intro to hospitality paper

intro to hospitality paper - Hilda Posey ID 1521480...

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Unformatted text preview: Hilda Posey ID: 1521480 10/24/16 Profitability of Hotel Food and Beverage: The Biggest Challenges Food and beverage is a huge part of most hotels today. Most larger locations have an in house bar, a restaurant, and room service. One major challenge that all three of these areas in the hotel face every day, is profitability. Hotel restaurants need to be very diligent about their cost control. They need to know how to control their inventory, how much food they need to have, and what to charge for it. Restaurants should pay attention to their labour cost, and whether or not employees are doing everything needed of them in a given time. These ensure that there is less loss overall. For hotel bars, the most important thing to consider in profitability is pour/cost percentage. They need to know if enough money was made for how much of the product was used. Some issues regarding this are acts of pilferage, like employees stealing product, diluting drinks, overpouring for tips, or overcharging. These benefit them, but are bad for profitability. Lastly, hotel room service has many things to consider concerning profit. All areas, but room service especially has to forecast demand and know how many people are staying at the hotel to better anticipate their needs. Different types of people and different times of year require different service. It helps with this to have very well­trained employees who can manage orders quickly and also act as salespeople to the rooms. There are some challenges with profitability that all three of these area’s share. Michael Haynie’s article about hotel food and beverage said that restaurants and bars should have “modernized, update, decor”, this goes along with keeping up with other trends that make any part of the hotel more profitable. Haynie also said that “social media networking” was very important, staying connected is vital for profit. One of the last and most important things that restaurants, bars, and room service should all strive for is sustainability. Not only does sustainability better the environment and reduce costs, but it also looks better to customers. While there are many challenges Hotels face in making their restaurants, bars, and room service profitable, it is most definitely doable with the right understanding of the customers and their needs. If done well, food and beverage can be a great addition to any hotel. Bibliography: "Hotel Food and Beverage: A Profitable Venture?, by Michael Haynie, SR." HotelExecutive.com Daily Headlines . N.p., n.d. Web. 25 Oct. 2016. Walker, John R. I ntroduction to Hospitality . Upper Saddle River, NJ: Pearson Prentice Hall, 2006. Print. ...
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  • Fall '15
  • Hotel   Food, room   service, Hilda   Posey                                                                                                                      ID

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