British Mandate: A Survey of Palestine: Volume II - Page 1006

CHAPTER XXVI.

(c) preventing traders from refusing to sell, or attaching any condition to the sale of, any commodity held in stock; and

(d) requiring the seller to provide the purchaser at the time of

sale with a detailed invoice.

The definition of "commodity" includes any article or thing other than land and the definition of "sale" embraces essential services such as repair, renovation and laundering.

Price enforcement is carried out through the medium of an inspectorate staff in co-operation with members of other control departments. A special enforcement squad, operating from Price Control headquarters, supervises the prices of fruit and vegetables in the four main towns.

58. The activities of the Department were later extended to sharing with other Control departments the duties of determining prices for consumer goods and also of administering the Defence (Regulation of Hotels and Restaurants) Order, 1942*, subsequently replaced by the Defence (Control of Establishments) Regulations, 1941**.

59. In the determination of prices, a procedure covering a very wide range of commodities and services, three methods are followed; (a) that of fixed prices; (b) that of fixed or maximum margin differentials, and (c) that of ceiling prices. Normally, prices are based on the actual cost to the merchant plus a reasonable profit not exceeding the pre-war margin. For some time during 1943 and 1944 prices were fixed for local produce such as milk, vegetables, fruit, eggs and poultry, after consultation with advisory committees composed of representatives of the trade and agricultural institutions. Now, however, fixed prices are prescribed for milk, potatoes, onions and bananas only; also the profit margins for wholesale and retail trade in these and other agricultural commodities.

60. The regulations controlling hotels and restaurants provide for:-

(a) the licensing and grading of all hotels, restaurants and cafes, and

(b) maximum prices for accommodation, food and drinks.

The grading of establishments is carried out by licensing authorities consisting of representatives of the District Administration, the Price Controller, the military authorities, the hotel business and the general public; there is a separate licensing authority for each administrative district. The grade in which an establishment is placed is dependent on the standards of accommodation, food and service provided.
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* Laws of 1942, Vol. III, page 1681.
** Laws of 1944, Vol. III, page 684.

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