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QUOTEThe aim of regulation is to protect consumers, while ensuring that the company remains viable and has an incentive to operate efficiently.QUOTEIn many developing countries private companies are replacing government agencies as owners and operators of infrastructure services. Governments must now develop new skills in economic regulation of these private providers to protect consumer interests, while also ensuring that the companies remain economically and financially sound and have incentives to operate efficiently. This manual provides new economic regulators with practical guidance on how to proceed in this fairly technical new field.Chapters cover: · Revising Price Controls · Procedures for Resetting a Price Control · Present Value Calculations · Investment and the Regulatory Asset Base · The Rate of Return · The Philosophy of Price Controls · The Form of a Price Control · Operating Costs · Revenues
The development of the OPA was part of the history of an all-over mobilization of the Nation's resources. But within the Agency, there were organizational and administrative problems of price control of considerable importance and magnitude. This volume differs from others in the series which bear the same general title in that it treats not the substantial economic or legal problems of price control, but rather the administrative machinery developed in the national office to cope with them. It covers the major organizational land administrative problems of OPA's price department and traces the evolution of more or less satisfactory solutions for most of them.
Stabilization subsidies were financial aids granted by the Federal government during the war and the immediate post-war period to keep prices stable and lower than they would have otherwise been in a freemarket economy. The first study presents overall considerations of subsidies-- concentrating on subsidies outside the food field. The second concentrated solely on the food subsidies.
This study deals with price problems of the OPA concerning production patterns, specifically the interaction of price control and changes in production patterns in the wartime sellers' market. It covers a cross section of industries and was of great import to not only the OPA for establishing price controls but to supply agencies, particularly textile and apparel.
Thorough coverage of food and beverage cost control strategies that can be taken from the classroom to the workplace! The material presented in this book represents a thorough coverage of the most essential cost-control categories. There are 14 chapters within the six cost-analysis sections of the Operating Cycle of Control. The sections flow in a logical sequence that presents a path for understanding cost control from menu concept to financial reporting. The six cost-analysis sections are self-contained, so that the reader (student) can go to any section for specific cost-control procedures. Therefore, the book can be taken from the classroom to the workplace. New to this edition: • Clearly defined chapter learning objectives with end-of-chapter discussion questions that can assess readers (students) level of comprehension. • Project exercises following each chapter that are designed to test applied knowledge. • Restaurant Reality Stories that reflect upon what often occurs in restaurant businesses are appropriately placed within each of the 6 sections of the Operating Cycle of Control. • Mobile foodservice (food trucks and trailers) is presented in the Appendix—Restaurant Case and concludes with a project exercise to create a food-truck menu, as well as operational and marketing plans for a mobile foodservice as an additional business revenue source for the existing three-tiered restaurant operation case. • Key Cost and Analysis Formulas (Quick Reference)