# Math in Hospitality and Tourism Online Course

## Math in Hospitality and Tourism Online Course Introduction

The ability to calculate and perform math skills, including the use of formulas, is a basic part of every hospitality and tourism job.

This self-paced online professional development course is designed to familiarize Texas educators with math used in the hospitality and tourism industry.

This online course will also provide examples for you to incorporate in your classes.

Most items refer to food service or lodging terminology.

**Important**

This online course consists of an introduction and eight modules. Carefully read all course content to become familiar with the problems.After completing the course, you will be required to complete a 50 question quiz and submit your name and email address. You will receive a certificate of completion at that address.

The certificates for the successful completion of the online courses are NOT automatically computer generated and are reviewed individually. Certificates will be generated Monday through Friday between the hours of 8:00am and 5:00pm.

For questions, contact: sfacte@gmail.com—

Note: It is recommended that you print each section to work on the problems using the formulas and tables provided. The quiz section does not show this information.

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**As approved by the Texas Education Agency, a passing score of 80 is required to receive a certificate for six (6) Continuing Professional Education (CPE) credits.**

## I. Principles of Hospitality and Tourism

- (1) The student applies academic skills for the hospitality and tourism industry. The student is expected to:
- (D) calculate correctly using numerical concepts such as percentages and reasonable estimations

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Note: It is recommended that you print each section to work on the problems using the formulas and tables provided. The quiz section does not show this information.

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The business world runs on numbers, more specifically, on profits. A keen sense of arithmetic and mathematics is necessary to ensure a business grows and prospers.Mathematical skills are also needed for use of technology. Cash registers, calculators and computers are all tools used on a regular basis within the hospitality industry.

Math in Principles of Hospitality and Tourism involves calculating and estimating:

- cost of food
- payroll
- portion costs
- room rates
- sales
- travel costs

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Cost-effective buying is purchasing the most products at the best quality for the least amount of money.The formula to determine the total cost of purchasing chicken for a party is:

- T = total cost
- N = number of guests
- C = cost of 1 chicken

Round your answer to the nearest whole number.

1. Diana owns a catering company and can purchase food wholesale. She is planning a graduation party for a client. She can purchase only whole chickens for $4.98 each. The client has invited 50 people to the party and will serve each guest a quarter of the chicken. What is the total cost for all of the chickens?

T = N ÷ (1/4) * C

- a. $13.00
- b. $64.74
- c. $62.25
- d. $249.00

2. Ray is planning a retirement party. He is expecting 120 guests and plans to serve a quarter of a chicken on each plate. He will be purchasing whole chickens for $5.50 each. What is the total cost for the chickens?

- a. $30.00
- b. $660.00
- c. $120.00
- d. $165.00

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The formula to determine the portion cost of a prepared item purchased in its edible portion form using the Cost/Unit method is:3. Chef Mike purchased a prepared cheesecake for $15.00. Using the 12-slice portion marker, what is the standard portion cost?

- a. $1.25
- b. $188.00
- c. $.80
- d. $27.00

4. The restaurant manager purchased a prepared apple pie for $12.00. Using the 8-slice portion marker, what is the standard portion cost?

- a. $1.25
- b. $96.00
- c. $.67
- d. $1.50

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5. A store manager begins each shift with the same amount of money. She keeps $300.00 in a safe and distributes the rest equally between herself and four cashiers in the store. This situation can be represented by the function:If the store manager begins the shift with $900.00, how much will each cashier have?

- a. $120.00
- b. $900.00
- c. $600.00
- d. $180.00

6. You purchase a case of apples for $70.00. There are 100 pounds of apples in a case. What is the edible portion cost per pound of apples given that the yield percentage of an apple is 74%(R).

- a. $.70
- b. $.74
- c. $.95
- d. $.52

- (1) The student applies academic skills for the hospitality and tourism industry. The student is expected to:

## II. Hotel Management

- (1) The student gains academic knowledge and skills required to pursue the full range of career and postsecondary education opportunities within the hotel industry.
- (C) calculate correctly using numerical concepts such as percentage and reasonable estimation in practical situations

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Note: It is recommended that you print each section to work on the problems using the formulas and tables provided. The quiz section does not show this information.

