Week 5 EOC: Quiz 5, Question 2

a. The change in Cash reflects a Use of funds. $14,000. Cash is an outflow of money therefore represents a use, where as inflows of money would represent a fund, for example

investors. "Sources represent inflows and uses represent outflows of funds for the hospitality business." 147.

b. The change in Net Receivables reflects a Use of funds. $30,000, because it is owed to the business. "Net receivables (the term net means that something has been subtracted out) are those monies owed to the business after subtracting any amounts that may not be collectible." 123. Because the Net receivables are owed to the business it is subtracted from any collectible income.

c. The change in Notes Payable reflects a Source of funds. $44,000. Notes payable are short term loans that can be payed back for a use funds, if not borrowed and payed back then it is a source. " Notes payable are short-term loans (less than a year). If you decrease notes payable by paying back money you borrowed, this is a use of funds for you." 151.

d. The change in Retained Earning reflects a Use of funds. $80,000. Retained earnings are the accumulated profits over a span of time, showing the profit that has not been distributed to dividends.

Week 4 EOC: Quiz 4, Answer 3.

a. Rachel's cash % is 4.5% and the chains % is 6.7%. It is higher.This may Rachel is spending more money on services to help the restaurant and has less Cash assets than the chain. It is important for Rachel to know the different percentages. "there are a variety of important reasons why managers must be able to read and analyze their own balance sheets to determine items such as the current financial balances of cash, accounts receivable etc." (117)

b. Rachel's Inventory percentage is 2.7% and the chain's is 1.3%, which is higher,  this goes along with the fact Rachel may be spending more money on things such on inventory for her restaurant. " In most hospitality industry situations, the value of an inventory item will equal the amount the business paid for it." 124.

c. Rachels accounts Payable percentage is 11.3% and the chains is 10.50%. This is higher. This could mean that Rachel is also buying more inventory (produce and ingredients) than the chain average, so she owes more money to her suppliers. "Accounts 

payable represents the amount of money owed by the business to others (such as suppliers), and as a result is considered to be one of that business’s liability accounts." 37.

d. Rachel's Notes Payable %  is 2.5%, the chain’s % is 1.5%. This is higher. This means that Rachel has more company liabilities than the chain average.

Week 3 EOC: Best Restaurant Experience

When I was younger I would go to San Francisco quite often and while I was in the City I would always go to a restaurant. A restaurant my mom would take my sister when she was growing up, Goat Hill Pizza. Goat Hill Pizza was and still is a strong local pizzeria in San Francisco, it was known as a “neighborhood project” because of the help it needed from the neighborhood locals when it was first starting out. “Other family members and Potrero Hill friends made Goat Hill a neighborhood project.” That is what the pizzeria felt like, a family and friendly place were regulars come in and know the owners. Where there were specific waiters and waitresses that would wait to the same people every Thursday. My experience felt the same, I have never met the waitress but it felt like I did. Everyone there wanted to be there, customers and employees. My mother said that even since 1975 (when it first opened) to our visit, that the atmosphere stayed the same.  “While these are all obvious factors, one that is often overlooked in its importance as a contributing factor to long term profitability is the ambiance of the restaurant itself.” Besides the delicious pizza that had its San Francisco uniqueness, we went to Goat Hill so my mom and sister to have remembrance of their years of growing up in San Francisco and so they can share their childhood experiences with me. “Ambiance can affect if customers decide to return and more.” This pizza wasn’t the most delicious food I have ever eaten, however it was incredibly delightful. What makes this restaurant experience the best for me is the way it made me feel. I felt close to my family and almost like I myself grew up going to this small pizza joint.

http://goathill.com/about-us

https://www.signs.com/blog/how-restaurant-ambiance-affects-the-bottom-line/

Week Two EOC: Question Four

Answers:

a. Neither showed profit, however Laura is is less debt (7,850) compared to lisa (10,750).

b. Laura's cash accounting is more accurate becuase of the fact that this method is based on the cash on hand rather than before taxation and loss due to expenses.

c. Lisa's accrual accounting is most accurately shows the revenues generated regardless of when they were received, In an accrual accounting system, revenue is recorded when it is earned, regardless of when it is collected, and expenses are recorded when they are incurred, regardless of when they are paid.49.

d. Laura's cash accounitng most accurately shows the expenses incurred regardless of when they were paid, expenditures are recorded when they are actually paid, regardless of when they were incurred. 49.

e. Lisa's method most accurately shows actual cash inflows and outflows, it shows: Sales of products and services (including accounts receivable), Interest and dividend income, and Expenses related to the sales of products and services (including inventories and accounts payable). 157.

f. Lisa's method is the most accurate reflection of their restaurant’s true profitability because accrual accounting shows the raw income before the taxation and loss

Week One EOC: Question 3

1. Is it legal?

If there are no policies in her company agasint this process then it is legal for the Laurie to steal the company product for her own personal good.. You must also consider whether or not it is permissible within the guidelines established by the company for which you work. 19. Depending on whether the vendors company has specific guidlines for "sampling" will deterimine the legality of the vendors actoins.

2. Does it hurt anyone?

Discounts, rebates, and free products are the property of the business, not the manager. 19. The hot dogs are a product of the business so it does pass regulations on safe food handling, Laurie would be using the dogs for her own personal good not for personal gain.

3. Am I being honest?

Laurie is lying to her compnay by going behind their back by taking these hot dogs. Though her company cannot sell these hotdogs becuase of the sampling, if Laurie wouold be caught she could potentially lose her job and ruin her reputation. She may not be able to handle the future exchanges or problems with the supplying company.

4. Would I care if it happened to me?

If Laurie owned the restaurant change she would probably not want her employees going behind her back taking brides form vendors.

5. Would I publicize my action?

Laurie would not pblicize my actions for the sake of the saftey of the restuarant chain and her reputation. Your general manager would see it, other employees would see it, all of the other purveyors that you are going to do business with would see it, and even potential future employers would see it. 20.

6. What should be done with the two cases of hot dogs?

 I believe Laurie could take the hot dogs for her bbq or for the restaurant to use for a managment party.

My Voice

As an advertising professional, I make advertisements that are visually pleasing to the consumers eye. It's not so much manipulation; I open the door visually to help people understand a products purpose and hopefully persuade a viewer to become a consumer. I focus on originality, precision, and persistence in my work. My final products represent my hard work for perfection. The work I put out reflects the company but at the same time it has my own touch so that in every advertisement there is a hint of my own theme. I don’t settle for under quality work, and nor should the viewers of my advertisements. My goal as an advertising professional is to sell products in a high quality manner that is productive yet at the same time does not give out the sense of urgency or desperateness. I will be recognized for my work and I am determined to sell products in a creative and pleasing way. The viewers of my work will not be wasting time by looking advertisements. Instead, they will pleased, visually, in what they see and by chance be persuaded to purchase said item or product.