Course Curriculum
| Introduction | |||
| Introduction To The Course | 00:02:00 | ||
| Introducing Hotel Operating Structure-Profit Centers | 00:03:00 | ||
| Introducing Hotel Operating Structure-Support Centers | 00:03:00 | ||
| Explaining The Main Profit & Loss Statement | 00:09:00 | ||
| F&B Department Revenue | |||
| F&B Profit & Loss Statement Template (Revenue And Cost Of Sale) Part 1 | 00:05:00 | ||
| F&B Profit & Loss Template Explained Part 2 | 00:04:00 | ||
| Food Revenue And Beverage Revenue Explained | 00:08:00 | ||
| F&B Allowance And Other Revenue Lines Explained | 00:16:00 | ||
| F&B Department Expenses | |||
| F&B Cost Of Food Sales And Beverage | 00:09:00 | ||
| F&B Cost Of Sale For Other Revenue | 00:06:00 | ||
| F&B Dept Labour Cost (Salary And Wages) | 00:05:00 | ||
| F&B Dept Other Line Items For Labour Cost | 00:08:00 | ||
| F&B Labour Cost Supplimental Pay And Employee Benefits | 00:08:00 | ||
| F&B Operating Exenses – Banquet Expenses | 00:03:00 | ||
| F&B Operating Expenses Starting With C | 00:08:00 | ||
| F&B Operating Expenses – Decoration To Linens | 00:10:00 | ||
| F&B Operating Exenses – Management Fee To Utensils | 00:08:00 | ||
| F&B Department Statistics | |||
| F&B Dept Operating Metrics Prescribed By USALI | 00:10:00 | ||
| F&B Dept Statistocs To Understand Profitability By Venue | 00:06:00 | ||
| F&B Dept Formula To Calculate Metrices Discussed Earlier | 00:08:00 | ||
| How To Analyse P&L And Resource | |||
| Fixed And Variable Expenses And How To Analyse P&L | 00:16:00 | ||
| Additional Resource | |||
| Additional Materials | 00:00:00 | ||
| Assignment | |||
| Assignment – Uniform System of Accounting for Lodging Industries Part 2 | 00:00:00 | ||
Review





