Auditorías de calidad de servicio (mistery guest/ mistery diner).
Coaching directivo.
Mejora de la experiencia gastronómica del consumidor de restauración. Customer service.
Diseño de manuales operacionales.
Optimización de los sistemas de producción y gestión.
Estudio de necesidades de equipamientos para cocinas.
Implantacón de la Q de Calidad Turística.
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