HTM 2030 Lecture Notes - Lecture 15: Empowered, Sales, Serving Size

• School: University of Guelph
• Department: Hospitality and Tourism Management
• Course: HTM 2030
• Professor: William Murray

Document Summary

Htm 2030 lecture 15 (wednesday, november 9, 2016) Sales controls: optimizing the number of customers, attracting the highest volume of clients, maximizing profits, earning the highest levels of profit from menu items, controlling revenues, the accurate recording of sales and collection of monies. Increasing the volume of customers, especially during non-peak periods: offering incentives, expanding product and service offerings, expanding mix of customers (target markets) Operators must: understand customer needs, have the ability to meet many of these needs, attract / communicate this to customers. All things equal, customers will choose the most convenient restaurant: the farther away from a population, the fewer customers a restaurant can reasonably expect to attract. Exceptions: destination restaurants, time of day / customer flow patterns. Downtown restaurants for lunch; suburb restaurants for dinner: uniqueness of offerings. Homogeneous products: so similar to others that customers do not develop a preference, will purchase the least expensive.