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A computerized accounting system has great potential to increase productivity, streamline workflow, reduce data redundancy and error reconciliation, and help with financial management for large and small businesses. There are many different accounting options to choose from, including Microsoft Money, Microsoft Dynamics, Oracle, QuickBooks, Sage, and Xero.
Software vs. Web Based
Choose between downloadable or installable software that lives on your desktop computer and web-based software that you access remotely. Neither option is better than the other. They both have advantages. With a web-based offering, you receive maintenance and upgrades automatically, as the software provider performs them for you. You can also purchase only the accounting modules that you need, then upgrade your plan to incorporate new functions at the moment of need. Because you access your data via the web, you can view your financial data any time. However, you’ll also pay more as you use more server space and functionalities, and this can add up fast. With software, you have to perform maintenance and troubleshooting, but you retain the ability to maintain sensitive data storage in-house.
Computerized Accounting System Components
A good computerized accounting system or CAS will have a clean, easy-to-use interface. From this interface, you should be able to enter data, export data into other formats, and perform data validation operations. On the back end, databases will drive your CAS, responding to queries about the information stored therein. Your consultant should be able to install the CAS. While you don’t need a large IT staff to install your computerized accounting system and get started, it helps if you need to troubleshoot operations or need help performing a specific function. Your CAS should have elements including:
Switching to a CAS
Switching to a CAS can feel overwhelming. To get started on the right foot, review your finances before the migration and reconcile any errors. You may wish to hire an accountant or financial manager to review your documents for you. Once you have everything in order, install your chosen CAS or purchase a web-based system. Upload your existing data, or enter data by hand if you need to. As you add the data, reconcile it with the existing accounting to make sure that you don’t introduce mistakes into the work. Transition to the new system, but continue to use the old system for a while until you feel comfortable with the new system.
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Accountants measure a business entity’s income, expenses and changes resources. Back in the day, prior to the widespread use of spread sheet and computer applications, Accountants used journals and ledgers in which they recorded business transactions. Hence the term keeping the books. As computer applications became main stream, this keeping of the books Accountants do, has gradually migrated into computerized spreadsheets. Gradually, Accounting systems dedicated to this function were developed and the term Computerized Accounting was born.
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Lemon Spaghetti with Tuna and Broccoli
Ingredients :
METHOD :
Nutrition Per Serving :
440 kcalories, protein 23.0g, carbohydrate 62.0g, fat 11.0 g, saturated fat 2.0g, fibre 5.0g, sugar 4.0g, salt 1.4 g
Recipe from Good Food magazine, April 2012.
Prawn and Pink Grapefruit Noodle Salad
Ingredients :
METHOD :
Nutrition Per Serving :
228 kcalories, protein 13g, carbohydrate 38g, fat 1 g, saturated fat 0g, fibre 2g, sugar 6g, salt 1.6 g
Recipe from Good Food magazine, November 2012.
Mediterranean Potato Salad
Ingredients :
METHOD :
Nutrition Per Serving :
111 kcalories, protein 3g, carbohydrate 16g, fat 4 g, saturated fat 1g, fibre 2g, sugar 3g, salt 0.2 g
Recipe from Good Food magazine, July 2012.
Peanut Butter and Banana on Toast
Ingredients :
METHOD :
Nutritions Per Serving :
307 kcalories, protein 11g, carbohydrate 45g, fat 9 g, saturated fat 2g, fibre 4g, sugar 18g, salt 1 g
Recipe from Good Food magazine, February 2012.
Tropical Breakfast Smoothie
Ingredients :
METHOD :
Nutritions Per Serving :
162 kcalories, protein 3g, carbohydrate 39g, fat 0 g, saturated fat 0g, fibre 4g, salt 0.02 g
Recipe from Good Food magazine, September 2004.
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