Inventory: Difference between revisions
Jump to navigation
Jump to search
Vinkesteijn (talk | contribs) No edit summary |
Vinkesteijn (talk | contribs) No edit summary |
||
| Line 7: | Line 7: | ||
* the type of rooms available at a specific price and in a specific market segment | * the type of rooms available at a specific price and in a specific market segment | ||
* makes it possible to control which channels can book which price at for how many rooms. So your yield management. | * makes it possible to control which channels can book which price at for how many rooms. So your yield management. | ||
A crash course on hotel inventory management and choices in distribution can be found in [https://www.siteminder.com/r/hotel-inventory-management/ | A crash course on hotel inventory management and choices in distribution can be found in [https://www.siteminder.com/r/hotel-inventory-management/ | ||
this document]. | |||
== And the stock? == | == And the stock? == | ||
In a restaurant we use the term 'inventory' as well, consisting of all the items or raw materials required to prepare dishes. More traditionally (retail like) we could call this 'the stock'. Software, once more, and a like restaurant inventory management system, will help tracking ingredients used, ordering, calculating cost prices e.g. | |||
Revision as of 15:47, 15 January 2023
→ Go! Category:Info pages
Inventory of a hotel
The number of rooms available for your hotel to sell (or distribute) across all channels is called the inventory. The inventory makes it possible to;
- control (via a bookings engine), which rooms are available, in which time frame. Often done in combination with a PMS
- the type of rooms available at a specific price and in a specific market segment
- makes it possible to control which channels can book which price at for how many rooms. So your yield management.
A crash course on hotel inventory management and choices in distribution can be found in [https://www.siteminder.com/r/hotel-inventory-management/ this document].
And the stock?
In a restaurant we use the term 'inventory' as well, consisting of all the items or raw materials required to prepare dishes. More traditionally (retail like) we could call this 'the stock'. Software, once more, and a like restaurant inventory management system, will help tracking ingredients used, ordering, calculating cost prices e.g.
→ GO! Top of this page
