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El presente libro está dirigido a los alumnos de los Ciclos Formativos de grado medio de Cocina y Gastronomía y de Servicios en Restauración, ambos de la Familia Profesional de Hostelería y Turismo. También está destinado a los profesionales del sector, para ello, se ha pretendido exponer una información útil y actualizada lo suficientemente amplia que permita la consulta a diferentes niveles.
Abarca un amplio abanico de temas y matices relacionados con la actividad de la restauración, que se pueden resumir en tres bloques conceptuales perfectamente diferenciados: el sector de la restauración, nutrición y dietética y la gestión empresarial de un establecimiento de restauración.

Ofertas Gastronómicas

POST SECONDARY FOUR YEAR

OFERTAS GASTRONOMICAS

Duration

Duration Unit Of Measure

Transaction Type

Front Cover.
Half Title Page.
Title Page.
Copyright Page.
DEDICATORIAS.
AGRADECIMIENTOS.
&#x00CD;ndice.
1: Introducci&#x00F3;n a la gastronom&#x00ED;a.
2: Introducci&#x00F3;n al sector de la restauraci&#x00F3;n.
3: Alimentaci&#x00F3;n y nutrici&#x00F3;n.
4: Alimentaci&#x00F3;n equilibrada. Necesidades especiales.
5: Estudio de ofertas gastron&#x00F3;micas.
6: Gesti&#x00F3;n de aprovisionamiento y compras.
7: Gesti&#x00F3;n de stocks e inventarios.
8: Gesti&#x00F3;n de costes. Establecimiento de precios.
9: Estructura de la cuenta de explotaci&#x00F3;n de un restaurante.
TABLA DE COMPOSICI&#x00D3;N DE ALIMENTOS.
BIBIIOGRAF&#x00CD;A RECOMENDADA.

Ofertas Gastronómicas.css-1p8rvzy{position:absolute;padding-left:8px;}

Ofertas Gastronómicas