16. The Gold Rubins food cost percent was 34% when food sales were $100,000, and its food inventory turnover was 4 times when the average inventory was $9,000. Based on the above, what was the cost of employee meals?

a. -0-

b. $1,000

c. $1,500

d. $2,000

e. greater than $2,000

17. The class of ratios that measures the extent of a foodservice firms total debt is:

a. solvency

b. liquidity

c. activity

d. profitability

e. operating

18. The occupancy percentage of the Waldorf Hotel increased from 68 to 75. The change is seven percentage points which is a (n) change.

a. absolute

b. relative

c. exact

d. insignificant

19. A 100 room motel had an 80% occupancy rate, an average occupancy percentage of 1.4, and a double occupancy percentage of 35. How many paid guests stayed in the hotel for the night?

a. 80

b. 100

c. 112

e. 140

e. none of the above