Relevant bibliographies by topics / Hotel and Restaurant «Amsterdam»

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  1. Journal articles
  2. Dissertations / Theses
  3. Books
  4. Book chapters
  5. Conference papers
  6. Reports

Academic literature on the topic 'Hotel and Restaurant «Amsterdam»'

Author: Grafiati
Published: 30 May 2022
Last updated: 31 July 2025

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Journal articles on the topic "Hotel and Restaurant «Amsterdam»"

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PUZYROVA, P.V. "Concept of functioning and strategies of development of enterprises of hotel–restaurant sphere." Market Relations Development in Ukraine №7-8(218-219)2019 149 (September 19, 2019): 52–58. https://doi.org/10.5281/zenodo.3447479.

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The subject of the research is the theoretical and methodological foundations of the process of strategic development of hotel and restaurant enterprises and their conceptual functioning. The aim of the study isto study economic phenomena in the functioning and development strategy of hotel and restaurant enterprises. Results of the investigation. During the writing of the article, it was found that the conceptual foundations of hotel and restaurant enterprises are based on determining the basic concept of the enterprise’s functioning, taking into account its orientation to certain
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Flouton, Deanne K. "Hotel/Restaurant Spanish." Hispania 74, no. 1 (1991): 194. http://dx.doi.org/10.2307/344582.

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MYLKO, INNA, OLENA NAHORNOVA, and SERGII OZHEMA. "MANAGEMENT EFFICIENCY IMPROVEMENT ACTIONS FOR HOTEL AND RESTAURANT COMPLEX DEVELOPMENT." MODELING THE DEVELOPMENT OF THE ECONOMIC SYSTEMS 2, no. 2 (2021): 19–24. http://dx.doi.org/10.31891/mdes/2021-2-3.

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The article considers the interpretation of such concepts as «hotel», «restaurant», analyzes the author's interpretations of the concept of «hotel and restaurant complex», as well as offers its own understanding of this category. The specific features of the services of the hotel and restaurant complex are highlighted. Defined as a hotel and restaurant complex is not defined at the legislative level in Ukraine. The main approaches to defining the essence of the hotel and restaurant complex are presented, which is expressed in the ratio of the tourism industry and the hospitality industry. The
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Akouino, Cori. "ANALISIS PENYERAPAN TENAGA KERJA SEKTOR PARIWISATA ( SEKTOR PERDAGANGAN, HOTEL DAN RESTORAN ) DI KOTA BATU." Jurnal Ekonomi Pembangunan 11, no. 2 (2013): 154. http://dx.doi.org/10.22219/jep.v11i2.3737.

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Target of this research is to analyse impact change of commercial sector added value, restaurant and hotel in absorbtion of labour in Batu City year 2002-2011. This research use method research of analysis of regressi doubled linear. Result of research indicate that there is positive influence between PDRB commercial sector, restaurant and hotel (X) to Labour in commercial sector, restaurant and hotel (Y) equal to 43%. Becoming if PDRB commercial sector, restaurant and hotel (X) mount equal to 1 % of hence Labour in commercial sector, restaurant and hotel (Y) will go up equal to 43% conversely
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Delingga, Redza, Taufiq Marwa, and Rosmiyati Chodijah. "Kausalitas antara penerimaan daerah dan pertumbuhan ekonomi di Kota Lubuklinggau." Jurnal Ekonomi Pembangunan 14, no. 2 (2019): 59–63. http://dx.doi.org/10.29259/jep.v14i2.8817.

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This study aims to identify the relationship between regional revenues through hotel and restaurant taxes and market retribution and economic growth in trade, hotels and restaurants. This study uses secondary data collected from the Central Bureau of Statistics (BPS) and the Office of Revenue, Assets and Financial Management (DPPKAD) of Lubuklinggau city. The method used is a quantitative approach by applying the Granger causality model and multiple linear regression. The findings of this study indicate that regional revenues (hotel tax, restaurant tax and market retribution) does not Granger
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Maslennikov, Ye, and Yu Melnyk. "PROVIDING A MANAGEMENT SYSTEM FOR FINANCIAL AND ECONOMIC STABILITY AND DEVELOPMENT OF HOTELS, RESTAURANTS AND TRADE ENTERPRISES." Market economy: modern management theory and practice 20, no. 1(47) (2021): 20–33. http://dx.doi.org/10.18524/2413-9998.2021.1(47).226923.

