Results for “hospitality”

Hotel occupancy, average daily rate (ADR) and revenue per available room (RevPAR) for a period.

Split a restaurant bill evenly, by item or by share, exactly to the penny, with the service charge shared in proportion.

A discretionary service charge on a bill's eligible lines, as a basis-point rate with explicit rounding.

Cancellation fee for a booking from a policy of notice bands and the days of notice given.

Share a tips pool (tronc) between staff by hours worked, points, or hours times points, exactly to the penny.

Menu gross profit (GP%) on the VAT-exclusive price, and the menu price that reaches a target GP.

Price a hotel stay night by night from the caller's seasonal, day-of-week rate table, less any length-of-stay discount.

Cost a recipe and each portion from ingredient quantities, pack sizes and pack prices, allowing for trim and waste.

Visitor levy (tourist tax) on an overnight stay: Edinburgh's 5%, Cardiff's per person per night, or a caller's own rule.

Scale a recipe to a new number of portions, tidying metric units (g to kg, mL to L) and rounding to kitchen precision.

Which of the 14 UK major allergens a dish contains or may contain, from its ingredients' declared allergens.

Look up the VAT rate in force for a jurisdiction, category and date.

Calculate a complete invoice: line nets, VAT per line, totals and a VAT summary grouped by rate.

Total a basket: line prices, promotions, a basket discount, VAT per line and delivery, into one checked total.

UK VAT Flat Rate Scheme: VAT due on gross turnover at the sector's dated rate, limited cost rate and first-year 1% off.

Loyalty points for a purchase: redeem in blocks, earn on what is paid, with tier multipliers.

Maximum holding deposit to reserve a rental property: one week's rent (annual rent ÷ 52), rounded down.