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| Accountability | 1 |
| Budgeting | 1 |
| Cost Effectiveness | 1 |
| Food Service | 1 |
| Operating Expenses | 1 |
| Resource Allocation | 1 |
| School District Spending | 1 |
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| Guides - Classroom - Teacher | 1 |
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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
