A2 Budgeting

KINGSFORD
KII4026
INTERNATIONAL
INSTITUTE
BUDGETING
ASSESSMENT 2
Table of Contents
Table of Contents.........................................................................................................................................1
Instructions to Learner................................................................................................................................2
Assessment instructions ........................................................................................................................... 2
Assessment requirements........................................................................................................................ 4
Demonstration (if applicable) ....................................................................................................................4
Third Party Guide .........................................................................................................................................5
Assessment 2 - Summative Assessments ...............................................................................................9
Section A: Skills activity (Case Study) ................................................................................................... 10
Case study A ...............................................................................................................................................10
Task 1: Monitor budgets............................................................................................................................. 11
Jackson Hotel operational budget – June quarter ............................................................................................ 11
Task 2: Calculate variances....................................................................................................................... 13
Comparative analysis report....................................................................................................................... 14
Task 3: Question and answer .................................................................................................................... 16
Section B: Knowledge activity (Q & A) .................................................................................................. 17
Section C: Performance activity............................................................................................................. 19
PART 1 ............................................................................................................................................................. 19
Case study B.................................................................................................................................................. 19
Task 1: Interpret budget results............................................................................................................... 20
Comparative analysis report....................................................................................................................... 20
Bistro purchasing budget – May................................................................................................................ 21
Task 2: Investigate option to improve performance .......................................................................... 22
Task 3: Improve budget performance.................................................................................................... 24
Bistro labour budget – June quarter......................................................................................................... 25
Bistro staffing levels ..................................................................................................................................... 27
PART 2............................................................................................................................................................. 29
Case study C.................................................................................................................................................. 29
Task 1: Prepare a profit and loss statement ......................................................................................... 29
Bistro profit and loss statement – June quarter ..................................................................................... 30
Task 2: Prepare a statistical report ......................................................................................................... 31
Trend analysis report – June quarter........................................................................................................ 32
Task 3: Prepare a management report .................................................................................................... 0
KII4026 Assessment
Instructions to Learner
Welcome to KII4026 Budgeting! This KII unit covers the following unit/s of competency.
Manage finances within a budget

SITXFIN003
Assessment instructions
Overview
Prior to commencing the assessments, your trainer/assessor will explain each assessment task and the
terms and conditions relating to the submission of your assessment task. Please consult with your
trainer/assessor if you are unsure of any questions. It is important that you understand and adhere to
the terms and conditions, and address fully each assessment task. If any assessment task is not fully
addressed, then your assessment task will be returned to you for resubmission. Your trainer/assessor
will remain available to support you throughout the assessment process.
Written work
Assessment tasks are used to measure your understanding and underpinning skills and knowledge of
the overall unit of competency. When undertaking any written assessment tasks, please ensure that you
address the following criteria:
• Address each question including any sub-points
• Demonstrate that you have researched the topic thoroughly
• Cover the topic in a logical, structured manner
• Your assessment tasks are well presented, well referenced and word processed
• Your assessment tasks include your full legal name in the provided cover page.
Active participation
It is a condition of enrolment that you actively participate in your studies. Active participation is
completing all the assessment tasks on time.
Plagiarism
Plagiarism is taking and using someone else's thoughts, writings or inventions and representing them as
your own. Plagiarism is a serious act and may result in a learner’s exclusion from a course. When you have
any doubts about including the work of other authors in your assessment, please consult your
trainer/assessor. The following list outlines some of the activities for which a learner can be accused of
plagiarism:
• Presenting any work by another individual as one's own unintentionally
• Handing in assessments markedly similar to or copied from another learner
• Presenting the work of another individual or group as their own work
• Handing in assessments without the adequate acknowledgement of sources used,

including assessments taken totally or in part from the internet.
Kingsford International Institute |CRICOS: 03689D RTO: 45363 Jan 2020 v1.0 1
KII4026 Assessment
If it is identified that you have plagiarised within your assessment, then a meeting will be
organised to discuss this with you, and further action may be taken accordingly.
Collusion
Collusion is the presentation by a learner of an assignment as their own that is, in fact, the result in whole
or in part of unauthorised collaboration with another person or persons. Collusion involves the cooperation
of two or more learners in plagiarism or other forms of academic misconduct and, as such, both parties are
subject to disciplinary action. Collusion or copying from other learners is not permitted and will result in a
“NS” grade and NYC.
Assessments must be typed using document software such as (or similar to) MS Office. Handwritten
assessments will not be accepted (unless, prior written confirmation is provided by the trainer/assessor
to confirm).
Competency outcome
There are two outcomes of assessments: S = Satisfactory and NYS = Not Yet Satisfactory
Once the learner has satisfactorily completed all the tasks for this module the learner will be
awarded “Competent” (C) or “Not yet Competent” (NYC) for the relevant unit of competency.
If you are deemed “Not Yet Competent” you will be provided with feedback from your assessor and “will”
be given another chance to resubmit your assessment task(s). If you are still deemed as “Not Yet
Competent” you will be required to re-enrol in the unit of competency.
Additional evidence
If we, at our sole discretion, determine that we require additional or alternative information/evidence
in order to determine competency, you must provide us with such information/evidence, subject to
privacy and confidentiality issues. We retain this right at any time, including after submission of your
assessments.
Confidentiality
We will treat anything, including information about your job, workplace, employer, with strict
confidence, in accordance with the law. However, you are responsible for ensuring that you do not
provide us with anything regarding any third party including your employer, colleagues and
others, that they do not consent to the disclosure of. While we may ask you to provide information or
details about aspects of your employer and workplace, you are responsible for obtaining necessary
consents and ensuring that privacy rights and confidentiality obligations are not breached by you in
supplying us with such information.
Assessment appeals process

