The hospital budget for the first 6 months is set for an 80% occupancy rate. The second six months will have an occupancy rate of 60%. What would the food cost budget be for the second six months?

To determine the food cost budget for the second six months based on the specified occupancy rates, it's essential to understand how occupancy impacts food costs within a hospital setting. The budget is typically calculated based on projected patient meals.

When occupancy is at 80% for the first six months, the facility anticipates a higher demand for food, thus leading to higher food costs reflective of the number of patients. Conversely, a decrease to 60% occupancy in the second half of the year indicates that the number of patients (and the meals required) will reduce.

To find the exact food cost budget for the second six months, we should consider the established costs per patient meal and the expected number of patients based on the new occupancy rate. If, for instance, the food cost budget for 80% occupancy is based on a calculated amount that indicates the average daily food cost per patient, this figure can then be adjusted according to the 60% occupancy.

If the calculated result for food costs at 60% occupancy comes to $22,500, it accurately represents budgets projected for reduced operational levels, meaning fewer patient meals are required. This number effectively reflects the changes in occupancy and budgeting practices. The key is understanding how variations in occupancy align directly