Search results: 6349
The course is already visible to your students
Category: Department of Management
The course is already visible to your students
Category: Department of Management
The course is already visible to your students
Category: Department of Management
The course is already visible to your students
Category: Department of Management
This course is a study of financial principles and controls of food service operations including review of operations policies and procedures. Topics include financial budgeting and cost analysis emphasizing food and beverage labor cost, operational analysis, and international and regulatory reporting procedures.
- Teacher: CC_Harold Magallanes
Category: Carmona Campus
This course is a study of financial principles and controls of food service operations including review of operations policies and procedures. Topics include financial budgeting and cost analysis emphasizing food and beverage labor cost, operational analysis, and international and regulatory reporting procedures.
- Teacher: CC_Harold Magallanes
Category: Carmona Campus
This course is a study of financial principles and controls of food service operations including review of operations policies and procedures. Topics include financial budgeting and cost analysis emphasizing food and beverage labor cost, operational analysis, and international and regulatory reporting procedures.
- Teacher: CC_Harold Magallanes
Category: Carmona Campus
This course is not yet visible to your students. Please don't forget to set the course visibility settings to "Show" when your course is ready. Refer to "4.1.1 HOW TO MANAGE COURSE SETTINGS" of the Teacher's Guide.
- Teacher: ALMA MALOLES
Category: Silang Campus
This course is not yet visible to your students. Please don't forget to set the course visibility settings to "Show" when your course is ready. Refer to "4.1.1 HOW TO MANAGE COURSE SETTINGS" of the Teacher's Guide.
- Teacher: ALMA MALOLES
Category: Silang Campus
This course is a study of financial principles and controls of food service operations including review of operations policies and procedures. Topics include financial budgeting and cost analysis emphasizing food and beverage labor cost, operational analysis, and international and regulatory reporting procedures.
Category: Silang Campus
This course is a study of financial principles and controls of food service operations including review of operations policies and procedures. Topics include financial budgeting and cost analysis emphasizing food and beverage labor cost, operational analysis, and international and regulatory reporting procedures.
Category: Department of Management
This course is not yet visible to your students. Please don't forget to set the course visibility settings to "Show" when your course is ready. Refer to "4.1.1 HOW TO MANAGE COURSE SETTINGS" of the Teacher's Guide.
- Teacher: CEMDS_Jonathan Desenganio
Category: CEMDS
Costing and Pricing is an essential management tool that can uncover profitability improvements and provide support for key business decisions. The Costing and Pricing course shows how to improve a business with constraint analysis, target costing, capital budgeting, price setting, and cost of quality analysis. The course also addresses the essential tasks of inventory valuation and job costing, and shows how to create a cost collection system for these activities. In short, this course contains the essential tools needed to foster more profitable decision-making by management
- Teacher: CEMDS_Jonathan Desenganio
Category: CEMDS
Category: CEIT
- Teacher: CEIT_Andy Dizon
Category: CEIT
- Teacher: CEIT_Andy Dizon
Category: CEIT
- Teacher: CEIT_Andy Dizon
Category: CEIT
The course covers the principles of management, theory and practice, various approaches to decision making, managing production and services operations; and project management. Emphasis is also given also given on the managerial functions of planning, organizing, staffing, leading and controlling.
- Teacher: CEIT_Marcus Ceazar Austria
Category: CEIT