: organizational and mPeculiarities of the calculation of cateringethodological principles
The article investigates the components of the cost of catering services (catering), identifies the direct and indirect costs of the provision of catering services, and determines the directions of the formation of analytical accounting for the provision of catering services for the purpose of calcu...
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| Main Authors: | , |
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| Format: | Article |
| Language: | English |
| Published: |
Zhytomyr Polytechnic State University
2018-08-01
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| Series: | Проблеми теорії та методології бухгалтерського обліку, контролю і аналізу |
| Subjects: | |
| Online Access: | http://pbo.ztu.edu.ua/article/view/142191/139817 |
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