F&B Financial Understanding Food & Beverage consolidated Cost report F&B South Sinai Council March 25 th, 2008

OBJECTIVES The objective of this discussion is to enlarge the knowledge of the F&B Council Team in terms of financial understanding by using the most used chart of accounts as well as to have a better understanding of the F&B cost During this discussions we will go through the following topics:  Food reconciliation report  Beverage reconciliation report  Pricing decisions, methods and approaches

RECONCILIATION OF FOOD COST MONTH OF FEBRUARY 2009 FEB JAN FEB OCCUPANCY71.90% 62.34% 81.32% NO OF COVER SALES ,395, ,087, OPENING INVENTORY FOOD STORE OPENING 617, , , KITCHEN STORE OPENING 69, , , OUT LETS OPENING 13, , , TOTAL 700, , , NET PURCHASING FOOD STORE PURCHASING 1,216, ,187, ,212, KITCHEN STORE PURCHASING 317, , , TOTAL 1,533, ,508, ,652, CLOSING FOOD STORE CLOSING 619, , , KITCHEN STORE CLOSING 89, , , OUT LETS CLOSING 15, , , TOTAL 724, , , BEVERAGE TO FOOD 0.00 GROSS FOOD CONSUMED41.64%1,510, %1,508, %1,682, ** Less Credit to Cost** COMPLIMENTRY A&G 1, , COMPLIMENTARY EDP COMPLIMENTARY F&B COMPLIMENTARY HR COMPLIMENTARY ROOMS 9, , , COMPLIMENTARY Security 0.00 COMPLIMENTARY SALES 11, , COMPLIMENTARY R&M FRUIT BASKET 4, , , FOOD FOR (ANIMATION) 16, , , FOOD TO BEVERAGE 10, , , COMPLIMENTARY REC STEWARDED SALES FORM kitchen STEWARDED SALES FORM STORE BELEVEDER HOTEL 0.00 IBEROTEL CLUB FANARA 2, FOOD FOR AREA CHEF ENG FOOD FOR (D.J) 2, , , A&G SECURITY EXP NW. 14, , , SHAMS SUITES FROM KIT. STORE 2, , HK Marble Cleaning 2, , , SHAMS SUITES FROM FOOD STORE 4, , PEST CONTROL 2, , , Employee Meals Shams Suites 4, ** TOTAL CREDIT :- 92, , , Deference 0.00 GROSS COST OF FOOD39.10%1,418, %1,417, %1,626, EMPLOYEE MEALS4.19%151, %172, %162, NET FOOD COST AFTER MEALS34.92%1,266, %1,244, %1,463, Sponsorship 0.00 NET FOOD COST AFTER MEALS34.92%1,266, %1,244, %1,484, INVENTORY TURN Cost Per Person

OBJECTIVES The objective of this training is to enlarge the knowledge of the F&B Council Team in terms of financial understanding by using the most used chart of accounts as well as to have a better understanding of the F&B cost During this training we will go through the following topics: Food reconciliation report Beverage reconciliation report RECONCILIATION OF BEVERAGE COST MONTH OF FEBRUARY 2009 FEB JAN FEB OCCUPENCY 71.90% 62.34% 81.32% NO OF GUEST SALES 830, , ,080, OPENING INVENTORY BEVERAGE STORE OPENING 417, , , OUT LETS OPENING 142, , , TOTAL 560, , , NET PURCHASING BEVERAGE STORE PURCHASING 556, , , TOTAL 556, , , CLOSING BEVERAGE STORE CLOSING 332, , , OUT LETS CLOSING 160, , , TOTAL 493, , , FOOD TO BEVRAGE 10, , , GROSS BEVERAGE CONSUMED76.41%634, %716, %692, ** Less Credit to Cost** COMPLIMENTRY A&G COMPLIMENTARY EDP COMPLIMENTARY F&B COMPLIMENTRY REC COMPLIMENTARY HR COMPLIMENTARY ROOMS , COMPLIMENTARY Security 0.00 COMPLIMENTARY SALES 4, , COMPLIMENTARY R&M Beverage To Food 0.00 CANTEEN FOR STAFF(housing) BEVERAGE FOR (ANIMATION) , STEWARDED SALES FROM STORE STEWARDED SALES FROM BARS COMPLIMENTRY REC STEWARDED SALES FORM (mini bar) 0.00 FRUIT BASKET ( Local Wine ) 1, SHAMS SUITES 3, , BEV FOR AREA CHEF ENG BEVERAGE FOR (D.J) A&G SECURTY EXP , HK Marble Cleaning PEST CONTROL ** TOTAL CREDIT :- 14, , , Difference 0.00 GROSS COST OF BEVERAGE74.70%620, %705, %675, EMPLOYEE MEALS2.54%21, % %18, NET BEVERAGE COST AFTER MEALS72.16%599, %705, %657, Sponsor Pepsi Cola , NET BEVERAGE COST AFTER RESIDENCE72.16%599, %673, %657, INVENTORY TURN Cost Per Person

OBJECTIVES  Pricing decisions, methods and approaches There are different ways to set a price for any commodity, indeed our food & beverage items are one of these commodities which we need to set a selling price, to be able to have a sell. The price of any item in either the food menu or the beverage menu will have a great influence on the following;  Average check/cover  Total outlet revenue  Food and Beverage cost percentage  Food and beverage yield percentage  Food & Beverage profitability  Store rotation rate  Guest satisfaction  Manning guide needed to operate

OBJECTIVES  Pricing decisions, methods and approaches Most common approaches for pricing decisions  Cost based approach  Follow the competition approach  Historical data approach  Head office dictation approach  Guest expectation and level of acceptance approach  Menu engineering to reach desired average check per cover approach