub.).
3. The amount of piecework wages per month, if the over-fulfillment for each percentage rate of premium is paid at a rate of - 1.5% of earnings for the piece rate (rub.).

Additional information

Objective 5
The cost of products catering share of the cost for raw materials is high enough, which amounted to one quarter of 40%. Suppose that the cost of raw materials in the P quarter compared to the first quarter increased by 20%, which affected the volume of production and sales, while the other articles of variable costs per unit of production have not changed. Specific total costs (unit costs) increased by 24.0 rubles., And the total fixed costs have not changed.
In Q1 specific total cost is 160 rubles, and the unit fixed costs 70 rubles.
Identify how to change the volume of production and sales during the first quarter of P.

Task 6
Calculate profit margins (gross margin) and profits from sales (from sales) using the following information: Revenue from sales for the year is equal to 888,172.0 thousand rubles., Gross income is equal to 692 139 thous. Rub., The variable costs are equal to 90,629.8 thousand . rub., and constant 62636.5 thousand rubles. Identify and compare the level of gross profit margin and the level of income.

Target 7
The company operates in the IV quarter of 85 days and a one-day turnover was equal to 36 thousand rubles. The average amount of working capital is equal to the IV quarter of 800 thousand. Rub.
Identify how to change the need for working capital in the quarter 1U if the turnover will decrease by one turn.

Target 8
Calculate the price of meals.
Calculation cards number
Name dishes: Salad "Caesar"
Number
n \\ n Number of calculation
and the date of its approval number 1
on 31.01.03
Name of product standard price amount
1.
2.
3.
4.
5.
6.
7.
8.
9.
10. Salad iceberg in cuts.
Shrimp Unrefined. with golov.var. ice creams.
Caesar dressing
Toasts
Olives used \\ to konsevirovannye
Lemons
Olives used \\ to canned
Sweet pepper in the cuts.
Parmesan
Lettuce leaf in cuts. 10,600
27,100
4,000
0,800
1,000
1,100
1,000
0.770
0,400
1,400 98-05
129-61
119-38
17-50
109-52
36-46
90-73
93-90
398-55
205-86 1039-33
3512-43
477-52
14-00
109-52
40-11
90-73
72-30
159-43
288-20
The total cost of a set of 100 dishes margin: 600%
Selling price meals
Out in finished form
Head. Production
Costing up
Approved by: Director

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