Building Profit in Your Hospitality Business

Category: Financial Management

£129.00 +VAT


Event Ended

Specifically for Hotels

Discover a number of easy, practical ways to increase the productivity and performance of your hospitality business.

Learn how some simple but effective techniques can lead to a welcome improvement in daily operations and a rewarding increase in annual profits.

Please note:
This course starts at 10.30am and finishes at 4.30pm.
Refreshments and networking from 10.15am.

Visit Liverpool Members – Special Prices!

Visit Liverpool members:

We’re pleased to confirm that a preferential rate of £89 +vat, per person per course, is available to members of Visit Liverpool. That’s a saving of £40!

Our normal price:

Our normal price for attending this course is £129 +vat.

Course Programme 

10.15am Arrival

10.30am Welcome

Introduction to the programme

  • The increasing costs of operating today …
  • … and the potential impact on the business bottom-line
  • The real need to build profit – to re-invest in your business

Let’s focus on costs

  • The relationship between revenue and costs
  • Breaking down the costs – industry standards and best practice
  • The principles of wage costing
  • Developing a financial plan – it’s much more important now

Building sales revenue

  • Building revenue across the business
  • Managing online travel agents
  • Increasing direct bookings
  • Your average room rate
  • Achieving maximum potential profit for your business

12.45pm Lunch break

Reaching new customers

  • Generation Y – The Millennials
  • Using social media
  • Managing your reputation on review sites
  • Having an effective website

Raising productivity

  • Menu costing and the sales mix
  • ‘Flash’ food and beverage cost control
  • Up selling for increased spend per head
  • Identifying your USPs

How you operate – tips and techniques

  • Knowing your customers – who they are, what they’ll spend
  • Meeting your guests’ needs, wants and expectations
  • Making your action plan ‘SMART’


4.30pm Finish

Booking Instructions 

How to Book


  • Click on the Register Now button at the top left of the page
  • Choose your ticket and the number required
  • Click ‘Register Now’ to place your booking
  • Enter your details and payment method (see options below)
  • Enter your Promotion Code (if you have one)

Once your booking is complete, you will receive an email with a link to your online invoice and registration details.


Email us at or telephone 01923 465522 with the following information:

  • Your business name
  • Business address
  • Email address
  • Phone number
  • Course name and date
  • Promotion Code (if you have one)
  • Name and job title (for each delegate attending)

Payment options:

  • Cheque
  • Bank transfer/online banking
  • PayPal™
  • Credit card
  • Debit card

Cheque payments:

Payable to:  
Tourism Growth Ltd

Post to:  
Tourism Growth Ltd
Cardinal Point
Park Road
Hertfordshire WD3 1RE

Bank transfer / online banking:

Account: 10591494
Sort code: 60-17-32

Booking policy (extract):

Your course fee must be paid within 5 working days of making a reservation. Please note that reservations are only regarded as confirmed bookings when full payment has been received.

***For further information please refer to our Booking Policy and Terms and Conditions.

Who is this for / not for

Who is this course for

  • Owners and managers of hotels and other accommodation businesses – with a food and beverage operation
  • In particular, those people responsible for the financial performance of the business – or a cost centre within the business
  • Those looking to find out ways of maximising their revenue – and of managing their costs more effectively
  • Those who want to deliver improved profits – and involve their key people in the process

Who is this course not for

  • Those who are happy with the current performance of their business – and see little or no opportunities for improving their business bottom-line, now or in the future
  • Those who want to keep 100% control of the business to themselves and, for whatever reason, may be averse to using quality procedures and controls
  • Those with no say or influence on improving the financial performance of the business