Study on the Application of CVP Analysis in Catering Industry

DOI

10.2991/iccessh-17.2017.195How to use a DOI?

Keywords

restaurant; breakeven; sensitivity analysis

Abstract

Cost-Volume-Profit (CVP) Analysis method is an effective method for the forecasting of cost, realization of target profit and decision analysis of a company. At present, the CVP analysis method is mainly used in the manufacturing industry, yet it is rarely used in the catering industry. This paper conducts case study taking a restaurant as an example. First of all, it analyzes the restaurant's cost nature, and then the breakeven analysis, the analysis of safe operation degree, the analysis of influence on restaurant profit changes by factor changes. This paper provides the restaurant manager with better operating decision by positioning analysis of multi-element within the catering industry, and surveying the relationship among the major elements of catering industry as well as the impact caused by element changes.

Copyright

© 2017, the Authors. Published by Atlantis Press.

Open Access

This is an open access article distributed under the CC BY-NC license (http://creativecommons.org/licenses/by-nc/4.0/).

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TY  - CONF
AU  - Yan Jiang
AU  - Zhirong Shen
PY  - 2017/06
DA  - 2017/06
TI  - Study on the Application of CVP Analysis in Catering Industry
BT  - Proceedings of the 2nd International Conference on Contemporary Education, Social Sciences and Humanities (ICCESSH 2017)
PB  - Atlantis Press
SP  - 816
EP  - 822
SN  - 2352-5398
UR  - https://doi.org/10.2991/iccessh-17.2017.195
DO  - 10.2991/iccessh-17.2017.195
ID  - Jiang2017/06
ER  -