Fababaer, Louie <br/><br/>
Cost control in hospitality industry / 
Louie Fababaer, Maria Rhoda D. Dinaga, and Reynaldo C. Retoria Jr. 
 - Manila, Philippines :  Mindshapers Co. Inc.,  c2020 
 - 234 pages ;  26 cm. 
<br/><br/>Includes bibliographical references. 
<br/><br/>1. Purchasing -- 2. Receiving -- 3. Storing and Issuing -- 4. Pricing -- 5. Forecasting -- 6. Beverage control -- 7. Labor Cost control. 
<br/><br/> 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. 
<br/><br/><label>ISBN: </label>9786214062898 
<br/><br/><label>Subjects--Topical Terms: </label><br/>HOSPITALITY -- COST CONTROL
<br/><br/><label>LC Class. No.: </label>TX 911.3.C65 .F33 2020