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.