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The article investigates the theoretical and methodological principles of managing financial and economic stability and development of hotel, restaurant and trade enterprises. The article proposes the structuring of factors influencing the financial stability of hotel and restaurant and trade enterprises. The factors that determine the inefficiency of the management system of enterprises of the hotel-restaurant and trade sphere have been identified. The process of bankruptcy of hotel-restaurant and trade enterprises is studied and the main reasons of its insolvency are determined. The main sta
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Kapera, Izabela. "Hotel gastronomy as viewed by customers." British Food Journal 117, no. 12 (2015): 2993–3002. http://dx.doi.org/10.1108/bfj-02-2015-0077.

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Purpose – The purpose of this paper is to discuss the significance of hotel restaurants from the customer perspective, assess customer expectations, and provide guidelines for growth in the hotel restaurant industry. Design/methodology/approach – A total of 301 hotel guests staying at 26 hotels located in Malopolskie Voivodeship were surveyed. The research study also evaluated customer opinions of hotel restaurants and specific customer suggestions in the area of service quality. The survey participants were asked to rate the hotel in which they had actually stayed and its accompanying restaur
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Banyeva, Iryna. "Сучасні підходи до організації готельно-ресторанного бізнесу". Modern Economics 36, № 1 (2022): 6–11. http://dx.doi.org/10.31521/modecon.v36(2022)-01.

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Abstract. Introduction. The hotel and restaurant business is one of the main components of the service sector. Given the importance of the hotel and restaurant business as an important component of the country's economic development, the topicality of the topic of the article determines the search for approaches to the organization of this type of business. Purpose. The purpose of the article is to reveal modern approaches to the organization of the hotel and restaurant business. Results. It was determined that many factors affect the hotel and restaurant business in Ukraine and the world, inc
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Pawan, Marry Tracy. "Factors Impacting Customer Satisfaction in the Hotel Restaurant at Kota Kinabalu, Sabah: A Study of Hotel Restaurant Attributes." Malaysian Journal of Business and Economics (MJBE) 6, no. 2 (2020): 99. http://dx.doi.org/10.51200/mjbe.v0i0.2199.

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The purpose of this research was to access the influence of hotel restaurant attributes towards customer satisfaction in the hotel restaurant. In this paper, three of the hotel restaurant attributes will be discussed. The main objectives of this study are to examine the relationship between food quality, service quality and atmosphere towards customer satisfaction in the hotel restaurant. This study using a quantitative approach and questionnaire has been distributed to the respondents who have dined in at the hotel restaurant in the Kota Kinabalu area. Meanwhile, the data for this study will
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Kanivia, Aan, and Icuk Rangga Bawono. "COUNSELING AND ASSISTANCE FOR HOTEL AND RESTAURANT TAX IN BANYUMAS REGENCY." Indonesian Journal of Engagement, Community Services, Empowerment and Development 1, no. 2 (2021): 100–111. https://doi.org/10.53067/ijecsed.v1i2.21.

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Taxes are a source of income for local governments, where the government uses tax revenues to build facilities and infrastructure for the community's public interest. Given the importance of the role of the community in bearing state financing, it is demanded that public awareness, both private and corporate, be required to pay taxes. The hotel, entertainment and restaurant sector is one of the largest sources of tax absorption. Where is the restaurant sector most major wherein the 2020 pandemic became a sector whose realization exceeded the target in Banyumas Regency. The hotel tax is one of
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Dissertations / Theses on the topic "Hotel and Restaurant «Amsterdam»"

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Šlosek, Jaroslav. "Hotel." Master's thesis, Vysoké učení technické v Brně. Fakulta stavební, 2014. http://www.nusl.cz/ntk/nusl-226669.

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The objective of the bachelor thesis is the design of the hotel in Velemek, close to the city of Prachatice. Building is designed as four story on almost flat terrain. Load bearing structures are primarily longitudinal walls. On the ground floor is placed reception, restaurant, kitchen, congressional hall and technical rooms. On the second and the third story are rooms for hotel guests. On the fourth floor is placed hotel administration.
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Mizerák, Maroš. "Hotel." Master's thesis, Vysoké učení technické v Brně. Fakulta stavební, 2016. http://www.nusl.cz/ntk/nusl-239980.

