Performance criteria syaluated 1) The presentation of complexities of controlling resources within the hospitality operation to maximize profit levels that are applied in the correct context. 2) The correct attributes and components applled to the questions : 3) Professionat language skills and speiling. The elements here should be the one found in the table above. 10% may be taken away for spelling and grammar mistakes: forpartA407Totalweight Iotalpolnts: 140 Instructions: Based on the short case study you are about to read, answer each of the questions found below. 5 pts each 1. How do hotel managers benefit from using the uniform system of accounts appropriate for their operation? 2. How is the operations budget used as a control tool? 3. Why is the income statement a measure of the effectiveness for hotel managers? 4. What is the purpose of a balance sheet? What do the assets, liabilities, and equity sections of a balance sheet represent? 5. What standards can be used to evaluate the ratios computed for a food service operation? 6. What types of software are available to help with accounting tasks? 7. What five common operating ratios are of interest to food and beverage managers? How are they calculated? How do the managers use them? 8. What five common operating ratios are of interest to food and beverage managers? How are they calculated? How do the managers use them? Performance criteria syaluated 1) The presentation of complexities of controlling resources within the hospitality operation to maximize profit levels that are applied in the correct context. 2) The correct attributes and components applled to the questions : 3) Professionat language skills and speiling. The elements here should be the one found in the table above. 10% may be taken away for spelling and grammar mistakes: forpartA407Totalweight Iotalpolnts: 140 Instructions: Based on the short case study you are about to read, answer each of the questions found below. 5 pts each 1. How do hotel managers benefit from using the uniform system of accounts appropriate for their operation? 2. How is the operations budget used as a control tool? 3. Why is the income statement a measure of the effectiveness for hotel managers? 4. What is the purpose of a balance sheet? What do the assets, liabilities, and equity sections of a balance sheet represent? 5. What standards can be used to evaluate the ratios computed for a food service operation? 6. What types of software are available to help with accounting tasks? 7. What five common operating ratios are of interest to food and beverage managers? How are they calculated? How do the managers use them? 8. What five common operating ratios are of interest to food and beverage managers? How are they calculated? How do the managers use them