—Math in Hotel Management involves calculating and estimating revenue for:

- concessions, rentals and commissions
- fitness and recreational facilities
- food and beverage
- rooms
- sales

The revenue center generates income for the hotel through the sale of services or products to guests.

Hotels use a variety of computer-based point of sale and property management systems to monitor and calculate their average daily revenue.

In addition to revenues, most systems monitor:

- customer preferences
- inventory
- profit and loss
- purchasing
- sales

Profit varies according to the specific type of hotel operation. However, there are certain measures and methods used regardless of the operating system used. The rooms division is responsible for producing revenue from the sale of guestrooms. The front office monitors the “rack rate,” which is the highest possible rate a guest may be charged for a room.

Larger hotels and resorts also measure profitability in the food and beverage departments, especially with conference centers offering banquet services and catering.

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1. Lisa is running a hotel that makes 55% profit on every room that is sold at the regular daily rate of $89.00 not including tax. It cost $2,200.00 to run the hotel for one night. How many rooms per night must be occupied to break even?Formula: profit = daily rate * % profit * (X)

- a. 45
- b. 49
- c. 1210
- d. 55

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2. Hotel Sunset has 500 rooms. On Saturday, 397 rooms were rented out. What is the occupancy rate of the hotel?- a. 397%
- b. 20.6%
- c. 25.94%
- d. 79.4%

3. What is the vacancy rate of Hotel Sunset on Saturday?

Formula: vacancy rate = 100 – occupancy rate

- a. 397%
- b. 20.6%
- c. 25.94%
- d. 79.4%

4. Hotel Sunset had $39,208.66 in room revenue on Saturday. What is the average daily rate?

- a. $98.76
- b. $74.42
- c. $78.42
- d. $107.42

5. Hotel Sunset had $39,208.66 in room revenue on Saturday. What is the revenue per available room (revpar).

- a. $98.76
- b. $74.42
- c. $78.42
- d. $107.42

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6. Multiple occupancy percentage is helpful in determining how many guests may show up for breakfast, how much linen to order or wash, how many employees to handle check outs, and so forth.

Hotel Sunset has 500 rooms. 225 of the 397 rooms that were rented were multiple occupancy. Calculate the multiple occupancy percentage.- a. 45%
- b. 56.68%
- c. 79.4%
- d. 43.3%

7. You have a 500 room hotel with four rooms out of order (OOO). Your reservations are 175 and stayovers are 213. Historical data indicates that your no-show rate is 8%. The number of understays are 11 and overstays are five (5). Plug this information into your formula and determine how many guest rooms you have available to sell.

Formula: Rooms Available for sale = Total rooms – Out of order rooms – reservations – stayovers + (# of reservations * % of no shows) + # of understays – # of overstays.

- a. 132
- b. 114
- c. 100
- d. 128

- (1) The student gains academic knowledge and skills required to pursue the full range of career and postsecondary education opportunities within the hotel industry.

## III. Restaurant Management

- (1) The student gains academic knowledge and skills required to pursue the full range of career and post-secondary education opportunities within the restaurant industry.
- (C) calculate correctly using numerical concepts such as percentage and estimations in practical solutions
- (E) use mathematics and science knowledge and skills to produce quality food products

- (3) The student solves problems using critical thinking, innovation and creativity independently and in teams.
- (C) use principles of budgeting and forecasting to maximize profit and growth

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Note: It is recommended that you print each section to work on the problems using the formulas and tables provided. The quiz section does not show this information.

—Math in Restaurant Management involves calculating and estimating:

- guest checks
- making change
- sales tax
- server tips

Today, nearly one-third of all meals consumed are eaten away from home. Some of the meals may be from “fast-food” restaurants. These restaurants offer fast service by which you order at a counter and take your food to the table yourself.

Other restaurants, in which you are seated at a table and waited on by waiters and waitresses, offer a more leisurely service. The servers who wait on you receive a small salary, but usually a “tip” is the largest part of their pay. If you think the service is good, your tip should be between 15 and 20 percent of the bill. You should always check your bill to be sure it is correct.

The term “tips” means:

- To
- Insure
- Prompt
- Service

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1. The dishwasher at a restaurant is loaded with the same number of dishes every time it is used. The table shows the total number of dishes washed as a function of the number of times the dishwasher is used.

Based on the data in the table, what is the total number of dishes that will have been washed when the dishwasher is used 12 times?

