
États financiers généraux de l'hôtel et tarification des menus des restaurants
États financiers généraux de l'hôtel et tarification des menus des restaurants
What You Will Learn In This Free Course
- Analyse the hotel financial reports...
- Explain the basic concepts of accou...
- Describe the hotel Profit and Loss ...
- Evaluate the results of the market ...
- Analyse the hotel financial reports, the Profit and Loss statements and their components
- Explain the basic concepts of accounting like the ‘accrual basis’, the allocation of expenses and the prepayments
- Describe the hotel Profit and Loss statements and horizontal, vertical and ratio analysis
- Evaluate the results of the market benchmark report and the menu engineering report
- Classify the menu items according to their popularity and profitability, reasons and the necessary actions
- Analyse the segregation of labour cost and the segregation by department
- Discuss the nature of expenses, productivity reports, ‘zero-base manning’ and cost management ideas
- List the Profit and Loss analysis steps of the overall operation, the rooms division and the food and beverage division
- Describe the quantitative and qualitative factors in pricing the menu
- Estimate the need to raise prices and the required average guest spending by using MS Excel templates
- Outline the operating and marketing reports, like the revenue by business, and guest nationality
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