Kraft Foods Case Study Essay

Kraft Foods Case Study Essay

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Contents
Kraft’s Foods Inc. financial planning: 2
What is financial planning and budget? 2
Initial step of budget or financial planning: 3
Financial Panning of Kraft’s Food Inc: 4
General business activity of Kraft’s food: 4
Budgeting Plan of Kraft’s Food: 5
Budgeting Plan of Kraft’s Food: 6
Cash flow and previous forecast: 6
Previous forecast and future budgeting: 7
Variance Analysis: 8
Net Revenues of the past years: 9
Why Zero based budgeting system: 11
Sourcing: 11
Reducing the Complications in sourcing: 12
Risk management strategy: 13
Employee benefits: 13
Insurance policy: 14
Success of the plan In Kraft’s Food Corporation the planning analyst and the other business departments work together in close communication. This aids in the development of a system that allows business activities to align with the corporate goals and targets. The company is also building its performance around successful people by assuring that the plan is tied with the system that involves the use of practically tested strategies. Shared decisions of all the departments including finance and production departments help adding value to the business by improving its competitive place in the market. 14
The role of Accountant at Kraft’s Foods Budget planning: 14
Effect on employees: 15
Benefits generated from the above budgeting plan: 16
Bibliography 18
APPENDICES A 19
Appendices B 20




Kraft’s Foods Inc. financial planning:
Kraft’s Food Inc. is the world’s second largest food manufacturing company that provides numerous food items to its customers. The company is headquartered in the US but its subsidiaries are present in the UK and Canada as well form where it generated subsequent portion of its revenues. Kraft’s Food ...


... middle of paper ...


...ting margin 12.2% 11.5% 13.4%
Interest and other expense, net 1,885 2,024 1,237
Net earnings attributable 3,527 4,114 3,021






Appendices B
Maximum revenue generation areas:
December 29, December 31, December 31,
2012 2011 2010

Cheese and dairy 31% 30% 29%
Meat and meat alternatives 15% 15% 14%
Meals 11% 10% 10%
Enhancers 10% 10% 10%
Refreshment beverages 10% 11% 10%
Coffee 8% 9% 11%



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