- a. 280
- b. 308
- c. 28
- d. 336

2. Jacob runs a Chinese food restaurant that sells eggrolls. The business makes 65% profit on every eggroll it sells. In one day, 740 eggrolls were sold for a total profit of $841.75. What was the selling price of each eggroll?

- a. $2.00
- b. $1.75
- c. $1.14
- d. $.65

3. Each time you fill up a drink from the soda fountain, it costs $.27. If you charge $2.29 for a fountain drink and have free refills, what is your percentage profit on a customer that gets two free refills?

- a. 65%
- b. 76%
- c. 148%
- d. 175%

4. Cynthia is using her recipe to cook rice at the restaurant. If the recipe originally calls for 1 cup of rice, how many pounds of rice will she need to cook to feed 100 people if her recipe serves four?

- a. 50 pounds
- b. 200 pounds
- c. 12.5 pounds
- d. 800 pounds

5. A restaurant uses 15 pounds of bacon per day. There are 31 days this month.

If bacon is purchased in 15 pound cases at $55.20/2, how much did the restaurant spend on bacon this month?- a. $27.60
- b. $414.00
- c. $12,834.00
- d. $855.60

6. A restaurant uses 1.5 pounds of cheese per day. There are 30 days this month.

If cheese is purchased in 5 pound bags at $99.51/6, how much did the restaurant spend on cheese this month?

Use this equation to find the cost for using x pounds of cheese:- a. $45.00
- b. $3.32
- c. $149.27
- d. $4.98

- (1) The student gains academic knowledge and skills required to pursue the full range of career and post-secondary education opportunities within the restaurant industry.

## IV. Travel and Tourism Management

- (1) The student gains academic knowledge and skills required to pursue the full range of career and postsecondary education opportunities within the travel and the tourism industry.
- (D) calculate correctly using numerical concepts such as percentages and estimations in practical situations

- (3) The student solves problems using critical-thinking skills independently and in teams.
- (C) use principles of budgeting and forecasting to maximize profit and growth for travel and tourism establishments

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Note: It is recommended that you print each section to work on the problems using the formulas and tables provided. The quiz section does not show this information.

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Travel and Tourism will continue to expand faster than the economy as a whole and faster than comparable industries.According to the Texas Travel Industry Association:

- as many as 106,00 businesses depend upon travel as a significant source of revenue
- travel generates $3.6 billion in federal taxes, $3 billion in state taxes, and $1.1 billion in local taxes
- job growth in the travel industry is outpacing the overall Texas average
- jobs supported by the travel industry have an overall annual wage of $31,200.00
- travel industry employs more young and female workers and provides significant self-employment opportunities
- travel industry part-time and seasonal jobs provide many Texans with the flexibility they need to earn income while going to school

Travel agents sell transportation, lodging, and admission to entertainment activities to individuals and groups planning trips. They offer advice on destinations, plan trip itineraries, and make travel arrangements for clients.

Math in Travel and Tourism involves budgeting, calculating, estimating and forecasting:

- guest travel
- profits
- sales revenue

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1. Nancy works for a travel agency where the group rate discount of 28% can be applied to water park prices when 15 or more people are booking together.

The price the customer would pay would be 100% – 28% which is 72% of the original price. The regular price of the water park is $45.99.Nancy is booking a family reunion where the total number of family members attending x, is 23.

Use the formula f(x) = (X) * (45.99) * (.72) to find the total cost of the water park trip.

- a. $1,057.77
- b. $761.59
- c. $539.89
- d. $689.85

2. Chris runs a snow cone stand during the summer. She wants to increase her business by adding nachos. Last summer she sold about 75 snow cones per day. She sold the snow cones, x, for $1.50 each. She plans on selling the nachos, y, for $2 each. If, on her first day, she sells 60 snow cones and 32 nachos, how much did she have in sales?

Formula: p(X) = 1.50 * (X) + 2y

- a. $154.00
- b. $112.50
- c. $64.00
- d. $176.50

3. Chris runs a snow cone stand during the summer. She wants to increase her business by adding nachos. Last summer she sold about 75 snow cones per day. She sold the snow cones, x, for $1.50 each. She plans on selling the nachos, y, for $2 each. If, on her first day, she sells 60 snow cones and 32 nachos, how much more did she make on sales than last year?

