Revenue of F&B department
Pricing
Gross Purchasing Price-input VAT=NET PURCHASING PRICE (cost of sales)+ MARGIN (cost of sales*markup= NET SELLING PRICE+ output VAT= Gross selling price
F&B revenue
computer, PMS
invoicing, registering revenue able to control inventory
cashier machine
able to register the revenue, doen't give official invoice
manual register
controlling the dishes from the kitchen to the restaurant
Definitions
mark-up (%)
shows the ratio of food cost and margin
margin
covering the rest of the costs
Cost of sales
net purchasing price of ingridient
net purchasing price of drinks
Pricing methods
Commercial
in case of drinks
cost of purchase + margin
cost of sales + margin
Service
marketing aspects (demand & supply)
Industrial
in case of food
production costs + profit
Monitoring the revenue sources
catering units
night club
lobby bar
restaurant
items
each item observed separately (coke, coke zero, coke light)
breakdown
other
rental fee of function rooms of equipments
tabac
drink:
non-alcoholic
cocktails
beer
wine
food: breakfast, warm, cold, pastry
main groups
others
drink
food
F&B revenue sources
hotels' speciality
in-room dining
banquet
resident guests
more catering units
24 hours service
process
production
guest journey
service
providing food and dinks
minibar, maxibar
minibar
cooperation with front office
high pricies and margin
refilling
inventory
charging guest accounts
checking of consumption
what to sell?
banquette and events
high expectations
weddings
party
meetings
conferences
room & lounge service, in-room
organisation
special price
luxury hotels
breakfast, food, drinks
half board, full board
a'la carte food and beverages
breakfast
inclusive breakfast
planning and measuring the consumption
calculating revenue
high margin
pricing
buffet service
F&B in the hotel organisation
HR manager
from office manager
food & beverage director
sales manager
general manager
F&B trends
technical revolution
Fine dining, fast fine, fast casual
Novo2, WineStone, I Burger
guest satisfaction can be enhanced
Enjoyment and experience
