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HA442 : The Class : Restaurant Business Plan : Break-even : Break-even

Break-even Analysis

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Read pages 67 - 71 as a refresher to food service financial matters.

Use information and the ratios from the National Restaurant Association web page for the estimations of your numbers for calculating the breakeven point for your proposed food service operation.

Your assignment:

Please note: all of the following in this topic has to be completed using the computer spreadsheet program of your choice.

Calculate the break-even point for your proposed restaurant
Include a list of assumptions or numbers you used to calculate the breakeven.
Please recreate both of the graphs pictured on page 69 for your operation.

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Send E-mail to Dr. Rande or call (520) 523-1710


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