Project #83998 - Hospitality Management

1. Given the following data, compute the inventory turnover

Beginning inventory-$15,000

Cost of goods sold-$325,000

Ending inventory- $12,000

 

2. What are some specific conflicts that can occur between the full-time buyer and the chef, and between the full-time buyer  and the housekeeper?

 

3. What are some disadvantages of accepting promotional discounts from suppliers?

Subject Business
Due By (Pacific Time) 09/27/2015 07:09 pm
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