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Study on the Application of CVP Analysis in Catering Industry

机译：CVP分析在餐饮业中的应用研究

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摘要

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.
机译：成本储蓄（CVP）分析方法是预测成本，实现公司目标利润和决策分析的有效方法。目前，CVP分析方法主要用于制造业，然而它很少用于餐饮业。本文以餐厅为例进行案例研究。首先，它分析了餐厅的成本性质，然后是盈亏平衡分析，对安全运行程度的分析，对餐馆利润的影响分析因因素变化而变化。本文提供了餐厅经理，通过对餐饮业内的多元素定位分析，以及调查餐饮业的主要元素关系以及因素变化造成的影响。

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