Mark scheme
7(a) Analyse the benefits for a new business of producing a cash flow 8
forecast.
Level Description Marks
4 Good analysis of the benefits for a small new 7–8
business of producing a cash flow forecast.
3 Some analysis of the benefits of producing a cash 5–6
flow forecast.
2 Some explanation / application of the benefits of 3–4
producing a cash flow forecast.
1 Limited understanding of a cash flow forecast. 1–2
0 No creditable content 0
Answers could include:
A Cash Flow Forecast is an estimate of the amount of money you expect to
flow in and out of your business and includes all your projected income and
expenses.
Benefits include:
• Identify potential shortfalls in cash balances in advance – an ‘early
warning system’. For example, if the forecast shows a negative cash
balance then the business needs to ensure it has a sufficient bank
overdraft facility.
• See whether the trading performance of the business (revenues, costs
and profits) turns into cash. Helps prevent early business failure.
• Makes sure that the business can afford to pay suppliers and
employees. Suppliers who don't get paid will soon stop supplying the
business; disputes will arise if employees are not paid on time.
• Spot problems with customer payments – preparing the forecast
encourages the business to look at how quickly customers are paying
their debts. However, this is not really a problem for businesses (like
retailers) that take most of their sales in cash/credit cards at the point of
sale.
• As an important part of financial planning – the cash flow forecast
forces the owner to think about likely revenues and costs in advance.
• External stakeholders such as banks may require a cash flow
forecast. Certainly, if the business wants a bank loan, the bank will
want to see the CFF as part of the business plan.
• Analyse whether the business is achieving the financial objectives
set out in the business plan.
• Used as a tool to answer ‘what if’ questions about changes in
income and expenses. Will therefore allow the new business to think
about the appropriateness of pricing, marketing and suppliers.
7(b) Discuss how a large food retailer might best improve its profitability 12
ratios.
Level Description Marks
4 Effective evaluation of a range of proposals a large 9–12
food retailer might use to best improve profitability
ratios
3 Limited evaluation of a range of proposals which a 7–8
large food retailer might use to improve profitability
ratios
2 Analysis and some application of proposals to 3–6
improve profitability ratios in a retail business.
1 Understanding of profitability or food retailing. 1–2
0 No creditable content. 0
Answers could include:
Gross profit margin and profit margin calculated from income statement
using revenue, cost of sales and expenses.
• Gross Profit Margin: looks at cost of goods sold as a percentage of
sales. Gross Profit × 100 / Sales Revenue. Ratio shows how well a
company controls the cost of its inventory and the manufacturing of its
products and subsequently pass on the costs to its customers. The
larger the gross profit margin, the better for the company.
• Operating Profit Margin: Operating profit is profit before interest and
tax. The operating profit margin looks at profit as a percentage of sales.
The operating profit margin ratio is a measure of overall operating
efficiency, incorporating all the expenses of ordinary, daily business
activity. Operating Profit × 100 / Sales Revenue.
• Net Profit Margin: shows how much of each sales dollar/cent shows up
as net income after all expenses are paid. E.g., if net profit margin =
5%, then 5 dollars/cents of every dollar/cent are profit. The net profit
margin measures profitability after consideration of all expenses
including interest and depreciation. Net Profit × 100 / Sales Revenue.
Maximise earnings and minimise expenses.
• Brand building, reduce PED, raise price
• More effective sales process, staff training, updated procedures, sell
more
• Extension strategies for existing products
• Improved communications with customers (CRM), more loyalty
• Find cheaper resource suppliers, cut cost of sales
• Adopt cheaper production process – capital intensive, economies of
scale
• Reduce wastage – training, JIT
• Reduce overheads – internal staffing and admin costs, utility bills,
storage, rent, outsourcing
7(b) However –
• Cost of marketing, training, updating, buying new plant.
• Loss of time, quality, staff
• Disruption caused by change.
Evaluation:
Link to best way(s) for a large food retailer – perishable stock, need for good
supply/stock levels, competition/customer loyalty, potential for market
growth.