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Question: 1. A bar manager estimates her next


1. A bar manager estimates her next month’s beverage revenue will be $85,200. The bar manager forecasts her Cost of Sales: Beverages for next month to be 22%. What would be amount of this manager’s forecasted Cost of Sales: Beverages for next month?
A. $18,744
B. $38,727
C. $18,944
D. $38,927

2. A restaurant manager estimates his total labor cost for next month to be 30% of forecasted revenue. Employee benefits are estimated to be 18% of total labor costs. The manager forecasts next month’s total revenue to be $75,000. What would be amount of this manager’s forecasted employee benefits for next month?
A. $4,050
B. $8,100
C. $13,500
D. $22,500

3. A hotel manager prepares a flexible rooms expense budget for the next accounting period based on an ADR of $125.00 and 40,000 room nights sold. The manager achieves a $125.00 ADR but actually sells 45,000 room nights. What will most often be true about this manager’s performance when compared to the original operations budget?
A. Variable expense amounts will increase, fixed cost percentages will decrease and the departmental income percentage will increase.
B. Variable expenses amounts will decrease, fixed cost percentages will decrease and the departmental income percentage will increase.
C. Variable expenses amounts will increase, fixed cost percentages will increase and the departmental income percentage will increase.
D. Variable expenses amounts will increase, fixed cost percentages will decrease and the departmental income percentage will decrease.

4. A restaurant manager served 70,000 covers last month and achieved a check average of $20.00. The manager’s food cost was 25%. For next month the manager will raise menu prices by 5% and expects her covers served to be 68,000. The manager expects a 2% increase in the cost of food products she will buy next month. What will be this manager’s forecasted food cost % for next month?
A.24.3%
B.25.3%
C.23.3%
D.22.3%

5. A restaurant manager served 50,000 covers last month and achieved a check average of $18.00. The manger’s food cost was 28%. For next month the manager will raise menu prices by 5%. The manager expects a 2% increase in the cost of food products she will buy next month. What dollar amount should this manager forecast for her Cost of Sales: Food for next month?
A. $257,040
B. $277,040
C. $217,040
D. $237,040

6. A restaurant manager estimates his total labor cost for next month to be 35% of forecasted revenue. Employee benefits are estimated to be 20% of total labor costs. Management salaries for the month will be $12,250. The manager forecasts next month’s total revenue to be $175,000. What would be amount this manager will have available to pay for variable (hourly) staff costs next month?
A. $36,750
B. $24,500
C. $61,250
D. $35,000

7. Which form of cash is type generally most available to pay an operation’s bills as they come due?
A. Money held in unrestricted bank accounts
B. Money held in cashier banks
C. Money held in petty cash funds
D. The amounts identified in the operation’s accounts receivable (AR)

8. In the hospitality industry, cash needs are typically at their highest
A. when sales are at their highest.
B. at the beginning of an accounting period.
C. when sales are at their lowest.
D. at the end of an accounting period.



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> 1. Which is a factor used in the food cost %, contribution margin, and goal value analysis methods of menu analysis? A. Popularity B. Food cost % C. Contribution margin D. Variable costs 2. When using the food cost percentage matrix method of menu anal

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2.99

See Answer