Estructuración del precio de un menú

Authors

  • Raúl Baldeón Dávalos Universidad Tecnológica Equinoccial

DOI:

https://doi.org/10.29019/enfoqueute.v1n1.19

Abstract

Español:

El presente trabajo propone un procedimiento claro y sencillo para establecer el costo de producción y el precio de venta de un menú.Para establecer el precio se aplicó mecanismos de cálculo tales como, agregando un porcentaje a los costos unitarios totales y mediante un modelo de maximización de utilidades. Sin embargo será el propietario del negocio quien determine cual método aplicar dada la estructura de sus costos y el tamaño del negocio.Se presenta un ejemplo aplicado a una microempresa dedicada a la producción y venta de sánduches, refrescos y aguas aromáticas.

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Published

2010-12-31

How to Cite

Baldeón Dávalos, R. (2010). Estructuración del precio de un menú. Enfoque UTE, 1(1), pp. 82 – 89. https://doi.org/10.29019/enfoqueute.v1n1.19

Issue

Vol. 1 No. 1 (2010)

Section

Miscellaneous

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