Lecture Professional baking (6/E): Chapter 15 - Gisslen
Lecture Professional baking (6/E): Chapter 15 - Gisslen
After studying this chapter you will be able to understand: Describe and differentiate the tenets of cash management, 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.