Accounting and Financial Analysis in the Hospitality Industry 1st Edition by Johnathan Hales ,Hubert Van Hoof

تمرين 1

There are two budget problems to complete. First, calculate amounts to use in budgeting based on actual information and formulas. Second, prepare an annual budget based on that information. Information for the Rooms Department of the Flagstaff Hotel tor the first six periods of the year is as follows:
Use the following formulas to calculate each one of the line items: They are used to prepare the annual budget for the coming year. Round off the average cost per period to whole dollars, cost per occupied room to whole cents, cost per occupied room to whole cents, and the percentage of sales to four decimals. Use the laundry and reservation information as supplied.
1. Linen: Calculate the average cost per period.
2. Cleaning supplies: Calculate the average cost per occupied room.
3. Guest supplies: Calculate the average cost per occupied room.
4. Outside services: Calculate the average cost per period.
5. Laundry: Calculate at 70% of total laundry department expense per period and laundry department expense at $115,000 for six periods.
6. Concierge level expense: Calculate as a percentage of total room sales.
7. Office supplies: Calculate as a percentage of total room sales.
8. Reservation cost
A. Reservation Department cost at $25,000 per period.
B. Fixed expense at $50 per total number of rooms in hotel per period.
C. Variable expense at $6 per reservation. Calculate the reservations as 50% of transient rooms sold.
9. All other expense at $20,000 per period.