METHODOLOGICAL APPROACH TO DEFINING THE COSTS LEVEL IN FOOD ENTERPRISES
Objective: to elaborate the budget of trade-production policy harmonization in food enterprises basing on the golden section principle. Methods: systematic and economic-mathematical. Results: the scientifically proved factors are revealed, which influence on the speed of enterprise’s costs restructu...
Na minha lista:
| Autor principal: | |
|---|---|
| Formato: | Artigo |
| Idioma: | Inglês |
| Publicado em: |
Tatar Educational Center “Taglimat” Ltd.
2013-09-01
|
| coleção: | Russian Journal of Economics and Law |
| Assuntos: | |
| Acesso em linha: | https://www.rusjel.ru/jour/article/view/1397 |
| Tags: |
Sem tags, seja o primeiro a adicionar uma tag!
|