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,...