About the Book

How to Run a Profitable (Hospitality) Hotel, Resort, Restaurant, Food, and Beverage Business is a management guide focusing on improving product and service offerings, while setting desired monetary goals. The intent is to corner your market by providing a superior, consistent level of performance to exceed guest expectations. Through your commitment to profit, you will recognize that guest satisfaction is the critical ingredient. In order to create a quality product and provide excellent service, a concerted focus on attention to detail is required.

Assimilate these valued objectives; they will enable you to recognize a clear pathway to positive operational and financial results. “You deserve to make a profit!”

1. Put acceptable standards in place through “expect what you inspect.”

2. Provide guests a clean, comfortable property with attentive services.

3. Making profit is a direct result of running a dynamic property. The objective is to provide guests what they expect, because they are paying for it.

4. Use the “Standard Model” concept and structured change by creating your action plan.

5. Provide outstanding food and beverage product and service quality.

6. Build a sales plan for managing your marketplace niche.

About the Author

Peter Clarke completed a four-year European trade school program in the hotel and culinary field. He worked for Sheraton, Radisson, Fairfield Resorts, Outrigger Lodging Services, Holiday Inns, and various independent properties. All provided enabled extensive experience in structuring/change within the hospitality field. His responsibilities in management encompass over forty years of leading a large array of hospitality properties at property and corporate levels. He lives in Southern California.