EHL Hospitality Mathematics Practice Questions

1. You are the head chef of a fine dining restaurant. You are creating a new
signature dish with premium ingredients. The total cost of ingredients for
one serving is 18 EUR. You want to apply a mark-up of 175% on the cost.
What would be the selling price of this dish?

a. 31.50€
b. 49.50€
c. 68.25€
d. 45.75€
e. None of the answers is correct.

2. A hotel restaurant manager wants to price a new breakfast menu. The

total cost of ingredients and preparation for one serving is 12 EUR. The
desired mark-up is 220% on cost. What should be the selling price?

a. 26.40€
b. 38.40€
c. 32.80€
d. 41.60€
e. None of the answers is correct.

3. The pastry chef at a luxury hotel creates a special dessert. The ingredient
cost per serving is 8 EUR. Management requires a mark-up of 300% on
cost. What is the selling price?

a. 24.00€
b. 32.00€
c. 28.50€
d. 35.20€
e. None of the answers is correct.

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4. A resort’s head chef develops a seafood platter. The cost of ingredients
per serving is 35 EUR. The restaurant applies a mark-up of 150% on cost.
What would be the menu price?

a. 52.50€
b. 87.50€
c. 82.25€
d. 78.75€
e. None of the answers is correct.

5. At a boutique hotel restaurant, a new appetizer costs 6 EUR in ingredients

per serving. The chef wants to apply a mark-up of 280% on cost. What
should be the selling price?

a. 16.80€
b. 22.80€
c. 18.60€
d. 25.20€
e. None of the answers is correct.

6. A hotel’s room service menu includes a premium sandwich with ingredient

costs of 9 EUR per serving. The food & beverage manager wants a mark-
up of 167% on cost. What is the selling price?

a. 24.03€
b. 18.45€
c. 21.78€
d. 26.91€
e. None of the answers is correct.

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 7. How much water (in liter) must be added to 20 liters of concentrated fruit
syrup costing CHF 2.50 per liter to obtain a syrup costing CHF 0.80 per
liter?
Note: water is assumed to be free.
(If needed, round your answer to 2 digits after the decimal point).
Answer:
8. A hotel bar manager needs to dilute 15 liters of concentrated cocktail
mixer costing CHF 4.20 per liter to achieve a final cost of CHF 1.40 per
liter. How much water must be added?
Note: water is assumed to be free.
(If needed, round your answer to 2 digits after the decimal point).
Answer:
9. How much water (in liter) must be added to 30 liters of concentrated juice
costing CHF 1.80 per liter to obtain a juice costing CHF 0.45 per liter?
Note: water is assumed to be free.
(If needed, round your answer to 2 digits after the decimal point).
Answer:

10. A restaurant needs to dilute 25 liters of concentrated soup base costing

CHF 3.60 per liter to achieve a final cost of CHF 1.20 per liter. How much
water should be added?
Note: water is assumed to be free.
(If needed, round your answer to 2 digits after the decimal point).
Answer:
11. How much water (in liter) must be added to 12 liters of concentrated
beverage costing CHF 5.00 per liter to obtain a beverage costing CHF
2.00 per liter?
Note: water is assumed to be free.
(If needed, round your answer to 2 digits after the decimal point).
Answer:
12. A hotel’s breakfast buffet uses concentrated orange juice. How much water
must be added to 18 liters of concentrate costing CHF 2.70 per liter to
achieve a final cost of CHF 0.90 per liter?
Note: water is assumed to be free.
(If needed, round your answer to 2 digits after the decimal point).
Answer:

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13. A hotel’s room rates increase by 25% during peak season and then decrease
by 30% in the off-season. What is the total change (in %) over the complete
cycle?
(Give your answer in percentage, without the ”%” symbol, and round your
answer to the nearest unit)
Answer:
14. Restaurant food costs rise by 15% in the first quarter due to inflation,
then fall by 20% in the second quarter due to seasonal availability. What
is the net change (in %) over the six-month period?
(Give your answer in percentage, without the ”%” symbol, and round your
answer to the nearest unit)
Answer:
15. A hotel’s occupancy rate increases by 40% during a festival period, then
drops by 50% immediately after. What is the overall change (in %) in
occupancy rate?
(Give your answer in percentage, without the ”%” symbol, and round your
answer to the nearest unit)
Answer:

16. Wine prices at a hotel restaurant increase by 18% due to new import
taxes, then decrease by 25% during a promotional period. What is the
total change (in %) in wine prices?
(Give your answer in percentage, without the ”%” symbol, and round your
answer to the nearest unit)
Answer:
17. A resort’s spa service prices go up by 35% for the holiday season, then are
reduced by 40% for the winter promotion. What is the net change (in %)
in spa prices?
(Give your answer in percentage, without the ”%” symbol, and round your
answer to the nearest unit)
Answer:
18. Catering costs for a hotel increase by 22% due to premium suppliers, then
decrease by 35% when switching to local suppliers. What is the overall
change (in %) in catering costs?
(Give your answer in percentage, without the ”%” symbol, and round your
answer to the nearest unit)
Answer:

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19. The cost price of a hotel’s signature cocktail is 15 CHF. What is the selling
price if the goal is to have a return of 12%?
(Reminder: a return is a profit, expressed as a percentage of the selling
price)
(Round your answer to two digits after the decimal point).
Answer:
20. A restaurant’s weekend brunch costs 32 CHF to prepare. What should be
the menu price to achieve a return of 15%?
(Reminder: a return is a profit, expressed as a percentage of the selling
price)
(Round your answer to two digits after the decimal point).
Answer:
21. The cost price of a hotel room service breakfast is 18 CHF. What is the
selling price if management wants a return of 10%?
(Reminder: a return is a profit, expressed as a percentage of the selling
price)
(Round your answer to two digits after the decimal point).
Answer:
22. A luxury hotel’s afternoon tea service costs 25 CHF to provide. What
should be the selling price to achieve a return of 20%?
(Reminder: a return is a profit, expressed as a percentage of the selling
price)
(Round your answer to two digits after the decimal point).
Answer:
23. The cost of ingredients and preparation for a resort’s poolside lunch is 22
CHF. What is the required selling price for a return of 8%?
(Reminder: a return is a profit, expressed as a percentage of the selling
price)
(Round your answer to two digits after the decimal point).
Answer:
24. A hotel restaurant’s chef’s special costs 28 CHF to prepare. What should
be the menu price to achieve a return of 18%?
(Reminder: a return is a profit, expressed as a percentage of the selling
price)
(Round your answer to two digits after the decimal point).
Answer:

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 Answer Key:
Questions 1-6 (Markup): 1. b, 2. b, 3. b, 4. b, 5. b, 6. a
Questions 7-12 (Dilution): 7. 42.50 liters, 8. 30.00 liters, 9. 90.00 liters,
10. 50.00 liters, 11. 18.00 liters, 12. 36.00 liters
Questions 13-18 (Sequential Changes): 13. -13, 14. -8, 15. -30, 16.
-12, 17. -19, 18. -21
Questions 19-24 (Return): 19. 17.05 CHF, 20. 37.65 CHF, 21. 20.00
CHF, 22. 31.25 CHF, 23. 23.91 CHF, 24. 34.15 CHF