KERALA CUISINE

KERALA CUISINE INTRODUCTION  The cuisine of Kerala is linked in all its richness to the history,...

CUISINE OF KARNATAKA- IHM Notes

CUISINE OF KARNATAKA INTRODUCTION Karnataka is a state which has a variety of cuisines grounded on...

VOLUME FEEDING IN INDIA

The difference between small and mass food production is very difficult to define. Most food standards, principles and large number of techniques...

Allocation and apportionment: Departmental Accounting

Cost Allocation Cost allocation is the process of identifying, aggregating and assigning costs to cost objects. A cost...

An introduction to Departmental Accounting

Departmental Accounting is basically keeping the separate book of accounts of the individual department. If a business consists of...

Uniform System of Accounts for Hotels

If Accounting hurts you, chances are you lack at its basic, here as a short booklet to help you revise the basic quickly.

Distinction between Internal Audit and External/Statutory Audit

At following points, Internal and External/Statutory Audit differs:- 1        ...

An introduction to Internal and Statutory Audit

Auditing is a systematic examination of the books and records of a business or other organisation in order to ascertain or verify...

Definition and objectives of Internal Control

The control is a continuous process. It is a part of the routine in all types of organisations whether small or big....

Characteristics of Internal Control

Characteristics of Internal Control 1. Experienced, Qualified and Trustworthy Personnel The personnel should be well qualified,...