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Unit 2 Finance in Hospitality Industry - Level 5

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Unit 2 Finance in Hospitality Industry

Level 5

Task-2

P2.1 Discuss elements of cost, gross profit percentages and selling prices for products and services.

P2.2 Evaluate methods of controlling stock and cash in a business and services environment.

Task-3

Budgetary control system

Material Price Variance

Material Usage Variance

Labour Rate Variance

Labour Efficiency Variance

Task-4

Definition of trial balanace

Format of trial balance

Task-5

a) BEP Analysis

b) Reqd. Profit


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