HOSP 321 Lecture Notes - Lecture 9: Performance Indicator, Normalized Number

• School: University of Delaware
• Department: Hotel, Restaurant and Institutional Management
• Course: HOSP 321
• Professor: Pyle

Document Summary

Hrim 321 case study analysis # 9 club management f & b: describe the primary problem outlined in this case. A country club struggles to become financially stable after a financially devastating law suit. There is a (cid:862)(cid:271)elief that (cid:272)lu(cid:271) food a(cid:374)d (cid:271)everage (cid:272)a(cid:374) (cid:271)e relied on as (cid:272)ash ge(cid:374)erati(cid:374)g profit (cid:272)e(cid:374)ter rather tha(cid:374) a(cid:374) a(cid:373)e(cid:374)ity for (cid:373)e(cid:373)(cid:271)ers is argua(cid:271)ly the (cid:272)lu(cid:271) i(cid:374)dustry"s (cid:373)ost (cid:374)otorious a(cid:374)d persiste(cid:374)t drago(cid:374). (cid:863) Food and beverage cannot be relied on as cash generating profit because most industries do not make more than 10-15 cents on every food dollar. There must be another aspect to generating revenue such as events and banquet rental: what is the (cid:862)clu(cid:271) be(cid:374)(cid:272)h(cid:373)arki(cid:374)g pro(cid:272)ess? (cid:863) The benchmarking process began by running the available cash and key performance indicator report, Food & be(cid:448)erage report a(cid:374)d me(cid:373)(cid:271)ership report usi(cid:374)g the (cid:272)lu(cid:271)"s data.