text book.-- Revenue Management for the hospitality industry
David k. HAYES&ALLISHA A. MILLER
key concept case study.
1.under what scenarios could a foodservice operation achieve excellent food and beverage cost percentages, yet incur excessively high labor costs?which of these different scenarios do you think is occuring at the barcena resort? upon what case facts do you base your assesment?
2. assume you were beverly. what specific actions would you likely undertake if you were given a 10 percent cut in your operating budget for the coming year?
what impact would each of these actions llikey have on your guests' view of the value they receive for the money they spend while staying at the property?
3.assume sofia is an experienced and talented GM, From the point of view of new quests arriving at the resort, how important to them will be her ability to reduce the resort's operating cost?
Alternatively, how important to them will be her ablility to find ways to increase the number and quality of the resort's guest service offerings?
4.As a savvy GM, what do you think sofia will seek to gain from the work of damario and the revenue management task
force she has asked him to assemble?