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Certificación y modelos de calidad en hostelería y restauración
En el sector de la hostelería y restauración, la atención y el cuidado en el servicio juegan un papel fundamental. Resulta imprescindible, por lo tanto, garantizar todos los niveles de calidad posibles con el fin de alcanzar la satisfacción plena de nuestro cliente. El presente libro va dirigido a todas aquellas empresas, cuya actividad principal o secundaria sea la de facilitar a sus clientes el servicio exigido dentro del sector de la hostelería y restauración , esperando cumplir el objetivo de ayudar a las empresas a conseguir un hecho diferencial frente a la competencia a través de la calidad como herramienta de gestión. Por lo que se utilizarán las normas y modelos de calidad existentes, siendo unas de carácter obligatorio (Sistema APPCC) y otras de carácter voluntario (normas ISO y modelos EFQM).
Principles of Food Sanitation
Large volume food processing and preparation operations have increased the need for improved sanitary practices from processing to consumption. This trend presents a challenge to every employee in the food processing and food prepara tion industry. Sanitation is an applied science for the attainment of hygienic conditions. Because of increased emphasis on food safety, sanitation is receiving increased attention from those in the food industry. Traditionally, inexperienced employees with few skills who have received little or no training have been delegated sanitation duties. Yet sanitation employees require intensive training. In the past, these employees, including sanitation program manage...
Cross-Linguistic Influence: From Empirical Evidence to Classroom Practice
This book presents the latest research in various areas of cross-linguistic influence (CLI), providing educators with insights into how previously learned languages influence the learning of an additional language at different levels, such as phonetics/phonology, morphosyntax, vocabulary, pragmatics, writing style and learning context. While the majority of the chapters have English as the target language, one investigates the acquisition of French. The L1s of the learners include Arabic, Basque, Catalan, Chinese, Czech, Danish, Finnish, Galician, Georgian, German, Norwegian, Polish, Russian, Spanish and Swedish. Each chapter ends with a reflection on possible pedagogical implications of the findings and offers recommendations on how to make the most of cross-linguistic influence in the classroom.
Poor-Quality Cost
An easy-to-read and highly informative book on an extremely important subject.Provides a road map for establishing a system for the identification and elimination of poor-quality costs.Gives management at all levels an important tool for maximization of profit eliminating the concept of optimum operating quality-cost point.
Manual. Realización de elaboraciones básicas y elementales de cocina y asistir en la elaboración culinaria (UF0056). Certificados de profesionalidad. Operaciones básicas de cocina (HOTR0108)
Realización de elaboraciones básicas y elementales de cocina y asistir en la elaboración culinaria (UF0056) es una de las Unidades Formativas del módulo "Elaboración culinaria básica (MF0256_1)". Este módulo está incluido en el Certificado de Profesionalidad "Operaciones básicas de cocina (HOTR0108)", publicado en los Reales Decretos 1376/2008 y 619/2013. Este manual sigue fielmente el índice de contenidos publicado en el Real Decreto que lo regula. Se trata de un material dirigido a favorecer el aprendizaje teórico-práctico que resultará de gran utilidad para la impartición de los cursos organizados por el centro acreditado. Los contenidos se han desarrollado siguiendo esta estructura: • Ficha técnica • Objetivos generales y específicos • Desarrollo teórico • Ejercicios prácticos con soluciones • Resumen por tema • Glosario • Bibliografía
Atlas of Bedforms in the Western Mediterranean
This atlas illustrates the characteristics of present-day bedforms, from the shoreline to deep-sea environments, and it also includes short reviews of the main mechanisms that generate such bedforms. The atlas is aimed at the research community, in addition to students, the public at large and companies with interests in the marine environment. The book is divided into seven sections composed of a number of short chapters: 1) bedform analysis and the main physical processes, 2) bedforms in the coastal zone, 3) bedforms on prodeltas and sorted bedforms, 4) bedforms on the continental shelf, 5) bedforms and benthos, 6) bedforms in submarine canyons and 7) slope and deep-sea bedforms. This atlas offers a comprehensive, though not exhaustive, view of the diversity of bedforms and associated processes and of the morphological and temporal scales in the enclosed tideless western Mediterranean Sea.
Cuba
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Doing Business in 2005
Doing Business in 2005: Obstacles to Growth is the second in a series of annual reports investigating the scope and manner of regulations that enhance business activity and those that constrain it. New quantitative indicators on business regulations and their enforcement can be compared across more than 130 countries, and over time. The indicators are used to analyze economic outcomes and identify what reforms have worked, where and why. Topics in Doing Business in 2005 include: Licensing and Inspections: Having registered a business, now what? In most countries, firms face a myriad of sector specific licenses as well as inspections to enforce compliance. The Doing Business database construc...
