Improving processes through the use of the 5S methodology and menu engineering to reduce production costs of a MSE in the hospitality sector in the department of Ancash
El texto completo de este trabajo no está disponible en el Repositorio Académico UPC por restricciones de la casa editorial donde ha sido publicado. === The purpose of this document is to improve inventory management processes and food processing at a restaurant in the region of Ancash by applying t...
| Main Authors: | , , |
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| Format: | Article |
| Language: | English |
| Published: |
Springer Verlag
2021
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| Subjects: | |
| Online Access: | http://hdl.handle.net/10757/656356 |