pedidos informatica 1

7/25/2019 Pedidos informatica 1

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IMPORTADORES NEPTUAv. Los Angeles 123

Boston, Boston 162

PEDIDO Nº FECHA

Codigo destinatario QWE Destinatario

CondicionesForma envio AEREO Plazo entrega

Forma pago CONA!O L"gar Entrega

Nº Codigo Articulo Precio Unitario

1 # !$aramsala 1%

2 Ositos &e goma '"m()r 31.23

3 *al+$i+$a $ringer 123.-

/ 0"eso gorgonzola elino 12.

Col ermenta&a Rssle /.6

6 Aren4"e (lan+o &el noroes 2.%

- Regaliz 25

% 0"eso &e +a(ra 2.

Cerveza *as4"at+$ 1/

15 ez+la '"m(o &el +$e An 21.3

Destinatario Forma Enio Forma Pago

32 ALLERE* RA7RE8 AEREO CONA!O

A9- A:OR7*A* CENRAL CA7ON PLA8O 35N12 EL !E!AL,*L REN CONA!O

0*9 ERCA!O CENRAL AEREO PLA8O /

0;E ERCA!O PR7NC7PAL AEREO CONA!O

8<C A:OR7*A* =NO CA7ON CONA!O

A*! A:OR7*A* !O* CA7ON PLA8O 35

PO7 CENRAL1 REN PLA8O 35

L9> CENRAL2 AEREO PLA8O 65

NB CENRAL3 REN PLA8O 35

Destinatari



O

"#$%#$&"'

MERCADO PRINCIPA(?N@A

3 !7A*

ALACEN

Cantidad Importe

15 1%5

16.1

/. -.5

62.

2 1.2

3 --.6-

/ %5

12.

