The above-mentioned basis of allocation are some of the basis recommended but a management may adopt altogether a different base for allocation of indirect cost to the different department.
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Andhra Pradesh Cuisine (Telugu Cuisine)
INTRODUCTION
The Andhra Pradesh cuisine is based mostly on regional variation, its rich cultural heritage and the influence of the Royal...
Energy conservation measures for Hotel Industry
DO’S AND DONT’S
FOOD & BEVERAGE DEPARTMENT
This department consumes approximately 25% of the total energy cost so the opportunities to...
