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EPPA Transporte, restaurantes y hoteles 2025-II (Tipos de establecimientos)

Unscramble Letters

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Capacitación EPPA

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Costa Rica

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EPPA Transporte, restaurantes y hoteles 2025-II (Tipos de establecimientos)
 

Unscramble Letters

EPPA Transporte, restaurantes y hoteles 2025-II (Tipos de establecimientos)Online version

Capacitación EPPA

by Andrea González Méndez
1

Mayor esfuerzo en la creación de un ambiente cuidado y formal. Mobiliario y decoración de calidad, vajilla seleccionada, menú de diseño y montaje formal de mesa. Propuesta gastronómica: platos elaborados o creativos, mayor nivel de presentación.

        
  
  
  
2

Ambiente informal y funcional. Mobiliario y decoración sencillos, utensilios básicos y menú simple. Oferta gastronómica: platos cotidianos y comida local popular, con menor énfasis en la elaboración especializada o presentación sofisticada.

  
  
3

Orientado a la atención ágil y estandarizada, con ambiente funcional y mobiliario práctico. Su oferta se basa en preparaciones rápidas, de elaboración simple y presentación uniforme, diseñadas para consumo inmediato en el local o para llevar.

        
  
     
4

Ambiente informal o semi-formal. Orientado principalmente al servicio de bebidas (calientes, frías o alcohólicas, según el caso), que complementan su oferta con un menú de alimentación. Este puede incluir desde bocadillos hasta platos completos.

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