CHAPTER TEN: BUDGETING & ACCOUNTING.

Source :: Food Service Professionals Guide to Successful Catering: Managing Catering Operation for Maximum Profit; 2003, p129-141, 13p
Publication Year :: 2003
Abstract: Chapter Ten of the book "Successful Catering: Managing the Catering Operation for Maximum Profit: 365 Secrets Revealed," by Sony Bode is presented. It explores the budgeting and accounting essentials in the catering business to help maximize profit and expand the food service operation. It highlights the specific accounting procedures for recording revenues and expenses and the importance of understanding the basics of budgeting and cash flow.

Subjects :: CATERING management
FOOD service
BUSINESS budgeting
CASH management
PROFIT maximization
MANAGEMENT
ACCOUNTING

Language :: English
ISBNs :: 9780910627221
Database :: Supplemental Index
Journal :: Food Service Professionals Guide to Successful Catering: Managing Catering Operation for Maximum Profit
Publication Type :: Book
Accession number :: 71850461

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