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What is the role of corporate social responsibility in preventing irregular practices by contractors in Peru?
Corporate social responsibility plays a crucial role in preventing irregular practices by contractors in Peru [details on social initiatives, sustainability]. This encourages ethical practices and contributes to community well-being.
Who must obtain the Tax Identification Number (NIT) in Colombia?
Natural or legal persons who carry out economic activities, have assets or generate taxable income must obtain the Tax Identification Number (NIT) in Colombia.
What is the difference between a conditional sales contract and an unconditional one in Panama?
A conditional sales contract is subject to a condition that must be met for the sale to be effective, while an unconditional sales contract has no additional conditions.
What is the importance of pulque in the indigenous culture and tradition of Mexico?
Pulque is a traditional Mexican alcoholic beverage made from the fermentation of aguamiel, the sweet nectar extracted from the maguey. It has great importance in the indigenous culture and tradition of Mexico, where it has been consumed since pre-Hispanic times and considered a sacred and ritual drink. Pulque was used in religious ceremonies, festivities and rituals of passage, in addition to being valued for its medicinal and nutritional properties.
What is the situation of human trafficking for labor exploitation in Brazil?
Human trafficking for labor exploitation is a serious problem in Brazil, with cases of migrant workers falling victim to abusive working conditions and exploitation. Measures have been implemented to combat human trafficking, but challenges still exist in terms of identifying victims and pursuing traffickers.
What are the characteristics of the employment contract in the gastronomy and restaurant sector in Mexico
The characteristics of the employment contract in the gastronomy and restaurant sector in Mexico include experience in national and international cuisine, customer service and attention in hospitality establishments, management of operations and personnel in restaurants, promotion of gastronomy local and adaptation to the demands of the gastronomic market.
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