<?xml version="1.0" encoding="ISO-8859-1"?><article xmlns:mml="http://www.w3.org/1998/Math/MathML" xmlns:xlink="http://www.w3.org/1999/xlink" xmlns:xsi="http://www.w3.org/2001/XMLSchema-instance">
<front>
<journal-meta>
<journal-id>2739-0039</journal-id>
<journal-title><![CDATA[Gestio et Productio. Revista Electrónica de Ciencias Gerenciales]]></journal-title>
<abbrev-journal-title><![CDATA[Gestio et Productio]]></abbrev-journal-title>
<issn>2739-0039</issn>
<publisher>
<publisher-name><![CDATA[Instituto de Investigación y Estudios Avanzados Koinonía]]></publisher-name>
</publisher>
</journal-meta>
<article-meta>
<article-id>S2739-00392025000100004</article-id>
<article-id pub-id-type="doi">10.35381/gep.v7i12.199</article-id>
<title-group>
<article-title xml:lang="es"><![CDATA[Costos de operación y la rentabilidad en restaurantes de comida típica mexicana]]></article-title>
<article-title xml:lang="en"><![CDATA[Operating costs and profitability in typical Mexican restaurants]]></article-title>
</title-group>
<contrib-group>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Quintero-Ramírez]]></surname>
<given-names><![CDATA[Juan Manuel]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Ricardo-Jiménez]]></surname>
<given-names><![CDATA[Stephanie]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Salazar-Echeagaray]]></surname>
<given-names><![CDATA[Teresa Irina]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Olguín-Martínez]]></surname>
<given-names><![CDATA[Cynthia Michel]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
</contrib-group>
<aff id="Af1">
<institution><![CDATA[,Consejo Nacional de Humanidades, Ciencia y Tecnología-Colegio de Postgraduados  ]]></institution>
<addr-line><![CDATA[Texcoco Estado de México]]></addr-line>
<country>México</country>
</aff>
<aff id="Af2">
<institution><![CDATA[,Corporación Universitaria Remington  ]]></institution>
<addr-line><![CDATA[Montería Córdoba]]></addr-line>
<country>Colombia</country>
</aff>
<aff id="Af3">
<institution><![CDATA[,Universidad Autónoma de Sinaloa  ]]></institution>
<addr-line><![CDATA[Mazatlán Sinaloa]]></addr-line>
<country>Mexico</country>
</aff>
<aff id="Af4">
<institution><![CDATA[,Universidad Autónoma de Sinaloa  ]]></institution>
<addr-line><![CDATA[Mazatlán Sinaloa]]></addr-line>
<country>Mexico</country>
</aff>
<pub-date pub-type="pub">
<day>00</day>
<month>06</month>
<year>2025</year>
</pub-date>
<pub-date pub-type="epub">
<day>00</day>
<month>06</month>
<year>2025</year>
</pub-date>
<volume>7</volume>
<numero>12</numero>
<fpage>4</fpage>
<lpage>20</lpage>
<copyright-statement/>
<copyright-year/>
<self-uri xlink:href="http://ve.scielo.org/scielo.php?script=sci_arttext&amp;pid=S2739-00392025000100004&amp;lng=en&amp;nrm=iso"></self-uri><self-uri xlink:href="http://ve.scielo.org/scielo.php?script=sci_abstract&amp;pid=S2739-00392025000100004&amp;lng=en&amp;nrm=iso"></self-uri><self-uri xlink:href="http://ve.scielo.org/scielo.php?script=sci_pdf&amp;pid=S2739-00392025000100004&amp;lng=en&amp;nrm=iso"></self-uri><abstract abstract-type="short" xml:lang="es"><p><![CDATA[RESUMEN Los costos que genera el trabajo de un restaurante poseen un efecto directo en la rentabilidad económica. El objetivo de la investigación consiste en evaluar la incidencia que poseen los costos de operación en la rentabilidad de restaurantes de comida típica mexicana, dada la tendencia al crecimiento de este tipo de negocio, la preferencia que han adquirido en los clientes, así como los niveles de satisfacción. La investigación posee un enfoque mixto de tipo no experimental y de alcance descriptivo. El cuestionario aplicado consideró 9 variables, evaluadas mediante la escala de Likert aplicado a 160 restaurantes escogidos de manera aleatoria. Los métodos empleados permitieron realizar un análisis del comportamiento de cada variable en función de la rentabilidad de la organización evidenciando la relación existen entre los costos de servicio u operación con la rentabilidad en los restaurantes.]]></p></abstract>
<abstract abstract-type="short" xml:lang="en"><p><![CDATA[ABSTRACT The costs generated by the work of a restaurant have a direct effect on economic profitability. The objective of this research is to evaluate the incidence of operating costs on the profitability of typical Mexican food restaurants, given the growth trend of this type of business, the preference acquired by customers, as well as the levels of satisfaction. The research has a mixed non-experimental and descriptive approach. The questionnaire applied considered 9 variables, evaluated by means of the Likert scale applied to 160 randomly selected restaurants. The methods used allowed an analysis of the behavior of each variable in terms of the profitability of the organization, showing the relationship between service or operating costs and restaurant profitability.]]></p></abstract>
<kwd-group>
<kwd lng="es"><![CDATA[Costos de operación]]></kwd>
<kwd lng="es"><![CDATA[rentabilidad económica]]></kwd>
<kwd lng="es"><![CDATA[servicios de restauración]]></kwd>
<kwd lng="es"><![CDATA[gestión de alimentos y bebidas. (Tesauro UNESCO).]]></kwd>
<kwd lng="en"><![CDATA[Operating costs]]></kwd>
<kwd lng="en"><![CDATA[economic profitability]]></kwd>
<kwd lng="en"><![CDATA[catering services]]></kwd>
<kwd lng="en"><![CDATA[food and beverage management (UNESCO Thesaurus).]]></kwd>
</kwd-group>
</article-meta>
</front><back>
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