TEST 5

HOTEL MANAGEMENT AND MAT HEMATIC

The part "Hotel management and Law" and the part "Mathematics"
will be processed on separate copies.

The two copies must be taken together.

The part "Hotel Management and Law " is numbered on the page 2/16 to the page 13/16.
It is scheduled to be treated in 3 hours (coefficient 5)
Annexes 1 to 4 are to be submitted with the copy .

The part "Mathematics" is numbered on the page 14/16 to the page 16/16.
It is scheduled to be treated in 1 hour 30 minutes (coefficient 2).

The annex must be submitted with

the copy. A math form is handed out with the th subject.

The use of the calculator and the host chart of accounts elier is allowed.

The use of electronic, programmable, alphanumeric or display calculators

graphic is authorized, on condition that their operation is autonomous and that no printer
is used.
Each candidate can only use one machine on their table. In the
event of failure, however, it may be replaced.
However, the exchange of machines between candidates, the consultation of the instructions provided by
the manufacturers as well as the exchange of information through the intermediary of the transmission
functions of the calculators are prohibited.

2014 session Exam: BTn Specialty: Hospitality

SUBJECT TEST: Hotel management and mathematics

14GMHOMLR1 Duration: 4 hours 30 minutes Coefficient: 7 Page: 1/16

 HOTEL MANAGEMENT AND LAW

THE DOMAINE DUPLESSIS -MORNAY

Mr. VERNOULT is the owner-manager of six prestigious hotel establishments in France. His
passion for castles, manors, lodges and manor houses materialized with a first acquisition in
1994 of a Renaissance-style building in Anjou. Fifteen years later, in 2009, he became the
owner of Domaine Duplessis-Mornay.

Built inside a historic house from the 12e century, this domain is a magnificent 4 * hotel-
restaurant located in the middle of a green park, near Saumur. Offering an exceptional
panoramic view of the Loire, it is the ideal place to relax and enjoy quality services. French and
foreign customers can thus take advantage of the “wellness area”: swimming pool, spa, jacuzzi
and body treatments.

The hotel is ideal for visitors wishing to explore the beautiful region of the Loire Valley,
famous for its castles and fine wines.
Domaine Duplessis-Mornay also has a gourmet restaurant featuring simple and natural
products. The chef, Christophe Baillard, has given vegetables back their letters of nobility in
order to awaken the taste buds and feast the eyes of his customers.

Thanks to its competitive advantages, Domaine Duplessis-Mornay has been able to maintain a sufficient
level of profitability until the end of 2011. But, for two years, Mr. VERNOULT has been worried about the
decrease in the result of its establishment.

Mr. VERNOULT asks you to accompany him in his reflection.

The 4 files to be processed are independent.

File 1: commercial and financial situation 33 points

File 2: project to join a voluntary chain File 3: 16 points
implementation of the project 35 points
File 4: forecast consequences of the project 16 points

Documents available.
Document 1: 2013 data on the Duplessis-Mornay estate
Document 2: extract from the income statement of the Duplessis-Mornay estate at 12/31/2013
Document 3: operating standards for Mr. Vernoult's establishments
Document 4: press release - May 2013
Document 5: extract from Mr. Tenperre's employment
contract Document 6: activity forecasts for 2014

The annexes to be returned with the copy.

Annex 1: accommodation, catering and breakfast indicators Annex

2: dashboard for the 2013 financial year
Appendix 3: analysis of the permanent contract of Mr. Tenperre Appendix
4: differential income statement

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Part Hotel management and law
FOLDER1: COMMERCIAL AND FINANCIAL SITUATION

At the time of his acquisition in 2009, Mr. VERNOULT had set a target for current income at
12% of turnover excluding tax. For two years, this has not been reached and performance has
deteriorated. He is also worried about attendance at his establishment, fearing to suffer the
consequences of the current economic crisis. He therefore wishes to determine commercial
and management indicators in order to better assess the decline in his
activity.

