Browsing by Author "VANETTI, Lucas Scherma"

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Análise financeira e econômica com base em indicadores para tomada de decisão: Arezzo indústria e comércio S.A.
(Fundação de Ensino Octávio Bastos, 2020-11-30) RIBEIRO, Bruna Gaspar; PAVAN, Karoline dos Santos; VANETTI, Lucas Scherma; MONTEIRO, Rafaela de Queiroz; LIMA, Ramon Cacholi; PANCINE, Luiz Fernando; FORTES, Antonio Donizeti; VALLIM, Max Streicher; TEIXEIRA, Julio Cesar; COSTA, Rodrigo Simão da
In this 6th module, 5 more subjects were presented, controllership, analysis of financial statements, management accounting, compliance and international standards and strategic cost management, all of them very specific. And throughout the semester we developed each one, and applied it to the company chosen by the group, which was AREZZO, a company that, in turn, strives to be the best company in the shoe segment, seeking not only leadership in the sector in which it operates, but rather the confidence of each consumer and admirer of the brand.
Elaboração do Balanço Patrimonial, DRE e DFC através de lançamentos simulados a serem realizados com base nas demonstrações de uma empresa real Lojas Renner S.A
(Fundação de Ensino Octávio Bastos, 2020-06-30) PANCINE, Luiz Fernando; TEIXEIRA, Júlio César; FORTES, Antonio Donizeti; DOVAL, Danilo Morais; VALLIM, Max Streicher; RIBEIRO, Bruna Gaspar; FRANCISCO, Caio Augusto; PAVAN, Karoline dos Santos; VANETTI, Lucas Scherma; MONTEIRO, Rafaela de Queiroz
This semester we will be applying more complex materials, and developing the project through a real company, using its releases, balances from the original balance sheet. Thus, we will be conducting our project integrated with the material presented, to develop and complete the proposed dynamics in the best way. In advanced accounting we will be presenting the pillars of accounting together with the evaluation of cash flow and accounting principles in Brazil, we will understand the terms controlled and associated, continuity, goodwill and discount in the company. Next, we will be presenting the topics studied in the subject of accounting theory, where we learn the accounting structure, assets and their statements, liabilities, equity and income and expenses and we will also analyze the CPC and the users of standardization of international accounting standards.
ELABORAÇÃO DO PROJETO: RESTAURANTE E PIZZARIA BRASEIRO
(FUNDAÇÃO DE ENSINO OCTAVIO DA SILVA BASTOS, 2019-05-01) FORTES, Antônio Donizeti; VENÂNCIO, Elaina Cristina Paina; ALMEIDA FILHO, Celso Antunes de; CARVALHO FILHO, Gilberto Peixoto de; NOGUEIRA, Thiago; ELIAS, Israel de Oliveira; SANTOS, Lucas Jose dos; VANETTI, Lucas Scherma; MARTINS, Mariana Gomes; CLAUDIO, Marília Gabriela Ap
The present project aims to present a proposal for process improvement having as its object of study the company Restaurante e Pizzaria Braseiro, in order to understand the structure of the processes that take place in it. This project will present syntheses and concepts presented and discussed in the theoretical and practical classes that make up the 7th module of the Administration course composed of the 5 disciplines: • Integrated Logistics that enabled us, through tools and concepts presented in the classroom, to analyze and expose a supply chain in its entirety. • Project Management that in this work will help us to present the process of creation and development of a product/service, from its idea to the delivery to its consumer. • Production Management, which aims to assist us in the characterization of the production process and all its stages of the company object of study. • Process Management, which will be the general objective of this process, as it will help us to understand the existing processes in the company and finally propose improvements. • Strategic Cost Management that will allow us to identify all existing costs in the company's departments and reset them in order to find an economic balance point. In all the subjects that helped in the elaboration of this work, it is understood that when the company promotes an understanding of the logistics management of its establishment, it aims to attract results and that directly influence the quality and financial results. The stock of a restaurant is a little more comprehensive, understanding that the raw material stocked are perishable products, and high-value goods, since the restaurant chosen for the case study works with a wide variety of sophisticated dishes, and a great diversity of its products. The alternatives found by the managers of the establishment is to buy in large quantities of goods, causing loss of quality of their products, expiration date, and lack of some items in stock when handling them.
O impacto da tecnologia na gestão comercial até quarta revolução industrial
(Fundação de Ensino Octávio Bastos, 2019-11-30) ELIAS, Israel de Oliveira; SANTOS, Lucas José dos; VANETTI, Lucas Scherma; MARTINS, Mariana Gomes
This scientific article aims to highlight the impact of industrial revolutions on commercial management until the fourth industrial revolution, and from then on its evolution and future projections. Also highlight the models and objectives of the most used remarkable technologies in the great industrial revolutions and their contribution to the development of the era. And finally highlight the major technologies used in commercial management in the fourth industrial revolution and its advances.