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$\text{Profit Margin} = \frac{\text{Net Profit}}{\text{Total Revenue}} \times 100$

$\text{ADR} = \frac{\text{Total Room Revenue}}{\text{Number of Rooms Sold}}$

$\text{Quick Ratio} = \frac{\text{Current Assets} - \text{Inventory}}{\text{Current Liabilities}}$

$\text{Break-even Point} = \frac{\text{Fixed Costs}}{\text{Contribution Margin per Unit}}$

$\text{Current Ratio} = \frac{\text{Current Assets}}{\text{Current Liabilities}}$

$\text{Occupancy Rate} = \frac{\text{Number of Rooms Occupied}}{\text{Total Number of Available Rooms}} \times 100$

$\text{Net Profit Margin} = \frac{\text{Net Income}}{\text{Revenue}} \times 100$

Calculated based on customer feedback and surveys.

$\text{RevPAR} = \text{ADR} \times \text{Occupancy Rate}$

$\text{GOPPAR} = \frac{\text{Total Gross Operating Profit}}{\text{Total Number of Available Rooms}}$

$\text{Contribution Margin Ratio} = \frac{\text{Contribution Margin}}{\text{Total Sales}} \times 100$

$\text{Labor Cost Percentage} = \frac{\text{Total Labor Costs}}{\text{Total Sales}} \times 100$

$\text{Beverage Cost Percentage} = \frac{\text{Total Beverage Cost}}{\text{Total Beverage Sales}} \times 100$

$\text{DSCR} = \frac{\text{Net Operating Income}}{\text{Total Debt Service}}$

$\text{Employee Turnover Rate} = \frac{\text{Number of Employees Leaving}}{\text{Average Number of Employees}} \times 100$

$\text{Food Cost Percentage} = \frac{\text{Total Cost of Food Consumed}}{\text{Total Food Sales}} \times 100$

$\text{Operating Efficiency Ratio} = \frac{\text{Total Operating Expenses}}{\text{Total Revenue}}$

$\text{ROI} = \frac{\text{Net Profit}}{\text{Total Investment}} \times 100$

$\text{Inventory Turnover Ratio} = \frac{\text{Cost of Goods Sold}}{\text{Average Inventory}}$