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|a Rodríguez Vera, Ricardo
|e autor
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| 245 |
1 |
0 |
|a Costos aplicados en hotelería, alimentos y bebidas /
|c Ricardo Rodríguez Vera.
|
| 250 |
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|a Cuarta edición
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| 264 |
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1 |
|a Bogotá :
|b Ecoe Ediciones,
|c 2012.
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|a 267 páginas :
|b ilustraciones, diagramas ;
|c 24 cm.
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| 336 |
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|a sin mediación
|2 rdamedia
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|a Área ciencias administrativas. Colección hotelería y turismo
|
| 505 |
2 |
|
|a Introducción a los costos -- Costos generales -- Presupuestos -- Punto de equilibrio -- Elementos del costo -- Clasificación de los costos -- Sistemas de costeo -- Distribución de los costos hoteleros -- Plan Unico de Cuentas para hotelería y para alimentos y bebidas (restaurantes) -- Contabilización de los costos -- Taller de costos en hotelería -- Receta estándar -- Inventarios -- Informes de costos y análisis
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|a Restaurantes
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| 650 |
2 |
7 |
|a Análisis del punto de equilibrio
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| 650 |
2 |
7 |
|a Inventarios
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| 650 |
2 |
7 |
|a Alimentos
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