{"id":24151,"date":"2025-01-31T00:21:39","date_gmt":"2025-01-31T00:21:39","guid":{"rendered":"https:\/\/abexis.es\/index.php\/product\/introduccion-a-la-gestion-economica-financiera-del-restaurante-2\/"},"modified":"2025-06-16T12:08:25","modified_gmt":"2025-06-16T12:08:25","slug":"introduccion-a-la-gestion-economica-financiera-del-restaurante-2","status":"publish","type":"product","link":"https:\/\/abexis.es\/index.php\/product\/introduccion-a-la-gestion-economica-financiera-del-restaurante-2\/","title":{"rendered":"INTRODUCCI\u00d3N A LA GESTI\u00d3N ECONOMICA-FINANCIERA DEL RESTAURANTE"},"content":{"rendered":"

1. PROCESO ADMINISTRATIVO Y CONTABLE EN RESTAURACI\u00d3N
\n 1.1. Proceso de facturaci\u00f3n
\n 1.2. Gesti\u00f3n y control
\n 1.3. Registros contables
\n 1.4. Clasificaci\u00f3n de las fuentes de informaci\u00f3n no rutinarias<\/p>\n

2. GESTI\u00d3N Y CONTROL DE LAS CUENTAS DE CLIENTES
\n 2.1. Control de las cuentas de cliente y manejo de efectivo<\/p>\n

3. AN\u00c1LISIS CONTABLE DE RESTAURACI\u00d3N
\n 3.1. An\u00e1lisis del balance y determinaci\u00f3n de su equilibrio a corto y largo plazo
\n 3.2. Introducci\u00f3n y estudio del an\u00e1lisis patrimonial, financiero y econ\u00f3mico
\n 3.3. Definici\u00f3n y clases de costes
\n 3.4. C\u00e1lculo de costes de materias primas
\n 3.5. Aplicaci\u00f3n de m\u00e9todos de control de consumo
\n 3.6. C\u00e1lculo y estudio del punto muerto
\n 3.7. Umbral de rentabilidad<\/p>\n

4. PROGRAMAS INFORM\u00c1TICOS EN RESTAURACI\u00d3N
\n 4.1. Manejo de los principales programas de gesti\u00f3n y control de restauraci\u00f3n<\/p>\n","protected":false},"excerpt":{"rendered":"

Adquirir los fundamentos b\u00e1sicos necesarios para realizar la gesti\u00f3n econ\u00f3mica-financiera de un restaurante, aplicando los programas inform\u00e1ticos existentes en restauraci\u00f3n.<\/p>\n","protected":false},"featured_media":24107,"template":"","meta":{"_et_pb_use_builder":"","_et_pb_old_content":"","_et_gb_content_width":""},"product_brand":[],"product_cat":[44],"product_tag":[],"class_list":["post-24151","product","type-product","status-publish","has-post-thumbnail","product_cat-hosteleria-y-turismo","first","instock","virtual","taxable","purchasable","product-type-simple"],"yoast_head":"\nINTRODUCCI\u00d3N A LA GESTI\u00d3N ECONOMICA-FINANCIERA DEL RESTAURANTE -<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/abexis.es\/index.php\/product\/introduccion-a-la-gestion-economica-financiera-del-restaurante-2\/\" \/>\n<meta property=\"og:locale\" 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