Uniform System Of Accounting For Lodging Industries Part 2
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Overview
Approx 3 Hours To Complete Uniform System Of Accounting For Lodging Industries Part 2 in English Language
Uniform System of Accounting Lodging Industries (USALI) has been around for almost 100 years. It started out as a guidebook for the Hotel Accountants Association of New York City in the late 1920s. Since then It was adopted by the American Hotel Association and most recently by the association, Hospitality Financial and Technology Professionals, or perhaps better known as HFTP.
Syllabus
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Key terms used in the food and beverage departmentDefinitions of food revenue, beverage revenue, revenue segmentation, (you may get shocked by learning food revenue definition, so be careful)Meaning of cost of sales, (Food, beverage and others), labour cost and other expenses line, what goes inside and what is notWhat expenses are variable and fixedWhat are operating statistics which are prescribed by USALI and helpful in understanding P&L
What you will learn
Introducing hotel operating structure-profit centers
Introducing hotel operating structure-support centers
Explaining the main profit & loss statement
F&B profit & loss statement template (revenue and cost of sale)
F&B profit & loss template explained
Food revenue and beverage revenue explained
F&B allowance and other revenue lines explained
F&B cost of food sales and beverage
F&B cost of sale for other revenue
F&B dept labour cost (salary and wages)
F&B dept other line items for labour cost
F&B labour cost supplemental pay and employee benefits
F&B operating expenses – banquet expenses
F&B operating expenses starting with C
F&B operating expenses – decoration to linens
F&B operating expenses – management fee to utensils
F&B dept operating metrics prescribed by USALI
F&B dept statistics to understand profitability by venue
F&B dept formula to calculate metrics discussed earlier
Fixed and variable expenses and how to analyze P&L
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