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This diploma thesis deals with the new building of hotel with restaurant in Ochoz u Brna. The building consists of three above-ground floors. On the first floor is a reception, a restaurant with hinterland and a technical room. The second and the third floor is designed to accommodate guests at the apartments. The object has a saddle roof with wooden truss and steel purlins. The apartments include loggia. The object is placed in slighty sloping terrain. There is no other object on the land parcel.
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Koblížek, Michal. "Hotel." Master's thesis, Vysoké učení technické v Brně. Fakulta stavební, 2017. http://www.nusl.cz/ntk/nusl-265597.

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The thesis deals with the project documentation of the contruction of an accommodation facility. The hotel capacity is 28 beds and 44 seats at the restaurant. The contruction consists of four floors. The entrance with the reception, the lobby bar and the garage with six parking systems for twelve parking slots are located in the first floor. The second floor includes the restaurant and two conference rooms. The third and the fourth floor consist of fourteen rooms for guests, two of the rooms are adapted to people with limited mobility. The building is contructed of masonry system and it has fl
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Budiakova, O. "Current state and innovations of hotel and restaurant business." Thesis, Oktan Print s.r.o., Prague, 2021. https://er.knutd.edu.ua/handle/123456789/19292.

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In the modern economy, the hotel and restaurant business is one of the important areas, since it is, first of all, income, job creation, and also an incentive for the development of all regions of the country. Today's trends in the development of the hospitality industry, innovations and comfort in the hotel and restaurant business, play a major role in the highly competitive struggle for each client.
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Macháčková, Klára. "Hotel." Master's thesis, Vysoké učení technické v Brně. Fakulta stavební, 2020. http://www.nusl.cz/ntk/nusl-410046.

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The subject of the master thesis is a new hotel building. The hotel is a three-storey, non-basement building with a flat roof, which serves for temporary accommodation for 42 guests. On the first floor is a restaurant with all necessary facilities for guests and staff, lobby with a reception and a small shop. The other two floors are designed to accommodate guests. The hotel is based on foundation passports. The vertical load-bearing structures are made of ground brick blocks. They are insulated by contact insulation system ETICS. Horizontal structures are made of prestressed ceiling panels. P
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Chvíla, Jan. "Horský hotel." Master's thesis, Vysoké učení technické v Brně. Fakulta stavební, 2017. http://www.nusl.cz/ntk/nusl-265714.

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The subject of my thesis is project of mountain hotel. The building is designed as a detached house. The estate is situated in central part of the town Dolní Morava. The building has three above-ground floor and one underground floor. The roofing is solved by the flat roof.
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Siketina, Natalya Hennadievna. "System-issues of development of hotel business." Thesis, Уманський національний університет садівництва, 2018. http://repository.kpi.kharkov.ua/handle/KhPI-Press/38798.

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The development of a hotel business development strategy should include the following methodological approaches to the sequence of execution of works: the definition of goals and objectives for gaining strategic positions in the market, achieving the necessary technical level and product quality, increasing the efficiency of service delivery; determining the real possibilities of the hotel company for the implementation of the stated goals and objectives; justification of the development strategy, that is, the development of long-term and current measures of economic and financial development
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Hrnčiříková, Petra. "Hotel." Master's thesis, Vysoké učení technické v Brně. Fakulta stavební, 2020. http://www.nusl.cz/ntk/nusl-410008.

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The diploma thesis aims to create the project of a new hotel in the town of Zlín, part Kudlov. The building consists of three above-ground and one underground floor. The underground floor houses the hotel's technical facilities, luggage storage and dirty laundry storage. On the first floor there are a restaurant with a bar, a kitchen with storage, staff changing rooms, staff room, entrance, reception and sanitary facilities. On the second floor there are a conference and lounge room, a director's office, six guest rooms and additional sanitary facilities. On the third floor there are twelve gu
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Novotný, Jakub. "Hotel." Master's thesis, Vysoké učení technické v Brně. Fakulta stavební, 2014. http://www.nusl.cz/ntk/nusl-226562.

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Thesis Theme is a newly built hotel in Horni Mala Upa. The building is divided into hotel operations and restaurants. The building is surrounded by gently sloping terrain. The building has three floors. The building is designed from Porotherm and ceiling of reinforced concrete structures prestressed hollow core slabs Spiroll. Construction of pitched roof trusses formed with an inclination of 20 degrees.
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Dananaiová, Ladislava. "Hotel Nábřeží u Kunovské přehrady." Master's thesis, Vysoké učení technické v Brně. Fakulta stavební, 2020. http://www.nusl.cz/ntk/nusl-409983.

