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Published : June 29, 2012 | Author : Santosh
Category : Hotel Management Training | Total Views : 7037 | Rating :

  
Santosh
International Hotelier and Trainer.

Preparing Budget is one of the most important functions of a Food & Beverage Manager.

It is the basis on which you measure the the performance of a Food & Beverage Department quantitatively.

If it’s a new hotel, and if it’s the first budget for that organization relatively its easy as most of the things are done based on an estimate. The only drawback is that you do not have any data to analysie.

Download detailed Budgeting in Food and Beverage




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Room Rates : Rack Rate: The highest rate you believe you can sell a given room for on your highest demand day. This can be done seasonally but in fact may be a year long rate. Example, the rate in many hotel directories would be shown as: January 1 to December 31st 2007, $69 to $159. This is a rate for internal use only.

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