Las mermas durante el proceso de comercialización en las PYMES dedicadas al expendio de carne de cerdo
This project is aimed at SMEs that are dedicated to the sale of meat basically do not know how to record the losses, for this reason a study is going to be carried out on why this loss exists and how it can be controlled. In addition to this, there was the need to identify the process where the grea...
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| Autor principal: | |
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| Formato: | masterThesis |
| Idioma: | spa |
| Publicado em: |
2021
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| Assuntos: | |
| Acesso em linha: | http://repositorio.ulvr.edu.ec/handle/44000/4416 |
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Adicionar Tag | Resumo: | This project is aimed at SMEs that are dedicated to the sale of meat basically do not know how to record the losses, for this reason a study is going to be carried out on why this loss exists and how it can be controlled. In addition to this, there was the need to identify the process where the greatest amount of waste generated occurs, this with the aim of applying strategies that allow it to decrease and guarantee better production without neglecting the quality of the product that characterizes the company. entity as such. With the study of the companies analyzed, it was possible to conclude that the processes carried out by these are focused on three types, the first is production, which is where they claim that the most losses are generated, followed by the distribution process where they indicated having losses due to the thawing of the product and the commercialization, in which there were no notable losses. In addition, it was determined that the accounting record of losses is charged to the cost of sale and credited to the inventory, in addition to that if the generation of this is too much........ |
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