{"id":16193,"date":"2024-04-08T23:47:55","date_gmt":"2024-04-08T21:47:55","guid":{"rendered":"https:\/\/pruebas.egt.com.co\/gatodumas\/bogota\/?post_type=product&#038;p=16193"},"modified":"2024-12-14T19:33:10","modified_gmt":"2024-12-14T18:33:10","slug":"iniciacion-a-los-costos-gastronomicos","status":"publish","type":"product","link":"https:\/\/gatodumas.com.co\/bogota\/producto\/iniciacion-a-los-costos-gastronomicos\/","title":{"rendered":"Iniciaci\u00f3n a los costos gastron\u00f3micos"},"content":{"rendered":"<div class=\"wpb-content-wrapper\"><p>[vc_row equal_height=\u00bbyes\u00bb el_class=\u00bbinfo-pro\u00bb][vc_column width=\u00bb1\/4&#8243;][vc_single_image image=\u00bb16457&#8243; img_size=\u00bbfull\u00bb][\/vc_column][vc_column width=\u00bb3\/4&#8243;][vc_custom_heading text=\u00bbTemario\u00bb use_theme_fonts=\u00bbyes\u00bb el_class=\u00bblinea-titulos-principal mb mt\u00bb][vc_tta_tour][vc_tta_section title=\u00bbClase 1&#8243; tab_id=\u00bb1710444634031-004c214e-2527&#8243; el_class=\u00bbfuente-verde-oscuro\u00bb][vc_column_text]<\/p>\n<div>\n<p><strong>Clase 1<\/strong><\/p>\n<ul>\n<li>Aproximaci\u00f3n a los Costos.<\/li>\n<li>Conceptos b\u00e1sicos de Planeaci\u00f3n financiera.<\/li>\n<li>Conceptualizaci\u00f3n de terminolog\u00eda.<\/li>\n<li>Diferenciaci\u00f3n y clasificaci\u00f3n de conceptos de costo.<\/li>\n<\/ul>\n<\/div>\n<p>[\/vc_column_text][\/vc_tta_section][vc_tta_section title=\u00bbClase 2&#8243; tab_id=\u00bb1710444634039-dcae7553-fa11&#8243; el_class=\u00bbfuente-verde-oscuro\u00bb][vc_column_text]<strong>Clase 2<\/strong><\/p>\n<div>\n<ul>\n<li>Determinaci\u00f3n de los costos de producci\u00f3n.<\/li>\n<li>C\u00f3mo establecer la receta est\u00e1ndar.<\/li>\n<li>C\u00f3mo determinar el precio.<\/li>\n<li>C\u00f3mo calcular el margen de contribuci\u00f3n.<\/li>\n<\/ul>\n<\/div>\n<div><\/div>\n<p>[\/vc_column_text][\/vc_tta_section][vc_tta_section title=\u00bbClase 3&#8243; tab_id=\u00bb1710444700345-7188e7e7-d4fb\u00bb el_class=\u00bbfuente-verde-oscuro\u00bb][vc_column_text]<strong>Clase 3<\/strong><\/p>\n<ul>\n<li>Determinar puntos de equilibrio.<\/li>\n<li>Conceptualizaci\u00f3n de punto de equilibrio.<\/li>\n<li>C\u00f3mo determinar el punto de equilibrio.<\/li>\n<li>C\u00f3mo establecer el punto de equilibrio multi producto.<\/li>\n<\/ul>\n<ul>\n<li style=\"list-style-type: none;\"><\/li>\n<\/ul>\n<p>[\/vc_column_text][\/vc_tta_section][vc_tta_section title=\u00bbClase 4&#8243; tab_id=\u00bb1710445162565-d15f7ff3-64dc\u00bb el_class=\u00bbfuente-verde-oscuro\u00bb][vc_column_text]<strong>Clase 4<\/strong><\/p>\n<ul>\n<li>Determinaci\u00f3n de presupuesto de Ventas.<\/li>\n<li>Metodolog\u00eda para establecer el presupuesto de ventas.<\/li>\n<li>Planeaci\u00f3n de Ventas \u2014Costos y Gastos.<\/li>\n<\/ul>\n<p>[\/vc_column_text][\/vc_tta_section][\/vc_tta_tour][\/vc_column][\/vc_row][vc_row el_class=\u00bbnotas\u00bb][vc_column]\n\t\t\t<h4 id=\"nota\" class=\"nota\">Nota<\/h4>\n\t\t\t<ul>\n\t\t\t\t<li>Se entregan Constancia de asistencia siempre y cuando se asista al 80% de las clases.<\/li>\n\t\t\t\t<li>Las clases perdidas por inasistencia del alumno no se recuperan y son personales e intransferibles. En caso de no poder asistir al inicio del curso deber\u00e1 avisar con 48 hs h\u00e1biles de antelaci\u00f3n para canjear el pago por un nuevo curso.<\/li>\n\t\t\t\t<li>El plazo para realizar el cambio por un nuevo curso es de 3 meses a partir de la fecha del inicio del curso.<\/li>\n\t\t\t\t<li>Para canjear el pago por un nuevo curso se tomar\u00e1 el valor abonado y no el valor actual del curso.<\/li>\n\t\t\t\t<li>Gato Dumas se reserva el derecho de suspender el curso con 48 hrs de anticipaci\u00f3n de no cumplir con el cupo m\u00ednimo.