Accounting Essentials for Hospitality Managers, 3e Chris Guilding

: Accounting Essentials for Hospitality Managers, 3e Chris Guilding

: Accounting Essentials for Hospitality Managers, 3e Chris Guilding
to accompany
Accounting Essentials for Hospitality Managers
Chapter 1: Introduction: Hospitality Decision Makers’ Use of Accounting
1. Which of the following is not an example of a sector that can be classified within the
hospitality industry?
A. Cruise liners
B. Country and sports clubs
C. Pubs and bars
D. Fast-food outlets
E. All of the above can be classified within the hospitality industry
2. Which of the following statements is not true?
A. Designing a large hotel’s organisational structure and accounting system is
complicated by the need to co-ordinate a range of disparate functions that typically
include the provision of accommodation, restaurant and bar facilities.
B. Hotels can be distinguished from most other service sectors as the location of the
service provision is also the place where the customer purchases and consumes the
services offered.
C. High functional interdependency facilitates departmental accountability.
D. The nature of management decision making in connection with selling rooms in a hotel
can be likened to the sale of seats in the airline or entertainment industries.
E. Hotels’ high sales volatility makes accurate budgeting more challenging.
3. Which of the following is not a key characteristic of the hotel industry?
A. High sales volatility.
B. High product perishability.
C. High proportion of fixed costs.
D. High proportion of labour intensive activities.
E. All of the above are key characteristics of the hotel industry
4. Which of the following is not a generally acknowledged sales volatility challenge that is
evident in the hotel industry?
A. Economic cycle volatility
B. Seasonal sales volatility
C. Staff turnover sales volatility
D. Weekly sales volatility
E. Intra-day sales volatility
5. Which of the following is not a true statement?
A. Relative to purchases in most other commercial contexts, there tends to be a short time
span between order placement, production and sale of many items in a restaurant
kitchen.
B. A high proportion of a hotel’s costs do not vary in line with sales levels.
C. Relative to most other industries, activities conducted in the hotel industry are not
labour intensive.
D. Achieving standardised approaches to reporting is more of a concern in financial
accounting than in management accounting.
E. Management accounting is less standardised than financial accounting. 

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