Kevin F. - KCUL156 Chapter Two Homework

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National Louis University *

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Finance

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Feb 20, 2024

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Chapter 2 Q 1 Chapter 2, Question 1 Revenue Guests Served Monday $480.00 45 Tuesday 535.00 50 Wednesday 595.00 60 Thursday 395.00 40 Friday 940.00 85 Saturday 1,450.00 120 Sunday 1,120.00 90 Week's Total $5,515.00 490 Daily Average $787.86 70 Vanessa is the snack bar manager at the Silver Glen Country Club. Each day, Vanessa records the revenue generated and the number of guests served in the snack bar. Using the information below, calculate her total revenue, the total number of guests served, her average revenue per day, and the average number of guests served per day.
Chapter 2 Q 2 Chapter 2, Question 2 Sales Period Date Sales Guests Served Monday 3/1 $1,248.44 200 Tuesday 3/2 1,686.25 360 Wednesday 3/3 1,700.00 350 Thursday 3/4 1,555.65 300 Friday 3/5 1,966.31 380 Saturday 3/6 2,134.65 400 Sunday 3/7 2,215.77 420 Total $12,507.07 2,410 Average Sales Per Guest (sum divided by 7): Laurie Fitsin owns a small sandwich shop called Laurie’s Lunch Box. She has developed a sales history for the first week of March using total sales and guests served. Help Laurie calculate her average sales per guest for each day of the week and calculate her totals. Laurie has decided that she could take a shortcut and calculate the average sa the week by adding Monday through Sunday’s average sales per guest and di Would this shortcut make a difference in her total average sales per guest for t how much of a difference? Should she take this shortcut? Why or why not? Answer: This shortcut will make a different in her total sales per guest for the w should not take the shortcut as she would be overratting the accurate sales pe
Chapter 2 Q 2 Average Sales Per Guest $6.24 $4.68 $4.86 $5.19 $5.17 $5.34 $5.28 $36.76 $5.25 ales per guest for ividing by seven. the week? If so, week by $5.25. She er guest a day.
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Chapter 2 Q 3 Chapter 2, Question 3 Month Variance January $37,702.73 $ 34,861.51 $2,841.22 8.15% February 33,472.03 31,485.60 $ 1,986.43 6.31% March 36,492.98 33,707.79 $ 2,785.19 8.26% April 35,550.12 32,557.85 $ 2,992.27 9.19% May 36,890.12 37,852.42 $ (962.30) -2.54% June 37,482.52 37,256.36 $ 226.16 0.61% Total $217,590.50 $ 207,721.53 $9,868.97 4.75% Peggy Richey operates Peggy’s Pizza Place in southern California. She has maintained a sales history from January through June, and wants to compare this year’s sales with last year’s sales. Calculate her sales variances and percentage variances for the first six months of the year. Sales This Year Sales Last Year Percentage Variance
Chapter 2 Q 4 Chapter 2, Question 4 Month Sales Last Year July $36,587.91 4.75% $1,737.93 $36,670.46 August 36,989.73 4.75% $1,757.01 $37,073.19 September 40,896.32 4.75% $1,942.58 $40,988.59 October 37,858.63 4.75% $1,798.28 $37,944.05 November 37,122.45 4.75% $1,763.32 $37,206.21 December 37,188.71 4.75% $1,766.46 $37,272.62 6-Month Total $226,643.75 28.50% $64,593.47 $245,052.89 Peggy (from the preceding exercise) reviews the sales and variance information from her first six months of the year to forecast her revenues for the last six months of the year. She decides to forecast a sales increase of 4.75 percent to predict her upcoming changes in sales. Help her calculate the projected sales and revenue forecasts for the last six months of the year. Predicted Change Projected Sales Increase Revenue Forecast
