HTM 2030 Lecture Notes - Lecture 23: Beverage Industry, Inventory Turnover, Hospitality Industry

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

Document Summary

Sales control: optimizing the number of customers, attracting the highest volume of clients, maximizing profits, earning the highest levels of profit menu items, controlling revenues, the accurate recording of sales and collection of money, optimizing number of customers: 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. Location, menu item differentiation, price acceptability and value, d cor and lighting, portion sizes, product quality, service standards, and menu diversity. 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 then suburb restaurants for dinner: uniqueness of offerings.