1PREPARE AND MONITOR BUDGETS
Table of Contents
Table of Contents...........................................................................................................1
Operational plan I for a Restaurant Business.................................................................3
Budget Information Plan - 1...........................................................................................4
Operational plan II for a Restaurant Business................................................................6
Budget Information Plan – 2..........................................................................................7
Short Summary...............................................................................................................8
Ramifications of their budget modifications..................................................................8
Allocation of funds as outlined in the budget............................................................8
Promote awareness of the importance of budget control and how to keep the
colleagues and stakeholders informed of the budget.................................................9
Maintain all records of resource allocation..............................................................10
References....................................................................................................................11

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