"The combination of catering revenue, public room rental income, audio
visual fees, and banquet service charges accounted for an estimated 55.5
percent of total F&B department revenue.
For these full-service hotels, the offering of F&B is not just a source of revenue, but an amenity used to position the property within the marketplace.
Losses within the F&B department are no longer tolerated by owners. F&B managers struggle to contain costs and grow revenues. The ability of management to attract local patrons, boost catering revenue, and increase beverage sales within their restaurants are examples of successful tactics that have generated profitable revenue."
To learn about the tools PKF-HR offers to benchmark the performance of hotel F&B operations, please visit www.pkfc.com/benchmarker. This article was published in the May 2011 edition of Lodging.
For these full-service hotels, the offering of F&B is not just a source of revenue, but an amenity used to position the property within the marketplace.
Losses within the F&B department are no longer tolerated by owners. F&B managers struggle to contain costs and grow revenues. The ability of management to attract local patrons, boost catering revenue, and increase beverage sales within their restaurants are examples of successful tactics that have generated profitable revenue."
To learn about the tools PKF-HR offers to benchmark the performance of hotel F&B operations, please visit www.pkfc.com/benchmarker. This article was published in the May 2011 edition of Lodging.
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