SOCIEDAD CHEI PARA LA EXPLOTACION HOSTELERA Y RESTAURACION SL
Company details
- Active NIF/CIF: B92511013
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Telephone: Not available
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Date of last BORME entry: 07/09/2006
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Sector: Hostelería
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Address: C/ SAN PANCRACIO 4 1 4 - EDF MIAMI (FUENGIROLA)
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Website: Not available
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Featured products:
More information on SOCIEDAD CHEI PARA LA EXPLOTACION HOSTELERA Y RESTAURACION SL
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07/09/2006 | BORME act no.: 347082 | Register: MÁLAGADepósito de cuentas anuales (Julio de 2006) -
11/01/2006 | BORME act no.: 15684 | Register: MÁLAGAModificaciones estatutarias
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11/01/2006 | BORME act no.: 15684 | Register: MÁLAGACambio de domicilio social
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15/03/2004 | BORME act no.: 130641 | Register: MÁLAGAConstitución
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15/03/2004 | BORME act no.: 130641 | Register: MÁLAGADeclaración de unipersonalidad
Other information
The CIF assigned to SOCIEDAD CHEI PARA LA EXPLOTACION HOSTELERA Y RESTAURACION SL is B92511013, and its commercial status is active. The company carries out its operations within the CNAE 5610 - Restaurants and food stands. Likewise, its SIC code - identifies it.
SOCIEDAD CHEI PARA LA EXPLOTACION HOSTELERA Y RESTAURACION SL employs a team of Between 10 and 49 employees and records an annual turnover of less than 2 million euros. The entity is registered in the Mercantile Registry of Málaga and has - registration charges. The last announcement in Borme was published on 07/09/2006, while the most recent deposit of ordinary annual accounts is from the year -.
To access the contact information of SOCIEDAD CHEI PARA LA EXPLOTACION HOSTELERA Y RESTAURACION SL, such as the phone number, address, or website, visit the Company Data module.
If you require additional information about SOCIEDAD CHEI PARA LA EXPLOTACION HOSTELERA Y RESTAURACION SL, you can review one of our available financial reports, the Annual Accounts of the company, or verify its default incidents in the RAI delinquency file.
All the financial, commercial, and legal information we provide about SOCIEDAD CHEI PARA LA EXPLOTACION HOSTELERA Y RESTAURACION SL comes from official sources and is regularly updated.
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