Hotel F&B Leases: The View from the Restaurant [Summary]

dc.date.accessioned2020-11-24T14:21:02Zen
dc.date.available2020-11-24T14:21:02Zen
dc.date.issued2020-11-22en
dc.description.abstractThis article gives a few lessons to restaurant operators who want to start their business in the hotel with the lease agreement. Regarding building a lease agreement with the hotel company, operators should clarify key divisions in the contract such as the terms of the lease, the rent structure, the definition of gross sales, the operating cost, the hotel company’s imposed standards, and policies, and marketing and advertising. Among those, rent structure and banquet and catering sales, and the ability to attract local clients are the three most critical success factors in earning revenues under hotel-lease arrangements.en
dc.format.mimetypeapplication/pdfen
dc.identifier.urihttp://hdl.handle.net/10919/100922en
dc.language.isoen_USen
dc.publisherVirginia Techen
dc.rightsCreative Commons Attribution 4.0 Internationalen
dc.rights.urihttp://creativecommons.org/licenses/by/4.0/en
dc.subjecthotel industryen
dc.subjectHotelen
dc.subjectF&Ben
dc.subjectrestauranten
dc.subjecthotel restaurant leaseen
dc.titleHotel F&B Leases: The View from the Restaurant [Summary]en
dc.typeSummaryen

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