Diseño de un manual de capacitación para el personal gastronómico
A common practice of most restaurants is to operate without the application of Good Manufacturing Practices (GMP), which implies a risk of food contamination and the appearance of ETAS. The commitment and active participation of the management, must permanently accompany the process, since ot...
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| Otros Autores: | , , , , |
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2021
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| Acceso en línea: | https://bdigital.uncu.edu.ar/fichas.php?idobjeto=16663 |