Using the documents 1, 2 and 3 and your knowledge:

1.1 Present commercial indicators for the 2013 financial year (annex 1 to be submitted with the
copy).

1.2 Comment changes in activity between 2012 and 2013, distinguishing between the
accommodation, catering and breakfast sectors.

1.3 Establish the dashboard for the 2013 financial year (annex 2 to be submitted with the copy).

1.4 Compare the results obtained with the operating standards of others
establishments of Mr. VERNOULT.

FILE 2: MEMBERSHIP PROJECT IN A VOLUNTARY CHAIN

In view of the commercial results, Mr. VERNOULT wishes to find solutions in order to improve
attendance at his establishment. He plans to join the group
voluntary "Hotels & Preferences" which brings together nearly 150 independent members:
most of them hotel-restaurants, restaurants located in France, a few European establishments
and certain guest rooms operated in old mansions of character or in castles. This chain also
has associated members such as cultural organizations or foundations.

After reading a press release on this channel

(document 4), Mr. VERNOULT obtained an appointment with her.

2.1 Present three advantages that membership in a voluntary chain would bring to
Domaine Duplessis-Mornay.

2.2 Identify four categories of customers to which the Domaine is aimed

Duplessis-Mornay.

2.3 To show that membership in this chain corresponds, in terms of services, to the
segmentation of its clientele (three arguments).

2.4 To propose two means of communication that Mr. VERNOULT could use in order to
to inform its customers in the event of membership in this channel.

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Part Hotel management and law
FOLDER3: IMPLEMENTATION OF THE PROJECT

After his meeting with "Hotels & Preferences", he finally decided to join. The chain's account
manager suggested hiring a sommelier and carrying out renovations. These two solutions
would maintain the level of standing of the establishment and would meet the
recommendations of the chain.

PART ONE: HIRING A SOMMELIER

Mr. VERNOULT received several candidates for the position of sommelier and decided to hire
M. TENPERRE, young graduate, who corresponds to the job profile. The latter is preparing to sign
his first contract of indefinite duration and wonders about the rights and obligations resulting
from this contract.

Using the document 5 and your knowledge:

3.1 Present the link between the employer and his employee.

3.2 Analyze the employment contract of indefinite duration (annex 3 to be submitted with the
copy).

3.3 Explain the principle of the trial period.

3.4 To quote the two possible remuneration methods for this type of position.

PART TWO: THE RENOVATION WORK

Mr. VERNOULT has just received the specifications of the chain requiring him to invest in the
renovation of the establishment.

Following the estimate given by the company Ridux, the renovation works amount to € 44,000 excluding tax. They
are depreciated on a straight-line basis over 10 years. The works are being carried out for the 1er June
2014 (date of entry into service).

Using your knowledge:

3.5 To quote three means of financing available to a company when carrying out a
investment.

3.6 Present an advantage and a disadvantage for each means of financing.

3.7 Calculate the amortization annuities of this renovation investment for

2014 and 2015 accounting years.

3.8 Indicate the peculiarity of a depreciation charge and its impact nce on the result of
exercise.

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Part Hotel management and law
FOLDER4: FORECAST CONSEQUENCES OF THE PROJECT

After joining the chain " Hotels & Preference », Mr. VERNOULT wishes to measure the
consequences of his decision on his result, which he hopes will increase from the first year,
knowing that he envisages a current result at 12% of turnover excluding tax.

Using the document 6 and your knowledge:

4.1 Determine the amount of variable charges and fixed charges.

4.2 Establish the differential income statement (annex 4 to be submitted with the copy).

4.3 Determine the turnover necessary to achieve the objective of 12% of turnover excluding tax
that Mr. VERNOULT has set for himself.