- a. $154.00
- b. $112.50
- c. $41.50
- d. $176.50

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4. Analyze the river boat tours profit by month in the chart above.

What is the percent of increase from the lowest month to the highest month?

- a. 250%
- b. 1.04%
- c. 104.17%
- d. 2.5%

5. According to the chart, what is the average profit per month?

- a. $44,100.00
- b. $3,750.00
- c. $4,900.00
- d. $3,675.00

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Analyze the chart above.

6. If the pattern continues, what will be the profit for the 14th month?

- a. $20,800.00
- b. $14,200.00
- c. $11,500.00
- d. $32,400.00

- (1) The student gains academic knowledge and skills required to pursue the full range of career and postsecondary education opportunities within the travel and the tourism industry.

## V. Culinary Arts

- (1) The student applies advanced reading, writing, math and scientific skills for the food service industry.
- (C) calculate correctly using numerical concepts such as percentages and estimations in practical situations, including weight and measurements
- (G) calculate and manage food costs

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Note: It is recommended that you print each section to work on the problems using the formulas and tables provided. The quiz section does not show this information.

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The ability to correctly calculate percentages, weights and measures is a basic ability that every chef must master in order to operate efficiently in the kitchen.Chefs and head cooks oversee the daily food preparation at restaurants and other places where food is served. They direct kitchen staff and handle any food-related concerns.

Bakers mix ingredients according to recipes to make breads, pastries, and other baked goods.

Cooks, chefs and bakers use math skills to:

- adjust cooking times and temperatures for different foods
- adjust recipe yields
- weigh ingredients

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1. A recipe calls for 3/4 cup butter, 2 1/2 cups of flour, 1 cup of pecans, and 1 1/2 cups of sugar.

If you double the recipe, how many total cups of mix would you have?- a. 11.5 cups
- b. 5.75 cups
- c. 17.5 cups
- d. 35.5 cups

2. Mike is making brownies for 50 people. The original recipe makes 16 brownies. The entire ingredients required costs about $3.50 per batch. Mike will make complete batches. What will his total cost be to have enough brownies for 50 people?

- a. $3.13
- b. $10.94
- c. $28.00
- d. $14.00

3. Mary is working at a hamburger restaurant whose scale is measuring incorrectly. At the end of the day, the scale was checked and measured under weight by 2 ounces. If they make $2.14 profit on every half-pound burger the restaurant sells, which equation could be used to find the amount of money lost based on the number of burgers sold(x) .

- a. m = 2x + $2.14
- b. m = $2.14x + 2
- c. m = 1/4 (X) ($2.14)
- d. m = 2($2.14) * (X)

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4. John works in a pizza parlor. The manager is able to buy parmesan grated cheese in 5 pound bags. The cheese cost $99.51 per case. Each case has six – 5 pound bags. If John uses 2 ounces of parmesan cheese on each lasagna, what is the cost of the cheese for one lasagna?

Cost per ounce = $99.51/6/5/16

- a. $.041
- b. $3.31
- c. $0.21
- d. $1.66

5. Mary is working at a hamburger restaurant whose scale is measuring incorrectly. At the end of the day the scale was checked and measured under weight by 2 ounces. If they make $2.14 profit on every half-pound burger the restaurant sells, how much money was lost if the restaurant sold 110 hamburgers(X).

(half a pound is 8 ounces)- a. $235.40
- b. $0.54
- c. $58.85
- d. $47.08

6. Debbie is working in a restaurant that sells bacon burgers. The manager is able to buy bacon in bulk for a discounted rate. She can buy a 15 pound case for $27.60. There are 16 slices in each pound of bacon and 2 slices of bacon are used in each bacon burger. What is the bacon cost for the bacon burger?

Cost per slice = 27.60/15/16

- a. $.12
- b. $.23
- c. $1.84
- d. $3.68

7. Jeremy is working in a hamburger restaurant. Each table has a 20 oz. bottle of ketchup. If the manager purchases 30 bottles of ketchup for $38.04, how much does it cost to have ketchup on each table(x) if there are 28 tables in the restaurant?

- a. $1.27
- b. $57.06
- c. $25.36
- d. $35.50

- (1) The student applies advanced reading, writing, math and scientific skills for the food service industry.

