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Table Of Contents

2. ESTUDIO DE MERCADO
3. OPERACIONES
4. EQUIPO
5. INSTALACIONES: UBICACIÓN Y SERVICIOS AUXILIARES
6. PERSONAL, ESTRUCTURA, ORGANIZACIÓN, DIRECCIÓN Y CONTROL
7.COSTOS DE OPERACIÓN Y ADMINISTRACIÓN DE INVENTARIOS
8.MARCO LEGAL La que se refieran en su caso
9.MARCO CONTABLE
10.ADMINISTRACION FINANCIERA
11.MERCADOTECNIA
12. BIBLIOGRAFIA
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RESTAURANTE PERFIL

RESTAURANTE PERFIL

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Published by jaisrouse

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Published by: jaisrouse on Jun 09, 2011
Copyright:Attribution Non-commercial

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02/13/2013

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