please help with question 1-7

Word File Edit View Insert Format Tools Table Window Help * 31%O Mon 10:02 PM a AutoSave OFF A A CO w Financial_Managementul_Worksheet (1) Saved to my Mac Home Insert Draw Design Layout References Mailings Review View Acrobat Tell me Share Comments Calibri 11 ~ I Aa vvv AL T A - ET ! Apps Paste B I U vab X x Editor ALA Styles Styles Pane Dictate Sensitivity Create and Share Request Adobe PDF Signatures Reading List Financial Management I Worksheet - Part 1 Case Scenario 1: Hospitals A, B, and Care the same with the exception of their treatment of internal charges. The foodservice department at Hospital A does not charge the cost of ward supplies, nourishments, and catering to the receiving departments. Hospital B permits the transfer credit of floor stock, nourishments, and catering at the equivalent raw food cost. Hospital C is managed by a contract foodservice company. Floor stock and nourishments are charged to the receiving department units at raw food cost, but internal catering is charged at the same markup as the external catering as part of the company's agreement with administration. This contractual agreement is often a result of an incentive-based fee structure that awards a contractor a percentage of revenue Hospital A Hospital B Hospital C Patient days TYD: 20,000 20,000 20,000 Gross Dept $700,000 $700,000 $700,000 expenses: YTD YTD Sales & YTD YTD Sales & YTD YTD Sales & Food Charges Charges Charges Cost Cost Cost Floor stock, $15,000 $0.00 $15,000 $15,000 $15,000 $15,000 nourishments Internal catering $30,000 $0.00 $30,000 $30,000 $30,000 $75,000 Catering cash $10,000 $25,000 $10,000 $ 25,000 $10,000$ 25,000 Cafeteria cash $68,000 $150,000 $68,000 $150,000 $68,000 $150,000 | Vending cash $10,000 $20,000 $10,000 $ 20,000 $10,000 $ 20,000 Note: YTD = Year-to-Date Food Food br Answer the following questions: 1. Which hospital earned the highest revenue? 2. Which hospital has the lowest revenue per patient day? 3. Which hospital has a Food Cost Percentage of 55.41%? 4. Based on the gross department expenses at the hospitals, total food cost represents what percentage gross expenses. 5. What is the gross department expense per patient day at each hospital? 6. What is the sales mix ratio of internal catering at Hospital C? 7. How would you describe the effects of charging a "mark-up" for internal catering and YTD sales & charges? MOR Show All X Page 1 of 1 315 words English (United States) O Focus E E E E - + 117%