1. Total Occupancy % =

2. Available Occupancy % =

3.Average Guests per Room =

4. Average Room Rate =

5. Average Food Check =

6. RevPAR =

7. Food Cost % =

8. Profit Margin % =

9. Return on Assets (use the balance for June 30) =

10. Return on Owner Equity (use the balance for June 30) =

11. Earnings per Share =

12. Price/Earnings Ratio (aka PE Ratio) =

13. Current Ratio =

14. Accounts Receivable Turnover =

15. Solvency Ratio =

16. Debt Equity Ratio =

176 Chapter 8. Comparison Reports and Financial Analysis Practice Exercises Calculate the following ratios from the information sheet and balance sheet that are attached. Flagstaff Hotel Balance Sheet June 30, 2008 (000) $ 75 40 $205 $125 ASSETS Current Cash Accounts Receivable Inventories Total Current Assets Long Term Property Plant Equipment Less Depreciation Total Long-Term Assets Total Assets $125 $150 200 150 LIABILITIES Current Accounts Payable Wages Payable Taxes Payable Total Current Liabilities Long Term Bank Loans Line of Credit Lease Obligations Other Long-Term Obligations Total Long-Term Liabilities Total Liabilities OWNER EQUITY Paid In Capital Capital Stock Retained Earnings Total Owner Equity Total Liabilities and Owner Equity $525 $225 $730 $350 $200 100 8Q $380 $730 Total Assets $730 Flagstaff Hotel-600 Rooms Operating Information June 30, 2008 1. Total rooms 18,000 = 600 x 30 days in June 2. Total out of order and complimentary rooms=75 3. Total rooms sold in June 15,300 4. Total guests = 18,360 5. Total room revenue = $1,185,000 6. Total restaurant customers = 11,000 7. Total restaurant revenue = $125,000 8. Total food cost = $35,500 9. Total hotel profit (net profit) = $550,000 10. Number common shares outstanding - 1,000,000 11. Stock price = $12.00 12. Total hotel revenue $1,575,000