SIT50416 Diploma of Hospitality Management Assignment Answers

SIT50416 Diploma of Hospitality Management Assignment Solutions to Questions

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SIT50416 Diploma of Hospitality Management

Part A – Written or Oral Questions

1. Why would funds not be allocated to departments or projects immediately
once the budget is approved?

2. Why is it important to discuss changes in income & expenditure priorities,
and budget allocations with workplace colleagues?

3. What are some ways of promoting the importance of budget control?

4 .How could you maintain detailed records of budget allocations?

5. How would you identify areas for improvement in the budget performance?

6. List two new approaches to budget management, and discuss the benefits
and disadvantages of these approaches, including the impact on customer
service.

7. How can budgets be used to control costs and enhance profitability?

8.What techniques could be used to maximize budget performance?

Part B – Written Assessment

1. Below is the year to date actual expenses budget for Smith’s Hotel Group.
As a Hotel Manager it is your task to explain any significant differentials in
budgeted vs. actual costs.

2. Review the budget and complete the variance report.

3. Write a report to the Finance Manager explaining the reason for the
deviations (use your imagination)

4. Identify options for better management of deviations and what you
propose to do about it.

5. Advise of the present budget status in relation to targets.

Smith’s Hotel Group
Year to date actual
January – June, 2013

2. Complete a sales returns report for the Vintage Wine sales representative
with the following information for the month of September (assume there are
four (4) full working weeks in the month):

Week 1

Makes 32 hotel visits
40% of hotels buy an average of 6 containers of wine (10 cases) per week
30% of hotels buy an average 5 containers of wine (10 cases) per week
20% of hotels buys an average 3 containers of wine (10 cases) per week
5% of hotels buys an average 10 containers of wine (10 cases) per week
5% of hotels buys nothing
The average cost of a container is $2 800

Week 2

Makes 40 hotel visits
35% of hotels buys an average of 5 containers of wine (10 cases) per week
30% of hotels buys an average of 4 containers of wine (10 cases) per week
25% of hotels buys an average of 2 containers of wine (10 cases) per week
5% of hotels buys an average 8 containers of wine (10 cases) per week
5% of hotels buys nothing
The average cost of a container is $2 750

Week 3

Makes 24 hotel visits
50% of hotels buys an average of 6 containers of wine (10 cases) per week
25% of hotels buys an average of 3 containers of wine (10 cases) per week
10% of hotels buys an average of 5 containers of wine (10 cases) per week
15% of tours book nothing
The average cost of a container is $2 900

Week 4

Makes 40 hotel visits
50% of hotels buys an average of 5 containers of wine (10 cases) per week
25% of hotels buys an average of 4 containers of wine (10 cases) per week
10% of hotels buys an average 7 containers of wine (10 cases) per week
15% of hotels buys nothing
The average cost of a container is $2 600