1. what types of budgets might be utilised in hospitality and why are they necessary?
2. What information would be used to inform the budgetsboth internal and external?
3. How might the different sections or personnel in an enterprise contribute to the budget?
4. How would you select the appropriate budgeting processes?
5. With whom might a draft budget be discussed and why?
6. Once the budget is finalised, to whom should it be communicated and why?
7. How, when and why should the budget be reviewed?
8. If the review shows that the budget is not achieving its intended objectives, what action might be taken?