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- W3205524504 abstract "This article describes how foodservice managers can effectively manage cost con-trol in the workplace. Ultimately, this study helps us to better understand how cost control in the food industry can help control expenses and undue costs due to un-expected events. Foodservice managers must understand and manage costs related to their business operations. The foodservice manager, whether in a restaurant, ho-tel, or institution, has to undertake a myriad of responsibilities, be it accounting, marketing, human relations, general affairs, building and facilities management in-cluding maintenance and sanitation, legal issues, waste management, production, and service methods, amongst others.Keywords: Foodservice Manager, Cost Control, Control Expenses, Inventory Management, Purchasing" @default.
- W3205524504 created "2021-10-25" @default.
- W3205524504 creator A5028450817 @default.
- W3205524504 date "2021-09-30" @default.
- W3205524504 modified "2023-09-25" @default.
- W3205524504 title "A BRIEF LOOK INTO FOOD COSTING (Case Study Towards Purchasing and Inventory Management)" @default.
- W3205524504 doi "https://doi.org/10.29040/ijebar.v5i3.3055" @default.
- W3205524504 hasPublicationYear "2021" @default.
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