This work aims to define yield and revenue management in general and further with special regards to the Food and Beverage Department. Furthermore, the history of revenue management will be inspected. Additionally, different offer - and promotion possibilities are being displayed, which hotels can implement in their strategy of improving their yield and revenue management.
Yield management and revenue management as well as the food & beverage department are important in many tourism sectors. It is necessary to gain the right minimum amount of revenue for the department in order to be profitable. There are many possibilities to promote the respective departments such as the gourmet restaurant or the bar inside the hotel by word-of-mouth communication and displays in the rooms and outside the hotel by social media. Furthermore, there is a high potential of offers that can be adjusted to the departments in order to get enough customers.
Inhaltsverzeichnis (Table of Contents)
- Introduction
- Yield and Revenue Management
- Definition and Difference
- History
- Revenue Management in Hotels
- Reasons
- Duties of a Revenue Manager in Relation with Rooms Division
- F&B Department
- Revenue Management in the F & B Department
- Booking
- Offers
- Promoting
- Conclusion
Zielsetzung und Themenschwerpunkte (Objectives and Key Themes)
This term paper aims to define and explain yield and revenue management in general, with a specific focus on the Food and Beverage department. It will explore various offer and promotion strategies that hotels can implement to enhance their yield and revenue management.
- Defining and differentiating between yield and revenue management
- Exploring the historical development of revenue management
- Analyzing the reasons for implementing revenue management in hotels
- Examining the duties of a revenue manager in relation to the rooms division
- Exploring revenue management strategies for the F&B department
Zusammenfassung der Kapitel (Chapter Summaries)
The introductory chapter establishes the objective of the paper, which is to define and explore yield and revenue management in general, with a special emphasis on the Food and Beverage department.
Chapter 2 examines the definitions and differences between yield and revenue management, followed by an exploration of the history of revenue management.
Chapter 3 delves into revenue management in hotels, exploring its reasons for implementation and the duties of a revenue manager in relation to the rooms division.
Chapter 4 focuses on the F&B department, examining revenue management strategies within this area, including booking, offer creation, and promotional activities.
Schlüsselwörter (Keywords)
This term paper explores the concepts of yield and revenue management, specifically within the context of the hospitality industry, particularly the Food and Beverage department. It examines key aspects like customer behavior analysis, pricing strategies, demand forecasting, inventory optimization, and promotional activities.
- Citation du texte
- Alicia Poth (Auteur), 2017, Successful Yield and Revenue Management in the Food and Beverage Department, Munich, GRIN Verlag, https://www.grin.com/document/537336
