Calculations and Formulas

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