Hospitality Certificate
Free course ~70 min · 6 modules

Hospitality Revenue & Business Operations

Six core management modules covering hotel yield metrics (RevPAR, ADR, Occupancy), F&B food cost percentages, menu profitability matrixes, labor cost ratios, PMS analytics, and department P&L statements.

Who it's for: Assistant managers, supervisors, F&B directors, front desk managers, and hospitality entrepreneurs.

Leads to: Hospitality Revenue & Business Operations

Module 1 of 6

Hotel Revenue Metrics (RevPAR, ADR, Occupancy)

Calculating room yield, dynamic pricing, and channel management.

RevPAR & ADR Fundamentals

RevPAR (Revenue Per Available Room) = ADR x Occupancy Rate. Balancing room rates with occupancy is key to maximizing total property yield across peak and shoulder seasons.

Phrases to keepClick audio icon to listen

“Our RevPAR increased 12% this quarter due to dynamic weekend pricing adjustments.”

Reporting revenue performance

OTA vs Direct Booking Channel Mix

Manage commission costs (15%-25% for OTAs like Booking.com/Expedia) by driving direct website bookings with exclusive perks like free breakfast or late check-out.

Phrases to keepClick audio icon to listen

“Increasing our direct booking ratio by 15% saved $14,000 in OTA commission fees.”

Evaluating channel profitability

Quick Shift Check

How is hotel RevPAR (Revenue Per Available Room) calculated?