The hotel sector in India is rapidly expanding as a result of the
economic changes enacted during the previous two decades. Most of the
time, businesses and executives are concerned with pricing in order to
match client needs. Every manager at a company is responsible for
managing the costs of the past, present, and future. Cost containment
has a direct impact on businesses attempting to turn a profit. When
deciding on pricing and mix allocation for goods and services, product
expenses must be considered.
A cost system is designed to accumulate the costs of goods or services.
Managers utilize cost data to determine product pricing, oversee
operations, and prepare financial statements. The cost system increases
control by providing details on the expenses incurred by each department
or production process.
Vivek Patil
Vivek Patil began his restaurant career in 2003 as Assistant F&B Controller at Olive Delhi before moving on to become F&B Controller at Olive Bangalore. During his stay there, he gained a deeper understanding of F&B Controls processes and systems, and he eventually worked as a professional consultant associate with H.P. Associates, a F&B Controls System specialist.
Kamlesh Bhagne
Kamlesh Bhagne began his career at CYBERIA, a software company specializing in software testing and application training. He began his career in software development before venturing into the restaurant industry, where he worked in accounts and finance for Olive Delhi. Then he joined JSM Corp. (HARD ROCK & SHIRO), a professional team that focuses on MIS, F&B controls, systems, and application configuration.
Sushil Gharat
Sushil Gharat has good analytical and problem-solving skills, as well as the capacity to make well-thought-out decisions, as evidenced by his career experience in Accounts and Finance at Olive Beach in Bangalore and Majan Continental Hotel in Muscat.