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...

• Hoofdauteur: Bravo Bravo, Ramón Valentín (author)
• Formaat: bachelorThesis
• Taal: spa
• Gepubliceerd in: 2015
• Onderwerpen: Kichwa Añangu; Ecolodge; Restaurante; Higiene; Diseño; Puntos críticos
• Online toegang: http://repositorio.espam.edu.ec/handle/42000/150