Administración de servicios de alimentos
Manual de prácticas
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Coordinación
Miriam Aracely Mercado Zepeda
Autor(es)
Miriam Aracely Mercado Zepeda Adriana Nallely Lagos Sánchez Leyna Priscila López Torres Laura Gisela Moreno Mejía
Ilustrado por
Gustavo Alonso Ortega López Virginia Ramírez Moreno
La presentación y preparación de los alimentos son esenciales para la satisfacción del comensal. A la hora de definir un menú es necesario tomar en cuenta qué hacer, cómo hacerlo, para quién, cuándo y dónde. Así, este libro tiene como objetivo lograr que los alumnos de la licenciatura en Nutrición conozcan los aspectos relevantes del servicio de alimentos: planeación y supervisión de los diversos procesos, así como conocer los marcos regulatorios de carácter obligatorio y voluntario, realizar planes de contingencia, interpretar análisis microbiológicos, identificar los tipos de servicio al comensal, planear y diseñar propuestas de menús y saber llevar un control de almacén, gastos, costos y presupuestos.
CÓMO CITAR
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