This paper addresses several interconnected managerial accounting and budgeting problems across different business scenarios. It examines how two-way communication and staff input improve the development of key performance indicators for sales teams, analyzes labor cost variance at an ice cream parlor, evaluates cost-control options for a tennis shop, and works through variance analysis calculations including sales price variance, sales volume variance, direct labor variances, and direct material variances. The paper also discusses the importance of contingency planning and risk management in preparing businesses for uncontrollable variables and multiple possible outcomes.
The new manager is correct in asserting that better communication is necessary in order to motivate sales staff to meet the goals set for them. Input from this staff is necessary for directly practical reasons as well as for reasons of morale and a sense of connection to the company. Regional differences in economic impact and promotional capabilities and effectiveness make a simple across-the-board ten-percent increase inefficient and unrealistic, and a lack of staff input in the development of performance targets and budgets fails to take advantage of the knowledge resource that such staff represents.
The development of key performance indicators should take the specific knowledge and circumstances of each branch office and region into account when developing targets and budgets. Greater two-way communication between company management and branch staff will facilitate this process and help ensure that goals are both meaningful and achievable.
Without specific numbers it is not possible to advise Tappendena's Ice Cream as to exactly what they should do. It is likely, however, that a shift from part-time labor on the weekend to a reorganization of current full-time labor to cover shifts throughout the week could eliminate labor cost variance and present a cost savings. This would be achieved by moving employees from times of reduced revenue — presumably mornings and early afternoons during the work week — to times when they are more needed, such as afternoons and weekends.
There is not a great deal that any ice cream parlor can do to eliminate revenue variance; certain times of the day, week, and year are simply more conducive to ice cream eating. Understanding the patterns that occur in this variance and planning accordingly while maintaining flexibility could be useful and cost-effective, however.
"Controllable and partially controllable cost options"
"Sales price, volume, labor, and material variance formulas"
"Preparing for uncontrollable variables and multiple outcomes"
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