If you feel that you have been unfairly treated during your assessment, and you are not happy with your
assessment and/or the outcome as a result of that treatment, you have the right to lodge an appeal. You must
first discuss the issue with your trainer/assessor. If you would like to proceed further with the request after
discussions with your trainer/assessor, you need to lodge your appeal to the course coordinator, in writing,
outlining the reason(s) for the appeal. For more information please refer to our policy and procedures by
visiting www.kii.edu.au/documents or login to your
LMS account by clicking the link https://www.kiionline.edu.au/course/view.php?id=59.
Recognised prior learning

Candidates will be able to have their previous experience or expertise recognised on request.
KII4026 Assessment
Special needs
Candidates with special needs should notify their trainer/assessor to request any required adjustments
as soon as possible. This will enable the trainer/assessor to address the identified needs immediately
Assessment requirements
Assessment can either be:
• Direct observation
• Product-based methods e.g. reports, role plays, work samples
• Questioning
The assessment activities in this workbook assess aspects of all the elements, performance criteria,
skills and knowledge and performance requirements of the unit of competency.
To demonstrate competence in this unit you must undertake all activities in this Assessment and have
them deemed satisfactory by the assessor. If you do not answer some questions or perform certain tasks,
and therefore you are deemed to be Not Yet Competent, your trainer/assessor may ask you supplementary
questions to determine your competence. Once you have demonstrated the required level of performance,
you will be deemed competent in this unit.
Should you still be deemed Not Yet Competent, you may have the opportunity to resubmit your
assessments or appeal the result.
As part of the assessment process, all learners must abide by any relevant assessment policies as provided
during induction (orientation). For more information refer to our assessment policies by visiting
www.kii.edu.au/documents or login to your LMS account by clicking the link
https://www.kiionline.edu.au/course/view.php?id=59.
If you feel you are not yet ready to be assessed or that this assessment is unfair, please contact your
assessor to discuss your options. You have the right to formally appeal any outcome and, if you wish to
do so, discuss this with your trainer/assessor.
Demonstration (if applicable)

Throughout this unit, you will be expected to show your competency of the elements through
demonstrations. Your trainer/assessor will have a list of demonstrations you must complete or tasks to be
observed. The demonstrations will be completed as well as the activities found in this Assessment
An explanation of demonstrations:
Demonstration is off-the-job
A demonstration will require:
Performing a skill or task that is asked of you
• Undertaking a simulation exercise.
The demonstration will take place in the training environment. Your trainer/assessor will ensure you are
provided with the correct equipment and/or materials to complete the task. They will also inform you of
how long you have to complete the task.
KII4026 Assessment
You should be able to demonstrate the skills, knowledge and performance criteria required for this KII
unit.
Third Party Guide

You should supply details of the third party to the assessor before you commence the activities
(see below), unless the assessor has already selected a third party themselves. The assessor can
then contact the third party in instances where they require more evidence to determine
competency, or they cannot observe certain tasks themselves.
The reasons to use a third party may include:

➢ Assessment is required in the workplace
➢ Where there are health and safety issues related to observation
➢ Patient confidentiality and privacy issues are involved.
If you are not employed, or able to complete demonstrative tasks in the workplace, you will
need to inform the assessor. They will be able to provide you with a simulated environment in
which to complete these tasks.
We would prefer that, wherever possible, these be “live” issues for your industry and require
application of the principles that you are learning as part of your training. Where this is not
possible, you and your third party should simulate the activity tasks and demonstrations that
you believe would be likely to arise in your organisation or job role.
Third party evidence can also be used to provide “everyday evidence” of tasks included in your
work role that relate to the unit of competency but are not a part of the formal assessment
process.
The third party is not to be used as a co-assessor – the assessor must make the final
decision on competency themselves.
Documents relevant to collection of third-party evidence are included in the Third Party
section in the Observations/Demonstrations document.
KII4026 Assessment
Third party details (required information from the learner)

A third party may be required for observations or demonstrations; please provide details below
of your nominated third party and obtain their signature to confirm their agreement to
participate. This information will be required by your trainer/assessor in advance of arranging
any future observations or demonstrations.
Third party name:
Position of third party:
Telephone number:
Email address:
Declaration for nominated third party

I declare my intention to act as third party for (learner’s name here)
Third party signature:
Date:
KII4026 Assessment
ASSESSMENT COVERSHEET
Unit:
Course Name:
Assessment Tool: Assessment 2
Student must fill this section:
Student Name:
Student ID:
Privacy Release “I give my permission for my assessment material to be used in the
Clause: auditing, assessment validation & moderation Process”
“I declare that:
Authenticity • The material I have submitted is my own work;
Declaration: • I have kept a copy of all relevant notes and reference material that I
used in the production of my work;
• I have given references for all sources of information that are not
my own, including the words, ideas and images of others.”
Student signature: Date:
Assessment Completion Status

Assessor’s
Attempt Satisfactory Non-Satisfactory Date
Signature
Initial attempt  
2nd attempt/Re-
 
assessment
Feedback to student:
KII4026 Assessment
Information for Student:
• All work is to be entirely of the Student.

