Lecture Design and equipment for restaurants and foodservice a management view (4/E): Chapter 6 - Thomas, Norman, Katsigris
Lecture Design and equipment for restaurants and foodservice a management view (4/E): Chapter 6 - Thomas, Norman, Katsigris
After completing this chapter, students will be able to: Identify the major objective of a payment policy, critique the costs of paying sooner than necessary and of paying too late, compare and contract the bill-paying procedures that can be employed by hospitality operators.