Alimentación institucional
Manual de prácticas
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Coordinación editorial de
Miriam Aracely Mercado Zepeda
Autor(es)
Adriana Nallely Lagos Sánchez Leyna Priscila López Torres Laura Gisela Moreno Mejía Miriam Aracely Mercado Zepeda
En la industria de los alimentos, el diseño del menú es un elemento determinante para la elaboración del producto, donde el aseguramiento de la calidad, la trazabilidad del producto y la satisfacción del cliente son puntos críticos para el control de costos. Esta manual tiene como objetivo que los alumnos de la licenciatura en Nutrición conozcan la importancia de una correcta organización y planificación para brindar un óptimo servicio en el área de alimentación institucional, considerando la legislación en el manejo de personal, la capacitación, la previsión en el servicio de alimentos, el control de costos, los gastos y presupuestos para la elaboración de menús.
CÓMO CITAR
Opciones de compra
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