• Published by Ediciones Parainfo, S. A.

Obra imprescindible para el estudiante de la materia y para el profesional que desee actualizarse en las técnicas de su profesión. Analiza los principios y conocimientos indispensables de la profesión: local, utensilios, distribución del trabajo y orden diario en la cocina, su administración, relaciones interprofesionales, etc.

• Published/Released: October 2009
• Original Copyright: 2007
• ISBN 13: 9788428330893
• ISBN 10: 8428330891
• Product number: 252434
• Shipping Weight: 1.00 lbs (0.45 kgs)

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