Chapter 2 Q 5 Chapter 2, Question 5 Month Sales Last Year Guest Count Last Year Check Average January $45,216.00 4,800 $ 9.42 February 48,538.00 5,120 $ 9.48 March 50,009.00 5,006 $ 9.99 April 45,979.00 4,960 $ 9.27 May 49,703.00 5,140 $ 9.67 June 48,813.00 5,300 $ 9.21 July 55,142.00 5,621 $ 9.81 August 59,119.00 6,002 $ 9.85 September 55,257.00 5,780 $ 9.56 October 50,900.00 5,341 $ 9.53 November 54,054.00 5,460 $ 9.90 December 50,998.00 5,400 $ 9.44 Total $613,728.00 63,930 $ 9.60 Month Guest Count Forecast The Lopez brothers, Angelo, Antonio, and Isaiah, own the Lopez Cantina. Angelo is in charge of marketing, and he is developing his sales forecast for next year. Because of his marketing efforts, he predicts a 5 percent increase in his monthly guest counts. Angelo is not aware of any anticipated menu price increases and assumes, therefore, that his weighted check average will remain stable. A. Using last year’s sales and guest counts, estimate Angelo’s weighted check average (average sales per guest) for the year. (Spreadsheet hint: Use the ROUND function to two decimal places on the cell containing the weighted check average, cell D18, because it will be used in another formula in part B.) B. Using the weighted check average calculated in part A, determine Angelo’s projected sales, assuming a 5 percent increase in guest counts. (Spreadsheet hint: Use the ROUND function to zero decimal places in the Guest Count Forecast column, cells C23:C34. Use the SUM function for the total, cell C35. Otherwise, your answers will not be correct.) Guest Count Last Year Weighted Check Average
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Chapter 2 Q 5 January 4,800 5,040 $ 9.60 February 5,120 5,376 $ 9.60 March 5,006 5,256 $ 9.60 April 4,960 5,208 $ 9.60 May 5,140 5,397 $ 9.60 June 5,300 5,565 $ 9.60 July 5,621 5,902 $ 9.60 August 6,002 6,302 $ 9.60 September 5,780 6,069 $ 9.60 October 5,341 5,608 $ 9.60 November 5,460 5,733 $ 9.60 December 5,400 5,670 $ 9.60 Total 63,930 67,127 $ 9.60
Chapter 2 Q 5 Weighted Check Average Projected Sales
Chapter 2 Q 5 $48,384.00 $51,609.60 $50,460.48 $49,996.80 $51,811.20 $53,424.00 $56,659.68 $60,500.16 $58,262.40 $53,837.28 $55,036.80 $54,432.00 $644,414.40
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Chapter 2 Q 6 Chapter 2, Question 6 100 55% 55 175 55% 96 225 55% 124 275 55% 151 325 55% 179 375 55% 206 425 55% 234 475 55% 261 500 55% 275 Donna Berger is a hotel food and beverage director at a 500-room hotel. Donna knows that as the number of rooms sold in the hotel increases, the number of guests she serves for breakfast increases also. Based on historical records, Donna will serve breakfast to 55 percent of the hotel’s registered guests. Help Donna plan for the number of breakfasts she will serve by completing the following chart: Number of Guests in Hotel Historical % of Guests Eating Breakfast Estimated Number of Guests to Be Served What information will Donna need to determine the historical percentage of guests who eat breakfast? Answer: Donna needs to determine how many guest actually ate breakfast the previous year.
