"A good F&B operation, whether it’s hotel-operated or leased out, allows more marketing flexibility—and believe me, this helps sell rooms in off season or slow days of the week. The mere presence of an F&B operation allows a hotel…"
"Profit & Lose reports are done by the Finance section, but When we prepare, yearly budget for the housekeeping department, the finance department will let us know, the capital Items, which we can purchase per the current year, this is…"
"ITS TOTALLY DEPEND UPON THE ORGANISATION AND THE MANAGEMENT , THERE ARE MANY WAYS TO MAKE PROFIT & LOSS REPORT. INDIRECTLY WE CAN SAY PROFIT & LOSS REPORT LIKE A DAY BOOK IN WHICH MANAGEMENT DIRECTLY WATCH THE TOTAL INCOME AND THE EXPENSES…"
"Very simple..........divide your heads between revenue and expenditure. Add up all and finally (revenue-Exp) give you P & L.
The most important is that during the budget making process, how every head was defined and actually it is up or down…"
I read your request to all of these people, I don't mean to sound negative, but with seven years in the restaurant business, you are telling me that you have never done a P&L for that restaurant, if this is the case, how do you know where your cost is? what is your profit? your ROI? I have taught at University hotel and food management, and one of the first items is how to make, and read a P&L report. You can go online and get all kinds of samples of P&L