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|a Durón García, Carlos
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|a Teoría de costos de alimentos /
|c Carlos Durón García.
|
| 250 |
|
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|a Primera edición
|
| 260 |
|
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|a México :
|b Editorial Trillas,
|c 2015.
|
| 300 |
|
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|a 116 páginas :
|b ilustraciones ;
|c 22 cm.
|
| 504 |
|
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|a Incluye referencias bibliográficas e índice análitico
|
| 505 |
0 |
|
|a Análisis factorial del banco de México -- Medio ambiente -- Facilidad de producción -- Materia prima -- Factores de costeo -- Carencia de un sistema de costeo de recetas acorde a los cambios ocurridos en el mundo empresarial gastronómico -- Controles basiscos en alimentos y bebidas.
|
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|a Servicios de alimentación
|x Costos
|2 LEMB
|
| 650 |
1 |
7 |
|a Alimentos
|x Precios
|2 LEMB
|
| 650 |
2 |
7 |
|a Administración hotelera
|x Enseñanza
|2 Armarc
|
| 650 |
2 |
7 |
|a Restaurantes
|x Aspectos económicos
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