Budgeting involves setting financial goals and standards for an enterprise. The primary objective of the budget is to establish a financial framework for the operations of the business. The accounting period for the budget is usually either the calendar year or the fiscal year. As we have noted, the fiscal year is any arbitrarily chosen twelve-month period that does not correspond to the calendar year. Many businesses have provisions for review and change of the budget more frequently, such as semiannually, quarterly, or even monthly.
A generally accepted budgeting device is a flexible master budget. This budget foresees that management plans to operate the business at various levels of activity and that all the different activities of the enterprise are included in the financial forecast. Budgets for various sections of the company are gathered together into one overall budget. Then, as the business year progresses, management can use the budget as a control device that permits monitoring of the company's operations.
For our discussion, we will talk about a retail trade business. This type of enterprise purchases merchandise, sells those goods, pays its employees and its suppliers, and employs an administrative staff. It may also move into new headquarters or expand into new retail outlets. It must account for each activity. This is generally accomplished by means of separate budgets which then can be combined into a master budget.
One of the activity budgets is the sales budget. Information about unit prices, that is, the price of one item of each kind of merchandise sold, and the expected sales volume are the important entries for this budget. If the business sells more than one item, a provision for the sales mix must be added. This, of course, is the mixture of the different kinds and styles of goods sold by the retailer. A furniture store sells many different kinds of furniture with many different styles, and each piece of merchandise has its own unit price. In addition the furniture store may sell such goods as rugs, carpeting, or artificial flowers. The sales mix in an American drugstore would be even larger, including not only different kinds of medicines, but also magazines, books, stationery, candies, tobacco, and so on.
Similar items can be grouped to form a sales department. In the furniture store, one department might include dining-room furniture and another department might include bedroom furniture. A separate budget is then prepared for each department. Separate budgets may also be related to geographical breakout, that is, different locations of retail outlets. There may also be special budgets for different seasons, in retailing this might be The Christmas and Easter seasons, or the back-to-school period, or winter and summer sports seasons, depending on the kind of merchandise that was sold.
Sales budgets are designed to be both flexible and complete . The sales figures are adjusted for various reasons: some merchandise is returned for credit; a small but significant volume is unusable because of spoilage or damage; and further adjustment is necessary to account for allowances or discounts, Allowances are special price adjustments for certain customers; discounts are prices that are generally reduced, as when a store has a sale. All of these factors must be included in a complete sales budget. During changes in the business cycle, such as inflationary periods or recession, the principle of flexibility becomes extremely important. Prices are charged and allowances or discounts disappear or rise, depending on which change counteracts the ac•erce factor in the business cycle.
The "Mirror image" of the sales budget is the purchases budget, which is, of course, the budget for the goods that the business will have to buy first in order to sell. The purchases budget is prepared after the sales budget is completed and after the existing inventory of goods for sale has been evaluated. The volume of purchases, the unit prices, and the purchase mix all reflect the estimates included in the sales budget. The estimated prices for purchases are strongly influenced by the profit objective incorporated in the sales plan. The volume of purchases that is budgeted depends on the estimated sales volume. This is derived in turn from external and internal business trends that are expected to influence the enterprise.
Contracts are important documents in the preparation of budget estimates. A contract with a supplier, either s manufacturer or a wholesaler, may be the basis for estimating unit costs. If the contract lapses, however, it may be renewed at a higher price level, or a new source of supply may be necessary - again, often at a higher price. Contracts to which the company itself is not a party are often taken into account. If, for example,a railroad labor-management contract is due to expire, any company that obtains its goods by rail transportation must anticipate the effects of a possible strike. Trucking as an alternate form of shipment may lead to higher prices or to other complications, such as reduced or delayed shipments.
ALL PURPOSE FURNITURE COMPANY
PROJECTED SALES BUDGET
For year ended January 31,1977
DEPARTMENT
1976 SALES
PROJECTED 1977 SALES
INCREASE (DECREASE)
No 1 Livingroom
$ 214, 300
$ 275, 600
28,6
No 2 Bedroom
166,705
184,200
10,5
No 3 Diningroom
137,916
179,320
30,0
No 4 Outdoor
66,725
75,200
12,7
No 5 Office
275,200
256,300
(6,9)
No 6 Restaurant an Hotel
315,252
455,700
44,6
No 7 Lounge
122,607
144,500
17,9
No 8 Occasional
46,210
55,200
19,5
TOTAL
$ 1,344,935
$ 1,625,020
20,9
The preparation and competent execution of a purchases budget often means the difference between business success or failure. Large inventories lying idle in warehouses drain the resources of a retail establishment. All or most of the merchandise must be sold by the close of a certain season. This is particularly true of retailers such as clothing stores, in which fashion plays an important part. The timing of the purchases called for in the budget in such cases is critical. The timing should be coordinated with the sales budget, because buyers need a certain amount of lead time to acquire the merchandise. Lead time is the period that elapses between ordering merchandise and displaying it for sale.
After taking care of sales and purchases, the enterprise must calculate the expenses of conducting the business. This budget is commonly referred to as the operating-expenses budget. In the case of a retail establishment, it consists of two parts: one for those expenses which are incurred in selling the merchandise, and one for general and administrative expenses. The estimates of sales and general expenses are usually prepared monthly.
The preparation of the operating-expenses budget reflects how important it is for budgets to be based on well-defined organizational lines. Only in this manner is it possible to fix responsibility for incurring operating expenses. The sales budget and the purchases budget must be used in formulating the operating-expenses budget because these two major activities provide the justification for the size of the selling and administrative expenses. Companies other than retail businesses often break down their operating expenses into different categories, such as production, research, development, sales, and advertising.
