Case study: As the newly appointed Operations Manager, you are leading the management team of an upmarket Hotel/Resort near the beach in Port Macquarie with 90 rooms. You employ 24 permanent staff members and between 20 to 25 casual staff members in these areas: reception cleaning restaurant gardening/maintenance office administration, including finance/accounting and marketing/sales. The objectives for the hospitality business include: Generate maximum hotel revenue The key is to find the room rate and occupancy percentage combination that maximises revenue. Achieve maximum hotel profit Minimise costs and reduce utility bills. Boost food and beverage revenue Find the combination of menu items and prices that generates the highest average order while keeping the restaurant close to or at capacity. Optimise food and beverage profit Keeping food and beverage costs as low as possible while maintaining quality and service are the first steps toward generating a profit in a restaurant. High customer satisfaction Keep customer satisfaction high through quality control methods, employee training and monitoring. Satisfied employees High employee turnover costs your business in several ways. Training costs increase as new employees get up to speed on their jobs. The current