Implementation of quality programs;

Assembly of technical procedure manuals

ITs, POPs, BP;

Implementation of GMP, BP, HACCP, 5S;

Elaboration of the Good Practices Manual;

Market research;

Development of Cost Systems;

Team Training;

Food Quality and Safety Audits;

Planning and Elaboration of Menus;

Standardization of Technical Sheets;

Training of Suppliers;

Process Management;

Restaurant design and layout;

Food Quality Control;

Sanitary inspections in food production and distribution;

Product Development;

Nutritional Clinic.

Technical Management of the Food Supplier (bids, selection, performance indicators, standard monitoring, periodic meetings);

Service Quality Audits;

Food Safety Audits;

Market research;

Team Training;

Provision of Clinical Nutrition Services;

Nutritional Assessment and Monitoring;

SIPAT Lectures.

Implementation of Quality Programs;

Assembly of technical manuals of ITs, SOPs, BP procedures;

Implementation of GMP, BP, HACCP, 5S;

Development of Cost Systems;

Food Quality and Safety Audits;

Planning and Elaboration of menus;

Standardization of Technical Sheets;

Training of Suppliers;

Training of Lunchboxes and Teachers;

Lectures for lunch ladies, students, parents and teachers.

Implementation of quality programs;

Assembly of technical manuals of ITs, SOPs, BP procedures;

Implementation of GMP, BP, HACCP, 5S;

Elaboration of the Good Manufacturing Practices Manual;

Market research;

Development of Cost Systems;

Team Training;

Planning and elaboration of menus;

Standardization of Technical Sheets;

Training of Suppliers;

Process Management;

Design and Layout;

Food Quality Control;

Product Development;

Quality and Food Safety Audits.

Implementation of quality programs;

Assembly of technical manuals of ITs, SOPs, BP procedures;

Implementation of GMP, BP, HACCP, 5S;

Development of Cost Systems;

Food Quality and Safety Audits;

Process management;

Food Quality Control;

Planning and Elaboration of Menus;

Standardization of Technical Sheets;

Training of Suppliers;

Training of the Kitchen and Nursing Team;

Lectures for Residents, Families and Technical Staff;

Nutritional Clinic.

Elaboration of technical sheets

Calculation of food labels

Nutritional information (kcal, cho, lip, prot, sodium, gluten, lactose and allergens)

Labeling for Buffets