• Read the instructions for each question very carefully.
• Be sure to PRINT your FULL name & LAST name in every place that is provided.
• Short questions must be answered in the spaces provided or follow the word limits as instructed.
• For those activities requesting extra evidence such as: research reports, ESSAY reports, etc. The student must attach its own work
formatted in double space, Arial 12 pts.
• All assessment tasks must be addressed correctly in order to obtain a competence for the unit of competency.
• If the Student doesn’t understand the assessment, they can request help from the assessor to interpret the assessment.
• All assessments must be submitted online. Login to www.kiionline.edu.au and follow the subject link to submit your
assessments. Note that the hard copy of the assessments will not be accepted.
Re-assessment of Result& Academic Appeal procedures:
If a student is not happy with his/ her results, that student may appeal against their grade via a written letter, clearly stating the
grounds of appeal to the Operations Manager. This should be submitted after completion of the subject and within fourteen days of
commencement of the new term.
Re-assessment Process:
• An appeal in writing is made to the Operations Manager providing reasons for re-assessment /appeal.
• Operations Manager will delegate another faculty member to review the assessment.
• The student will be advised of the review result done by another assessor.
• If the student is still not satisfied and further challenges the decision, then a review panel is formed comprising the
lecturer/trainer in charge and the Operations Manager OR if need be an external assessor.
• The Institute will advise the student within 14 days from the submission date of the appeal. The decision of the panel will be deemed to
be final.
• If the student is still not satisfied with the result, the he / she has the right to seek independent advice or follow external
mediation option with nominated mediation agency.
• Any student who fails a compulsory subject or appeals unsuccessfully will be required to re-enrol in that subject.
The cost of reassessment will be borne by the Institute. The external assessor will base his/her judgement based on principles of
assessment. These principles require assessment to be reliable, fair, practical and valid.
Academic Appeals
• If you are dissatisfied with the outcome of the re-evaluation process, you have a right to appeal through academic appeals
handling protocol.
• To appeal a decision, the person is required to complete the KII- Request for Appeal of a Decision form with all other
supporting documents, if any. This form is available via our website. The completed Request for Appeal form is to be
submitted to the Student Support Officer either in hard copy or electronically via the following contact details:
Student Support Officer, Kingsford International Institute (KII), Level 6, 128-136 Chalmers St, Surry Hills, NSW 2010, Email:
admin@kii.edu.au
• The notice of appeal should be in writing addressed to the Operations Manager and submitted within seven days of notification
of the outcome of the re-evaluation process.
• If the appeal is not lodged in the specified time, the result will stand and you must re-enrol in the unit.
• In emergency circumstances, such as in cases of serious illness or injury, you must forward a medical certificate in support of a deferred
appeal. The notice of appeal must be made within three working days of the concluding date shown on the medical certificate.
• The decision of Operations Manager will be final.
• Student would then have the right to pursue the claim through an independent external body as detailed in the students’
complaint / grievance policy.
“I understand all the above rules and guidelines for the assessment”
Full Name Signature Date (dd/mm/yyyy)
KII4026 Assessment
Assessment 2 - Summative Assessments

The summative assessments are the major activities designed to assess your skills, knowledge and
performance, as required to show competency in this unit. These activities should be completed
after finishing the Learner Guide. You should complete these as stated below and as instructed by
your trainer/assessor.
Skills, knowledge and performance may be termed as:
➢ Skills – skill requirements, required skills, essential skills, foundation skills
➢ Knowledge – knowledge requirements, required knowledge, essential knowledge,

knowledge evidence
➢ Performance – evidence requirements, critical aspects of assessment, performance

evidence.
Section A: Skills activity

The skills activity is designed to be a series of demonstrative tasks that should be assessed by
observation (by the assessor or third party, depending on the circumstances).
It will demonstrate all of the skills required for this unit of competency – your assessor will
provide further instructions to you, if necessary.
Section B: Knowledge activity (Q & A)

The knowledge activity is designed to be a verbal questionnaire where the assessor asks you a
series of questions to confirm your competency for all of the required knowledge in the unit of
competency.
Section C: Performance activity

The performance activity is designed to be a practical activity performed either in the
workplace or a simulated environment. You should demonstrate the required practical tasks
for the unit of competency and be observed by the assessor and/or third party, as applicable to
the situation. If the third party is required to observe you, you will need to make the required
arrangements with them.
If necessary, for the activities, you should attach completed written answers, portfolios or any
evidence of competency to this assessment
KII4026 Assessment
Section A: Skills activity (Case Study)

Objective: To provide you with an opportunity to show you have the required skills for
this unit.
A signed observation by either an approved third party or the assessor will need to be
included in this activity as proof of completion.
This activity will enable you to demonstrate the following skills:
▪ Reading skills
▪ Writing skills
▪ Oral communication
▪ Numeracy skills
▪ Problem-solving skills
▪ Teamwork skills
▪ Technology skills
Case study A
The Jackson hotel has a bistro, two bars (public and sports), a drive-through and walk-in bottle
shop and TAB situated beside the sports bar.
You are the manager of JJ’s Bistro. It seats 210 people and is open for lunch and dinner, seven days
a week. The hotel promotes a family environment and has a playroom for younger children and an
activity centre for pre-teens containing electronic and other games. These glasses walled areas are
within view of customers seated in the rear section of the bistro.
The hotel’s management team develop an operational budget for the business based on previous
budgets, anticipated business and any special projects, such as renovations or new products. Each
operational area within the hotel is given a departmental budget based on organisational goals and
their anticipated revenue and expenses.
Budgets are developed on a quarterly basis. Each department has quarterly and monthly budget
targets. Monthly budgets can be adjusted during a quarterly cycle if circumstances within the
department change.
The following events have taken place during the April budget period.
▪ Prices for meat, fruit and vegetables have increased as a result of recent drought in some
regions and floods or storms in others.
▪ Prices for many wines have fallen due to a surplus in the market.
▪ Beer prices have risen slightly, again due to the drought leading to shortages of
ingredients and an increase in government taxes.
▪ A major wine supplier has been running an in-house promotional campaign, with staff
product knowledge training provided to help increase sales.
▪ The bistro menu changes to the new winter menu on May 1st. Its introduction is being
promoted in April throughout the hotel.
KII4026 Assessment
Task 1: Monitor budgets
▪ Review the Jackson Hotel operational budget – June quarter.
▪ Answer all questions based on the contents and outcomes of the Jackson Hotel
operational budget – June quarter listed below
Jackson Hotel operational budget – June quarter

