Revenue Management has not really moved into F&B except in very special circumstances at large hotel companies and in academics. For the most part. F&B pros are not required to know anything about RM, which means that if you have an understanding of the relationship between demand and pricing you will have a clear advantage over your colleagues. I recommend you try to understand RM from a general perspective so that you can be aware how RM policies affect the F&B results in a property. Think like this, best guests = higher f&b, but you can't fill up an entire hotel with just best guests, so RM plays with pricing which might not bring in the best guests for the best f&b results.

I believe he is referring to the room rate differentiation in case of group reservations and without group reservations.

Group in house reduces your inventory so you can put an higher rate on your last rooms to sell

@@pascaldemarchi9023 but aren´t group rates most of the times lower than individual rates? I mean, they are heavily negociated. At least here in portugal.

@@jeroenvandenbos7783 You are right, what I saying is when you have a good room group base you can increase the rate to the rooms available for transient (depending market/demand... obviously). Regarding rate, you may sometime see that group conference/business rooms rate is not so low as you can expect. Now the same group on a weekend may have a very different rate.