<\/li>\n\t\t\t\t<li>Los cupos se asignan en el orden en el que sea reportado y confirmado el pago (ya sea presentando en recibo o enviado por mail) de lo contrario la instituci\u00f3n no se har\u00e1 responsable del cupo.<\/li>\n\t\t\t<\/ul>\n\t\t\t<h4>Departamento Comercial Gato Dumas.<\/h4>\n\n\t\t[\/vc_column][\/vc_row]<\/p>\n<\/div>","protected":false},"excerpt":{"rendered":"<p>[vc_row equal_height=\u00bbyes\u00bb el_class=\u00bbinfo-pro\u00bb][vc_column width=\u00bb1\/4&#8243;][vc_single_image image=\u00bb16457&#8243; img_size=\u00bbfull\u00bb][\/vc_column][vc_column width=\u00bb3\/4&#8243;][vc_custom_heading text=\u00bbTemario\u00bb use_theme_fonts=\u00bbyes\u00bb el_class=\u00bblinea-titulos-principal mb mt\u00bb][vc_tta_tour][vc_tta_section title=\u00bbClase 1&#8243; tab_id=\u00bb1710444634031-004c214e-2527&#8243; el_class=\u00bbfuente-verde-oscuro\u00bb][vc_column_text] Clase 1 Aproximaci\u00f3n a los Costos. Conceptos b\u00e1sicos de Planeaci\u00f3n financiera. Conceptualizaci\u00f3n de terminolog\u00eda. Diferenciaci\u00f3n y clasificaci\u00f3n de conceptos de costo. [\/vc_column_text][\/vc_tta_section][vc_tta_section title=\u00bbClase 2&#8243; tab_id=\u00bb1710444634039-dcae7553-fa11&#8243; el_class=\u00bbfuente-verde-oscuro\u00bb][vc_column_text]Clase 2 Determinaci\u00f3n de los costos de producci\u00f3n. C\u00f3mo establecer la receta est\u00e1ndar. C\u00f3mo &#8230; <a title=\"Iniciaci\u00f3n a los costos gastron\u00f3micos\" class=\"read-more\" href=\"https:\/\/gatodumas.com.co\/bogota\/producto\/iniciacion-a-los-costos-gastronomicos\/\" aria-label=\"Leer m\u00e1s sobre Iniciaci\u00f3n a los costos gastron\u00f3micos\">Leer m\u00e1s<\/a><\/p>\n","protected":false},"featured_media":16194,"template":"","meta":{"_acf_changed":false},"product_brand":[],"product_cat":[88],"product_tag":[],"class_list":{"0":"post-16193","1":"product","2":"type-product","3":"status-publish","4":"has-post-thumbnail","6":"product_cat-sin-categorizar","8":"first","9":"instock","10":"shipping-taxable","11":"purchasable","12":"product-type-simple"},"acf":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v25.9 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>Iniciaci\u00f3n a los costos gastron\u00f3micos - Gato Dumas Bogot\u00e1<\/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:\/\/gatodumas.com.co\/bogota\/producto\/iniciacion-a-los-costos-gastronomicos\/\" \/>\n<meta property=\"og:locale\" content=\"es_ES\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Iniciaci\u00f3n a los costos gastron\u00f3micos - Gato Dumas Bogot\u00e1\" \/>\n<meta property=\"og:description\" content=\"[vc_row equal_height=\u00bbyes\u00bb el_class=\u00bbinfo-pro\u00bb][vc_column width=\u00bb1\/4&#8243;][vc_single_image image=\u00bb16457&#8243; img_size=\u00bbfull\u00bb][\/vc_column][vc_column width=\u00bb3\/4&#8243;][vc_custom_heading text=\u00bbTemario\u00bb use_theme_fonts=\u00bbyes\u00bb el_class=\u00bblinea-titulos-principal mb mt\u00bb][vc_tta_tour][vc_tta_section title=\u00bbClase 1&#8243; tab_id=\u00bb1710444634031-004c214e-2527&#8243; el_class=\u00bbfuente-verde-oscuro\u00bb][vc_column_text] Clase 1 Aproximaci\u00f3n a los Costos. Conceptos b\u00e1sicos de Planeaci\u00f3n financiera. Conceptualizaci\u00f3n de terminolog\u00eda. Diferenciaci\u00f3n y clasificaci\u00f3n de conceptos de costo. [\/vc_column_text][\/vc_tta_section][vc_tta_section title=\u00bbClase 2&#8243; tab_id=\u00bb1710444634039-dcae7553-fa11&#8243; el_class=\u00bbfuente-verde-oscuro\u00bb][vc_column_text]Clase 2 Determinaci\u00f3n de los costos de producci\u00f3n. C\u00f3mo establecer la receta est\u00e1ndar. C\u00f3mo ... 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