HRMHA442
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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 http://www.restaurant.org/research/op_ratios.html 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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