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...
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| 1. autor: | |
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| Format: | Artigo |
| Język: | Inglês |
| Wydane: |
Tatar Educational Center “Taglimat” Ltd.
2013-09-01
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| Seria: | Russian Journal of Economics and Law |
| Hasła przedmiotowe: | |
| Dostęp online: | https://www.rusjel.ru/jour/article/view/1397 |
| Etykiety: |
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