## VI. Practicum in Culinary Arts

- (4) The student applies academics with job-readiness skills.
- (A) apply mathematical skills to business transactions
- (C) interpret data from documents such as tables, charts, and graphs to estimate and find solutions to problems

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Note: It is recommended that you print each section to work on the problems using the formulas and tables provided. The quiz section does not show this information.

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Food service managers are responsible for the daily operation of restaurants and other establishments that prepare and serve food and beverages. They direct staff to ensure that customers are satisfied with their dining experience and the business is profitable.Foodservice managers use math skills to:

- complete payroll and tax forms
- order supplies
- schedule deliveries
- schedule employee work hours
- set portion sizes

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1. The Small Business Initiative is trying to increase the number of restaurants in a certain area of town. The organization is willing to pay 30% of your rent if you agree to be in business in the area for at least five years. If your rent is $1,500.00 per month, use the equation below to find the amount of money you will save (S) during the five years in rent ( r ).

S = .30 * ( r ) (12) (5)

- a. $450.00
- b. $2,250.00
- c. $27,000.00
- d. $2,700,000.00

2. Alan is going to expand his restaurant business. He is opening a second restaurant and predicts that it will do 25% better than his original restaurant during the first year. Use the equation below to find the profit (P) per month of the new location if the old restaurant averages $40,000.00 (x) per month.

P = (1+.25) * (X)

- a. $50,000.00
- b. $10,000.00
- c. $160,000.00
- d. $30,000.00

3. Alan is going to expand his restaurant business. He is opening a second restaurant and predicts that it will do 25% better than his original restaurant during the first year. Use the equation below to find the profit (P) for the FIRST year of the new location if the old restaurant averages $40,000.00 (x) per month.

P = (1+.25) * (X) * (12)

- a. $360,000.00
- b. $60,000.00
- c. $600,000.00
- d. $1,920,000.00

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4. The most profitable place to start a business will have the largest average profit.

Which region has the largest average profit?- a. North with an average profit of $2,533.00
- b. South with an average profit of $2,533.00
- c. East with an average profit of $3,767.00
- d. West with an average profit of $3,767.00

5. The Taco Company offers prizes for regions with the most profits. Which three regions had the most profits for breakfast, lunch and dinner? (use the same graph above)

- a. South, South, and East
- b. West, South, and East
- c. West, North and West
- d. East, North, and North

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6. The Culinary Arts Practicum class is hosting a German Luncheon and you are anticipating 150 guests. The Chef Instructor has provided you with the following recipe for Sauerbraten that yields 25 portions.

Convert this recipe to serve the anticipated 150 guests. Multiply all ingredients by ( r ). What formula would you use to do this?- Protein:
- 10 pounds beef brisket (trimmed)

- Marinade:
- 1 quart red wine vinegar
- 1 quart distilled water
- 2 pounds sweet Vidalia onions
- 1 pound carrots (large dice)
- 1 pound celery (finely chopped)
- 6 garlic cloves (minced)
- 2 ounces raw brown sugar
- 7 fresh bay leaves
- 6 whole cloves
- 1 tablespoon Peppercorn Mélange (crushed)
- 2 teaspoon kosher salt

- Pan Gravy:
- 8 ounces red wine
- 6 ounces Ginger Snap Cookies (processed fine)

- a. r = 150 * 25
- b. r = 25 ÷ 150
- c. r = 150 ÷ 25
- d. r = protein * marinade * pan gravy

- (4) The student applies academics with job-readiness skills.

## VII. Hospitality Services

- (1) The student gains additional academic knowledge and skills required to pursue the full range of career and postsecondary education opportunities within the hospitality services industry.
- (A) apply advanced reading, writing, and mathematical skills necessary to perform job tasks in the hospitality industry
- (B) explain the effects that supply and demand have on the hospitality industry

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Note: It is recommended that you print each section to work on the problems using the formulas and tables provided. The quiz section does not show this information.

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Cashiers handle payments from customers purchasing goods and services.Customer service representatives handle customer complaints, process orders, and provide information about an organization’s products and services.

Recreation workers design and lead leisure activities for groups in volunteer agencies or recreation facilities, such as playgrounds, parks, camps, aquatic centers, and senior centers. They may lead activities such as arts and crafts, sports, adventure programs, music, and camping.

