Hospitality Financial Leadership – Separating Group and Local Sales in Banquets | By David Lund

Hospitality Financial Leadership –  Separating Group and Local Sales in Banquets | By David Lund


If your hotel has a reasonable amount of meeting space (+10,000 ft) and your banquet business is a significant contributor in your Food and Beverage Department (+20% of F&B revenue), you are going to want to separate local banquet business from group banquet business on all of your financial statements, forecasts, budgets and daily reporting.

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