WAYS OF CURTAILMENT OF EXPENSES ON THE EXAMPLE OF ENTERPRISES OF THE HOTEL AND RESTAURANT COMPLEX
Journal Title: Молодий вчений - Year 2017, Vol 8, Issue 48
Abstract
The essence of cost reduction is investigated. The main costs at the enterprises of the hotel-restaurant complex are allocated. The measures of cost reduction at enterprises of the hotel-restaurant complex are offered. The risks of measures about cost reduction in enterprises are noted. The conclusion is made on the need to minimize costs considering the optimal use of scarce resources.
Authors and Affiliations
I. V. Volkovska
Keywords
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