Overall, consumers are spreading their
income across many different categories, and
that lack of attention can cause restaurant
sales to be sluggish. A lot of businesses are
feeling that pinch in their cash flow already.
It’s times like these when restaurateurs need
to fall back on what they can control in terms
of cash flow. You may not be able to singlehandedly
change the economy, but you can
control costs and open up new streams of
profit for your restaurant.
What follows is a step-by-step look at the
economic challenges your restaurant is likely
to face in the coming months — and some
ways to control and offset them to protect
your cash flow.
Effectively Develop and Manage a Resort Property-Revised and Updated In recent years, the definition of "resort" has expanded to include any facility that provides recreation and entertainment in combination with lodging. Revised and updated for these ch
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The book is written in an accessible and engaging style and structured logically with useful features throughout to aid students’ learning and understanding. It is a key resource for all future hospitality managers.
Human Resource Management in the Hospitality Industry: an introductory guide, is fully updated with new legal information, data, statistics and examples, and includes brand new material on multi unit operations and management.
Small businesses are the backbone of the tourism and hospitality industry and, depending on which statistics one uses, represent somewhere between 75 to 95 percent of all firms globally in this sector.