The aim of this assessment is for students to analyze the financial situation an

The aim of this assessment is for students to analyze the financial situation and financial planning process of a fictitious food service operation applying their knowledge relating to common accounting principles, to the interpretation of financial statements, and to the application of accounting tools used for comparison and analysis. This part is based on a case study (Charley’s Steakhouse B).
2000 words +/- 10%
-Prepare a revised budget for all of the restaurants expenses with 2008 actual gross sales and overall customer count
– Prepare new budget(flexible expense budget) for each of the restaurant’s expenses as if you’ve already predicted gross sales and customer count since the making of the original budget
– In what way does the actual expense amount compare to the flexible budget amounts
– why is or why is it not more meaningful to compare actual expenses incurred to the original budget amounts/flexible budget amounts
– state the major factors that’s contributed to the difference between actual net sales and planned net sales in 2008
– support your answer as to why should it why shouldn’t Alex Pearson get a bonus and also state how he performed.
In this assessment, you are given a case study of a fictitious food service operation. As a group you are going to address three (3) questions.
Included are a cover page, table of contents, page numbers, reference list (where appropriate), and an appendix (where appropriate). The cover page includes the project title, module code and title, students’ names, and submission date. Font: Arial 12.
The content begins with the introduction and is followed by the main body in which all three questions are answered. The document ends with a summary and/or a conclusion. It is written at a level appropriate to Year 3 of a bachelor’s degree program.
Specific grading criteria are provided separately.
Please follow the guidelines as in your Academic Writing module and RGU’s Study Skills.
All citations and references must follow the RGU Harvard Referencing System, the details of which are at the following link:
http://libguides.rgu.ac.uk/RGUHarvard