Optimization of Food and Beverage Inventory Management in the Hotel Sector by Developing Econometric Models Focused on Sales Forecasting. Case Study: Hotel Tequendama
Optimization of Food and Beverage Inventory Management in the Hotel Sector by Developing Econometric Models Focused on Sales Forecasting. Case Study: Hotel Tequendama
Optimización del manejo de inventarios de alimentos y bebidas en el sector hotelero por medio del desarrollo de modelos econométricos enfocados en el pronóstico de ventas. Caso de estudio: Hotel Tequendama
Fonte: Turismo y Sociedad; Vol. 32 (2023): Enero-Junio; 51-72
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Resumo: In the development of the core business of a hotel, the buying department is a very important business unit, because it has to satisfy the complementary demand of the lodging, especially those related to food and beverages, these being the most profitable. The aim is to contribute to the operational efficiency of the hotels, by predicting the sales of food and beverages from 4 similar hotels, using econometric models, a statistical technique is standardized that allows the perishable inventory to be adjusted according to the prediction results and thus be more efficient in operating costs and the management of the Hotel Tequendama, being the case study of this investigation.
