000 | 02079nam a22003977a 4500 | ||
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003 | OSt | ||
005 | 20250217135738.0 | ||
008 | 250217b |||||||| |||| 00| 0 eng d | ||
040 |
_aUniversity of Cebu-Banilad _cUniversity of Cebu-Banilad |
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100 |
_aRanario, Cheresse A. _eauthor. |
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245 |
_aCost management practices of selected restaurants in Mandaue City / _cCheresse A. Ranario, April Ann S. Marcelino, Judith C. Quezon, Vernie Maye P. Branzuela, Raiza Jill M. Conde, Eizyl Gabriellw D. Veloso. |
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260 |
_aCebu City, Philippines : _bUniversity of Cebu-Banilad, _cc2024. |
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300 |
_axi, 91 pages : _bcolor illustrations ; |
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336 |
_2rdacontent _atext |
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337 |
_2rdamedia _aunmediated |
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338 |
_2rdacarrier _avolume |
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504 | _aIncludes bibliographic references and appendices. | ||
520 | _aCost management is critical in the restaurant industry. Aside from having complex activities and processes, it is given that almost each of their activities creates cost and can be more costly. This study determined the cost management practices of the restaurant in Mandaue City. Compared to those constantly breaking down and consuming extra pesos, the proposed cost management simplified guide can help restaurants identify activities that run smoothly and stay within budget,. It also provides strategies to manage the costs, enabling the restaurants to meet their financial targets. | ||
521 | _aAdult | ||
541 |
_yCollege of Business and Accountancy _zBSBA-Management Accounting |
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546 | _aEnglish | ||
650 | _aCost management | ||
650 | _aCost planning | ||
650 | _aCost control and evaluation | ||
650 | _aRestaurant costs | ||
650 | _aDescriptive-survey research | ||
651 | _aMandaue City | ||
700 |
_aMarcelino, April Ann S. _eauthor. |
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700 |
_aQuezon, Judith C. _eauthor. |
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700 |
_aBranzuela, Verne Maye P. _eauthor. |
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700 |
_aConde, Raiza Jill M. _eauthor. |
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700 |
_aVeloso, Eizyl Gabrielle D. _eauthor. |
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942 |
_2ddc _cBK |
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998 |
_cadryann[new] _d02/17/2025 |
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999 |
_c13192 _d13192 |