1
From the preceding information, prepare contributory income statements for the first
year of operations for each of the three departments.
Then combine departmental contributory incomes in a combined departmental
operating budget format showing a combined total contributory figure,
and deduct the undistributed, indirect costs to arrive at a budgeted
income before depreciation, interest, and income tax.
(In this problem, round all final numbers to the nearest dollar.)
2
Management is considering running an opening year special. By spending
$10,000 in advertising and offering rooms at an average rate of $65
it is expected occupancy rate will increase to 71%.
The increase in occupancy rate is expected to add 0.01
to the seat turnover rate for the dining room and coffee shop.
The fixed wages expense and the other undistributed indirect expenses
are not expected to change.
Prepare a revised contributory income statement and
recommend to management whether this would be a good idea
or not.

Prepare the operating budget for a proposed new100-room motel, with a 65-seat coffee shop, 75- seat dining room, and 90-seat cocktail lounge. The operation budget for the first year will be based on the following information: Room Department: Occupancy is 64% with an average room rate of $72. Fixed wages for bellpeople, front-office employees, and other personnel attached to the rooms department are estimated at $326,900. In addition, for every 16 rooms occupied each day, one housekeeper will be required for an eight-hour shift at a rate of $8.50 an hour. Staff fringe benefits will be 12% of total wages. Linen and laundry costs will be 6% of total rooms sales revenue. Supplies and other items will be 3% of total rooms sales revenue. Food Department: The dining room is open 6 days a week, 52 weeks a year for lunch and dinner only. Lunch seat turnover is 1.5, with an average food check of $8.25. Dinner seat tumover is 1.0, with an averate food check of $14.00. The coffee shop is open 7 days a week for all meal periods. Breakfast seat turnover is 1.0, with an average food check of $5.75. Lunch seat turnover is 1.5, with an average food check of $7.75. Dinner feat tumover is 1.0, with a $9.95 average food check. Coffee shop seat turnover for coffee breaks and snacks is 6.0, with an average check of $1.75. The cocktail lounge serves an estimated 20 food orders per day, with an $8.50 average check. The lounge is closed on Sundays and certain holidays and only operates for 310 days during the year. Total payroll costs, including fringe benefits in the food department will be 45% of total food sales revenue. Otner costs, variable as percentage of total food sales revenue, follow: Food cost 35% Laundry and linen 2% Supplies 5% Other 2% Beverage Department (310 operating days a year): Each seat in the cocktail lounge is expected to generate $5,250 per year. In addition, the lounge will be credited with any alcoholic beverages served in the coffee shop and dinding room. In the coffee shop, beverage sales revenue is estimated to be 15% of combined lunch and dinner food sales revenue. The beverage department operating costs are as follows: Liquor cost is 32% of total beverage sales revenue. Payroll and fringe benefits are 25% of total beverage sales revenue. Supplies and other operating costs are 5% of total beverage sales revenue