Part A: Problem 6 data for the months of May and June: May June 950 Single rooms sold Double rooms sold 009 $221,000 1,610 $222,720 4,653 Room revenue Number of paid guests 4,520 Required: 1. Compute the paid occupancy for May. 2. What was the monthly ADR for June? 3. What was the monthly RevPAR for May? during June? (Assum

FINANCIAL ACCOUNTING
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**Problem 6: Hotel Operations Analysis**

**Part A:**

The Aaron Hotel, a 100-room limited service operation, has provided the following data for the months of May and June:

| Month  | Single Rooms Sold | Double Rooms Sold | Room Revenue | Number of Paid Guests |
|--------|-------------------|-------------------|--------------|-----------------------|
| May    | 1,000             | 1,600             | $221,000     | 4,520                 |
| June   | 950               | 1,510             | $222,270     | 4,653                 |

**Required:**

1. Compute the paid occupancy for May.
2. What was the monthly ADR (Average Daily Rate) for June?
3. What was the monthly RevPAR (Revenue Per Available Room) for May?
4. What was the average number of guests per double room during May? (Assume only one guest stayed in each single room.)

**Part B:**

The Burdette Cafe’s beginning and ending food inventory for 20X4 totaled $12,000 and $14,000, respectively. Activity during 20X4 was as follows:

1. Food Purchases: $160,000
2. Employee Meals: $3,000
3. Promotional Meals: $2,000
4. Food Sales: $480,000

**Selected Financial Ratios for the Company:**

- Debt Equity
- Times Interest Earned
- Profit Margin
- Fixed Charge Coverage
- Operating Efficiency

**Required:**

1. Which ratios are not listed?
2. From the balance sheet: compute the change in equity from 20X6-20X7.
3. From the income statement: compute the change in profit margin from 20X5-20X6.
4. From financing and investing activities: assess how the cash flow is changing over the years.

**Notes:**

- Ensure data accuracy in calculations.
- Analyze operational efficiency in the hospitality context.
- Assess financial health using key ratios.

This set of tasks will help you understand how to analyze hotel operations and financial performance through practical problem-solving.
Transcribed Image Text:**Problem 6: Hotel Operations Analysis** **Part A:** The Aaron Hotel, a 100-room limited service operation, has provided the following data for the months of May and June: | Month | Single Rooms Sold | Double Rooms Sold | Room Revenue | Number of Paid Guests | |--------|-------------------|-------------------|--------------|-----------------------| | May | 1,000 | 1,600 | $221,000 | 4,520 | | June | 950 | 1,510 | $222,270 | 4,653 | **Required:** 1. Compute the paid occupancy for May. 2. What was the monthly ADR (Average Daily Rate) for June? 3. What was the monthly RevPAR (Revenue Per Available Room) for May? 4. What was the average number of guests per double room during May? (Assume only one guest stayed in each single room.) **Part B:** The Burdette Cafe’s beginning and ending food inventory for 20X4 totaled $12,000 and $14,000, respectively. Activity during 20X4 was as follows: 1. Food Purchases: $160,000 2. Employee Meals: $3,000 3. Promotional Meals: $2,000 4. Food Sales: $480,000 **Selected Financial Ratios for the Company:** - Debt Equity - Times Interest Earned - Profit Margin - Fixed Charge Coverage - Operating Efficiency **Required:** 1. Which ratios are not listed? 2. From the balance sheet: compute the change in equity from 20X6-20X7. 3. From the income statement: compute the change in profit margin from 20X5-20X6. 4. From financing and investing activities: assess how the cash flow is changing over the years. **Notes:** - Ensure data accuracy in calculations. - Analyze operational efficiency in the hospitality context. - Assess financial health using key ratios. This set of tasks will help you understand how to analyze hotel operations and financial performance through practical problem-solving.
### Ratio Analysis Page 283

#### Required:

1. Compute the food cost percentage.
2. Compute the food inventory turnover for 20X4.

#### Part C:

**Selected financial ratios for the Dodger’s Club for 20X3–20X5 are as follows:**

| Year  | Current ratio | Accounts receivable turnover | Profit margin | Inventory turnover |
|-------|---------------|------------------------------|---------------|--------------------|
| 20X3  | 1.1           | 24                           | 5%            | 15                 |
| 20X4  | 1.2           | 22                           | 6%            | 16                 |
| 20X5  | 1.3           | 20                           | 7%            | 17                 |

#### Required:

Comment on the changing liquidity of the Dodger’s Club from 20X3 to 20X5. Be specific using the relevant ratios above.
Transcribed Image Text:### Ratio Analysis Page 283 #### Required: 1. Compute the food cost percentage. 2. Compute the food inventory turnover for 20X4. #### Part C: **Selected financial ratios for the Dodger’s Club for 20X3–20X5 are as follows:** | Year | Current ratio | Accounts receivable turnover | Profit margin | Inventory turnover | |-------|---------------|------------------------------|---------------|--------------------| | 20X3 | 1.1 | 24 | 5% | 15 | | 20X4 | 1.2 | 22 | 6% | 16 | | 20X5 | 1.3 | 20 | 7% | 17 | #### Required: Comment on the changing liquidity of the Dodger’s Club from 20X3 to 20X5. Be specific using the relevant ratios above.
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