E AME Engage [Niagara College 09/2021] Hospitality Management Accounting - Section 2 Dashboard / My courses/ [Niagara Co

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E AME Engage [Niagara College 09/2021] Hospitality Management Accounting - Section 2 Dashboard / My courses/ [Niagara Co

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E Ame Engage Niagara College 09 2021 Hospitality Management Accounting Section 2 Dashboard My Courses Niagara Co 1
E Ame Engage Niagara College 09 2021 Hospitality Management Accounting Section 2 Dashboard My Courses Niagara Co 1 (45.77 KiB) Viewed 9 times
E AME Engage [Niagara College 09/2021] Hospitality Management Accounting - Section 2 Dashboard / My courses/ [Niagara College 09/2021] Hospitality Management Accounting - Section 2/ CHAPTER 5 - Pricing Methods / Test 2: Ch 4 & 5 Question 20 Complete Mark 0.00 out of 1.00 Flag question English (en) Restaurant A serves lunch and dinner. It is open 5 days a week all year long. The total revenue for the past year was $1,000,000. The manager of Matt's Deli estimates that 52% of its revenue is provided by lunch service and the remainder by dinner service. Matt's has 50 seats, with a seat turnover rate of 7.3 for lunch and 4.8 for dinner. Determine the average check per meal for lunch. Select one: O O O O a. $237 b. $333 c. $653 d. None of the available choices vishal vishal (9) ► Quiz navigation Contact us!
E AME Engage [Niagara College 09/2021] Hospitality Management Accounting - Section 2 Dashboard / My courses/ [Niagara College 09/2021] Hospitality Management Accounting - Section 2/ CHAPTER 5 - Pricing Methods / Test 2: Ch 4 & 5 Question 27 Complete Mark 0.00 out of 1.00 Flag question → Previous page Target costing is used when: English (en) Select one: O a. A company believes it has little or no contorl over the product's selling price. O b. There is a wide range of selling prices that the company can set. O c. Absorption costing is not applicable. d. The other two pricing methods are also appropriate. Next page vishal vishal (9) ► Quiz navigation
E AME Engage [Niagara College 09/2021] Hospitality Management Accounting - Section 2 Dashboard / My courses/ [Niagara College 09/2021] Hospitality Management Accounting - Section 2/ CHAPTER 5 - Pricing Methods / Test 2: Ch 4 & 5 Question 28 Complete Mark 0.00 out of 1.00 Flag question → Previous page An advantage of using this costing scheme is that it is a proactive approach to managing costs. It requires companies to be aware of their costs and know how flexible they can be to respond to market demands. Target costing helps companies minimize the cost of activities that do not add value for customers. Select one: O O O O English (en) a. target costing b. percentage of mark-up c. market-based pricing. d. cost plus pricing Next page vishal vishal (9) ► Quiz navigation
E AME Engage [Niagara College 09/2021] Hospitality Management Accounting - Section 2 Dashboard / My courses/ [Niagara College 09/2021] Hospitality Management Accounting - Section 2/ CHAPTER 5 - Pricing Methods / Test 2: Ch 4 & 5 Question 29 Complete Mark 0.00 out of 1.00 Flag question → Previous page Which of the following is the aspect which is critical for a value-based pricing? Select one: O O O English (en) a. Customer Perspective b. Competitor's Perspective c. Costing Perspective d. Supplier's Perspective Next page vishal vishal (9) ► Quiz navigation
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