Gujarat Technological University 2011 Certification Hotel Management & Catering Technology Basic Hotel Accounting - Question Paper
Seat No. Enrolment No.
GUJARAT TECHNOLOGICAL UNIVERSITY
Hotel Management & Catering Tech.- First Year- Examination -May/June- 2011
Subject code:510006 Subject Name : Basic Hotel Accounting Date:01/06/2011 Time: 10.30 am - 01.00 pm
Total Marks: 70
Instructions:
1. Attempt all questions.
2. Make suitable assumptions wherever necessary.
3. Figures to the right indicate full marks.
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Q.1 14 (a) _ | ||||||||||||||||||||
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(b) What are the Objectives of studying Accounting?
(c) Write a short note on Cost Sheet
Q.2 (a) Give the formulas of
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(A). Net Profit Ratio (B). Current Ratio
(b) There are three types of accounts in the double entry book keeping system Explain the rules. Give five examples under each type of the account.
OR
(b) Explain the process of Accounting Cycle.
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Q.3
(a) Give any 5 examples of heads of expenses and incomes related to the Hotel Industry.
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(b) Prepare a Cost Sheet from the following information provided by the Fun & Food Resort. | ||||||||||||||||
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(c) Give the format of Balance Sheet of a Hotel. | ||||||||||||||||
(a) Give the formulas of Stock Turnover Ratio and Net Working Capital
(b) During the Financial Year 2009-2010, sales of Enjoy Restaurant was Rs.13,00,000 and Gross Profit was Rs. 2,60,000 and Net Profit was Rs. 1,30,000 . Find the Gross Profit Ratio and the Net Profit Ratio.
(c) What are the Liquidity Ratios?
Q4
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(a) Classify the following accounts into personal, real or nominal accounts:
Gujarat Technological Universitys A/c, Hotel Taj A/c, Government of Gujarat A/c, Advertisement Expenses A/c, Bank of Baroda A/c, Bank Interest Paid A/c, Rajendras A/c, Bad Debts A/c, Upkeep & service expenses A/c, Room Rent Received A/c, Staff Welfare A/c, Stock in kitchen A/c, Kitchen Utensils A/c, Banquet Hall Income A/c.
(b) Classify the following into ASSETS / LIABILITY Group.
Capital, Kitchen Equipments, Rent received in advance A/c, Computers, Investments, Furniture, Vehicles, Cash on hand, Bank Balance, Bank Loan A/C, Goodwill A/c, Uniform expenses unpaid A/c, Sundry Debtors A/c, Land A/c.
(c) Explain with example Direct & Indirect Costs.
OR
Q. 4
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(a) What is meant by Cost? Classify the cost according to variability- behaviour in relation to change in volume of production.
(b) What is capital and drawings in a business?
(c) Explain Current Ratio
Q.5
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(a) What is the Economic Order Quantity (EOQ) in costing?
(b) Write a note on data collection for costing purpose.
(c) Explain Re-order level of Inventory Level .
OR
Fill in the blanks.
Q.5
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(a) A)._ _can be known at the end of the accounting period by preparing
Profit & Loss Account.
B).Land, Computers and Delivery Vehicle are the examples of_
(Fixed assets, Current Assets, Liabilities).
C). Items having realizable value owned by the business are known as _(Assets, Liabilities, Fictitious Assets).
D). To get the picture of each account form the accounting entries, a separate
book is maintained, which is known as_(Cash Book, Journal,
ledger)
E). The persons who provide goods or services on credit are known as_(Customers, Debtors, Creditors)
F). Bank Overdraft and Deposits taken from relatives are the examples of _.( Fixed assets, Current Assets, Liabilities).
(b) A). Net working capital means excess of current assets over current liabilities. Mention True or False
B). Non-financial transactions are recorded in the books of accounts-Mention True or False.
C). Salary not paid is_and Room Rent not received is
_for the business.( Liability, Asset )
D). Accounting Ratios are:
a) Useful only for the purpose of borrowing from bank.
b) Not useful to anybody other than managers of business.
c) Useful for owners of business, creditors, employees, bank and all other related parties.
(c) A).Current Liabilities are Rs. 2, 50,000 and Current Assets are Rs. 3,75,000.
Current Ratio is_.
B).The financial position of the business can be known by preparing
_. ( Profit & Loss Account, Cost Sheet, Balance Sheet)
MC. This Ratio is not useful for knowing profitability of the business. a) Net Profit Ratio c) Gross Profit Ratio
D). Cost of daily use of vegetables in a Restaurant is an example of _ cost. (Total Cost, Fixed Cost, Variable Cost).
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Attachment: |
| Earning: Approval pending. |
