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Articolul precedent |
Articolul urmator |
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Ultima descărcare din IBN: 2024-04-09 12:04 |
SM ISO690:2012 PETROVICI, Sergiu. Specificul formării preţurilor la produsele şi serviciile întreprinderilor alimentaţiei publice în cooperaţia de consum
. In: Analele Ştiinţifice ale Universităţii Cooperatist-Comerciale din Moldova, 2013, nr. 11(2), pp. 63-70. ISSN 1857-1239. |
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Analele Ştiinţifice ale Universităţii Cooperatist-Comerciale din Moldova | ||||||
Numărul 11(2) / 2013 / ISSN 1857-1239 | ||||||
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Pag. 63-70 | ||||||
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The author mentions that the following elements should be taken into consideration for a realistic determination of prices: break-even point analysis, typification of public catering companies according to different criteria, location of public catering companies, estimation of demand for goods and services in public catering, determination of interconnection between demand and offer for goods and services in public catering, identification of potential consumers and segments
of market, level of correlation between the price and marketing mix components (product, place, promotion). |
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Cuvinte-cheie break-even point analysis, public catering companies, segments of market, marketing mix |
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