April May June June quarter
$ $ $ $
Revenue
Food sales 116,800 127,750 120,450 365,000
Beverage sales 240,000 247,500 262,500 750,000
Tab commission 49,300 47,850 47,850 145,000
Total revenue 406,100 423,100 430,800 1,260,000
Cost of sales
Food purchases 48,180 49,640 48,180 146,000
Beverage purchases 84,000 86,625 91,875 262,500
Total cost of sales 132,180 136,265 140,055 408,500
Gross profit 273,920 286,835 290,745 851,500
Expenses
Accounting 2,700 3,000 4,300 10,000
Advertising/promotions 3,900 4,810 4,290 13,000
Bank charges 7,582 7,359 7,359 22,300
Cleaning contractor 7,451 7,451 7,451 22,354
Commission credit card 767 767 767 2,300
Small equipment replacement 833 833 833 2,500
Insurance 1,833 1,833 1,833 5,500
Laundry 347 357 347 1,050
Legal fees 1,280 360 360 2,000
Licence fees & permits 983 983 983 2,950
Motor vehicle expenses 500 500 500 1,500
Maintenance 4,224 4,352 4,224 12,800
Printing & stationery 800 800 800 2,400
Rubbish removal 500 500 500 1,500
Communication 2,000 2,000 2,000 6,000
Training & development 1,190 1,155 1,155 3,500
Wages & on-costs 193,050 198,900 193,050 585,000
Utilities 12,000 11,647 11,647 35,295
Total expenses 241,941 247,608 242,400 731,449
NET PROFIT 31,979 39,227 48,345 120,051
KII4026 Assessment
Q1: List the hotel’s financial commitments under their correct cost category. Name at least
two commitments for each category (2.2)
 Variable direct costs
 Variable indirect costs
 Fixed indirect costs
Q2: Name the top four cost categories the business has allocated the most funds too in this
budget period.
Q3: Why have significant funds been allocated to these categories?

Discuss their importance to the business and consequences if inadequate funds are
allocated.
Q4: Using the same Course file Jackson Hotel operational budget review the Bistro
departmental budget – April.
You are holding a team meeting to discuss the financial targets provided in the
organisational and April bistro budgets.
What information do you need to communicate to the team to ensure they
understand the targets and goals to be achieved?
Q5: What techniques can you use to promote awareness of methods of controlling costs or
increasing sales so you can achieve budget targets?
KII4026 Assessment
Task 2: Calculate variances
• Review the comparative analysis report for the Bistro departmental budget
• Complete the comparative analysis report for the Bistro departmental budget – April by
calculating all missing dollar value and percentage variances.
• Complete the Favourable/Unfavourable column by indicating if the budget results are
favourable (F) or unfavourable (UF) for the business.
KII4026 Assessment
Comparative analysis report

Bistro departmental budget – April
• Don’t forget to round your figures up or down to the nearest whole number.
April Favourable / May June quarter
Budget Actual Variance Variance Unfavourable Budget Budget
$ $ $ % $ $
Revenue 14,716.8 / 105,120 x 100
Food sales 105,120 119,837 14,716.80 14.0% - 114,975 328,500
Beverage sales 89,250 96,390 7,140.00 - - 91,875 262,500
Total sales 194,370 216,226 21,857 - - 206,850 591,000
Cost of sales
Food purchases 40,953 45,048 - - - 42,194 124,100
Beverage purchases 27,563 30,043 (2,481) (9.0%) - 26,775 78,750
Total cost of sales 68,516 75,091 (6,576) - - 68,969 202,850
Gross profit 125,855 141,135 - 12.1% - 137,881 388,150
Expenses
Advertising/Promotions 780 624 156 20.0% - 962 2,600
KII4026 Assessment
Cleaning contractor 1,490 1,490 - 0.0% - 1,490 4,471

Small equipment - -
333 393 (60) 333 1,000
replacement
Laundry 245 232 13 - - 245.00 735
Maintenance 1,493 1,262 - 15.5% - 1,493.33 4,480
Printing & stationery 160 195 - (22.0%) - 160.00 480
Training & seminars 408 653 (245) (60.0%) - 396 1,200
Wages & on-costs 85,901 98,771 (12,870) 89,345 260,763
Utilities 3,441 3,235 206 6.0% - 3,494 10,589
Total expenses 94,251 106,855 - 13.4% - 97,919 285,857
NET PROFIT 31,604 34,281 - - -
KII4026 Assessment
Task 3: Question and answer
Answer all questions based on the budget outcomes in the completed April budget
comparative report in Task 2 and case study information.
Q1: Are there any significant variances in the sales figures that you should be concerned about?
Explain what the results indicate and why you are/are not concerned about them.
Q2: Are there significant variances in any of the expenses categories that you think should be
investigated further? If yes, discuss which categories and why you think they need
investigation. If no, discuss why the deviations do not warrant investigation.
Q3: Based on your responses to questions 1 and 2, what is your overall evaluation of the
budget results? Is the bistro meeting its financial targets?
Q4: Which expense category has the most funds allocated to it? Explain why it is
important you manage costs in this category carefully.
KII4026 Assessment
Section B: Knowledge activity (Q & A)

