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Michigan State Univ., East Lansing. Cooperative Extension Service. – 1984
Cost control is the subject of this eight-lesson, three-test food service training manual. Lesson 1 deals with financial accountability and includes 17 handouts, ranging from sample balance to quarterly report sheets. Lesson 2 focuses on budgeting principles, and lesson 3 on labor controls. Professional purchasing, receiving, and inventorying…
Descriptors: Accountability, Budgeting, Cost Effectiveness, Food Service
Download full textMeisinger, Richard J., Jr.; Dubeck, Leroy W. – 1984
A budgeting handbook for academic administrators and faculty is presented. Economic and political influences on budgeting are considered, along with sources of funds for public and private colleges, and the chronology of the budget process. Multiyear summaries of the budget process in different types of colleges are included. Some major policy…
Descriptors: Budgeting, Capital Outlay (for Fixed Assets), College Administration, Cost Effectiveness
