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