Essay About Cost Cutting And Case Study

Finance in Hospitality
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5.        Letting/subletting:……………………………………………………………………….131.2.1. Conclusion:………………………………………………………………………………….13Chapter 2.…………………………………………………………………………………………………..142.1. Elements of Cost, Gross Profit Percentages and Selling Prices    for Product and   Services: Marks & Spencer as Case Study……………………………………………………14      A. Element of Cost…………………………………………………………………………..14      B. Gross Profit Percentages………………………………………………………………..18      C.        Selling Prices……………………………………………………………………………..192.2 Methods of Controlling Stock and Cash in a Business and Services Environment..212.2.1 Stock or Inventory…………………………………………………………………………212.2.2. Inventory Management…………………………………………………………………..21        A. Economic Order Quantity (EOQ)……………………………………………………..21        B. Reorder Point (ROP)…………………………………………………………………..23        C. System of Inventory Control…………………………………………………………..24        D. Stock-taking……………………………………………………………………………..25              i. First -In, First-Out (FIFO)…………………………………………………………..25              ii. Last-In, First Out (LIFO)……………………………………………………………25         E. Physical Control of Stock and Cash……………………………………… …………25         F. Importance of Cash…………………………………………………………………….26         G. Cash Control……………………………………………………………………………27