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Box A Average Check Statistic BEV.

Hotel occupancy is added to the forecast because, in a hotel restaurant, guests are the number-one source of food and beverage business. By incorporating the occupancy levels of the whole property and combining this with knowledge of group and catering functions, Myla can assess the number of available guests. Restaurants that are not in hotels will not use the occupancy information columns in Figure 1-7; however, the rest of the chart applies well to most operations. Club establishments might incorporate information about club membership, and stand-alone restaurants can take into account regular customer traffic and local events (such as conventions, festivals, and promotional campaigns) when forecasting.

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Practical Food and Beverage Cost Control by Clement Ojugo


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