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...
Saved in:
| Main Author: | |
|---|---|
| Other Authors: | |
| Format: | bachelorThesis |
| Language: | spa |
| Published: |
2019
|
| Subjects: | |
| Online Access: | http://repositorio.utc.edu.ec/handle/27000/5436 |
| Tags: |
Add Tag
No Tags, Be the first to tag this record!
|
Add Tag Be the first to leave a comment!