Author: Publisher:
ISBN:
Category : Schools
Languages : en
Pages : 188
Book Description
Financial Accounting for Local and State School Systems
Author: Food and Nutrition Information and Educational Materials Center catalog
Author: Food and Nutrition Information Center (U.S.).Publisher:
ISBN:
Category :
Languages : en
Pages : 300
Book Description
Catalog
Author: Food and Nutrition Information Center (U.S.)Publisher:
ISBN:
Category : Food
Languages : en
Pages : 364
Book Description
Food and Nutrition Information and Educational Materials Center Catalog
Author: Food and Nutrition Information and Educational Materials Center (U.S.)Publisher:
ISBN:
Category : Food
Languages : en
Pages : 300
Book Description
Food Service Programs for Children
Author: National Agricultural Library (U.S.)Publisher:
ISBN:
Category : Children
Languages : en
Pages : 92
Book Description
Food Service Management
Author: Marcy SchveibinzPublisher:
ISBN:
Category : Food service management
Languages : en
Pages : 108
Book Description
Food and Nutrition
Author: Catalog. Supplement
Author: Food and Nutrition Information Center (U.S.)Publisher:
ISBN:
Category : Cooking
Languages : en
Pages : 488
Book Description
Includes bibliography and indexes / subject, personal author, corporate author, title, and media index.
Budgets and Financial Management in Higher Education
Author: Margaret J. BarrPublisher: John Wiley & Sons
ISBN: 1119287731
Category : Education
Languages : en
Pages : 240
Book Description
This book will help new administrators (department chairs, directors, deans) understand and become more proficient in their financial management role within the institution. Highly accessible, practitioners will be able to put the book's guidance to immediate use in their work. It is also grounded in the latest knowledge base and filled with examples from across all types of institutions, so that it makes an ideal text for a courses in graduate programs in higher education leadership and administration. Specifically, the book: • provides an understanding of the basics of budgeting and fiscal management in higher education • defines the elements of a budget, the budget cycle, and the steps for creating a budget • suggests ways of avoiding common pitfalls and problems of managing budgets • contains effective strategies for dealing with loss of resources • includes end-of-chapter reflection questions and an expanded glossary of terms Written in plain language this volume provides practical approaches to many complex problems in fiscal management. This new edition of the book contains new information in every chapter reflecting both the most recent developments in higher education and feedback from readers of the earlier edition. The information on the current higher education financial environment has been updated, and the case studies have been revised. Readers will be introduced to Bowen's theory of resources and expenses as an important way to understand budgetary decision making in colleges and universities. Special attention is paid to the use of restricted funds, the budget implications of faculty appointments and the challenges caused by personnel policies for staff. In addition, greater attention is given to development and implementation of repair and replacement programs in auxiliary enterprises. The challenges that arise when budget problems are postponed are also discussed. The volume contains a number of suggestions for practitioners with new budgeting and fiscal responsibilities.
Cumulative Index to the Catalog of the Food and Nutrition Information and Educational Materials Center, 1973-1975
Author: Food and Nutrition Information Center (U.S.)Publisher:
ISBN:
Category : Cooking
Languages : en
Pages : 348
Book Description