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- APROVISIONAMIENTO INTERNO DE GÉNEROS Y PRODUCTOS CULINARIOS
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Our price is lower than the manufacturer's "minimum advertised price." As a result, we cannot show you the price in catalog or the product page.
You have no obligation to purchase the product once you know the price. You can simply remove the item from your cart.
You have no obligation to purchase the product once you know the price. You can simply remove the item from your cart.
Our price is lower than the manufacturer's "minimum advertised price." As a result, we cannot show you the price in catalog or the product page.
You have no obligation to purchase the product once you know the price. You can simply remove the item from your cart.
You have no obligation to purchase the product once you know the price. You can simply remove the item from your cart.
- Información del Producto
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Información adicional
Envio Scorm Si Horas 8 Tipo Scorm MULTISCORM - Descripción
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Detalles
1. Departamentos o unidades que intervienen.
2. Lógica del proceso de aprovisionamiento interno.
2.1. Inventarios en una cocina.
2.2. Escandallos de las materias primas.
2.3. Fichas Técnicas.
2.4. Sistemas para el aprovisionamiento.3. La trazabilidad de las materias primas dentro de la cocina.
3.1. Estudio de los puntos críticos.4. El Releves.
4.1. Definición.5. Sistemas de almacenaje y recepción de géneros.
5.1. Naturaleza del producto.
5.2. Destino. - Reseñas
