Guía de buenas prácticas de manufactura de alimentos para mejorar la oferta gastronómica e imagen corporativa del restaurante Yasuní Kichwa Ecolodge
Design a guide of good manufacturing practices for improving the gastronomic restaurant and corporate image Yasuní Kichwa Ecolodge that is supported by a document to optimize the service of food and beverages that are produced and marketed. It was performed with a prior study and diagnosis of the re...
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| Autore principale: | |
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| Natura: | bachelorThesis |
| Lingua: | spa |
| Pubblicazione: |
2015
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| Soggetti: | |
| Accesso online: | http://repositorio.espam.edu.ec/handle/42000/150 |
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