Objective: To provide you with an opportunity to show you have the required knowledge for
this unit.
The answers to the following questions will enable you to demonstrate your knowledge of:
➢ Types of financial records:

o bank deposit documentation
o bank statements
o banking summaries
o business activity statements
o cheque books
o credit card transaction statements
o invoices
o journal entries
o labour and wages reports
o merchant statements
o merchant summaries
o transaction reports
➢ Types of budgets:
o cash budgets
o cash flow budgets
o departmental budgets
o event budgets
o project budgets
o purchasing budgets
o sales budgets
o wage budgets
o whole of organisation budgets
➢ Factors for consideration in the preparation of financial and statistical reports:
o cash flow
o commercial account activity
o commission earnings
o covers and financial return
o daily, weekly and monthly transactions
o expenditure
o income
o occupancy rates and financial return
o performance of department, project and/or products and services
o sales performance
o sales returns
o staff costs
o stock levels
o variance in income and/or expenditure
o wastage
o yield
➢ Use, contents of and formats for:
o budgets
o financial reports
o statistical reports
➢ Budget terminology
➢ Specific industry sector and organisation:
o use of budgets to control costs and enhance profitability
o importance of budget control
KII4026 Assessment
o techniques for maximising budget performance

o financial reporting procedures and cycles
o features and functions of accounting software programs used to manage
budgets
Answer each question in as much detail as possible, considering your organisational

requirements for each one.
1. In your own words, explain what each of the following financial records show:
▪ Invoices
▪ Labour/wage reports
▪ Credit card transaction statements.
2. Explain why having dedicated budgets for specific departments and projects can be useful
(as opposed to only relying on a budget for the whole organisation).
3. Why is it important to consider sales performance when monitoring budgets and

preparing financial reports?
4. What information is contained in the following document types:
▪ Budgets
▪ Financial reports
▪ Statistical reports?
5. Explain what the following budgetary terminology means:
➢ Revenue
➢ Financial commitment
➢ Debt.
6. Why is it important to promote budget control, and how can this enhance the overall
profitability of your organisation?
KII4026 Assessment
Section C: Performance activity

Objective: To provide you with an opportunity to demonstrate the required performance
elements for this unit.
A signed observation by either an approved third party or the assessor will need to be
included in this activity as proof of completion.
This activity will enable you to demonstrate the following performance evidence:
➢ Manage a budget for a business over a three-month period that meets the specific
business’ needs
➢ Undertake at least two of the following to inform management of the above budget:
o discussions with existing suppliers
o evaluation of staffing and rostering requirements
o evaluation of impact of potential roster changes
o review of operating procedures
o sourcing new suppliers
➢ Monitor income and expenditure and evaluate budgetary performance over the
above budgetary life cycle
➢ Complete financial reports related to the above budget within designated timelines and
using correct budget terminology
Answer the activity in as much detail as possible, considering your organisational

requirements.
As a workplace activity or simulated workplace activity (as directed by the assessor):
PART 1
Case study B
JJ’s Bistro is located in Jackson’s hotel. It seats 210 people and is open for lunch and dinner, seven
days a week. The hotel promotes a family environment and has a playroom for younger children
and an activity centre for pre-teens containing electronic and other games. These glass-walled play
areas are within view of customers seated in the rear section of the bistro.
The following events took place during the May budget period.
▪ Prices for meat, fruit and vegetables have increased as a result of recent drought in some
regions and floods or storms in others.
▪ Prices for many wines have fallen due to a glut in the market.
▪ Beer prices have risen slightly, again due to the drought leading to shortages of
ingredients and an increase in government taxes.
▪ Most utility companies increased prices by 7% at the start of May.
▪ The local police started a blitz on drink driving in the middle of May with increased police
presence in local suburbs and roadside testing of drivers.
KII4026 Assessment
▪ In-house training was provided to key food and beverage staff in April by a coffee
supplier. The aim is to increase sales and the quality of coffee served. The training was
free of charge as part of a new preferred supplier contract with the coffee supplier.
▪ A major wine supplier has been running an in-house promotional campaign, with staff
training provided to help increase product knowledge.
▪ The bistro menu changed to the new winter menu on 1 May 20XX. It was heavily
promoted in May throughout the hotel and in local community newspapers.
Task 1: Interpret budget results
Review the Bistro department May budgets.
Evaluate the budget outcomes and their impact on the operation and financial goals of the
bistro.
Answer all questions based on the outcomes in the comparative analysis report, Bistro
purchasing budget – May and the case study information.
Comparative analysis report

Bistro departmental budget – May
May
Budget Actual Variance Variance

$ $ $ %
Revenue
Food sales 114,975 112,676 (2,299)
(2) Beverage sales 91,875 90,497 (1,378)
(1.5) Total sales 206,850 203,173 (3,677)
(1.8) Cost of sales
Food purchases 42,194 45,864 (3,671) (8.7)
Beverage purchases 26,775 29,399 (2,624) (9.8)
Total cost of sales 68,969 75,265 (6,294) (9.1)
Gross profit 137,881 127,908 (9,973)
(7.2) Expenses
Advertising/Promotions 962 981 (19) (2)
Cleaning contractor 1,490 1,490 - 0
Small equipment 333 288 46 13.7
replacement
Laundry 245 237 8 3.2
Maintenance 1,493 1,329 164 11.0
Printing & stationery 160 114 46 29.0
KII4026 Assessment
Training & seminars 396 713 (317)

