Buch, Englisch, 190 Seiten, Format (B × H): 156 mm x 234 mm, Gewicht: 449 g
Reihe: The Practical Guide to Events and Hotel Management Series
Buch, Englisch, 190 Seiten, Format (B × H): 156 mm x 234 mm, Gewicht: 449 g
Reihe: The Practical Guide to Events and Hotel Management Series
ISBN: 978-0-367-21827-0
Verlag: Taylor & Francis Ltd (Sales)
Chapters cover every aspect of the profit and loss account including marketing, accommodation, food and beverage sales, quality, budgeting, event sales, and all the corresponding costs involved. It explains all the relevant KPIs and industry quirks within the profit and loss document as well as industry benchmarks to equip the reader with the skills to attend high level meetings, complete finance-based assignments and ultimately run their own business. Valuable tips from leading professionals within the industry are included throughout, giving advice on how to improve hotels’ financial results and positively influence net profit through everyday actions.
Packed full of practical case studies and written in an easy-to-read-style, this book is essential reading for hospitality students and current hospitality and hotel managers.
Zielgruppe
Further/Vocational Education and Undergraduate
Autoren/Hrsg.
Fachgebiete
Weitere Infos & Material
1 Understanding and Raising Profits in Hotels. 2 Maintaining and Improving Quality. 3 Marketing and Sales. 4 Budgeting. 5 Accommodation Sales. 6 Food Sales. 7 Beverage Sales. 8 Event Sales. 9 Accommodation Costs. 10 Food Costs. 11 Liquor Costs. 12 Payroll Costs. 13 Marketing Costs. 14 Fixed Costs. 15 Net Profit and EBITDA