Slide Slide No Trainer Notes Trainer continues presenting options for analysing variable Developing a comprehensive and relevant cost pricing strategy for each food and beverage items to be provided determining relationship of costs to (as – appropriate) selling prices for items or meal’ revenue earned under the contract ‘per Undertaking CBA for the project or for individual components of the tender – Identifying the nature/extent of deals which can be obtained from suppliers, such as: Quantity discounts at different purchase volumes Bonus offers for buying certain amounts – Better terms of trade such as more time to pay or increased discount for – prompt payment Identifying alternative uses for ingredients/products which may not be used at the client’s site for example: – Some suppliers are prepared to take back (and credit you with) items you are unable to use If you operate another venue/catering business, you may be able to transfer perishables to this other venue and use them there Considering budget implications for allocation of funds to budgets – Predicting contribution margins for products and elements as part of – analysis Determining these individual costs as a percentage of expected revenue/sales. Class Activity Guest Speaker – Trainer arranges for administration/accounting/bookkeeping person from a local venue to attend and: Discuss their role in preparing a tender submission Give examples of manipulating/calculating figures when analysing costing elements for a tender application Identify examples of fixed and variable costs Describe analysis of cost elements when developing a tender submission. Slide No Trainer Notes Trainer explains concept of cost recovery’: ‘full Where you are asked to provide certain services to support the tender you may elect to do this on a cost recovery’ basis ‘full This means you only charge the client the same amount you paid to obtain the service from a third party
Slide Slide No Trainer Notes Trainer continues presenting options for analysing variable Developing a comprehensive and relevant cost pricing strategy for each food and beverage items to be provided – determining relationship of costs to (as appropriate) selling prices for items or ‘per meal’ revenue earned under the contract Undertaking CBA for the project – or for individual components of the tender Identifying the nature/extent of deals which can be obtained from suppliers, such as: Quantity discounts at different purchase volumes Bonus offers – for buying certain amounts Better terms of trade – such as more time to pay or increased discount for prompt payment Identifying alternative uses for ingredients/products which may not be used at the client’s site – for example: Some suppliers are prepared to take back (and credit you with) items you are unable to use If you operate another venue/catering business, you may be able to transfer perishables to this other venue and use them there Considering budget implications – for allocation of funds to budgets Predicting contribution margins for products and elements – as part of analysis Determining these individual costs as a percentage of expected revenue/sales. Class Activity – Guest Speaker Trainer arranges for administration/accounting/bookkeeping person from a local venue to attend and: Discuss their role in preparing a tender submission Give examples of manipulating/calculating figures when analysing costing elements for a tender application Identify examples of fixed and variable costs Describe analysis of cost elements when developing a tender submission. Slide No Trainer Notes Trainer explains concept of ‘full cost recovery’: Where you are asked to provide certain services to support the tender you may elect to do this on a ‘full cost recovery’ basis This means you only charge the client the same amount you paid to obtain the service from a third party
TG_Prepare_tenders_for_catering_contracts_FN_030214.docx