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Explain the concept of yield management

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Reference no: EM132819471

1. Explain the concept of yield management.

2. What does the occupancy percentage tell the owner of a hotel? Discuss the shortcomings of this concept in measuring the effectiveness of a general manager.

3. Similarly, discuss occupancy percentage in determining the effectiveness of a general manager versus the concept of average daily rate (ADR). What impression does quote only the ADR give the owner of a hotel?

4. How can the use of the RevPar assist hotel managers in measuring the effectiveness of front desk staff and marketing managers?

5. What similarities in operational design do the airline industry and the hotel industry share?

6. What are the goals of yield management? If you are employed at a hotel's front desk, do you see these goals being achieved?

7. Determine the yield for a hotel with 200 rooms available for sale with a rack rate of Php4,000.00 and sold 200 rooms at Php2,750.00.

8. Determine the yield for a hotel that has 275 rooms available for sale with a rack rate of Php3,000.00 and sold 150 rooms at Php2,750.00

9. Determine the yield for a hotel with 1,000 rooms available for sale with a rack rate of Php6,750 and sold 850 rooms at Php5,000.

10. Discuss the concepts of yield and occupancy percentage as revealed in questions 7,8, and 9.

11. Discuss strategies to use when demand is high.

12. Discuss strategies to use when demand is low.

13. Why should a front office manager set daily rate strategies instead of general period rate strategies?

14. Explain the term block-out period.

15. Why is training front office staff in yield management so essential for it to succeed?

16. What role does the transient guest play in the success of achieving yield?

17. What information can be obtained by reviewing the breakdown of rooms sold by rate category in the daily report? What should a hotel staff do with this information?

18. Why should turnaway business be reviewed daily? What should a hotel staff do with this information?

19. What role do potential food and beverage sales play in yield management? What are your thoughts on rejecting the role of this concept in achieving yield?

Reference no: EM132819471

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