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Nikhin Acc (2)

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  • 1. HOTEL OR CANTEEN COSTING
    SUBMITTED BY
    NIKHIN
    MBA-TT 1ST SEM
  • 2. IMPORTANCE OF CANTEEN COSTING
    • Canteens provide wholesome food and snacks at a subsidized rates.
    • 3. The real problem in canteen costing is use of perishable provisions.
    • 4. This involves careful planning and controlling of various provisions to be bought in from time to time.
    • 5. The record problem is determination of menu which depends on the canteen manager.
    • 6. Menu is sold against the purchase of coupons and therefore, the number of coupons sold in terms of value constitutes the sales value.