(80.0) Wages & on-costs 89,345 103,283 (13,938)
(15.6) Utilities 3,494 3,456 38
1.1
Total expenses 97,766 111,891 (14,125)
(14.4)
NET PROFIT 40,115 16,017 (24,098)
(60.1)
Bistro purchasing budget – May

May
Budget Actual Variance Variance
$ $ $ %
Food purchases
Fruit & vegetables 5,063 5,970 (906) (17.9)
Dairy products 8,439 8,177 262 3.1
Meat & poultry 14,768 17,662 (2,895) (19.6)
Fish & seafood 4,219 4,506 (287) (6.8)
Dry goods – food 7,595 7,511 84 1.1
Dry goods – other 2,110 2,038 72 3.4
Total food purchases 42,194 45,864 (3,670)
(8.70) Beverage purchases
Wine 4,820 5,359 (540)

(11.2) Spirits 4,016 4,185 (169)
(4.2) Beer, ciders – packaged 5,891 6,762 (872)
(14.8) Beer – keg 4,552 5,162 (610)
(13.4)
Soft drinks, juices – 3,079 3,230 (151) (4.9)
packaged
Post mix 4,418 4,701 (283)
(6.4) Total beverage purchases 26,776 29,399 (2,625)
(9.8) Total cost of sales 68,969 75,265 (6,294)
(9.1) Food cost % 36.7% 40.7%
Beverage cost % 29.1% 32.5%
Cost of sales % 37% 33.3%
Q1: Discuss how the outcomes food and beverage sales and costs of sales indicated in the May
comparative analysis report impact the bistro area and the business overall. Consider the
KII4026 Assessment
types of deviation (positive or negative) and size of the deviations in food, beverage and total
sales and cost of sales categories.
KII4026 Assessment
Q2: What are two possible explanations for the deviations in food costs and beverage costs?
Consider information provided in the May purchasing budget as well as the comparative
report and case study information.
Q3: When preparing the budgets, the hotel forecasted food costs as 37% of food sales and
beverage costs as 30% of beverage sales.
Is the bistro meeting organisational goals for cost of sales? What is the difference
between the budget target and actual results?
Q4: Should these deviations be reported to management? Explain why/why not.
Q5: Based on the May purchasing budget, in what categories are the largest food and
beverage cost deviations occurring?
Task 2: Investigate option to improve performance
The food and beverage manager is very concerned about the food and beverage purchasing and
cost of sales results. They want the bistro team to make it a priority to meet budget targets for cost
of sales in June. Management then plan to reduce budget allocations for food and beverage
purchases in the September quarter budget. It is an organisational goal to reduce cost of sales to
below the current percentages of 37% food cost and 30% beverage cost. To meet June and
September quarter budget targets, new methods of managing costs must be investigated.
Go to your Course files folder and open Bistro May budgets.
Answer all questions based on the outcomes in the comparative analysis report Bistro
departmental budget – May, Bistro purchasing budget – May and case study information.
KII4026 Assessment
Q1: List four options for managing costs that could be applied to this situation.
Q2: You have decided to source new fruit and vegetable and seafood suppliers. Describe how
you would investigate if changing suppliers is a viable option for reducing your cost of sales.
How will you obtain information to determine if prices and product quality from alternate
suppliers are appropriate for your operation?
Q3: You need to investigate which current suppliers have increased prices for products and
services, how much prices have risen and how much of the business’s financial resources
are allocated to existing suppliers.
What organisational financial documentation will provide this information?
Q4: Your research has revealed that a number of other suppliers can supply similar quality items
at cheaper prices than your current supplier. Describe what you would discuss with your
current supplier before making a decision.
Q5: Who would you consult with before implementing any changes to the hotel’s
suppliers of fruits and vegetable and seafood products?
KII4026 Assessment
Task 3: Improve budget performance
▪ Review the Bistro labour budget – June quarter.
▪ Evaluate their impact on the operation and financial goals of the bistro.
▪ Answer all questions based on the labour comparative analysis report, staffing and case
study information.
KII4026 Budgeting Assessment 2
Bistro labour budget – June quarter

April May June June Quarter
Labour expenses Budget Actual Variance Budget Actual Variance Budget Actual Variance Budget Actual Variance
$ $ % $ $ % $ $ % $ $ %
Total salaries 9,780 9,780 0 9,780 9,780 0 9,780 9,780 0 29,340 29,340 0
Total front of 45,053 52,171 (15.8) 47,382 55,105 (16.3) 44,804 51,260 (14.4) 137,239 158,537
house staff
(15.5)
21,864 26,237 (20.0) 22,610 27,332 (20.9) 21,770 26,232 (20.5) 66,244 79,801
Total kitchen staff (20.5)
Total wages &
salaries 76,697 88,188 (15.0) 79,772 92,217 (15.6) 76,354 87,272 (14.3) 232,823 (15.0)
267,67
8
On-costs 9,204 10,583 9,573 11,066 9,162 10,473 27,939 32,121
(15.0)
260,76 299,79
Total labour 15
85,901 98,771 (15.0) 89,345 103,283 (15.6) 85,516 97,745 2 9
expenses (14.3)
Percentage of total
sales 44.19 50.82 43.19 49.93 45.06 51.50 14.47 16.5
KII4026 Assessment
Q1: Complete the table below by inserting the variance percentage for each category in
each month.
Bistro labour budget – variance percentage
Category
April May June June quarter
Salaries
Front of house
Kitchen
Total labour
Q2: What do these statistics tell you about the bistro’s performance for the June quarter?
Explain what the variances mean and how this affects the department’s ability to meet
its financial goals.
Q.3 Management think one reason for high bistro labour costs is the department is consistently
overstaffed; more staff than necessary are rostered on for most service periods. Rosters
have been reviewed and new staffing levels suggested for front of house and kitchen areas.
The number of customers served and sales revenue is expected to remain relatively stable
in the near future.
Review the bistro’s current and revised staffing levels in Bistro staffing levels table in
Bistro May budgets.
Bistro staffing levels

