Salient provisions regarding opening and closing hours.
Employment of women, children and young persons.
Spread over weekly off.
Health and safety and hygiene provisions.
Penalties for defaulters.
UNIT – V
Hotel and Lodging Rate Control:
Fair rates, Hotel or lodging house, Manager of a hotel, owner of a lodging house, laying guest, premises, tenant & tenement.
Hotel & lodging houses: Appointment of controller and fixation of fair rates.
Revision of fair rates: Notes of fair rate, charges not recoverable in excess of fair rate.
No eviction to be made if fair rate paid.
Manager of a hotel or owner of a lodging house may recover possession.
Investment decision – Capital budgeting – Working capital management – Financing decisions – Dividend policy.
Cost volume profit analysis and break even point analysis.
Meaning – Principles of measuring costs and benefits – break even analysis and cost / profit / volume – break even chart – Angle of incidence – Margin of safety cash break even chart – profit volume ratio – assumption advantages and limitation of cost, volume, profit, analysis problems and review questions.
UNIT – IV
Budget & Budgetary Control:
Meaning: Purpose of budgeting – Budget committee – types of budgets i.e., operating budget / capital budget – preparation of budget (steps involved), advantages and problems of budgeting – budgetary control – variance analysis fir cost control.
UNIT – V Standard Costing:
Historical costing – concept of standard cost – nature of standard costing – types of cost standards – advantages and limitations of standard costing.
Importance of working capital – Need for working capital – components of working capital – relevant methods of control projection of working capital.
S.N. Maheswari – Management of Accounting.
C.B. Gupta – Business Organization.
I.M. Pandey – Financial Management.
PAPER – 34 CORE - FOOD PRODUCTION AND PATISSERIE – V