Question
**Please explain answers chosen and show calculations** THANK YOU SO MUCH!!!! Question 1 Which is the best example of a mixed cost in the hotel
**Please explain answers chosen and show calculations** THANK YOU SO MUCH!!!!
Question 1
Which is the best example of a mixed cost in the hotel industry?
A. | Cost of the Executive Housekeeper | |
B. | Cost of the telephone system | |
C. | Cost of bars of soal placed in guest rooms | |
D. | Cost of pest extermination services |
Question 2
Prior to conducting a cost/volume/profit preparing analysis, a restaurant manager must...
A. | develop an income statement in USAR format. | |
B. | prepare an up-to-date balance sheet. | |
C. | develop a contribution margin income statement. | |
D. | identify the operation's step-costs vs. its non-step costs. |
Question 3
A regional director of marketing allocated their $12,000 per month salary to three properties that they are responsible for. The allocation is based upon each property's room count. Hotel A has 450 rooms. Hotel B has 375 rooms. Hotel C has 550 rooms. How much of the regional marketing director's monthly salary will be charged to Hotel C?
A. | $3,925 | |
B. | $3.275 | |
C. | $4,000 | |
D. | $4,800 |
Question 4
Which is an example of a non-controllable cost?
A. | Housekeeping salaries | |
B. | Linen cost per occupied room | |
C. | Laundry equipment depreciation | |
D. | Housekeeping wages |
Question 5
At any specified level of revenue...
A. | the greater a business' costs. the greater the profits. | |
B. | a business' costs will have no impact on its profits. | |
C. | the lower a business' cost, the lower its profit. | |
D. | the lower a business' cost, the greater the profits. |
Question 6
The number of guests served, hours worked or wages paid, sales revenue generated, and hours of operation are all examples of common methods used by managerial accountants to allocate.
A. | Joint costs | |
B. | Step costs | |
C. | Fixed costs | |
D. | Overhead costs |
Question 7
Which formula is used to calculate variable cost per guest (VC/Guest)?
A. | Total variable costs / number of guests | |
B. | Total semi-variable costs / Number of guests | |
C. | Number of guests / Total variable costs | |
D. | Number of guests / Total semi-variable costs |
Question 8
Restaurant operators must know their costs before they can...
A. | fill vacant staff positions. | |
B. | establish their menu prices. | |
C. | select their product vendors. | |
D. | design employee orientation programs. |
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