Appreciate if someone can possibly guide me about F&B Budgeting steps (Operational & Zero Based) with necessary formats to develop budgets.
@nisarahmedhunzai I don’t think it is as easy as explaining about F&B budget in a simple post as it would be too detailed and lengthy. Unless you are asking specific questions related to a certain type of budgeting.
But, below are some of the basic points to note while doing a budget for your F&B department.
The budget is the guideline for projected revenue and costs within the calendar year.
For each cost/profit centre, a yearly budget is established and shall be approved by the Management Team of the Hotel and the Owning company.
The departmental budget is the backbone of the outlet. Many other key figures are calculated based on this budget: staffing, salaries. Bonuses, investments, etc. So it is of utmost importance to stick to these figures in order to achieve the desired result.
Here is some sample of food and Beverage Budget Templates. May Be you need to tweak it meet your requirement
F&B SampleBudgettemplate.xls (31 KB)
restaurant-projections Sample.xls (119.5 KB)
Food and Beverage Budget sample.xls (31.5 KB)
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