No.
Monday Tuesday Wednesday Thursday Friday Saturday Sunday
staff
Front house Crnt Rvsd Crnt Rvsd Crnt Rvsd Crnt Rvsd Crnt Rvsd Crnt Rvsd Crnt Rvsd
Supervisor 2 0 0 1 1 2 2 2 2 2 2 2 2 1 1
Food Attendant FT 3 3 3 2 2 2 2 2 2 2 2 2 2 2 2
Food Attendant 10 2 1 2 1 3 1 4 2 6 4 8 6 7 6
Cas
Bar Attendant FT 3 1 1 2 2 2 2 2 2 3 3 3 3 2 2
Bar Attendant Cas 4 2 1 1 0 1 0 1 1 2 1 2 1 2 1
Bus person Cas 2 1 1 2 1 2 1
Total rostered 8 6 8 6 10 7 11 9 16 13 19 15 16 13
Kitchen
Chef 1 1 1 1 1 1 1 1 1 1
Sous chef 1 1 1 1 1 1 1 1 1 1 1
Cooks FT 3 2 2 2 2 2 2 2 2 2 2 3 3 3 3
Apprentices FT 3 1 1 1 1 1 1 1 1 2 2 3 3 3 3
Kitchen hand Cas 4 1 1 1 1 2 1 2 2 3 1 3 1 3 2

Total rostered 5 5 5 5 6 5 7 7 9 7 11 9 10 9
Glossary
Crnt Current staffing level FT Fulltime employee
Rvsd Revised staffing level Cas Casual employee
Q3: Discuss the impact these changes could have on customer service levels, your team and
budget targets. Consider both positive and negative outcomes.
Q4: What payroll documentation can you use to maintain detailed records and monitor funds
allocated to labour costs during the budget period?
Q5: During the initial investigation phase, with whom would you discuss the reasons for
changes to rosters and the desired outcomes of the changes?
Q6: You believe the changes will have a negative impact on customer service standards and
food quality, leading to an increase in customer complaints. This could lead to lower
customer numbers and sales revenue over the next year.
You want to present your concerns to management and recommend smaller cuts to staffing
levels, especially to the front of house team during the busiest periods. Your suggestions
include better management of hours worked by casual staff and a review of service
procedures to streamline work practices.
Prepare a transcript of your recommendations to be presented to management at the next
management meeting.
KII4026 Assessment
PART 2
Case study C
It is the end of the June financial quarter and all departments in the Jackson’s hotel are
preparing financial and statistical reports.
Task 1: Prepare a profit and loss statement
Review the Bistro profit and loss statement
1. Complete the Bistro profit and loss statement – June quarter by calculating all missing dollar
value and percentage variances.
Bistro profit and loss statement – June quarter

Monthly actual results June quarter actual results
May June July Budget Actual Variance Variance

$ $ $ $ $ $ %
Revenue
Food sales 119,837 112,676 110,356 328,500 342,869
Beverage sales 96,390 90,497 84,630 262,500 271,517
Total sales 216,227 203,172 194,986 591,000
614,385
Cost of sales
Food purchases 45,048 45,865 42,174 124,100 133,087
Beverage purchases 30,043 29,399 23,827 78,750 83,269
Total cost of sales 75,091 75,264 66,001 202,850 216,356
Gross profit 141,135 127,909 128,986 388,150
398,029
Expenses
Advertising/Promotions 624 981 884 2,600 2,489 111 4.3
Cleaning contractor 1,490 1,490 1,490 4,471 4,471 0 0
Small equipment 393 288 372 1,000 1,053 (53) (5.3)
replacement
Laundry 232 237 283 735 751 (16)
(2.2) Maintenance 1,262 1,329 1,314 4,480 3,905 575
12.8
Printing & stationery 195 114 145 480 454 26
5.4
Training & seminars 653 713 519 1,200 1,884 (684)
(57) Wages & on-costs 98,771 103,283 97,745 260,762 299,799 (39,037)
(15) Utilities 3,235 3,456 4,190 10,588.50 10,881 (292)
(2.8) Total expenses 106,855 111,890 106,942 285,857 325,687
NET PROFIT 34,281 16,018 22,044 102,293
72,343
KII4026 Assessment
Task 2: Prepare a statistical report
▪ Complete the Trend analysis report – June quarter using the information provided.
▪ Save the completed reports locally and submit to your assessor once completed.
Trend analysis report – June quarter

Monthly actual results Comparison to previous June quarters
June June June Variance Variance