Math in Hospitality Services is used in calculating and estimating:

- purchasing
- revenue
- sales

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1. Several students have a really great business plan and decide to start a graphic t-shirt company. After initial expenses of $320.00, the students will purchase each t-shirt for $3.00. They will then sell each shirt for $12.00 How many must they sell to break even? Round your answer to the nearest whole number.- a. 427
- b. 27
- c. 36
- d. 107

2. The Sanchez family went out to dinner to celebrate grandpa Sanchez’s birthday. Their bill was $108.24. How much tip should they leave their waiter if they tip 15%?

Tip = Amount of bill * percent

- a. $10.82
- b. $8.93
- c. $15.00
- d. $16.24

3. The senior class is planning a trip to a local theme park. The cost per student will be $31.38 (including sales tax). The meal ticket is $12.44 per person. If 230 seniors will be attending and wish to purchase the meal deal, use the formula to calculate the total cost of the theme park admission.

f(x) = (31.38 + 12.44) * (X)

- a. $43.82
- b. $7,217.40
- c. $10,078.60
- d. $2,861.20

4. Kristine is working in a restaurant as a waitress. The wait staff must share their tips with the busboy. If Kristine earned $145.00 in tips on Saturday and gives 2% of her tips to the busboy, how much did she take home in tips?

- a. $2.90
- b. $142.10
- c. $116.00
- d. $29.00

5. A fast food restaurant averages about $7.23 of daily transactions of 3,219. A coffee house averages about $8.63 per 8,700 transactions. How much more does the coffee house make per day than the restaurant?

Daily Revenue = Average Purchase * Number of daily transactions

- a. $23,273.37
- b. $75,081.00
- c. $98,354.37
- d. $51,807.63

6. During the summer months, the Island Hotel increased its staff by 20%.

The hotel currently has 22 kitchen employees and 40 wait staff members. How many kitchen employees and wait staff members will be hired?new employees = # number currently employed * .20

- a. 4 kitchen and 8 waiters
- b. 11 kitchen and 20 waiters
- c. 22 kitchen and 40 waiters
- d. 440 kitchen and 800 waiters

- (1) The student gains additional academic knowledge and skills required to pursue the full range of career and postsecondary education opportunities within the hospitality services industry.

## VIII. Practicum in Hospitality Services

- (4) The student applies academics with career readiness skills.
- (A) apply mathematical skills to business transactions
- (C) interpret data from documents such as tables, charts and graphs to estimate and find solutions to problems

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Note: It is recommended that you print each section to work on the problems using the formulas and tables provided. The quiz section does not show this information.

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Lodging managers ensure that guests on vacation or business travel have a pleasant experience at a hotel, motel, or other type of establishments with accommodations. They also ensure that the establishment is run efficiently and profitably.Sales managers direct organizations’ sales teams. They set sales goals, analyze data, and develop training programs for organizations’ sales representatives.

Meeting, convention, and event planners coordinate all aspects of professional meetings and events. They choose meeting locations, arrange transportation, and coordinate other details.

Math in Practicum in Hospitality Services involves calculating and estimating:

- revenues
- salaries
- sales

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1. The annual salaries of the employees working at The Island Resort are listed.

What is the average salary and range for these salaries?- a. $28,273.00, $27,470.00
- b. $29,769.00, $27,470.00
- c. $208,385.00, $63,070.00
- d. $28,000.00, $63,070.00

2. Jason is closing the register at the end of the day. He is in charge of counting all the change. There are 129 coins counting only quarters and dimes. If Jason counts $27 in these coins, how many quarters(x) and dimes(y) are there?

Solve the system of equations to find the answer.

x + y = 129

.25x + .10y = $27- a. x = 100, y = 29
- b. x = 70, y = 95
- c. x = 94, y = 35
- d. x = 150, y = 15

3. Sally is the concierge at a hotel. She is booking a water park trip for the Sanchez family that includes 2 adults, 2 seniors and 3 children ages 11, 13 and 15. With the hotel discount the ticket prices are:

- general admission (x) (12 – 54 years) $36.79
- child/senior admission (y) (3 – 11 & 55+ years) $28.79

How much will Sally charge the Sanchez family?

