Implementación de un sistema de costos e inventarios en el servicio de alimentación de la Universidad de Pamplona.

Abstract

In this practice the implementation of a system cost and inventory is developed to deduct the costs of preparation in the various dishes offered in the standard menu standardized for the service of student nutrition at the University of Pamplona at the headquarters Nuestra Señora del Rosario because they do not have control of product costs with their respective weights, thus they may determine and calculate the value of each dish in turn is not the proper handling of inventory control and menajes of food service, therefore the implementation and inventory costs necessary; giving better accounting, appropriate and standardized different costs in different channels of production management, allowing analyze costs from the acquisition process, such as handling raw products to production, accessing margin calculation loss of each product, the reuse of products, such as reductions in the use of other derivatives, with this practice, optimization of costs is sought, and the development of template and forms for cost control, inventory, household goods, allowing be scheduled, standardize and specified by weights per product raw and processed for the preparation of the dishes in this way will be more precise and organized product, percentages and costs for foods that are used daily, weekly and monthly, so to calculate the exact value of the dishes and improve the use of quantities giving way to better control costs per daily, weekly and monthly menu, with this system standardization of food service cost.