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Cost control in hospitality industry / Louie Fababaer, Maria Rhoda D. Dinaga, and Reynaldo C. Retoria Jr.

By: Fababaer, Louie [author]Material type: Text

TextPublication details: Manila : Mindshapers, c2020Description: 234 pages ; 26 cmISBN: 9786214062898Subject(s): HOSPITALITY -- COST CONTROLLOC classification: TX 911.3.C65 .F33 2020

Contents:

1. Purchasing -- 2. Receiving -- 3. Storing and Issuing -- 4. Pricing -- 5. Forecasting -- 6. Beverage control -- 7. Labor Cost control.

Summary: This aims develop a skill about determining a cost and its worth which encompasses the rudiments of basic costing of the four factors that incur cost which are food, beverage, overhead cost and labor resources.

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Item type	Current library	Home library	Collection	Shelving location	Call number	Copy number	Status	Date due	Barcode
Books	National University - Manila	National University - Manila	Hospitality Management	Filipiniana	FIL TX 911.3.C65 .F33 2020 (Browse shelf (Opens below))	c.1	Available		NULIB000018360

Includes bibliographical references.

1. Purchasing -- 2. Receiving -- 3. Storing and Issuing -- 4. Pricing -- 5. Forecasting -- 6. Beverage control -- 7. Labor Cost control.

This aims develop a skill about determining a cost and its worth which encompasses the rudiments of basic costing of the four factors that incur cost which are food, beverage, overhead cost and labor resources.

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