Revenue Mgt Literature Review

Analysing the effects of cost control systems surrounding food and ... This proposal is on “Food and Beverage cost control”, within the Plaza Hotel Curaçao. It provides an in-depth look into the cost control systems surrounding food and beverage service of the hotel. Within the hospitality industry the food and beverage department in a hotel is one of the departments that generate the enormous revenues. According to the National Restaurant association report in Restaurant Industry Operation, 1995, food and beverage cost range are as follows”: Foods cost range: 26.5% - 42.5% * Beverage Cost Range: 21.0% - 44.1% * (*) Keeping in mind that these figures may differ depending on the food and beverage operation. Having extreme high cost control percentage means; that there is a disruption within the relationship between the most important key players contributing to the cost control system. The result is that the cost of generating a dollar become more than its value. This will ultimately lead to failure. The aim of this study is to research the importance of food and beverage cost to the Plaza Hotel Curaçao and how the existence of the food and beverage cost calculation will influence the food and beverage cost percentage, which finally will end up in the company’s revenue. The problem statement is:”in what way The Plaza Hotel Curaçao Food and Beverage is controlled and provides recommendations in order to manage cost in a proper way more effective and efficiently”. This proposal starts with the background on managerial accounting which is the root of where cost accounting is derived from. Followed by the literature research in which theories and methods of different authors on the topic of food and beverage cost control are described. The forth chapter is the introduction of the company in question. The fifth chapter is the search in which is discussed the goal, the problem statement, the research question and the delimitations of this