F&B REV.

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luonut manoon phanwong

Pricing decisions and strategies

luonut Leidy Johanna Jimenez Sandoval

Gucci

luonut Chau Nguyen

FINANCIAL THEORY

luonut Darina Hurtado

F&B REVENUE

Banquet and events

High expectations

Conferences, meetings, weddings, party

Minibar

Cooperation with frontoffice

High prices and margin

Refilling

Inventory

Charging guest accounts

Checking of consumption

What to sell?

F&B revenue sources

minibar, maxibar

banquette and events

room&lounge service, in-room

half board, full board

A'La carte food and bev.

breakfast

Pricing methods

mark-up %

shows the ratio of food cost and margin

margin:

covering the (rest of the) service

cost of sales:

net purchasing price of drinks, net purchasing price of ingredients

food:

industrial

in case of drinks:

commercial

3.)Commercial

cost of sales+margin

2.)Service

marketing aspects (demand and supply)

1.)Industrial

production costs+profit

Room service

Organisation

Special price

Luxury hotels

Breakfast, food, drinks

Room & Lounge service

Inclusive breakfast

planning and measuring the consumption

calculating revenue

high margin

pricing

buffet service

Trends

technical revolution

fine dining, fast fine, fine casual

Novo2, WineStone

enjoyment and experience