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In this diploma thesis is designed a hotel with a restaurant in the recreational areaKunov,close to Senica town. It has a capacity for 50 guests. The smallest rooms are double bedrooms with at least 16 m2anda bathroom 4m2. It is four stars hotel. There are three over ground floors and a basement. On the ground floor there is a reception, toilets, a restaurant for 65 guests. There is also a kitchen and storerooms. There are 5 hotel rooms on the first floor and an office. On the second and third floors there are hotel rooms, common room, cleaning room and laundry room. On the second and third fl
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Books on the topic "Hotel and Restaurant «Amsterdam»"

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Derek, Taylor. Hotel & restaurant advertising. Dewberry Boyes Ltd, 1995.

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Club, International Travellers, ed. Hotel & restaurant guide. International Travellers Club, 1990.

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Federation of Hotel and Restaurant Associations of India., ed. Hotel & restaurant guide India. Federation of Hotel and Restaurant Associations of India., 1987.

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Kenya Association of Hotelkeepers & Caterers. Kenya hotel, restaurant & entertainment guide. 4th ed. Kenya Association of Hotel Keepers & Caterers, 2008.

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Lundberg, Donald E. The hotel and restaurant business. 5th ed. Van Nostrand Reinhold, 1989.

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Lundberg, Donald E. The hotel and restaurant business. 6th ed. Van Nostrand Reinhold, 1994.

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Starkey, Lauren B. Hotel/restaurant management career starter. LearningExpress, 2002.

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Flouton, Deanne K. Spanish for hotel restaurant technology. Foreign Language Department, Nassau Community College, 1990.

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G, Marshall Anthony, ed. Hotel, restaurant, and travel law. 3rd ed. Delmar Publishers, 1988.

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American Hotel & Lodging Association. Educational Institute., ed. Basic hotel and restaurant accounting. 6th ed. Educational Institute, American Hotel & Lodging Association, 2006.

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Book chapters on the topic "Hotel and Restaurant «Amsterdam»"

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Bosch, Gerhard, Frederic Hüttenhoff, and Claudia Weinkopf. "Hotel and Restaurant Industry." In The Monitoring and Enforcement of Minimum Wages. Springer Fachmedien Wiesbaden, 2023. http://dx.doi.org/10.1007/978-3-658-39898-9_8.

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Püringer, Martina, Paul Linsbauer, and Gerhard Abel. "Hotel Restaurant Meeting Point Hanner." In Bau[t]en für die Künste. Springer Vienna, 2010. http://dx.doi.org/10.1007/978-3-211-99148-0_48.

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Pohnert, Fritz. "Hotel mit Restaurant, Souvenirshop und Kiosk." In Kreditwirtschaftliche Wertermittlungen. Gabler Verlag, 1992. http://dx.doi.org/10.1007/978-3-322-90651-9_15.

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Pohnert, Fritz. "Hotel mit Restaurant, Souvenirshop und Kiosk." In Kreditwirtschaftliche Wertermittlungen. Gabler Verlag, 1986. http://dx.doi.org/10.1007/978-3-322-91047-9_15.

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Susskind, Alex M., and Rupert Spies. "Focus on Finance: Aiming for Restaurant Success." In The Cornell School of Hotel Administration on Hospitality. John Wiley & Sons, Inc., 2015. http://dx.doi.org/10.1002/9781119200901.ch16.

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Marín-Carrillo, María B., María Illescas-Manzano, Manuel Sánchez-Pérez, and Sergio Martínez-Puertas. "Geographic Information System in Hospitality: Spatial Clustering of Hotels Based on Marketing Variables." In Springer Proceedings in Business and Economics. Springer Nature Switzerland, 2024. http://dx.doi.org/10.1007/978-3-031-70488-8_2.

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AbstractGeographic information systems (GIS) have emerged as a valuable technology for marketing management. Its relevance emanates from the distinct importance of establishment location in hospitality and restaurant industries, the continued availability and depth of geospatial data continuously generated by the consumer and generating maps as visual elements. Assuming that strategies involving group-level customer customization are optimal, this paper aims to understand how geographical location is related to certain hotel and marketing variables. After reviewing the relevant literature on t
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Nikolaichuk, Olha, Ganna Gorina, Nataliia Pryimak, and Oleksandr Romanykha. "Strategies for ensuring the economic security of the hotel and restaurant business." In CHALLENGES AND PARADIGM OF NATIONAL AND INTERNATIONAL SECURITY OF THE XXI CENTURY: ECONOMIC AND TECHNOGENIC DISCOURSE. PRIVAT COMPANY TECHNOLOGY CENTER, 2022. http://dx.doi.org/10.15587/978-617-7319-59-6.ch8.

