1.000 detalles que hay que cuidar en un hotel, un restaurante, un bar

Synopsis of 1.000 detalles que hay que cuidar en un hotel, un restaurante, un bar

This book by Domènec Biosca, published in 1993, offers a comprehensive guide on the key aspects to consider in the management of hotels, restaurants, and bars. With 174 pages, the author details the essential elements to ensure customer satisfaction and success in the hospitality sector. The book is recommended by the Association of Experts of Tourism Companies.