によって Sipos dorottya 7年前.
507
F&B REV.
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
