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

By: Material type: TextTextPublication details: Manila, Philippines : Mindshapers Co. Inc., c2020Description: 234 pages ; 26 cmISBN:
  • 9786214062898
Subject(s): LOC 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.
Item type: Books
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Holdings
Item type Current library Home library Collection Call number Copy number Status Date due Barcode
Books Books National University - Manila LRC - Main Filipiniana Hospitality Management FIL TX 911.3.C65 .F33 2020 (Browse shelf(Opens below)) c.1 Available NULIB000018360
Browsing LRC - Main shelves, Shelving location: Filipiniana, Collection: Hospitality Management Close shelf browser (Hides shelf browser)
FIL TX 911.3 .A74 2023 Menu design and revenue management / FIL TX 911.3 .B84 2022 Tourism and hospitality marketing / FIL TX 911.3 .G84 2007 Competency-based learning guide in beverage management / FIL TX 911.3.C65 .F33 2020 Cost control in hospitality industry / FIL TX 911.3.C65 .V45 2021 c.1 Food, beverage, and labor cost control / FIL TX 911.3.C65 .V45 2021 c.2 Food, beverage, and labor cost control / FIL TX 911.3.M27 .B33 2021 Operations management in hospitality and tourism business /

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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