6 %/

- 1/./S)* Tota+ 1/5.2

I,- 261.5/

Desc)ento 1/.52

Tota+ a Paga 166.6-

1 !7A FABR7CA

3 !7A* ALACEN2 !7A* ALACEN

/ !7A* ALACEN

3 !7A* ALACEN

2 !7A* OF7C7NA

2 !7A* OF7C7NA

!7A* OF7C7NA

/ !7A* FABR7CA

1 !7A ALACEN

P+a.oEntrega

()garEntrega



7&. &e pro&"+to Nom(re &e pro&"+to

1 # !$aramsala

2 Cerveza ti(etana Barle

3 *irope &e regaliz

/ Espe+ias Ca"n &el +$e Anton

ez+la '"m(o &el +$e Anton

6 ermela&a &e grosellas &e la a("ela- Peras se+as orgni+as &el tDo Bo(

% *alsa &e arn&anos Nort$oo&s

B"e is$i 9o(e

15 Pez espa&a

11 0"eso Ca(rales

12 0"eso an+$ego La Pastora

13 Algas 9on("

1/ C"aa&a &e "&Das

1 *alsa &e soa (aa en so&io

16 Postre &e mereng"e Pavlova

1- Cor&ero Ali+e *prings

1% Langostinos tigre Carnarvon

1 Pastas &e t# &e +$o+olate

25 ermela&a &e *ir Ro&nes

21 Bollos &e *ir Ro&nes

22 Pan &e +enteno +r"iente estilo '"stas

23 Pan Gno

2/ Reres+o '"aran Fantsti+a

2 Crema &e +$o+olate n"e+es N"N"Ca

26 Ositos &e goma '"m()r

2- C$o+olate *+$oggi

2% Col ermenta&a Rssle

2 *al+$i+$a $ringer

35 Aren4"e (lan+o &el noroeste

31 0"eso gorgonzola elino

32 0"eso as+arpone Fa(ioli

33 0"eso &e +a(ra

3/ Cerveza *as4"at+$

3 Cerveza negra *teelee

36 Es+a(e+$e &e aren4"e

3- *almHn a$"ma&o 'rava&

3% Iino CJte &e Blae

3 Li+or ver&e C$artre"se

/5 Carne &e +angreo &e Boston

/1 Crema &e almeas estilo N"eva 7nglaterra

/2 allarines &e *ingap"r

/3 Ca# &e alasia

// AzK+ar negra ala++a

/ Aren4"e a$"ma&o

/6 Aren4"e sala&o

/- 'alletas 8aanse



/% C$o+olate $olan&#s

/ Regaliz

5 C$o+olate (lan+o

1 anzanas se+as anim"p

2 Cereales para Filo

3 Empana&a &e +arne

/ Empana&a &e +er&o Pat# +$ino

6 'no++$i &e la a("ela Ali+ia

- Raviolis Angelo

% Cara+oles &e Borgoa

Ra+let &e 4"eso Co"r&ava"lt

65 Camem(ert Pierrot

61 *irope &e ar+e

62 arta &e azK+ar

63 *an&i+$ &e vegetales

6/ Bollos &e pan &e ;immer

6 *alsa &e pimiento pi+ante &e L"isiana

66 Espe+ias pi+antes &e L"isiana

6- Cerveza La"g$ing L"m(era+M

6% Barras &e pan &e Es+o+ia

6 0"eso '"&(ran&s&als

-5 Cerveza O"t(a+M

-1 Crema &e 4"eso Fltems

-2 0"eso ozzarella 'iovanni

-3 Caviar roo

-/ 0"eso &e soa Longlie

- Cerveza 9loster(ier R$n(r)"

