Practical Food. Service Manual
5,00 € IVA incluido
This manual is a core document of the Food Improvement Program, which was created to provide all food personnel in medium-sized communities with the tools and knowledge necessary for effective management of technical teams. and human. It does not pretend to be an exhaustive manual, if not a practical and quick guide on correct working methods to achieve the proposed objective.
Authors: Pedro Merino, Carmen Guitart y Patricia García-Burgos
Keywords: PMA, improvements, efficiency, professionalism, workforce, teamwork, production, menu, costs, gastronomic offer, purchases, orders, work, process, scandal, supplier, optimization.
The food service is of great importance to the administration as a whole, because the satisfaction of residents depends to a large extent on its proper functioning.
Likewise, we must be aware of the impact of this good management on the profitability of each residence. More than 50% of the administration’s budget is allocated to raw materials and personnel costs in this area.
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