4.4 Comment the decision to have joined the voluntary channel " Hotels & Preference ".

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Part Hotel management and law
 DOCUMENT 1

2013 DATA ON THE DOMAINE DUPLESSIS-MORNAY

Restoration

- Dining rooms: 2 rooms, one of which seats 44 and one seats 56.
- Gourmet cuisine based on exceptional dishes.
- Number of services per day: 2 (one service at noon and one in the evening).

Accommodation

- Rooms: 68 to 4 * standards.

Opening

- 365 days a year.

Prices

Superior Luxury
LOW HIGH LOW HIGH
SEASON SEASON SEASON SEASON
BEDROOM Price per person € 120 € 180 € 220 € 295
BREAKFAST In room € 20 (per person) €
RESTORATION Menus 57 - € 77 - € 107
The prices are understood net prices incl. in euros

2012 commercial data

Accommodation

CA HT € 2,560,848
Occupancy rate 48%
Average price per room rented € 202

Restoration
CA HT € 4,386,658
Average addition per cover 85 €
Filling rate 70%

Breakfasts
CA HT € 464,018
Capture rate 83%

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Part Hotel management and law
 DOCUMENT 2

EXTRACT FROM THE DOMAINE DUPLESSIS- MORNAY INCOME STATEMENT

AT 12/31/2013

Establishment's turnover € 7,049,860

whose

CA accommodation € 2,486,260
CA restaurant € 4,099,680
CA breakfasts € 463,920

Purchases of raw materials and other supplies ements € 1,200,650

whose

Welcome product € 40,600

Restaurant raw materials € 1,097,050
Breakfast raw materials € 63,000
Inventory change - € 26,300
Other purchases and external expenses € 1,550,500
whose

Leasing € 104,200
Taxes, taxes and similar payments € 320,230
Salaries and wages € 2,004,300
Social charges € 861,849
Depreciation of fixed assets € 598,200
Interest charges € 180,500

Details of inventory changes

Initial stock Final stock

Restaurant raw materials € 124,400 € 137,200
Breakfasts € 11,400 € 16,200
Welcome product € 13,800 € 22,500

DOCUMENT 3

OPERATING STANDARDS FOR M. VERN OULT'S ESTABLISHMENTS

As a% of net sales Together Accommodation Restoration

Material cost 14 to 18% 1 to 2 % 25 to 35%
Staff costs 37 to 41%
Margin on principal cost 43 to 47%
Overheads 16 to 20%
Gross operating income 25 to 29%
Occupancy cost 10 to 12%
Current result 14 to 20%

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Part Hotel management and law
 DOCUMENT 4

PRESS RELEASE - MAY 2013

ABOUT HOTELS & PREFERENCE
The channel's news is rich this year: new entrants, new categories, new presentation of the
guide and new design of the group's website. […]Hotels & Preference has become a
benchmark in the field of upscale voluntary hotel chains and today consists of more than 150
carefully selected addresses (10,000 rooms) offering a wide variety of activities: golf, spa and
gastronomy. The chain has nearly 80% of 4 and 5 star hotels offering an irreproachable quality
of service and this in more than 20 flagship destinations: China, Colombia, Mauritius, Tunisia,
Spain, France,
Germany, Italy ... Hotels & Preference has 8 sales offices abroad including a new office in Asia
(Shanghai). The group has undeniably found its place among the Top 3 voluntary luxury
chains in France and Europe. It owes this rise to its innovative projects and its top-quality
establishments.
NEW GUIDE 2013-2014
The texts of the guide have been redesigned, the visuals changed to make our guide a little
gem, that every traveler will have the pleasure of keeping as a souvenir and in prospect of
new discoveries.
NEW CLASSIFICATION OF ESTABLISHMENTS
New categories have been established: the emphasis is on the sector of activity and the
standing of the establishments. An ideal way to find the establishment corresponding to the
needs and desires of each.

21 NEW MEMBERS
The diversity of member hotels is a richness and a vocation maintained by
Hotels & Preference. It meets the expectations of customers who appreciate both luxury hotels
and “cozy” places with an intimate and friendly atmosphere.

