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Chapter 11 – Being
The chapter below is an excerpt from my new book. It’s fiction but some of the characters and story lines are based on people I have worked with and events that have taken place in the hotels I have worked in. The book is a fable about a hotel manager who has some very bad habits. He must change…
Hospitality Financial Leadership – Internal Control Reviews
Hot on the heels of creating a hotel policy manual is the newfound ability to create an internal control review process. Policies are all about the rules of the road and the ICR is all about the roadside check stop.
“Excuse me, Sir, have you been drinking tonight?”
“Why no,…
Hospitality Financial Leadership – Food Cost, Net Weight
When people hear the term food cost, they generally think of the simple calculation of cost / selling price = food cost %. This calculation does little more than give you a percentage. Understanding and controlling food cost is much more complex.
Venue Performance Peter Heath Interviews The Hotel Financial Coach
Get His Take on How Our Industry Manages and Measures Business
David Lund, the Hotel Financial Hotel Coach, explains his views on why financial management is so important to hotels and venues.
Chapter 10 – Mr. D
The chapter below is an excerpt from my new book. It’s fiction but some of the characters and story lines are based on people I have worked with and events that have taken place in the hotels I have worked in. The book is a fable about a hotel manager who has some very bad habits. He must change…
Hospitality Financial Leadership – Why Does it Take So Bloody Long to Do the Annual Hotel Budget?
Bloody is a great word. It’s English and I’m Canadian so that’s close enough and I’m adopting it for this piece. The word is so descriptive, and it immediately conjures up images of battle and of great suffering. Much the same as the annual carnage we refer to as budget…