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Mauk, Florisco Portogi, Suryadi Suryadi, and Ainul Hayat. "Implementation of Online System for Hotel and Restaurant Tax in Belu Regency." In Proceedings of the International Conference of Public Administration and Governance (ICoPAG 2022). Atlantis Press SARL, 2023. http://dx.doi.org/10.2991/978-2-38476-082-4_11.

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Sánchez-Planelles, Joaquín, Yolanda Trujillo-Adriá, and Gabriela Ribes-Giner. "Development of a Model for the Application of the Circular Economy in Hotels and Restaurants Through the ‘Customer Journey Map’." In SpringerBriefs in Business. Springer Nature Switzerland, 2024. http://dx.doi.org/10.1007/978-3-031-49689-9_5.

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AbstractThis chapter explores the different activities associated with the use of food and hotel services—represented as the contact points of a customer journey map—to establish what type of circular practices could implement the stakeholders throughout the process—specifically, those that lead to more circular business models that integrate the seven Rs (redesign, reduce, reuse, renovate/repair, re-store/remanufacture, recover/return, and recycle) to achieve more efficient and sustainable performance. From the booking process to the evaluation of customer satisfaction, the interactions of ho
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Dwiatmojo, A. Rinto, Said Keliwar, Evi Setyowati, Yusni Nyura, Etwin Fibrianie Soeprapto, and Khairul Hisyam bin Kamarudin. "Impact of Halal Certification on Guest Satisfaction at the Restaurant Grand Sawit Hotel Samarinda." In Proceedings of the 3rd Borobudur International Symposium on Humanities and Social Science 2021 (BIS-HSS 2021). Atlantis Press SARL, 2023. http://dx.doi.org/10.2991/978-2-494069-49-7_14.

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Conference papers on the topic "Hotel and Restaurant «Amsterdam»"

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Lavrishyn, Daniil. "ENVIRONMENTAL RESPONSIBILITY IN THE HOTEL AND RESTAURANT INDUSTRY." In EDUCATION AND SCIENCE OF TODAY: INTERSECTORAL ISSUES AND DEVELOPMENT OF SCIENCES, chair Larysa Semenyuk. European Scientific Platform, 2024. http://dx.doi.org/10.36074/logos-18.10.2024.005.

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Kashynska, Olena. "LEVELS OF INNOVATION IN HOTEL AND RESTAURANT ENTERPRISES." In Innovation and investment mechanisms for the development of international relations and market economy. Publishing House “Baltija Publishing”, 2024. http://dx.doi.org/10.30525/978-9934-26-417-7-14.

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Sadykova, E. R., E. A. Prokhorova, F. N. Shaykhutdinova, and F. F. Safiullina. "Digital Inventory Optimization in the Hotel and Restaurant Sector." In Proceedings of the First International Volga Region Conference on Economics, Humanities and Sports (FICEHS 2019). Atlantis Press, 2019. http://dx.doi.org/10.2991/aebmr.k.200114.113.

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"INNOVATIVE DEVELOPMENT OF HOTEL AND RESTAURANT INDUSTRY AND FOOD PRODUCTION." In INNOVATIVE DEVELOPMENT OF HOTEL AND RESTAURANT INDUSTRY AND FOOD PRODUCTION. OKTAN PRINT s.r.o., 2020. http://dx.doi.org/10.46489/okpr-01.

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Mulyati, Mulyati, Prastiti Nugraheni, and Nurlaila Mashabi. "Influence Customer Meal Experience to Behavior Intention in Hotel Restaurant." In Proceedings of the 1st International Conference on Education, Humanities, Health and Agriculture, ICEHHA 2021, 3-4 June 2021, Ruteng, Flores, Indonesia. EAI, 2021. http://dx.doi.org/10.4108/eai.3-6-2021.2310922.

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Banes, Adrian. "STUDY ON INVESTMENTS IN HOTEL AND RESTAURANT INDUSTRY IN ROMANIA." In 5th International Multidisciplinary Scientific Conferences on SOCIAL SCIENCES and ARTS SGEM2018. STEF92 Technology, 2018. http://dx.doi.org/10.5593/sgemsocial2018/1.4/s04.092.

