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Table Of Contents

A. CONDICIONES ÓPTIMAS DE UN RESTAURANTE:
B.1 LAS MESAS Y SILLAS
B.2 MANTELERÍA
B.3 LAS SERVILLETAS
B.4 LA VAJILLA
B.5 PULIDO DE LA CUBERTERÍA
B.6 PULIDO DE LA CRISTALERÍA
F.2 Utensilios y máquinas que se utiliza
F.3 IMPORTANCIA DE LA HIGIENE EN LA COCINA
F.4 LAS ZONAS DE MANIPULACIÓN DE ALIMENTOS
F.5 INTOXICACIONES E INFECCIONES
G. PRESENTACIÓN Y CONSUMO DEL PLATO
H.1 CUALIDADES DEL TRABAJADOR EN EL COMEDOR
J. USO DE LOS SERVICIOS HIGIENICOS
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Manual Calidad Para Restaurantes

Manual Calidad Para Restaurantes

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Published by Mendoza Elenes

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Published by: Mendoza Elenes on Oct 06, 2011
Copyright:Attribution Non-commercial

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03/12/2014

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