A.  should have high cost of maintenance

        B.  should be very complex

        C.  should be expensive to be effective

        D.  should be comprehensive and cover all stages of production

        A.  the average amount spent on staff emoluments

        B.  relationship between food or beverage sales to the number of customers served

        C.  the average amount an employee can spend within a specified period

        D.  the average amount spent by the establishment

        A.  only when cashiers start it

        B.  only before checking

        C.  it only after cheking it

        D.  only when sales check is inserted into the printing table by its side

        A.  triplicates

        B.  only duplicate

        C.  duplicate or triplicate

        D.  only triplicate

        A.  high employee turnover

        B.  business size

        C.  inventory products

        D.  supervision

        A.  receipts and receivable

        B.  purchases

        C.  salaries

        D.  service staff

        A.  current assets

        B.  the balance sheet

        C.  the trial balance

        D.  profit or loss that a company has realized over a specific period

        A.  a computer that processes small amount of data each time

        B.  a computer with a microprocessor as its central processing unit

        C.  computers that are installed in small spaces

        D.  a computer that is very small

        A.  beverage sales

        B.  restaurant sales

        C.  the relationship between the various components of the total sales of a unit

        D.  accommodation sales

        A.  revenue control

        B.  purchase control

        C.  receiving control

        D.  service control

You can now use you matric number to login as your username and  password in a lowercase.

https://elearn.nouedu2.net/login/

Note that you are to change your passw...

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