Word File Edit View Insert Format Tools Table Window Help $ 31% Mon 10:02 PM Q MORALE CALENDAR INSTRUCTIONS w LINKS 165.pdf Bb . .. AutoSave . OFF A B ? CG ... 3 Financial_Management_| Worksheet (1) - Saved to my Mac Q C Home Insert Draw Design Layout References Mailings Review View Acrobat Tell me Share Comments S Apps Calibri 11 A A Aav 21 T Reading List Paste BIUvab Av L Av IEv Styles Styles Dictate Sensitivity Editor Create and Share Request Pane Adobe PDF signatures Financial Management I Worksheet - Part 1 Case Scenario 1: Hospitals A, B, and C are 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 Patient days TYD: 20,000 20,000 20,000 Gross Dept $700,000 $700,000 $700,000 expenses: YTC YTD Sales & YTD YTD Sales & YTL YTD Sales & Food Charges Food Charges Food Charges Cost Cost Cos 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 Answer the following questions: 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? MORALE W All X