REVENUE MANAGEMENT
1. EVOLUTIE IN PRIJSZETTING........................................................................................................................ 2
2. REVENUE MANAGEMENT IN DE HOTELSECTOR.......................................................................................... 3
1. VERSCHIL TUSSEN REVENUE MANAGEMENT EN YIELD MANAGMENT....................................................................................................3
2. DE 6 HEFBOMEN VAN REVENUE MANAGEMENT....................................................................................................................................3
3. CONSUMENTENSURPLUS.......................................................................................................................................................................3
4. TYPOLOGIE REVENUE MANAGEMENT.....................................................................................................................................................3
VOORWAARDEN VOOR YIELD MANAGEMENT !!! EX !!!.............................................................................................................................4
5. NEWSBOY PROBLEM !!! EX !!!...............................................................................................................................................................4
6. OVERBOEKINGSMODEL..........................................................................................................................................................................6
7. DISPLACEMENT COSTS...........................................................................................................................................................................7
3. REVENUE MANAGEMENT IN DE RESTAURANTSECTOR................................................................................ 8
1. KENGETALLEN........................................................................................................................................................................................8
2. BAR........................................................................................................................................................................................................8
VERMINDEREN VAN DE ONZEKERHEID......................................................................................................................................................8
MANAGEMENT............................................................................................................................................................................................9
11) HOT HOURS - COLD HOURS...............................................................................................................................................................10
4. REVENUE MANAGEMENT IN C&B.............................................................................................................. 11
1. ONTWIKKELING....................................................................................................................................................................................11
2. PRESTATIECRITERIA.............................................................................................................................................................................11
3. BOEKINGSCURVE.................................................................................................................................................................................11
EXAMENVRAGEN......................................................................................................................................... 12
, 1. EVOLUTIE IN PRIJSZETTING
Prijszetting ifv tijd: kostprijs georiënteerde prijszetting
Hotel met 200 kamers=
- rack rate: €200 ➝ occ% en ARR zo hoog mogelijk houden
- ARR: € 80
- OCC: 54%
kameromz aantal ver. kamers x ARR
REVPAR
et REVPAR
=
aantal besch. kamers = aantal besch. kamers
0,54 x 200 kamers x € REVPAR = OCC% x ARR
80
= 200 kamers = 0,54 x € 80
€ 43,2 = € 43,2
=
gerealiseerde
yield (%) =
kameromzet potentiële
kamers
=
200 kamers x 0,54 x € 80
200 kamers x € 200
= 21,6%
Rack rate = kunstmatig
2
1. EVOLUTIE IN PRIJSZETTING........................................................................................................................ 2
2. REVENUE MANAGEMENT IN DE HOTELSECTOR.......................................................................................... 3
1. VERSCHIL TUSSEN REVENUE MANAGEMENT EN YIELD MANAGMENT....................................................................................................3
2. DE 6 HEFBOMEN VAN REVENUE MANAGEMENT....................................................................................................................................3
3. CONSUMENTENSURPLUS.......................................................................................................................................................................3
4. TYPOLOGIE REVENUE MANAGEMENT.....................................................................................................................................................3
VOORWAARDEN VOOR YIELD MANAGEMENT !!! EX !!!.............................................................................................................................4
5. NEWSBOY PROBLEM !!! EX !!!...............................................................................................................................................................4
6. OVERBOEKINGSMODEL..........................................................................................................................................................................6
7. DISPLACEMENT COSTS...........................................................................................................................................................................7
3. REVENUE MANAGEMENT IN DE RESTAURANTSECTOR................................................................................ 8
1. KENGETALLEN........................................................................................................................................................................................8
2. BAR........................................................................................................................................................................................................8
VERMINDEREN VAN DE ONZEKERHEID......................................................................................................................................................8
MANAGEMENT............................................................................................................................................................................................9
11) HOT HOURS - COLD HOURS...............................................................................................................................................................10
4. REVENUE MANAGEMENT IN C&B.............................................................................................................. 11
1. ONTWIKKELING....................................................................................................................................................................................11
2. PRESTATIECRITERIA.............................................................................................................................................................................11
3. BOEKINGSCURVE.................................................................................................................................................................................11
EXAMENVRAGEN......................................................................................................................................... 12
, 1. EVOLUTIE IN PRIJSZETTING
Prijszetting ifv tijd: kostprijs georiënteerde prijszetting
Hotel met 200 kamers=
- rack rate: €200 ➝ occ% en ARR zo hoog mogelijk houden
- ARR: € 80
- OCC: 54%
kameromz aantal ver. kamers x ARR
REVPAR
et REVPAR
=
aantal besch. kamers = aantal besch. kamers
0,54 x 200 kamers x € REVPAR = OCC% x ARR
80
= 200 kamers = 0,54 x € 80
€ 43,2 = € 43,2
=
gerealiseerde
yield (%) =
kameromzet potentiële
kamers
=
200 kamers x 0,54 x € 80
200 kamers x € 200
= 21,6%
Rack rate = kunstmatig
2
