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OPERACIONES BÁSICAS DE RESTAURANTE Y BAR

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OPERACIONES BÁSICAS DE RESTAURANTE Y BAR

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(28)
USO DE LA DOTACIÓN BÁSICA DEL RESTAURANTE

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2545 times made

Created by

MARIA HERNANDEZ GALLEGO
MARIA HERNANDEZ GALLEGO
Spain

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OPERACIONES BÁSICAS DE RESTAURANTE Y BAROnline version

USO DE LA DOTACIÓN BÁSICA DEL RESTAURANTE

by MARIA HERNANDEZ GALLEGO
1

EL ECONOMATO DEBE ESTAR SITUADO CERCA DE LA ZONA DE PRODUCCIÓN Y DE LA RECEPCIÓN, ASÍ SE EVITAN GRANDES DESPLAZAMIENTOS PERO, ¿QUÉ PRODUCTOS SON LOS QUE SE GUARDAN HABITUALMENTE?

2

¿QUÉ DOCUMENTO SE UTILIZA, NORMALMENTE, AL RETIRAR LOS GÉNEROS DE ECONOMATO PARA REALIZAR LAS REPOSICIONES?

3

EL MONTAJE DE UNA MESA PARA UN MENÚ CONCERTADO SE CARACTERIZA POR:

 
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