|
|
Key Survey Findings on Food &
Beverage
Services 2004
|
Continued from
FrontPage of
Article
Explanatory Note
Objective
The data presented in this report
were compiled from the results of the
Catering Survey 2004.
The objective of the survey is to
gather information on Singapore¨s food & beverage services to enable
in-depth analyses and understanding of the performance, structure
and profile of this industry. The data and analytical findings are
used extensively for the compilation of national accounts,
input-output tables and other related studies. In addition, the
results are frequently used by policy makers, economic planners and
academicians, the business community and researchers in their work.
Scope & Coverage
The food & beverage services industry
includes establishments selling prepared food and drinks for
immediate consumption or take-away, such as restaurants, cafes,
lunch counters, refreshment stands and food catering. The detailed
activities for each group are presented below:
Restaurants
Fast food restaurants
Food caterers
Others
Cafes, coffee houses and snack bars (including lunch
counters and refreshment stands); foodcourts, coffee shops and
eating houses (with mainly food & beverage income)
Canteens
Pubs (including bars)
Restaurants, bars and canteens nec1
1 Not elsewhere classified
Hawkers and stall-holders which are
not registered with the Accounting & Corporate Regulatory Authority
(ACRA) are excluded. Also excluded from the group are eating and
drinking places which operate in connection with the provision of
lodging.
Definition of Terms
| Establishment |
Defined as a
business or organisation unit engaged in one activity and
operating in a single location. |
| Employment |
Referred to paid
employees, working directors, working proprietors/partners and
unpaid family workers. It included those temporarily away on
medical or casual leave. |
| Employees |
Employment
excluding working proprietors and partners. |
| Operating Receipts |
Included those
arising from services rendered, commission charges, sale of
goods, rental of premises, machinery and equipment and head
office remittance for current expenses. |
| Operating
Expenditure |
Referred to all
current expenses (except capital expenditure) connected to the
business operations such as purchases of goods and services
and remuneration. It included depreciation and adjustment for
changes in stocks. |
| Operating Surplus |
Referred to the
amount of operating receipts less operating expenditure plus
depreciation of fixed assets. |
| Value Added (At
Basic Prices) |
Comprised the
value of operating surplus, remuneration and indirect taxes.
The impact of taxes including Goods & Services Tax (and
subsidies) on products was removed. |
| Remuneration |
Comprised wages
and salaries, employers¨ contribution to Central Provident
Fund/pension funds and other benefits of all employees as well
as fees paid to non-working directors. |
| Depreciation |
The value, at
current replacement cost, of reproducible fixed assets such as
buildings, plants and machinery used during a period of
time as a result of normal wear and tear, foreseen
obsolescence and the normal rate of accidental damage. |
| Profitability
Ratio |
Defined as the
ratio of operating surplus to operating receipts. It showed
the proportion of operating receipts that is converted to
profits. |
|
Earnings-Expenditure Ratio |
Defined as the
ratio of operating surplus to operating expenditure. It
measured cost effectiveness. |
Source:
www.gov.sg Media Release 15 May 2006
|
|
|
All rights reserved
