Explore by hotel role
Restaurant Manager
A practical path for restaurant service, POS controls, cost, menus, forecasting, connected hotel outlets, and guest recovery.
This path contains 11 articles arranged as a practical learning sequence. Begin with the first topics, then continue into department-specific and advanced operating context.
What Is a Hotel Restaurant?
A hotel restaurant is a dining operation located in or associated with a hotel that serves hotel guests, local customers, or both. It may be operated by the hotel, a management company, a tenant, or an outside restaurant partner.
Food & Beverage · Food and Beverage FundamentalsWhat Is Hotel Food and Beverage?
Hotel food and beverage is the department and operating system responsible for preparing, selling, serving, and controlling food and drinks across hotel restaurants, bars, banquets, catering, room service, lounges, grab-and-go outlets, and other applicable venues.
Technology & Data · Food and Beverage TechnologyWhat Is a Hotel Point-of-Sale System?
A hotel point-of-sale system, or POS, records orders and transactions in restaurants, bars, room service, retail outlets, banquets, and other revenue centers, then supports settlement by cash, card, room charge, house account, or another configured tender.
Food & Beverage · Food and Beverage Cost ControlWhat Is Food Cost?
Food cost is the cost of food used or sold during a period. Hotels commonly calculate food used from opening inventory plus purchases, adjusted for transfers and other approved items, minus closing inventory, then compare that cost with food revenue.
Food & Beverage · Food and Beverage Cost ControlWhat Is Beverage Cost?
Beverage cost is the cost of alcoholic or nonalcoholic beverages used or sold during a period. Beverage-cost percentage compares that cost with the corresponding beverage revenue.
Food & Beverage · Menu StrategyWhat Is Menu Engineering?
Menu engineering is the structured analysis of menu-item popularity and contribution margin to support decisions about pricing, placement, descriptions, portions, promotion, preparation, and menu design.
Food & Beverage · Forecasting and PlanningWhat Is a Food and Beverage Forecast?
A food and beverage forecast is a current estimate of expected outlet and event demand, such as covers, guest counts, revenue, menu mix, production, purchasing, staffing, and cost, for a defined future period.
Food & Beverage · Bar OperationsWhat Is a Hotel Bar?
A hotel bar is a beverage-service outlet within a hotel, such as a lobby, restaurant, pool, rooftop, lounge, banquet, or service bar, serving alcoholic or nonalcoholic beverages under the property’s approved operating and licensing controls.
Food & Beverage · In-Room DiningWhat Is Hotel Room Service?
Hotel room service is food and beverage service delivered to a registered guestroom. Hotels often call it in-room dining, although each property may define the menu, hours, delivery method, staffing, and level of service differently.
Guest Experience · Complaints and ResolutionWhat Is a Guest Complaint?
A guest complaint is an expressed concern that a hotel’s product, service, conduct, communication, or outcome did not meet the guest’s expectation or an applicable commitment.
Guest Experience · Service RecoveryWhat Is Hotel Service Recovery?
Hotel service recovery is the structured response to a service failure or unmet guest expectation, intended to protect the guest, correct what can be corrected, communicate clearly, and reduce the chance of recurrence.