Hospitality Revenue & Business Operations
Free course ~70 min · 6 modulesLinkedIn-ready certificate

Hospitality Revenue & Business Operations

Understand RevPAR, ADR, menu engineering, and P&L cost control.

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.

At a glance

Course
Free, online, self-paced
Certificate
€7.99, paid only after you pass
Exam
20 questions, 75% to pass, free retakes
Verification
Unique certificate ID, publicly checkable at hospitalitycertificate.com/verify
Study time
About 70 minutes, 6 modules
Issued by
Hospitality Certificate (CertHub network)

Module 6 of 6

P&L Management for Department Heads

Reading income statements, controllable expenses, and budget variance.

Controllable vs Fixed Expenses

Department head compares operating supplies and invoices with a calculator to review controllable costs.
Phrases to keepClick audio icon to listen

“Our department reduced controllable operating expenses by 4.5% this month.”

Reporting P&L performance

Budget Variance Reporting

Phrases to keepClick audio icon to listen

“Budget variance was held within 1.2% across all operational line items.”

Presenting budget review

Reading the Full P&L: COGS & EBITDA

Hotel manager and accountant compare a financial report and calculator at a tidy office desk, figures intentionally out of focus.
Phrases to keepClick audio icon to listen

“Our COGS came in $3,200 under budget this month thanks to tighter portion control.”

Reporting COGS performance

“EBITDA margin improved two points even though net income was flat, once financing costs were excluded.”

Explaining EBITDA vs. net income

Quick Shift Check

What is a 'controllable expense' on a department P&L statement?

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Hospitality Revenue & Business Operations
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