May June July quarter – quarter – quarter – 200X to 20XX to
current 200X 20XX current 200X
V% V% V% $ $ $ % %
Revenue
Food sales 14.0 (2) 1.8 328,500 286,781 256,955 12.7 10.4
Beverage sales 8.0 (1.5) 4 262,500 228,638 208,975 12.9 8.6
Total sales 11.2 (1.8) 2.7 591,000 515,418 465,930 9.6
Cost of Sales
Food purchases (10.0% (8.7) (6.2) 122,859 106,273 96,602 9.1
Beverage purchases (9) (9.8) 2.4 78,750 66,229 60,732 15.9 8.3
Total cost of sales (9.6) (9.1) (2.9) 201,609 172,502 157,334 14.4
8.8
Gross profit 12.1 (7.2) (2.7) 389,391 342,916 308,596 11.9
Expenses
Advertising/Promotions 20 (2.) (3) 2,600 2,275 2,025 12.5 11
Cleaning contractor 0 0 0 4,471 3,845 3,230 14 16
Small equipment (18) 13.7 (11.6) 1,000
replacement 890 829 11 6.9
Laundry 5.5 3.2 (15.4) 735 642 581 12.6 9.6
Maintenance 15.5 11 12 4,480 3,754 3,274 16.2 12.8
Printing & stationery (22) 29 9.2 480 453 425 5.6 6.1
Training & seminars (60) (80) (31.0) 1,200 1,062 1,017 11.5
4.2
Wages & on-costs (15) (15.6) (14.3) 260,762 219,822 200,698 15.7 8.7
Utilities 6 1.1 14.7 10,589 8,661 7,674 18.2 11.4
Total expenses 13.4 14.4 (13.8) 286,316 241,405 219,752
9.0
NET PROFIT 8.5 (60.1) (30.4) 103,075 101,511 88,844 1.5%
KII4026 Assessment
Task 3: Prepare a management report
1. Prepare a short report to management outlining the following information.
▪ Positive and negative budget variations indicated in monthly and quarter analysis
reports and profit and loss statement that are significant enough to affect the
operation of the bistro and its profitability.
▪ Trends identified in the trend analysis report that have the potential to affect
the bistro’s profitability in the immediate future.
▪ Possible reasons for the positive or negative variations and trends.
▪ Any recent actions that have been taken or changes to operational procedures as a
result of trends and deviations.
Base the report on the following information.
▪ Profit and loss statement
▪ Trend analysis report
▪ April, May and June comparative analysis reports
▪ Case study information provided in the assessment 2
▪ Your responses to all questions in this assessment
The report should present information in a clear, concise and easy to understand
manner so it supports good decision-making processes.

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KINGSFORD

Manage finances within a budget

• Address each question including any sub-points

• Demonstrate that you have researched the topic thoroughly

• Cover the topic in a logical, structured manner

• Presenting any work by another individual as one's own unintentionally

• Handing in assessments markedly similar to or copied from another learner

• Presenting the work of another individual or group as their own work

• Handing in assessments without the adequate acknowledgement of sources used,

Assessment appeals process

Recognised prior learning

• Product-based methods e.g. reports, role plays, work samples

Demonstration (if applicable)

A demonstration will require:

Performing a skill or task that is asked of you

• Undertaking a simulation exercise.

Third Party Guide

The reasons to use a third party may include:

Third party details (required information from the learner)

Third party name:

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Declaration for nominated third party

Third party signature:

Assessment Tool: Assessment 2

Student must fill this section:

Assessment Completion Status

Information for Student:

• All work is to be entirely of the Student.

Full Name Signature Date (dd/mm/yyyy)

Assessment 2 - Summative Assessments

Skills, knowledge and performance may be termed as:

➢ Skills – skill requirements, required skills, essential skills, foundation skills

➢ Knowledge – knowledge requirements, required knowledge, essential knowledge,

➢ Performance – evidence requirements, critical aspects of assessment, performance

Section A: Skills activity

Section B: Knowledge activity (Q & A)

Section C: Performance activity

Section A: Skills activity (Case Study)

This activity will enable you to demonstrate the following skills:

Task 1: Monitor budgets

▪ Review the Jackson Hotel operational budget – June quarter.

Jackson Hotel operational budget – June quarter

NET PROFIT 31,979 39,227 48,345 120,051

Q3: Why have significant funds been allocated to these categories?

Task 2: Calculate variances

Comparative analysis report

Budget Actual Variance Variance Unfavourable Budget Budget

Revenue 14,716.8 / 105,120 x 100

Food sales 105,120 119,837 14,716.80 14.0% - 114,975 328,500

Beverage sales 89,250 96,390 7,140.00 - - 91,875 262,500

Total sales 194,370 216,226 21,857 - - 206,850 591,000

Food purchases 40,953 45,048 - - - 42,194 124,100

Beverage purchases 27,563 30,043 (2,481) (9.0%) - 26,775 78,750

Total cost of sales 68,516 75,091 (6,576) - - 68,969 202,850

Gross profit 125,855 141,135 - 12.1% - 137,881 388,150

Advertising/Promotions 780 624 156 20.0% - 962 2,600

Cleaning contractor 1,490 1,490 - 0.0% - 1,490 4,471

Laundry 245 232 13 - - 245.00 735

Maintenance 1,493 1,262 - 15.5% - 1,493.33 4,480

Printing & stationery 160 195 - (22.0%) - 160.00 480

Training & seminars 408 653 (245) (60.0%) - 396 1,200

Wages & on-costs 85,901 98,771 (12,870) 89,345 260,763

Utilities 3,441 3,235 206 6.0% - 3,494 10,589