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El costo total en la cocina

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El costo total en la cocina

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Reto sobre precios y costos en un platillo

Created by

ISAI FLORES MALDONADO
ISAI FLORES MALDONADO
Mexico

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El costo total en la cocina
 

El costo total en la cocinaOnline version

Reto sobre precios y costos en un platillo

by ISAI FLORES MALDONADO
1

Soy el resultado de sumar la materia prima y los costos indirectos; mi cifra decide cuánto cobrarás por un platillo. ¿Qué soy?

Pistas

En la guía de costos de alimentos y bebidas, este concepto aparece como la suma de materia prima y costos indirectos.

No soy el precio final, sino la suma de costos directos e indirectos para montar el platillo.

Piensa en lo que ves cuando terminas una receta: ingredientes más gastos de operación.

2

En la receta aparece la materia prima, el gas y la luz, el sueldo del cocinero y la limpieza del local. ¿Qué conjunto de gastos cubre todo lo anterior, desde la compra de insumos hasta la fabricación del platillo, pero que se diferencia del precio final que paga el cliente?

Pistas

Es la suma de costos que permite fijar el precio de venta, antes de calcular la utilidad.

Incluye tanto lo directo (materia prima) como lo indirecto (gastos generales).

Piensa en todo lo que se gasta para transformar ingredientes en un platillo, no solo en la compra de la materia prima.

3

Este concepto agrupa la inversión necesaria para convertir insumos en bienes, abarcando compra de materiales y mano de obra, además de gastos generales. Se distingue del precio de venta y de la ganancia deseada.

Pistas

Se usa para determinar cuánto cuesta producir cada platillo antes de fijar el precio final.

También están los gastos indirectos como electricidad y alquiler.

No es solo la compra de ingredientes; incluye la mano de obra directa.

 
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