HBIM 4 Day Programme Overview PDF Print E-mail

Training sessionDay 1

Block One

  • Introduction and Purpose
  • Objectives - to implement the ‘12 Economic Levers' and achieve profit potential
  • Business economic norms
  • To identify the company's organisational chart
  • Job clarification/key overall management responsibilities

Block Two

  • Identify the profit margins for rooms, food, beverage
  • How to framework a 12 month budget
  • How to construct and understand the profit & loss

Block Three

  • Calculation of the sales budget*
    • Rooms: Average room rate/number of rooms sold/sleeper ratio
    • Food: Spend per cover for all food outlets
    • Beverage: Revenues calculated by the business flow process
    • Room hire (No VAT)
    • Misc: Identifying other revenue not included in above

* To prepare the 12 month budget use the hotel's historic data reference rooms sold. The budget is reviewed by the proprietor/directors before the next seminar and finalises the figures, so putting in place the first management discipline and a set of unit financial objectives.

Day 2

Block One

  • Principles of food cost control
  • Food cost calculations
  • Month end stock take food analysis
  • Explanation and introduction of daily flash food cost control backdated to 1st of month
  • Menu course cost guidelines

Block Two

  • Calculation of the budget cost sectors
    • Food cost
    • Beverage cost
    • Commission cost
    • Wage cost : Rooms (20 -25%) Food (35%) Beverage (16%) Management/Admin (5%)
    • Indirect costs/overheads
  • Complete draft budget by end of day to GoP level

Day 3

Block One

  • Approve budget
  • Investigate wage cost control on low revenue months
    • Multi skilling
    • Unpaid holiday
    • Holidays when replacements are not needed
    • 4/3 day weeks (all staff or none)
    • Redundancy
    • Seasonal contracts
    • £5 on call programme

Block Two

  • Principles of beverage cost control
    • Beverage categories cost norms : Spirits, Wines, Champagnes, Minerals, Beers
    • Beverage costings
    • Month end stock take analysis
    • Explanation and introduction of flash beverage cost backdated to 1st of month
    • Explanation of beverage potentials

Block Three

  • Introduction of daily analysis
    • Figures to be actual to budget
    • Calculation of actual food and wine departmental spend per head
    • Inclusion of daily flash food cost
  • How to increase sales when behind budget on 20th of month
    • Explain up selling
    • Low cost and high food cost promotions
    • Pre-meal kitchen/food service meeting strategy
    • Short term rooms promotion

Day 4

Block One

  • Principles of weekly/monthly sales forecasting
    • Explain mid week forecasting reasons
    • Actual/forecast revenues
    • Pre-visit average room rates and average food spend calculations
    • Departmental daily revenue totals
  • Principles of weekly/monthly wage forecastin
    • Explain gross wage calculation
    • Holiday forecasts to be included in calculation
    • Actual roster to be worked out and costed daily
    • Explain how daily wages can fluctuate but weekly wages have to stay within norms
  • Actual sales/wage forecast for following week must be carried out before moving onto next section

Block Two

  • To analyse month to date figures actual to budget
  • Analysis flash food cost/average spend per head food & wine sales
  • Action plan to be made out where necessary

Objective setting

  • Differences between a wish and an objective
  • Component parts of an objective
  • Monitoring the objective
  • Each team member to set a minimum of 4 objectives for their department, one each in:-
    • In house sales
    • Direct costs/food costs/beverage costs
    • Standards
    • Personnel
    • Indirect costs - misc room/food/beverage

Block Three

  • To understand action to do lists
    • An action plan per each objective
    • Presentation update at each management monthly meeting
    • Dates and personal performance clearly defined


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