by Ángel García Bermejo · McGraw-Hill Interamericana de España S.L. · tapa blanda · ISBN 9788448198862
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This book offers a comprehensive structure of content on gastronomic offers and supply systems, ideal for students and professionals in the hospitality, bakery, and pastry sectors. It covers essential aspects such as the management of the gastronomic offer, supply, price and cost evaluation, as well as nutrition and hospital dietetics. Each unit includes a summary and practical exercises to facilitate learning and the application of knowledge.
