Revenue of F&B department

Enjoyment and experience

guest satisfaction can be enhanced

Novo2, WineStone, I Burger

Fine dining, fast fine, fast casual

technical revolution

general manager

sales manager

food & beverage director

from office manager

HR manager

inclusive breakfast

buffet service

pricing

high margin

calculating revenue

planning and measuring the consumption

half board, full board

room & lounge service, in-room

breakfast, food, drinks

luxury hotels

special price

organisation

conferences

meetings

party

weddings

high expectations

minibar, maxibar

minibar

what to sell?

checking of consumption

charging guest accounts

inventory

refilling

high pricies and margin

cooperation with front office

service

providing food and dinks

process

guest journey

production

hotels' speciality

24 hours service

more catering units

resident guests

banquet

in-room dining

main groups

food

drink

others

breakdown

food: breakfast, warm, cold, pastry

drink:

minibar

wine

beer

cocktails

non-alcoholic

other

tabac

rental fee of function rooms of equipments

items

each item observed separately (coke, coke zero, coke light)

catering units

restaurant

lobby bar

night club

Industrial

production costs + profit

in case of food

Service

marketing aspects (demand & supply)

Commercial

cost of sales + margin

cost of purchase + margin

in case of drinks

Cost of sales

net purchasing price of drinks

net purchasing price of ingridient

margin

covering the rest of the costs

mark-up (%)

shows the ratio of food cost and margin

manual register

controlling the dishes from the kitchen to the restaurant

cashier machine

able to register the revenue, doen't give official invoice

computer, PMS

invoicing, registering revenue able to control inventory

Gross Purchasing Price-input VAT=NET PURCHASING PRICE (cost of sales)+ MARGIN (cost of sales*markup= NET SELLING PRICE+ output VAT= Gross selling price