Determinación del costo de producción de tres platos tipicos servidos en el restaurant asadero “don Hugo” de la ciudad de Quito, periodo: marzo 2015

This paper titled “Determining the cost of production of three dishes served at the Restaurant “Asadero Don Hugo” of Quito, in the period of March 2015 period " , was conducted as a requirement of the National University of Loja , prior to graduation and obtaining the title of Engineer in Accou...

• Hlavní autor: Carrión Ramón, Mayra Jimena (author)
• Médium: bachelorThesis
• Jazyk: spa
• Vydáno: 2016
• Témata: CONTABILIDAD Y AUDITORÍA; COSTOS DE PRODUCCIÓN; PLATOS TIPICOS
• On-line přístup: http://dspace.unl.edu.ec/jspui/handle/123456789/13005