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How to Buy Your Own Hotel by Miles Quest

How to Buy Your Own Hotel by Miles Quest

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How to Buy Your Own Hotel

by Miles Quest

Northwood Publications, 1979, [First Edition], ISBN 719827647, loosely illustrated with black and white photographs, hardcover, dustjacket

Very Good Condition, minor edge and shelf wear, minor rubbing and bumping to edges and corners, no inscriptions, dustjacket shows a little edge and shelf wear with a little rubbing, bumping and chipping to edges and corners (see photographs)

“There are about 34000 hotels in Great Britain and many more restaurants and public houses.  Many of these change hands regularly and are purchased by people who have no previous experience of hotelkeeping or catering, yet the hotel and catering industry is one of the most difficult of all industries to work in.
How to Buy Your Own Hotel aims to help the increasing number of people who want to by their own hotel business and tries to take some of the mystique out of a hotel or catering purchase.  The would-be purchaser is taken through all the steps involved from the day he decides to enter the industry to the day he takes over the property – and beyond.
The book provides some basic facts and figures about the industry before giving some much-needed advice on the most suitable type o establishment for the individual concerned.  It then explains the steps needed to find a property, how to check its current operating and financial situation, and how to assess its potential.  It provides a detailed check list of essential questions that need to be answered in every hotel purchase and there is also a valuable chapter on obtaining finance.
Following chapters explain the take-over of the business, the need for introducing simple budgets and day-to-day accounts, and outlines the most important legal requirements in hotelkeeping.  There is considerable advice on hotel sales promotion, with two real-life case studies to show how hotel sales can be improved successfully.  There are also chapters on two major problem areas – staff, and food and beverage operations – and the book concludes with advice on implementing a programme of redecoration and maintenance.”

 

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