Test

Basic Management Accounting for the Hospitality Industry - Second edition 2016
Chapter 10

Score

Date

Number of questions:

Correct:

False:

Unanswered:

[Aantal pogingen]

Total score

Maximum score

100

Required

Result

You passed the entry test. You can now take the final test (see end of page). Your score is below standard. You did not pass the entry test. Follow up on the study advice and take the entry test again (see end of page). You passed the final test. To start all over again, remove your test results under My tests. Your score is below standard. You did not pass the final test. Follow up on the study advice and take the final test again (see end of page).

Study advice

We recommend you to study the following theory:

Your results

[sterretje verplicht 1]*[sterretje verplicht 2]

[mailform_message_1]

*Name:
Student number:
*E-mailadres:
*E-mailadres docent:

When demand is inelastic, how will a price increase affect total revenues?

	total revenues will increase
	total revenues will decrease
	total revenues will increase, and then decrease
	total revenues will decrease, and then increase

	rule of a thousand method
	price cutting method
	high price method
	competitive method

	the associated costs
	the location and atmosphere
	the prices set by the competition
	the intuition of the managers

	yield statistic
	rate spread
	average rate ratio
	potential average rate

	competitive pricing method
	rule of a thousand method
	relative room size method
	the required rate of return method

	the quantity of each menu item sold for the period
	the way the menus are arranged with a mix of items having different costs
	the way the menus are arranged with a mix of items having different selling prices
	the way menus are arranged with a mix of items having different costs and selling prices

	potential average rate
	average rate ratio
	room rate achievement factor
	potential average double rate

	the lost room revenue is lost forever
	the room rates are higher than average food service cheques
	the payroll and related expenses are lower in the restaurant
	the food cost percentage is not significant in the restaurant

	the multiplier for the prime ingredient mark-up method will be greater than the multiplier for the ingredient mark-up method, ceteris paribus
	the mark-up is the sum of the product costs and the selling price
	the simple mark-up by a multiplier excludes costs such as labour, utilities, supplies and the expected profit
	the multiplier in the prime ingredient mark-up method is derived from the formula total entrée cost/total food revenue

	€ 22.74
	€ 22.29
	€ 23.72
	€ 17.71

	plough horse
	puzzle
	star
	dog

	€ 86.00
	€ 84.50
	€ 80.00
	€ 82.50

	3.57
	3.85
	4.17
	4.55

Test

Score

Study advice

Your results

Search in online book

[Online_Boek]

[Definitie]