Tourism and Hospitality

Tourism and Hospitality

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In a nutshell, aquot;the real objective of food cost control is to increase the gross profit figure.aquot; (5, p. 69) Albers notes two specific liquor control systems, the standard or potential sales value system (which has been ... Up to now, we have implied that management is restricted to a manual cost planning and control system.

Title:Tourism and Hospitality
Author:K K Sharma
Publisher:Sarup & Sons - 2003-01-01


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