-6 Li+or Clo"&(err

-- *alsa ver&e original FranM"rter



Provee&or CategorDa

Eoti+ Li4"i&s Be(i&as

Eoti+ Li4"i&s Be(i&as

Eoti+ Li4"i&s Con&imentos

Ne Orleans Ca"n !elig$ts Con&imentos


'ran&ma 9ells omestea& Con&imentos'ran&ma 9ells omestea& Fr"tas@Ier&"ras

'ran&ma 9ells omestea& Con&imentos

oMo ra&ers Carnes

oMo ra&ers Pes+a&o@aris+o

Cooperativa &e 0"esos Las Ca(ras L+teos

Cooperativa &e 0"esos Las Ca(ras L+teos

a"mis Pes+a&o@aris+o

a"mis Fr"tas@Ier&"ras

a"mis Con&imentos

Pavlova, Lt&. ReposterDa

Pavlova, Lt&. Carnes

Pavlova, Lt&. Pes+a&o@aris+o

*pe+ialt Bis+"its, Lt&. ReposterDa



PB 9n)+Me(r& AB 'ranos@Cereales

PB 9n)+Me(r& AB 'ranos@Cereales

Reres+os Ameri+anas L!A Be(i&as

eli *Qaren 'm( Co. 9' ReposterDa



Pl"tzer Le(ensmittelgroQm)rMte A' Fr"tas@Ier&"ras

Pl"tzer Le(ensmittelgroQm)rMte A' Carnes

Nor&SOstSFis+$ an&elsgesells+$at m( Pes+a&o@aris+o

Formaggi Fortini s.r.l. L+teos


NorsMe eierier L+teos

Bigoot Breeries Be(i&as


*vensM *&a AB Pes+a&o@aris+o


A" oe" e++l#siasti4"es Be(i&as

A" oe" e++l#siasti4"es Be(i&as

Ne Englan& *eaoo& Canner Pes+a&o@aris+o

Ne Englan& *eaoo& Canner Pes+a&o@aris+o

LeMa ra&ing 'ranos@Cereales

LeMa ra&ing Be(i&as

LeMa ra&ing Con&imentos

Lng(sil& Pes+a&o@aris+o

Lng(sil& Pes+a&o@aris+o

8aanse *noepa(rieM ReposterDa



8aanse *noepa(rieM ReposterDa

9arMMi O ReposterDa

9arMMi O ReposterDa

'&a, ate Fr"tas@Ier&"ras

'&a, ate 'ranos@Cereales

'&a, ate Carnes

a aison Carnesa aison Carnes

Pasta B"ttini s.r.l. 'ranos@Cereales

Pasta B"ttini s.r.l. 'ranos@Cereales

Es+argots No"vea" Pes+a&o@aris+o

'ai pTt"rage L+teos

'ai pTt"rage L+teos

ForUts &#ra(les Con&imentos

ForUts &#ra(les ReposterDa

Pavlova, Lt&. Con&imentos

Pl"tzer Le(ensmittelgroQm)rMte A' 'ranos@Cereales






Pavlova, Lt&. Be(i&as




oMo ra&ers Fr"tas@Ier&"ras

Pl"tzer Le(ensmittelgroQm)rMte A' Be(i&as

9arMMi O Be(i&as

Pl"tzer Le(ensmittelgroQm)rMte A' Con&imentos



Canti&a& por "ni&a& Pre+io por "ni&a& =ni&a&es en eisten+ia

15 +aas 25 (olsas V 1%.55 3

2/ S (ot. 12 l V 1.55 1-

12 S (ot. 5 ml V 15.55 13

/% S ras+os 6 l V 22.55 3

36 +aas V 21.3 5

12 S ras+os % l V 2.55 12512 S pa4. 1 Mg V 35.55 1

12 S ras+os 12 l V /5.55 6

1% S pa4. 55 g V -.55 2

12 S ras+os 255 ml V 31.55 31

pa4. 1 Mg V 21.55 22

15 S pa4. 55 g V 3%.55 %6

+aa 2 Mg V 6.55 2/

/5 S pa4. 155 g V 23.2 3

2/ S (ot. 25 ml V 1.5 3

32 S +aas 55 g V 1-./ 2

25 S latas 1 Mg V 3.55 5

pa4. 16 Mg V 62.5 /2

15 +aas 12 piezas V .25 2

35 +aas regalo V %1.55 /5

2/ pa4. / piezas V 15.55 3

2/ S pa4. 55 g V 21.55 15/

12 S pa4. 25 g V .55 61

12 S latas 3 ml V /.5 25

25 S vasos /5 g V 1/.55 -6

155 S (olsas 25 g V 31.23 1

155 S piezas 155 g V /3.5 /

2 S latas %2 g V /.65 26

5 (olsas 35 sal+$ V 123.- 5

15 S vasos 255 g V 2.% 15

12 S pa4. 155 g V 12.5 5

2/ S pa4. 255 g V 32.55

55 g V 2.5 112

2/ S (ot. 12 l V 1/.55 111

2/ S (ot. 12 l V 1%.55 25

2/ S ras+os 25 g V 1.55 112

12 S pa4. 55 g V 26.55 11

12 S (ot. - +l V 263.5 1-

-5 ++ por (ot. V 1%.55 6

2/ S latas / l V 1%./5 123

12 S latas 12 l V .6 %

32 S 1 Mg pa4. V 1/.55 26

16 S latas 55 g V /6.55 1-

25 S (olsas 2 Mg V 1./ 2-

pa4. 1M V .5

/ S vasos /5 g V 12.55

15 S +aas / l V .5 36



15 pa4. V 12.- 1

2/ S pa4. 5 g V 25.55 15

12 S (arras 155 g V 16.2 6

5 S pa4. 355 g V 3.55 25

16 S +aas 2 Mg V -.55 3%

/% por+. V 32.%5 5

16 tartas V -./ 212/ +aas 2 tartas V 2/.55 11

2/ S pa4. 25 g V 3%.55 21

2/ S pa4. 25 g V 1.5 36

2/ por+. V 13.2 62

pa4. Mg V .55 -

1 S pa4. 355 g V 3/.55 1

2/ S (ot. 55 ml V 2%.5 113

/% tartas V /.35 1-

1 S ras+os 62 g V /3.5 2/

25 (olsas / por+. V 33.2 22

32 S (ot. % l V 21.5 -6

2/ S ras+os % l V 1-.55 /

2/ S (ot. 12 l V 1/.55 2

15 +aas % por+. V 12.5 6

pa4. 15 Mg V 36.55 26

2/ S (ot. 3 ml V 1.55 1

15 S pa4. 55 g V 21.5 26

2/ S pa4. 255 g V 3/.%5 1/

2/ S ras+os15 g V 1.55 151

pa4. Mg V 15.55 /

2/ S (ot. 5, l V -.- 12

55 ml V 1%.55 -

12 +aas V 13.55 32



=ni&a&es pe&i&as Nivel &e n"evo pe&i&o *"spen&i&o

5 15 5

/5 2

-5 2

5 5

5 5 1

5 2 55 15

5 5

5 5 1

5 5 5

35 35

5 5

5

5 5

5

5 15

5 5 1

5 5 5

5

5 5

/5

5 2

5 2

5 5 1

5 35 5

5 5

5 35

5 5 1

5 5

5 1 5

-5 25

/5 2

5 25

5 1

5 1

5 25

5 2

5 1

5

5 35

5 15

5 5 1

15 2 5

5 1

-5 1

5 5

5 5



-5 2

65 1

5 35

5 15

5 2

5 5 1

5 15 55 25

15 35

5 25

5 25

5 5

5 5

5 2

5 5

5

%5 35

5 5

155 25

5 15

15 1

5 1

15 35

5 5

5 5

5

25

5 2

5 25

5 1

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