ToolPebHospitality & Travel tools
Find calculations and practical tools relevant to hospitality & travel. Check the method, units and limits before using a result.
Hotel Occupancy RateOccupied rooms as percentage of available roomsHotel RevPARRevenue per available roomRestaurant Food Cost PercentageFood ingredient cost as share of food salesHotel room occupancyHospitality & housekeeping · Utilization · Compare room-nights sold with room-nights available.Hotel average daily rate (ADR)Hospitality & housekeeping · Financial · Compare room revenue with room-nights sold.Hotel revenue per available room (RevPAR)Hospitality & housekeeping · Financial · Compare room revenue with room-nights available.Housekeeping first-inspection pass rateHospitality & housekeeping · Quality · Locally defined measure of housekeeping first-inspection pass rate.Critical control point monitoring complianceFood safety & catering · Quality · Locally defined measure of critical control point monitoring compliance.Food checks within critical limitsFood safety & catering · Quality · Locally defined measure of food checks within critical limits.Food-safety deviation action completenessFood safety & catering · Quality · Locally defined measure of food-safety deviation action completeness.Catering order / diet accuracyFood safety & catering · Quality · Locally defined measure of catering order / diet accuracy.Recipe ingredient scalingNew ingredient quantity = old quantity × target servings / old servingsEdible ingredient yieldYield = edible mass / purchased mass × 100Raw food purchase requirementRaw requirement = edible requirement / (yield/100)Event water stock from supplied allowanceStock = attendees × supplied allowance × daysTrip fuel costCost = distance × L/100km / 100 × price/LTrip driving timeTime = distance / speed + stops/60Venue area from an agreed space allowanceArea = occupants × area allowanceProfessional Worksheet StudioEditable logs, action plans and cost/ratio worksheets for 48 work areas. Save your own layout and export CSV.