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An Evaluation Of Budgeting In The Food Service Industry

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dc.contributor.author Blitzer, Michael S.
dc.date.accessioned 2017-02-20T18:50:39Z
dc.date.available 2017-02-20T18:50:39Z
dc.date.issued 1977
dc.identifier.citation M.S. Blitzer, "An Evaluation Of Budgeting In The Food Service Industry", MBA dissertation, School of Business, Univ. of Bridgeport, Bridgeport, CT, 1977 en_US
dc.identifier.uri https://scholarworks.bridgeport.edu/xmlui/handle/123456789/1768
dc.description This thesis is being archived as a Digitized Shelf Copy for campus access to current students and staff only. We currently cannot provide this open access without the author's permission. If you are the author of this work and desire to provide it open access or wish access removed please contact the Wahlstrom Library to discuss permission. en_US
dc.description.abstract Budgeting programs have proven useful in many industries. However, the food service industry contains certain problem areas that may negate this usefulness. This paper looks at past successes and failures of budgetary programs in food service operations, and focuses on one firm, Tombrock Corporation, which is planning to introduce a budgeting program. Conclusions on budgeting in the food service industry, and in Tombrock Corp. in particular, will be presented. en_US
dc.language.iso en_US en_US
dc.subject Budgeting en_US
dc.subject Food service en_US
dc.title An Evaluation Of Budgeting In The Food Service Industry en_US
dc.type Thesis en_US
dc.institute.department School of Business en_US
dc.institute.name University of Bridgeport en_US


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