Accommodation and food dashboard average number of guests per employee
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Presenting this set of slides with name - Accommodation And Food Dashboard Average Number Of Guests Per Employee. This is a six stage process. The stages in this process are Accommodation And Food, Shelter And Food, Accommodation And Beverages.
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Content of this Powerpoint Presentation
Description:
The image presents a dashboard interface, seemingly focused on the Accommodation & Food Services industry, showcasing various key performance indicators (KPIs). The dashboard title is partially visible, indicating some specificity in the application such as for average performance metrics.
Text Element Analysis:
1. % of Annual Recurrent Events: 55% likely indicates the proportion of events that repeat on an annual basis, an essential KPI for business sustainability and forecasting.
2. Average Number of Guests Per Employee: This is represented by a line graph with a photograph of a person, probably named Peter Daniel, suggesting this could be an employee productivity or workload statistic with a current value of 6.
3. Average Total Costs Per Seat: shows a monetary value of $150, which may denote the cost incurred by the business per customer.
4. Spend Per Head: at 210 units (currency not specified) could be an average revenue figure obtained from each customer.
5. Total Waiting Tip Received: has a graphical representation of stacked coins with a value of 10,130s (likely dollars), tagged as 'PROFIT | YTD' (Year-To-Date), suggesting tips contribute significantly to the profit.
6. % of Pre-Booked Tables: depicted by a gauge at 40%, thus indicating the portion of restaurant reservations made in advance.
7. % of Food Expenses in Cost Per Cover: shows another gauge with a pointer at 90% against a target of 85%, possibly revealing the cost control challenges relating to food expenses.
The dashboard is noted to be linked to an Excel spreadsheet, allowing for dynamic data updates.
Use Cases:
Based on the visualized KPIs, these slides can be adapted to various industries that focus on customer service, event management, and resource allocation:
1. Hospitality:
Use: To monitor customer service efficiency and profitability.
Presenter: Operations Manager.
Audience: Hotel Management Team.
2. Event Planning:
Use: To track frequency and profitability of recurring events.
Presenter: Event Coordinator.
Audience: Event Planning Committee.
3. Restaurant Management:
Use: For analysis of per-customer revenue and expense metrics.
Presenter: Restaurant Owner.
Audience: Staff and Stakeholders.
4. Financial Services:
Use: To display profitability and revenue trends for client businesses.
Presenter: Financial Analyst.
Audience: Business Clients.
5. Customer Experience Consultancy:
Use: To assess and improve employee productivity in relation to customer satisfaction.
Presenter: Customer Experience Consultant.
Audience: Business Owners.
6. Performance Analytics:
Use: To visualize metrics for employee performance reviews and resource allocation.
Presenter: HR Manager.
Audience: Human Resources Department.
7. Revenue Management:
Use: To manage and forecast revenue from per-seat cost and pre-booking rates.
Presenter: Revenue Manager.
Audience: Executive Team.
Accommodation and food dashboard average number of guests per employee with all 6 slides:
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