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ACADEMIC YEAR - 2013-2014: Subject Code: Bhm206 EXAM DATE: 25.11.2013

This document contains an exam for a Hotel Accountancy course, including 10 questions. Question 1 asks about departmental accounting and cost allocation. Question 2 asks about the Uniform System of Accounting and difficulties implementing it. Question 3 asks students to differentiate between various accounting terms. Question 4 asks for short notes on accounting terms. Question 5 asks about auditing and its advantages/limitations or the difference between internal and external audits. The remaining questions ask students to prepare income statements, balance sheets, and identify true/false statements related to accounting concepts.

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89 views4 pages

ACADEMIC YEAR - 2013-2014: Subject Code: Bhm206 EXAM DATE: 25.11.2013

This document contains an exam for a Hotel Accountancy course, including 10 questions. Question 1 asks about departmental accounting and cost allocation. Question 2 asks about the Uniform System of Accounting and difficulties implementing it. Question 3 asks students to differentiate between various accounting terms. Question 4 asks for short notes on accounting terms. Question 5 asks about auditing and its advantages/limitations or the difference between internal and external audits. The remaining questions ask students to prepare income statements, balance sheets, and identify true/false statements related to accounting concepts.

Uploaded by

raul
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as PDF, TXT or read online on Scribd
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SUBJECT CODE: BHM206 EXAM DATE: 25.11.

2013

ROLL No…………….

NATIONAL COUNCIL FOR HOTEL MANAGEMENT


AND CATERING TECHNOLOGY, NOIDA
ACADEMIC YEAR – 2013-2014
COURSE : 3rd Semester of 3-year B.Sc. in H&HA
SUBJECT : Hotel Accountancy
TIME ALLOWED : 03 Hours MAX. MARKS: 100
______________________________________________________________________
(Marks allotted to each question are given in brackets)
______________________________________________________________________
Q.1. What is Departmental accounting? Explain in detail its advantages and
limitations.
OR
What is cost allocation? Explain the different basis of allocation with examples.
(10)

Q.2. What is Uniform System of Accounting? Explain the difficulties in implementing


this system.
(5+5=10)

Q.3. Differentiate between the following (any two):


(a) Income statement and Balance sheet
(b) Gross profit and Net profit
(c) Reserve and Revenue
(d) Bills receivable and Accounts receivable
(e) Current assets and Current liabilities
(2x5=10)

Q.4. Write short notes on any five:


(a) Amortization (b) Asset
(c) Apportionment (d) Bad debt
(e) Capital (f) Depreciation
(g) Creditor
(5x1=5)

Q.5. What do you mean by auditing? What are the advantages and limitations of
auditing?
OR
What do you understand by internal audit? How is it different from external audit?
(10)

ACCTS/NOV/ODD/13/01 Page 1 of 4
SUBJECT CODE: BHM206 EXAM DATE: 25.11.2013

Q.6. From the following information of a hotel, you are required to prepare the Income
Statement under the Uniform System of Accounting:

Amount in ` Amount in `

Room Food & Beverage


Net sales 7,00,000/- Net Sales 5,00,000/-
Payroll and related expenses 1,00,000/- Cost of sales 1,60,000/-
Other expenses 60,000/- Payroll and related expenses 20,000/-
Other expenses 3,000/-
Other operated departments: Telephone:
Net sales 60,000/- Sales 30,000/-
Cost of sales 40,000/- Payroll and related expenses 7,000/-
Payroll and related expenses 6,000/- Other expenses 5,000/-
Other expenses 3,000/-
Marketing: Property maintenance:
Payroll and related expenses 70,000/- Payroll and related expenses 30,000/-
Other expenses 10,000/- Other expenses 10,000/-
Other items: Fixed expenses:
Profit on sale of assets 75,000/- Ground rent 80,000/-
Income tax rate 40% Interest 20,000/-
Depreciation 40,000/-
(15)

Q.7. Prepare an Income statement of Food & Beverage department from the
information given below:

Amount in ` Amount in `
Food Sales 12,55,000/- Kitchen fuel 1,32,000/-
Beverage sales 3,25,000/- Laundry 25,000/-
Food allowance 5,000/- Music 65,000/-
Beverage allowance 3,000/- Other expenses 6,300/-
Cost of sale – Food 4,80,000/- Cleaning expenses 14,000/-
Cost of sale – Beverage 1,75,000/- Employee benefits 25,000/-
Salaries 1,25,000/-
(10)

ACCTS/NOV/ODD/13/01 Page 2 of 4
SUBJECT CODE: BHM206 EXAM DATE: 25.11.2013

Q.8. Prepare an Income statement according to Departmental accounting from the


following information:

Amount in `
Sales Restaurant 5,00,000/-
Banquet 3,00,000/-
Bar 2,00,000/-
Cost of sales Restaurant 1,50,000/-
Banquet 60,000/-
Bar 35,000/-
Wages and salaries Restaurant 80,000/-
Banquet 25,000/-
Bar 10,000/-
Unallocated expenses Office expenses 15,000/-
Head office expenses 20,000/-
Advertisement and marketing 20,000/-
Fixed charges 12,000/-
Interest 5,000/-

Note: Unallocated expenses are to be apportioned amongst departments on the


following basis:

(i) Head office expenses and Advertisement & Marketing expenses to be


apportioned on the basis of sales.
(ii) Office expenses and fixed charge to be apportioned equally amongst three
departments.
(iii) Interest to be apportioned in the ratio of 2:2:1 amongst Restaurant,
Banquet and Bar.
(15)
Q.9. Prepare a Balance Sheet from the following information:

Amount in ` Amount in `
Creditors 70,000/- Bills payable 40,000/-
Capital 2,50,000/- Drawings 20,000/-
Net profit 23,000/- Cash 16,000/-
Bank 40,000/- Bills receivable 20,000/-
Debtors 15,000/- Closing stock 1,00,000/-
Furniture 15,000/- Plant 57,000/-
Land 1,00,000/-
OR
Define Internal Control. Explain briefly the features of internal control.
(10)

ACCTS/NOV/ODD/13/01 Page 3 of 4
SUBJECT CODE: BHM206 EXAM DATE: 25.11.2013

Q.10. State whether True or False:

(a) Net profit = sales minus Departmental expenses.


(b) Segregation of duties is a method of internal control.
(c) Goodwill is an intangible asset.
(d) Outstanding expenses are an asset.
(e) Prepaid expenses are an income.
(5x1=5)

********

ACCTS/NOV/ODD/13/01 Page 4 of 4

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