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    Costeo para un restaurante gourmet en Colombia
    (Universidad EIA, 2013) Quintero Ortiz, Brayan Camilo; Galeano Garcés, Myriam
    As all entrepreneurs, managers of restaurants desire to know the cost of the meals and controlling this variable within the store, but in a market that has grown steadily this task is increasingly difficult. This paperwork presents some administrative guidelines to maintain under control the cost of food, using significant variables in the cost of the restaurants. Besides, designing a spreadsheet in Microsoft Excel which can be a useful working tool in restaurants. It finally reaches the explanation of different cost variables in restaurants, giving the reader the academic basic tools to manage the cost in these businesses. Besides designing a VBA code that with a spreadsheet make a macro for cost control in restaurants that supplies three basic control needs in that business: waste, inventory, and cost of the dishes and its inputs.