| 000 | 01037nam a2200229Ia 4500 | ||
|---|---|---|---|
| 003 | NULRC | ||
| 005 | 20250520103002.0 | ||
| 008 | 250520s9999 xx 000 0 und d | ||
| 020 | _a9786214062898 | ||
| 040 | _cNULRC | ||
| 050 | _aTX 911.3.C65 .F33 2020 | ||
| 100 |
_aFababaer, Louie _eauthor |
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| 245 | 0 |
_aCost control in hospitality industry / _cLouie Fababaer, Maria Rhoda D. Dinaga, and Reynaldo C. Retoria Jr. |
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| 260 |
_aManila, Philippines : _bMindshapers Co. Inc., _cc2020 |
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| 300 |
_a234 pages ; _c26 cm. |
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| 365 | _bPHP445 | ||
| 504 | _aIncludes bibliographical references. | ||
| 505 | _a1. Purchasing -- 2. Receiving -- 3. Storing and Issuing -- 4. Pricing -- 5. Forecasting -- 6. Beverage control -- 7. Labor Cost control. | ||
| 520 | _aThis 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. | ||
| 650 | _aHOSPITALITY -- COST CONTROL | ||
| 942 |
_2lcc _cBK |
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| 999 |
_c20601 _d20601 |
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