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Gestión de costos gastronómicos: Una guía para empresarios gastronómicos no financieros

Gestión de costos gastronómicos: Una guía para empresarios gastronómicos no financieros

          
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About the Book

Este libro es para usted si:

  • Es dueño de un restaurante y no sabe de finanzas.
  • Le gustaría que su negocio gastronómico fuera más rentable.
  • Va a abrir un restaurante próximamente.
  • Le gustaría profundizar en el conocimiento de la contabilidad de su establecimiento.

En esta guía para empresarios gastronómicos no financieros encontrará todas las herramientas y técnicas necesarias para mejorar la rentabilidad de su restaurante. Además, podrás acceder a un Excel que contiene todas las tablas de contabilidad que se muestran en el libro con el fin de que puedas usarlas en tu propio negocio.

En el mundo de la gastronomía, el éxito de un restaurante no solo depende de la calidad de la comida o del servicio, sino también de una adecuada gestión de costes. En este libro, se exploran las claves para llevar a cabo una gestión eficiente de los costos en el restaurante, desde la contabilidad gerencial o administrativa hasta la ingeniería de menú y de precios. Con este conocimiento, podrá mejorar la rentabilidad de su negocio gastronómico y alcanzar al siguiente nivel.
Este libro le proporciona los conocimientos y herramientas necesarios para llevar a cabo una gestión eficiente de costos en su negocio gastronómico. Aprenderá a controlar sus costos, mejorar la rentabilidad y aumentar el éxito de su restaurante.

En este libro encontrará los siguientes temas:

  • Contabilidad financiera y contabilidad administrativa:
    • Aplicaciones de cada una y cómo utilizarlas para una gestión eficiente de costes. No se requiere de conocimientos contables
  • El restaurante como empresa:
    • Características y diferencias entre empresas de producción de alimentos y empresas de servicios.
  • Qué es un costo y clasificación de los costos:
    • Diferencias entre costos y gastos y cómo clasificarlos para una gestión eficiente de costos.
  • Rentabilidad del restaurante:
    • Margen de contribución y cómo calcularlo para determinar la rentabilidad del restaurante.
  • Receta Estándar:
    • Elementos de una Receta estándar y cómo controlarla para mejorar la rentabilidad del restaurante.
  • Ingeniería de menú
    • Concepto, objetivos y beneficios. Cómo utilizar la matriz de la ingeniería de menú para mejorar la rentabilidad del restaurante.
  • Ingeniería de precios:
    • Objetivos y cómo utilizar las leyes de Omnes para mejorar la rentabilidad del restaurante.
  • Estado de resultados y rentabilidad del restaurante:
    • Indicadores de gestión financiera, análisis vertical y horizontal del estado de resultados para determinar la rentabilidad del restaurante.
  • Punto de equilibrio:
    • Conceptos, punto de equilibrio y margen de contribución, ticket promedio y consumo per cápita. Cómo calcular el punto de equilibrio del restaurante.
  • Indicadores de gestión:
    • Contabilidad gerencial y cómo utilizar indicadores como el margen de contribución, el costo de los alimentos, el costo laboral, el costo principal, el costo de la receta y la tasa de rotación de empleados para mejorar la rentabilidad del restaurante.


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Product Details
  • ISBN-13: 9798392926671
  • Publisher: Amazon Digital Services LLC - Kdp
  • Publisher Imprint: Independently Published
  • Height: 234 mm
  • No of Pages: 176
  • Spine Width: 10 mm
  • Weight: 258 gr
  • ISBN-10: 8392926676
  • Publisher Date: 15 May 2023
  • Binding: Paperback
  • Language: Spanish
  • Returnable: N
  • Sub Title: Una guía para empresarios gastronómicos no financieros
  • Width: 156 mm


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