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Profit Margin
Net profit/Sales
Break Even Point
or
Productivity Ratio of Food
Food costs per patient per day, or food cost per meal
Productivity ratio for Labor
labor cost per patient day or labor cost per meal
Factor Method Menu Pricing
Mark up factor of 100%/ Food Cost %
Menu Price = raw food cost x mark up factor
Prime Cost method
Raw food costs + Direct Labor cost (very time consuming)
Actual Costing Method
Food Cost + Labor Cost + Other Variable Cost + Fixed cost + Profit
Fixed, variable, and profit can be obtained as percentage of sales from profit/loss statement
Author
co0kies
ID
165691
Card Set
Formulas to Memorize
Description
Financial, FSM, and Clinical Formulas to memorize
Updated
2012-08-11T23:11:58Z
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