According to Revenue Management, to implement the strategies and achieve the defined objective, which is profit maximization, there are a some ratios that help to compare the results obtained, both internally (the hotel itself) and external (competitive set), highlighting: RevPAR, TRevPAR, GopPar, GopPAG and ADR. However, if the calculation method is analyzed, there are serious […] La Entrada Demystifying Key Ratios of Revenue Management pertenece al HCC-Hotel Cost Control.

Throughout my professional experience, I have dealt with beverage control systems which have been from the most simple, which limits itself to lacking of any kind of register, whatsoever to the most complex, which implied a series of register processes and procedures, that add to the department a far too bureaucratic component. And it’s because […] La Entrada The peculiar world of Beverage control systems in Hotels pertenece al HCC-Hotel Cost Control.

When I had to organize meetings, banquets and various types of events at the beginnings of my professional career, I always found myself with a work system which forced me to dedicate too much time to precising the event’s details. Other times, as contractor of the event, I had to visit the hotel in numerous […] La Entrada Banquets Quotation and Management pertenece al HCC-Hotel Cost Control.

Hello everyone, I have decided to create this post, to put across the limitations I have seen and experienced in Hotels, when measuring electrical & water supplies internally on the one hand, and estimated savings in the short / medium / long term by external suppliers, with a budget for investments in new equipment, improved […] La Entrada Energy supplies: How to analyze them? pertenece al HCC-Hotel Cost Control.

Today I will talk about a cost, which depending on the country, is crucial for a good governance of a hotel, and as the title says, is the Human Resources. I must say that the header image has excited me a lot, because it was done 12 years ago, and it was my first experience […] La Entrada Human Resources: How to analyze them? pertenece al HCC-Hotel Cost Control.

This is the solution we provide to improve the Management Processes in the Beverage Department. As background, I have implemented this model in more than 30 hotels, and have ALWAYS obtained successful results, in both cost control and improvement of incomes. All I ask is to respect the detailed conditions available in the Copyright Document, […] La Entrada HCC-Beverage Management pertenece al HCC-Hotel Cost Control.

Hoy he pensado mostrar, con un caso práctico muy sencillo, lo comentado en mi anterior entrada: Business Intelligence en Hoteles: ¿Eso qué es?.   Como recordatorio, antes de ponernos a elaborar como locos informes, debemos revisar a conciencia los procesos de trabajo y registro de datos del Hotel, analizando si el esfuerzo para segmentar esos […] La Entrada Caso Práctico: Business Intelligence en Hoteles pertenece al HCC-Hotel Cost Control.

Como pasa con otras muchas disciplinas, a la hora de darlas a conocer en el Sector, causan mucho rechazo porque suenan a “otro invento más para sacarnos dinero”. En mi época de estudios para el MBA o para la certificación PMP©, me costaba muchos dolores de cabeza intentar convencer a mis compañeros que se alejaran […] La Entrada Business Intelligence en Hoteles: ¿Eso qué es? pertenece al HCC-Hotel Cost Control.