Use the equation to calculate your total cost: C = 36.79x + 28.79y

- a. $217.53
- b. $233.53
- c. $65.58
- d. $241.53

4. Hannah works at the gift shop in a local hotel. She makes popcorn to sell in the gift shop. The large popcorn cost $4 and the small popcorn cost $2. Hannah sold 80 popcorns in all and collected $236.

Use the equation below to find out how many large (x) and small (y) bags of popcorn she sold.

x + y = 80

4x + 2y = 236- a. x = 60 and y = 20
- b. x = 42 and y = 34
- c. x =55 and y = 25
- d. x = 38 and y = 42

5. Rose is planning to go on a cruise. The price per person in June is $389.00 and the price in October is $239.00. Why are the prices cheaper in October?

- a. It is too cold to take a cruise in October.
- b. Families plan travel during the summer when children are out of school.
- c. Cruises cost more at the beginning of the year, than at the end of the year.
- d. People don’t travel in October.

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6. Analyze the sweets chart. Which statement would be correct?

- a. Donuts are the lowest selling item in January
- b. Ice cream is the high seller in August.
- c. French toast is the top seller in December.
- d. Ice cream is the lowest selling item in November.

- (4) The student applies academics with career readiness skills.

## Other Available Resources

**Hospitality and Tourism Math Assessment Problems**- Culinary Arts

http://cte.sfasu.edu/wp-content/uploads/2013/07/Hospitality-and-Tourism-Culinary-Arts-Math-Assessment-Problems.pdf

- Hospitality Services

http://cte.sfasu.edu/wp-content/uploads/2013/07/Hospitality-and-Tourism-Hospitality-Services-Math-Assessment-Problems.pdf

- Hotel Management

http://cte.sfasu.edu/wp-content/uploads/2012/02/Hospitality-and-Tourism-Hotel-Management-Math-Assessment-Problems.pdf

- Practicum in Culinary Arts

http://cte.sfasu.edu/wp-content/uploads/2013/08/Hospitality-and-Tourism-Practicum-in-Culinary-Arts-Math-Assessment-Problems.pdf

- Practicum in Hospitality Services

http://cte.sfasu.edu/wp-content/uploads/2013/08/Hospitality-and-Tourism-Practicum-in-Hospitality-Services-Math-Assessment-Problems.pdf

- Principles of Hospitality and Tourism

http://cte.sfasu.edu/wp-content/uploads/2013/07/Hospitality-and-Tourism-Principles-of-Hospitality-and-Tourism-Math-Assessment-Problems.pdf

- Restaurant Management

http://cte.sfasu.edu/wp-content/uploads/2013/07/Hospitality-and-Tourism-Restaurant-Management-Math-Assessment-Problems.pdf

- Travel and Tourism Management

http://cte.sfasu.edu/wp-content/uploads/2013/07/Hospitality-and-Tourism-Travel-and-Tourism-Management-Math-Assessment-Problems.pdf

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**Math in CTE**- Budgeting and Expenses – Algebra

Students will demonstrate their knowledge and understanding of percents and proportions as they relate to a personal budget.

http://www.ctemathlessons.com/lesson_detail.cfm?lessonID=95&s=1

- Marketing/Price Planning – Algebra

Businesses calculate the breakeven point to determine the number of products they need to sell to cover their costs before they start making a profit.

http://www.ctemathlessons.com/lesson_detail.cfm?lessonID=34&s=1

- Preparing Payroll Time Cards & Calculating Employee Earnings – Numbers & Operations

Students will demonstrate knowledge in preparing payroll records including time cards, calculating employee hours worked.

http://www.ctemathlessons.com/lesson_detail.cfm?lessonID=16&s=1

- Recipe Calculations – Numbers & Operations

Learn to double and half measurements

http://www.ctemathlessons.com/lesson_detail.cfm?lessonID=77&s=1

- Recipe Cost Analysis – Algebra

To determine the amounts of ingredients and total cost to feed a defined number of students

http://www.ctemathlessons.com/lesson_detail.cfm?lessonID=78&s=1

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**Report**- How to Integrate Math Skills Into Your CTE Course Using the NRCCTE Math-in-CTE Model

http://www.nrccte.org/resources/publications/how-integrate-math-skills-your-cte-course-using-nrccte-math-cte-model

- Culinary Arts

## Quiz

## Math in Hospitality and Tourism Online Course

Progress: