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We have followed the steps listed in forecasting the Hotel’s food and beverage demand.
1. Based on our analysis the total house count has been projected.
2. The demand for each food and beverage outlet and for each meal period has been based on a projected percentage of guests.
3. Out-of-house demand has been projected per outlet and per meal. These projections are based on HVS International’s assumptions, which are based in turn on general market trends and the performance of resort food and beverage outlets.
4. The average food and beverage spend and income has been projected for each outlet and meal period.
As a first step in the projection of food and beverage demand, we present the total number of room nights and the total number of bednights in Tables 9-1 and 9-2 respectively. Our assumptions on average cheques for on each of the outlets and the estimated likely occupancy are listed in Table 9-3.

s'agit-il tout simplement du nombre total de clients de l'hôtel ? merci !