HFT 4468 Quiz 11

April's sales at Raja's restaurant this year were $80,000. That was a decrease of 20% compared to the revenue achieved in April of last year. What was the amount of revenue achieved in Raja's restaurant during April of last year?

$100,000

For analysis purposes Jenny considers her restaurant to have three day parts. These three breakfast, lunch, and dinner. Last month Jenny's breakfast sales were $20,000. Lunch sales were 40% of total sales. Total sales were $200,000. What was the amount of sales contributed by the dinner day part?

$100,000

Last month revenue in Sofia's take out pizza shop was $50,000. Sofia used 1250 labor hours to generate the revenue and she pays her employees an average of $10 per hour. 5000 guests were served in the month. What was Sofia's labor dollars per guest served for the month?

$2.50

For analysis purposes, Jay considers his restaurant to have three revenue centers. These are the dining room, the bar and off-sire catering. Last month Jay's bar revenue was 15% of total revenue and off site catering revenue was $20,000. Total revenue was $50,000. What was the amount of revenue generated in Jay's dining room last month?

$22,500

Alice's restaurant is located in a shopping mall. Her store occupies 950 square feet. Last month Alice's revenues were $28,500. What was the revenue per square foot achieved by Alice's restaurant last month?

$30

The Busy Bee restaurant has 100 seats. Between 5 pm and 6 pm yesterday the Busy Bee served 75 guests. Revenues during that time period were $3,700. What was the RevPASH achieved by the Busy Bee yesterday between 5pm and 6pm?

$37

October's sales at Raja's restaurant this year were $60,000. That was an increase of 20% over the revenue achieved in October of last year. What was the amount of revenue achieved in Raja's restaurant during October of last year?

$50,000

In March this year Mr. Monteagudo's restaurant achieved sales of $108,000. Mr. Monteagudo's menu prices are 5% are higher than they were last year. Last year's March sales were $100,000. After accounting for the increase in menu prices, what was the real change in revenue experienced by Mr. Monteagudo's restaurant?

+$3000

Karl operates two restaurants. This year's sales at the first operation were $440,000. That was an increase of 10% from the prior year. This year's sales at the second restaurant were $660,000. That was an increase of 20% from the prior year. What was the percent change in the combined revenue achieved by both restaurants this year compared to last year?

+15.8%

Sales at Peggy's restaurant this year were $1,650,000. Last year's sales were $1,500,000. What was the percentage change in revenue Peggy achieved this year when compared to last year?

10%

For analysis purposes Jenny considers her restaurant to have three day parts. These three breakfast, lunch, and dinner. Last month Jenny's breakfast sales were $44,000. Total sales were $176,000. What percent of sales were contributed by breakfast?

25%

Last month revenue in Sofia's take out pizza shop was $50,000. Sofia used 1250 labor hours to generate the revenue and she pays her employees an average of $10 per hour. 5000 guests were served in the month. What was Sofia's labor cost % for the month?

25%

What is the name for the accounting device used by food service operators to divide their operating year into 13 equal time periods?

28-day accounting period

Last month revenue in Sofia's take out pizza shop was $50,000. Sofia used 1250 labor hours to generate the revenue and she pays her employees an average of $10 per hour. 5000 guests were served in the month. What was Sofia's guests served per labor hour for the month?

4 guests

For analysis purposes Jay considers his restaurant to have three revenue centers. These are the dining room, the bar and off-site catering. Last month Jay's total revenue was $50,000. Off site catering revenue was $20,000. What percent of Jay's total revenue was contributed by off site catering?

40%

What would be the seating efficiency % of a restaurant on a day it had 100 available seats, was open for six hours and served 450 people?

75%

Which factor has historically provided the basis for a food service manager's assessment of revenue generation efficiency?

Menu Items Sold

What would be the typical impact on RevPASH of an increase in guest duration?

RevPASH would decrease if check average did not change

What formula can revenue managers use to calculate RevPASH?

Seat Utilization % (x) Check Average= RevPASH

When comparing operating results in one accounting period to the same accounting period of previous year which of the following would result in decreased food service revenues?

Served the same number of guests at a 5% lower check average