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Hakova, Mira. "RFM-ANALYSIS: APPLICATION PRACTICE IN THE HOTEL AND RESTAURANT BUSINESS." In From the Baltic to the Black Sea: the Formation of Modern Economic Area. Publishing House “Baltija Publishing”, 2023. http://dx.doi.org/10.30525/978-9934-26-377-4-12.

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M, Rizvana, Yogesh D, Roshan krishvi T, and Santhosh M. "Hotel Management Up-Gradation System." In International Conference on Recent Trends in Computing & Communication Technologies (ICRCCT’2K24). International Journal of Advanced Trends in Engineering and Management, 2024. http://dx.doi.org/10.59544/fkfc1517/icrcct24p144.

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In every aspect of human existence, automation has grown in significance. However, there are also a lot of places where more conventional approaches are being applied. One example of this is the ordering mechanism used in restaurants. Modern technology is developing and expanding at a breakneck pace .Innovation is another name for the technologies we are bringing. Our website is as easy to use as possible, and we are extracting the text from the uploaded image. The website will extract the text, search for the text on Google, and produce two columns for the image and the text name. This is the
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Iryna, Kuznetsova, Privolneva Svitlana, and Zhukova Nataliia. "Compositional Means for Shaping Modern Crimean Tatar Hotel and Restaurant Business Facilities." In 2nd Southeast Asian Academic Forum on Sustainable Development (SEA-AFSID 2018). Atlantis Press, 2021. http://dx.doi.org/10.2991/aebmr.k.210305.075.

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"CRITERIA, INDICATORS AND LEVELS OF COMMUNICATIVE COMPETENCE OF RESTAURANT AND HOTEL BUSINESS FUTURE SPECIALISTS." In Global Business and Law Development Imperatives. Київський національний торговельно-економічний університет, 2019. http://dx.doi.org/10.31617/k.knute.2019-10-10.103.

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Reports on the topic "Hotel and Restaurant «Amsterdam»"

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Dissanayake, Priyanka, and M. Tennakoon. Guide to on-site wastewater management for industrial and commercial establishments and other institutions: guide for hotel and restaurant owners and managers in Kurunegala, Sri Lanka. International Water Management Institute (IWMI), 2008. http://dx.doi.org/10.5337/2011.0017.

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Nosova, Olga. Structural Changes and the Ukrainian Labour Market Organisation. Publishing House - Vilnius Business College, 2023. http://dx.doi.org/10.57005/ab.2023.1.1.

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The article aims to analyze the structural changes and the Ukrainian labor market organization in the condition of military aggression against Ukraine. The Ukrainian economy encounters the devastating destructions and losses of economic entities, enormous capital, and labor under the effect of military aggression. Structural changes include a change in the industrial structure of production, the destruction of large enterprises, and supply chains, the loss of part of the labor force, and fluctuations between skilled and unskilled jobs. Thus, SMEs in the service sector suffer due to the reducti
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Colomb, Claire, and Tatiana Moreira de Souza. Regulating Short-Term Rentals: Platform-based property rentals in European cities: the policy debates. Property Research Trust, 2021. http://dx.doi.org/10.52915/kkkd3578.

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Short-term rentals mediated by digital platforms have positive and negative impacts that are unevenly distributed among socio-economic groups and places. Detrimental impacts on the housing market and quality of life of long-term residents have been particular contentious in some cities. • In the 12 cities studied in the report (Amsterdam, Barcelona, Berlin, Brussels, Lisbon, London, Madrid, Milan, Paris, Prague, Rome and Vienna), city governments have responded differently to the growth of short-term rentals. • The emerging local regulations of short-term rentals take multiple forms and exhibi
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Monetary Policy Report - April 2022. Banco de la República, 2022. http://dx.doi.org/10.32468/inf-pol-mont-eng.tr2-2022.

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Abstract:
Macroeconomic summary Annual inflation continued to rise in the first quarter (8.5%) and again outpaced both market expectations and the technical staff’s projections. Inflation in major consumer price index (CPI) baskets has accelerated year-to-date, rising in March at an annual rate above 3%. Food prices (25.4%) continued to contribute most to rising inflation, mainly affected by a deterioration in external supply and rising costs of agricultural inputs. Increases in transportation prices and in some utility rates (energy and gas) can explain the acceleration in regulated items prices (8.3%)
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