NEW WEB DESIGN

An aesthetic website with sober graphics which, in line with current design trends, gives pride
of place to the image. More simplicity and fluidity for better navigation.
A TEAM OF THE MOST ADVANCED EXPERTS
This team of 30 committed experts have several missions: to increase the notoriety of the
chain and the establishments it represents and to ensure the prospection and marketing of
stays with travel professionals, individuals and companies.
In line with its expansion and visibility objectives, the chain is emphasizing its commercial
development program. Hotels & Preference aims to complete its portfolio of around 100 hotels
abroad by 2015, and following the arrival of establishments in China, the chain is moving
towards a new development in the countries
emerging.
Source: http://www.espacedatapresse.com/
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Part Hotel management and law
 DOCUMENT 5

EXTRACT FROM THE EMPLOYMENT CONTRACT OF M. TENPERRE

Company LE DOMAINE DUPLESSIS-MORNAY

In Saumur, the 1er ju in 2014

M. TENPERRE Jules
14 rue de la Pierre de Meule
49 400 SAUMUR

Born in Suresnes on June 25, 1985

M. TENPERRE,

We confirm your engagement under an indefinite contract as a sommelier from the 1er June
2014 in our company.

You will perform your duties at the following address: Le Domaine Duplessis-Mornay
74 Route des Châteaux
49400 SAUMUR

However, this commitment will only be final at the end of a trial period and after you have
satisfied the hiring medical examination.

Trial period
The trial period is set at three months, possibly renewable once for a maximum period equal
to the first. In case of renewal of the trial period, a written agreement must be established. […]

Functions
You are hired as a sommelier […]. Your duties will consist in particular of:
- advise customers on the choice of wine;
- serve customers with wine;
- ensure the management of the cellar: place orders, manage stocks. […]

Working hours and rest days

The working hours are set at 39 hours per week, or 169 hours per month. You are entitled to 2
days of weekly rest under the conditions provided for by the national collective bargaining
agreement for CHR. The hours and days of rest are determined by the employer. They can be
modified in case of need of the service or of reorganization. These modifications can in no
case be considered as a substantial modification of the employment contract.

Remuneration
Your monthly salary is set at 1,400 euros gross for 169 hours of work per month, plus benefits
in kind for food. Your remuneration will be paid to you at the end of each month. Social
security contributions are paid to the following body: URSSAF. The
the pension fund on which you will depend is the ARRCO […]

Done in duplicate
At ..................., on ......................

Read and approved + date (by the employee)

Employer's signature Signature of employee

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Part Hotel management and law
 DOCUMENT 6

2014 ACTIVITY FORECAST

- The overall 2013 turnover of € 7,049,860 is expected to increase

by 10%.

- The material cost will reach 18% of the expected turnover.

- Following the hiring of the sommelier, personnel costs will amount to € 2,935,000, the fixed
part of these costs concerns € 2,641,500 of the total.

- Overheads are divided into a fixed part and a variable part. The variable part concerns
8% of the expected turnover. The fixed part in 2014 should reach
€ 1,146,140.

- Occupancy costs will increase in 2014 due to renovation work. They will amount to €
927,040.

- Membership of the channel " Hotels & Preference »Entails the payment of a fee
which will amount, in 2014, to 2% of forecast sales.

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Part Hotel management and law
 ANNEX 1
To be submitted with the copy

ACCOMMODATION INDICATORS

Indicators Calculation details 2013

CA rooms HT

Number of rentable rooms

Number of rented rooms 11 564

Occupancy rate

Number of clients 20 815

Attendance index Average

price per room rented

REVPAR

CATERING INDICATORS

Indicators Calculation details 2013

CA restaurant HT

Number of guests 48 231

Restaurant capacity

Filling rate

Average addition per cover

BREAKFAST INDICATORS

Indicators Calculation details 2013

CA breakfasts

Number of breakfasts 17 215

Small collection rates
lunches

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Part Hotel management and law
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 APPENDIX 3
To be submitted with the copy

ANALYSIS OF MONSIEUR TENPERRE'S INDETERMINAL TERM CONTRACT

Identify five mentions

mandatory from the contract to
indefinite period

Identify three obligations of

the employer

Identify two obligations of

the employee

APPENDIX 4
To be submitted with the copy

DIFFERENTIAL INCOME STATEMENT

(Round up to the nearest euro)

2014 forecasts Amount Percentage

Turnover 100

- Variable expenses

= ……………………………….

