Optimización del proceso productivo de chocolate en tablilla en la microempresa chocolates Monge
The following research project consist in doing a study of the times and movements for the production of splintered chocolate, in the micro – enterprise “MONGE CHOCOLATES” with the purpose of improving the process of making splinter chocolate, in this way the process were identified by the creation...
Shranjeno v:
| Glavni avtor: | |
|---|---|
| Drugi avtorji: | |
| Format: | bachelorThesis |
| Jezik: | spa |
| Izdano: |
2019
|
| Teme: | |
| Online dostop: | http://repositorio.utc.edu.ec/handle/27000/5436 |
| Oznake: |
Označite
Brez oznak, prvi označite!
|
Označite