Cashier’s Sales Summary Sheet: Sales Control:: F & B Control
On this summary, sheet cashier maintains the complete record of restaurant sales.
When he issues a check to pick up waiter, he gets his signature...
Factors to be considered while fixing selling price
Every manger is trying constantly to increase the sales in order that profit can be maintained or increased in the face of constant higher...
KERALA CUISINE
KERALA CUISINE
INTRODUCTION
The cuisine of Kerala is linked in all its richness to the history, geography, demography and culture of the land. Since many of...
CUISINE OF KARNATAKA- IHM Notes
CUISINE OF KARNATAKA
INTRODUCTION
Karnataka is a state which has a variety of cuisines grounded on traditional and special dishes of every community, The taste, flavor...
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 are the...
Allocation and apportionment: Departmental Accounting
Cost Allocation
Cost allocation is the process of identifying, aggregating and assigning costs to cost objects. A cost object is any activity or item for...
Departmental Accounting, Methods Advantage and disadvantages
Why do we prepare Departmental Accounting ?
Now, say, for example, there is a retail store that contains different sections, if clothing bags, Footwear beauty...
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.
Uniform System of...
Distinction between Internal Audit and External/Statutory Audit
At following points, Internal and External/Statutory Audit differs:-
1 What is the purpose of the audit?
Internal audit considers whether business practices are helping the...
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 and to...