Once the sales budget and the operating-expenses budget are prepared, the accountant is ready to determine the break-even point. The break-even point is the minimum volume of sales the company needs to have, given the estimated operating expenses, required not to incur a loss. The accuracy of the break-even point depends on the skill with which the operating expenses have been estimated.
The cash budget is a somewhat different from other budgets. The other budgets are prepared on an accrual basis; that is, expenses are estimated for the period in which they are incurred and income is calculated for the period in which it is earned. These periods may differ from those in which actual cash is expensed or in which cash payments are received. For example, a company's accounting period ends on September 30, the last day of the third quarter. On September 28, the company orders a large amount of office supplies. On an accrual basis, the purchase is shown in the third quarter, the quarter in which the expense is incurred, even though payment for the purchase is not ordinarily made until the fourth quarter. The same is true of credit sales. Those made near the end of an accounting period are probably not paid in cash until the following accounting period.
The cash budget, on the other hand, is prepared on a cash basis, estimating the accounting periods in which cash must be paid out or when it will be received. When preparing the cash budget, it is important to know what has been estimated in the sales, purchases, and expenses budget is regard to receipts and disbursements because they will be summarized in the cash budget. Outstanding obligations at the beginning of the budget period are taken into account, and so are expected receipts from investments and collectible receivables that are expected to be received in the new accounting period.
The cash budget is often prepared each month. It can then be revised each succeeding month, incorporating new factors that effect the cash flow of the business. A company must know how much cash it has on hand to meet its obligations or to enable it to avoid committing itself to obligations that it cannot meet.
The estimated costs for new additions to plant facilities, or for replacement or improvement projects for the company's fixed assets, make up the capital-expenditures budget. This budget may reflect a portion of a long-term planning project for this type of expenditure. A company may, for instance, have a five-year plan to improve and expand its plant facilities. The annual budget would then show only the part of the total amount to be spent during that particular year. This budget should therefore state whether changes in the rate of business activity will affect the long-term plan. For the benefit of management, the budget should indicate whether factors such as increased demand would make it desirable to speed up a long-term plan to expand production capacity; or, on the other band, whether a reduction in business would make it desirable to slow down expansion or even stop it entirely.
Any significant change from the preceding fiscal year should be discussed when the budget is presented. These differences can be expressed in a percentage of positive or negative change over the previous year or the last few fiscal years.
Borscht
Andrii Bugai
Cold Spring Harb Protoc 2013. doi: 10.11301/pdb.prot0732611
Primary for family use. Slavic nationalities husbands highly recommended to be treated on borscht. Adapted from unpublished Ukrainian traditional receipt, authors are unknown.
Ingredients:
· H2O
· NaCl
· Fat acids mix
· Meat
· Potato
· Tomatoes
· Cabbage
· Carrot
· Beetroot
· Onion
· Flour
Important notes about ingredients:
Usage of miliQ-, RNAse free or other types of distilled H2O is prohibited. Typically tap water should be used.
NaCl is available from Sigma (7647-14-5) or from broad range of recognizable manufacturers.
Fat acids mix or vegetable oil as well as other ingredients could be obtained in the shop (distributors in Finland: Prisma, Alepa, K-, S-Market, LiDL).
Meat should be a beef or pork, fresh of defreezed from -20C.
We recommend using canned homogenized tomatoes in this protocol.
When choose cabbage, touch it. Proper cabbage should be firm in touch. Ingredients could not be tested on GMO because it doesn’t flue on main borscht functions.
Store Borsht kit in +4, meat in -20.
Important! Number of borscht kits is available from Invitrogen (cat. n. xxxx-xxx).
Borcsht Protocol
All ingredients must be clean, vegetables must be cleaned from the peel.
Reaction volume – 2500ml
Bouillon preparation:
Fill 3000ml pot by 2150,5 ml of room temperature water and put 450g of meat into the reaction. Put on a plate and wait when temperature reaches 100C. Boil during 40min. Add water to 2150,5ml if volume decrease.
Add suitable amount of NaCl. Final concentration could be determined by taste buds of investigator.
Carefully chop 150g of potato with knife to 10/15/20mm pieces and put into the pan.
WARNING! Knife could cause serious damage of fingers! Follow manufacturer’s manuals during equipment usage.
Boil for additional 20 minutes, mix reaction mixture every 2 minutes.
Sauce:
With assistance of grater chop 100g of carrot and 150g of beetroot into 20/2/3 blocks and put on the pan with heated sunflower oil and roast gently with mixing during 10-15min.
Important! Vegetables should NOT be roasted to the end! Final stage could be determined by observation of mitigation of material, microscope could be used for fixation of changes on cellular level.
Add 100ml of homogenized tomatoes into the pan with vegetables, mix it thoroughly and put all mixture to the pot with boiled bouillon, mix it carefully.
Important! Do not overload the pot! It could cause contamination of workplace by borscht ingredients.
Final stage
Carefully chop 250g of cabbage with knife and put it into the reaction mixture and mix it. Boil gently during additional 15-20 minutes.
Chop 50g of onion with knife into 2/2/3 pieces and roast it during 3 minutes on the separate pan.
OPTIONAL: add 10g of flour to the pan after 3 minutes with onion and mix.
Put onion into reaction pot and mix gently
Boil for an additional 5-10 minutes. Gustative test is needed on this stage for NaCl concentration determination. Be careful! Hot! Add NaCl if needed.
Borscht could be used immediately or stored at +4 for 36 hours, recommended to heat after taking out from freezer.
CAUTION! The content of this document is a joke, all links to organizations or distributors are spoof by author without goal to advertise or flue public opinion about these organizations.