Calculations and Formulas

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Across
  1. 1. % assets/debt
  2. 5. efficient use of assets
  3. 6. when a business adds something extra to a generic product giving it a greater perception of value
  4. 9. monetary value of property beyond debts
  5. 12. 12 teaspoons, 4 tablespoons
  6. 15. money company owes to vendors/wholesalers
  7. 16. ensuring the cost of a product is not more than what it's supposed to accomplish
  8. 17. 1/2 cup, 4 fl oz
  9. 19. make it in house or buy it?
  10. 22. item profit x units sold
  11. 23. regression models, econometric models
  12. 28. each department prepares a budget that upper management receives
  13. 31. ability to meet long-term debts
  14. 32. do not change based on business variations (aka static budget)
  15. 33. final profit (expenses - gross profit)
  16. 34. 1/4 cup, 2 fl oz
  17. 35. 1/3 cup, 2.7 fl oz
  18. 38. AP quantity - EP quantity
  19. 39. amount of product after preparation
  20. 43. expenses and revenue are equal (total costs = total revenue)
  21. 46. selling price-food cost
  22. 47. 4 quarts, 8 pints, 16 cups
  23. 48. cost changes with business activity
  24. 50. costs expenses
  25. 55. cost of producing the goods that are sold
  26. 58. adding small amounts relative to the current budget
  27. 59. liquid assets/can be easily converted to cash
  28. 61. determines cost, outlay, and inflows without a baseline budget
  29. 62. number of units sold (not tied into profit)
  30. 63. total monetary value of benefits derived from a project and compares it to the cost of a project
  31. 64. expected revenue - cost of the project (+ = net gain, - = net loss)
  32. 66. amount of the product as purchased/received from the vendor
  33. 67. single unit/item sold or percent profit contribution
  34. 68. ability to generate excess income relative to sales
  35. 69. %funded by shareholder's equity and debt
Down
  1. 2. ability to meet short-term debts
  2. 3. current assets/current liabilities
  3. 4. forecasting based on expert opinions and special events relevant to the industry
  4. 7. cost to make item per unit/food cost (decimal)(markup factor x prime cost or raw food cost)
  5. 8. total costs/# of meals
  6. 10. combination of raw food cost and labor cost
  7. 11. statement of an organization's current and fixed assets
  8. 13. selling price - food cost
  9. 14. 1 cup, 8 fl oz
  10. 15. money owed to the company that is fulfilled promptly
  11. 18. balance of quality and cost affected by many factors
  12. 20. budget building mindset (not as strict as a zero-based budget
  13. 21. (cost of equipment - salvage value)/years of usable life
  14. 24. 3 teaspoons
  15. 25. total sales - cost of goods sold
  16. 26. fixed asset, total depreciation of an asset (original cost at time of purchase)
  17. 27. 1/5 cup, 1.6 fl oz
  18. 29. income set aside by the company instead of being distributed to shareholders
  19. 30. Fixed costs + Variable costs
  20. 36. people working 40 hrs/week or 8 hrs/day
  21. 37. accounts payable and accrued expenses that must be paid within 12 months
  22. 40. large pieces of equipment losing value over time of usage
  23. 41. opening inventory + purchases - closing inventory
  24. 42. 3 quarts, 6 cans/case
  25. 44. food cost/selling price
  26. 45. 2/5 cup, 3.2 fl oz
  27. 49. cost to make per unit/selling price
  28. 51. ability to transfer non-cash assets to cash assets
  29. 52. 2/3 cup, 5.3 fl oz
  30. 53. adding to previous budget (with adjustments for current conditions
  31. 54. everything a company owns, including liabilities
  32. 56. exponentional smoothing and moving averages (aka projections)
  33. 57. company sets targets/outputs and determines activities/projects and the cost of carrying them out
  34. 60. selling price x food cost %
  35. 65. 4/5 cup, 6.4 fl oz