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Costos de la Industria Hotelera y Gastronómica Clase 1

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Ana María Matta Hernández

on 11 August 2014

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Transcript of Costos de la Industria Hotelera y Gastronómica Clase 1

Unidad 2
Enfoque del Costeo
Informes Estructurados
Análisis de Resultados
Punto de Equilibrio
Evaluaciones
Unidad I (25%)
Unidad II (25%)
Unidad III (25%)
Trabajo Práctico Grupal (25%)
Examen
Unidad 1
Conceptos Básicos de Costos
Definición
Clasificación
Identificación
Costos de la Industria Hotelera y Gastronómica
Unidad 3
Sistemas de Costos de Absorción y aplicación práctica
Costos por Absorción
Sistemas de Costos Predeterminados
Aplicación de Enfoques
Ana María Matta
Full transcript