Cutting Costs and Loyalty Management: Analyzing the Impact of Changes in Price Policy on Hotel Services Illustrated by F&B Service

The article studies problems of cost cutting and client loyalty management in hotel business illustrated by changes in price policy on F&B services (breakfast included). Special attention is paid to analyzing the impact of rising breakfast cost to the rate of guest satisfaction and indicators of operative efficiency. Systemic analysis showed that successful cost management is possible not only at the expense of cost cutting but through adequate use of the resource base and personnel involvement. Studying changes in service prime cost showed that cost minimization does not necessarily cause reduction in client loyalty, in case service is maintained at high level thanks to employees’ professionalism. The author underlined the role of human factor, client-orientation and personalized approach, which could smooth after-effects of economic changes and foster keeping and even raising guest satisfaction. The article also focuses on the importance of introducing innovation in catering management to improve competitiveness and develop steadily hotel enterprises. The obtained findings can form a basis for elaboration of effective strategies in the field of cost optimization and increase in valuable offer in hotel sector.