- Fixed charges

= Current result

14GMHOMLR1 BTN Hôtellerie - Hotel management and mathematics Page 13/16

Part Hotel management and law
 MATHEMATICS

EXERCISE1 (8 points)
The boss of "Chez Max" took note of the choices made by his customers who came to lunch in his
restaurant. 800 individual files were thus created, so that he could obtain the following information:

• 70% of its customers have a dessert;

• among the customers taking a dessert, there are % 1q5ui take an entry;

• there are 180 customers who choose a starter.

1. Complete the table provided ein annex (to be returned with the copy)

2. A card is taken at random from among the 800 diib sp

leosn, each having the same probability of being

chosen.
We define the following events:
• : "The card taken is that of a customer queinpdr an entry":
• "the card taken is that of a customer queinpdr a dessert"

at. Define by a sentence and calculate the probabilities of three events: , and.
b. What is the probability that the card taken and sco ee of a customer who does not take entry or

dessert?
vs. We take a card from those ofvselisents not taking entry
It is assumed that each card has the same high probability.

What is the probability that this plug is this a customer having a dessert?

14GMHOMLR1 BTN Hôtellerie - Hotel management and mathematics Page 14/16

Mathematics part
EXERCISE2 (12 points)

Part A: study of a function

Either the function defined on the interval0; 30through :

f (x) = - 10x2 + 240x + 1800

We admit thatf is derivable sul'rintervalle [0; 30] and we note' its derived function.

1. Calculate ′ (x), for everythingx belonging to the interval [0; 30].

2. Study the sign of′ , for everythingx belonging to the interval [0; 30].

3. Deduce the variations of the function over the interval [0; 30].

Part B: economic application

The boss of "Chez Max" knows perfectly well that n, s dsaon restaurant, the number of covers, during the
midday meal, depends on the price of its menu. He will t ddronc offer this at a price allowing
to optimize its profit.
The market study he had carried out allowed us to identify the link between the price of the menu and the number remdbe

covered as follows:
• by selling its menu for € 20 (initially pro price) p, oils set for 300 seats.

• each € 1 increase in the menu price decreases lebrneom place settings of 10.

The cost of making a menu is € 14.

1. Complete the table provided ein annex (to be returned with the copy)

In the rest of the exercise, we noxtele amount ofriseproposed menu price (in €) compared to the
initial price which was 20 €. We adm what
ee
t 0£ x £ 30.

2. a. Express according to the menu price after an increasex d € e.

b. Express as a function of the number of place settings served after a hausxis €. from

vs. Deduce the turnoverATs (x) realized after an increase in the price of menxu € de and show

that it can be expressed in the form: 10 100 6,000.

3. a. Express the total cost of manufacturing meanpurses as an increasexfrom €.

b. Deduce that the result can be expressed in the form: 10 240 1,800.

4. Then answer the following questions in utillia sapnatry A:

at. At what amount should the boss set the menu prdixu so that his profit is maximum?
b. What is this maximum benefit?
vs. What then is the number of covers served?

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Mathematics part
 Annex to be returned with the copy

EXERCISE1: table to be completed.

Choice With entry Without entry Total

With dessert

Without dessert

Total 800

EXERCISE2 (Part B - question 1:) table to be completed.

Total cost of
Menu prices Number of Figure
manufacturing Profit (in €)
(in €) Covered business (in €)
(in €)
20 €
€ 30

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Mathematics part