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...
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| Format: | bachelorThesis |
| Jezik: | spa |
| Izdano: |
2016
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| Teme: | |
| Online pristup: | http://dspace.unl.edu.ec/jspui/handle/123456789/13005 |
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Dodaj oznaku | Sažetak: | 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 Accounting and Auditing . CPA Accountant Auditor. For its development business information was compiled , which allowed for the entire accounting process, from the memorandum of operations until obtaining financial statements , in addition to that document formats control the cost elements was performed. It met the objectives: 1- Get an estimate of the indirect costs to apply the default rate according to production business. 2 - Make the subsidiary records to assist the registration and control of cost elements. 3- Determine the unit cost of products made in recognition of the raw material, labor and manufacturing overhead costs. |
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