Chapter 2 Q 7 Chapter 2, Question 7 Month January 6,270 4% 6,521 $30.00 February 6,798 4% 7,070 $30.00 March 6,336 4% 6,589 $30.00 April 6,400 4% 6,656 $30.00 May 6,930 4% 7,207 $30.00 June 6,864 4% 7,139 $30.00 39,598 4% 41,182 $30.00 Month July 6,845 3% 7,050 $30.60 August 6,430 3% 6,623 $30.60 September 6,283 3% 6,471 $30.60 October 6,402 3% 6,594 $30.60 November 6,938 3% 7,146 $30.60 December 7,128 3% 7,342 $30.60 40,026 300% 41,227 $30.60 Lakota Vela operates Hall’s House, a mid-priced restaurant with a $30.00 check average. Her clientele consists of business people and tourists visiting her city. Based on the historical sales records she keeps, Lakota believes her business will achieve a food sales increase next year of 4 percent per month for each of the first six months of the year. She feels this increase will be the result of increases in guest counts (not check averages). At mid-year (July 1), Lakota intends to increase her menu prices (and thus, her check average) by 2 percent. She feels that although these price increases could result in a slight, short-term reduction in her guest counts, the restaurant’s guest counts will still increase 3 percent for the last six months of the year. Taking into account her guest count growth estimates and mid-year price increases, Lakota would like to estimate her predicted year-end food revenues. Prepare the revenue estimates for Hall’s House. (Spreadsheet hint: Use the ROUND function to zero decimal places in the Guest Count Forecast columns, cells D5 through D10 (D5:D10) and D15 through D20 (D15:D20). Use the SUM function for the totals, cells D11 and D21. Otherwise, your answers will not be correct.) Months January through June Guest Count Last Year Guest Count % Increase Estimate Guest Count Forecast Original Check Average 6-Month Total Months July through December Guest Count Last Year Guest Count % Increase Estimate Guest Count Forecast New Check Average 6-Month Total
Chapter 2 Q 7 $195,624.00 $212,097.60 $197,683.20 $199,680.00 $216,216.00 $214,156.80 $1,235,457.60 $215,740.71 $202,660.74 $198,027.59 $201,778.24 $218,671.88 $224,660.30 $1,261,539.47 Revenue Forecast Revenue Forecast
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Chapter 2 Q 8 Chapter 2, Question 8 Sunday 625 -5% 594 12 Monday 750 -5% 713 14 Tuesday 825 0 825 17 Wednesday 850 5% 893 18 Thursday 775 5% 814 16 Friday 1,250 10% 1,375 28 Saturday 1,400 10% 1,540 31 Raktida is the manager a popular Italian Restaurant on Mott Street. She wants to predict her guest counts for the first week of November so that she can estimate an accurate number of servers to schedule. Business is very good, but her sales history from last month indicates that fewer guests are served during the first few days of the week compared to last year, whereas more guests per day are served in the later part of the week. Raktida has entered the guest counts from last year and the estimated percentage change in guest counts for this year in the chart below. Because good service is so important to her, she wants to ensure that enough servers are scheduled to work each day. One server can provide excellent service to 50 guests. Help Raktida calculate how many servers to schedule each day by completing the following chart. Note: Raktida always rounds the number of servers required up to the next whole number to ensure the best service possible for her guests! (Spreadsheet hint: Use ROUNDUP to 0 decimal places in the Estimated Guest Count This Year column and in the Number of Servers Needed This Year columns.) Raktida's Guest Forecast and Server Scheduling Worksheet for the First Week of November Guest Count Last Year Estimated Change This Year Estimated Guest Count This Year Number of Servers Needed This Year How would Raktida's server scheduling efforts this year be affected if last year she had recorded only her weekly (not daily) guest counts? Answer: Rakida's server scheduling efforts this year will be affected by her maybe over scheduling servers on some days and under scheduling servers on the days she needs them.
Chapter 2 Q 8
Chapter 2 Q 9 Chapter 2, Question 9 Tamales to Go This Year Next Year Total Revenue $120,000,000 $134,400,000 Per Unit Revenue $800,000 $840,000 Total Number of Units 150 $160 Marcia Curtis is the vice president of development for “Tamales to Go,” a rapidly expanding chain of restaurants featuring takeout tamales and other Mexican food specialties. Currently, the chain has 150 units and average unit volume is $800,000 per year. Annual per-unit revenue growth for opened units is 5 percent per year. Tonya Gamez, the chain’s president, has promised company stockholders the chain will experience 12 percent overall revenue growth in the next year. Assuming that per-unit growth on existing units continues to average 5 percent, calculate how many total operating units Marcia will need to have open next year to meet Tonya’s goal of a 12 percent overall increase in the chain’s revenue.
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Chapter 2 Q 10 Chapter 2, Question 10 Sales forecasts are important because knowing how many people you will serve is important. What are three specific problems that will occur when managers consistently underestimate the number of guests they will serve on a given day? What are three specific difficulties that will likely result if managers consistently overestimate the number they will serve? Answer:   Three problems that will occur when a manager consistently underestimates the number of guests are not according planning how much food your need to accommodate guest, being short staffed, making guest wait a long time in result of being understaffed. Three difficulties that will likely result if managers consistently overestimate the number they will serve are they will go over purchasing food to accommodate guest and it will go to waste at the end of night, overstaffed meaning they are paying for extra help they don't need, and they will profit less and mess up their budget for expenses when it comes to labor costs.