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|a Alzate L., Jaime
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|a Administración y costos de cocina /
|c Jaime Alzate L.
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|a edición corregida y revisada
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|a Bogotá :
|b D'Vinni,
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|a 185 páginas ;
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|a Incluye referencias bibliográficas
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|a La industria gastronómica -- El Chef de cocina moderno -- Organización del trabajo -- El menú y la carta -- Conceptos básicos de costos -- La producción de alimentos -- Simplificación del trabajo en la cocina -- Nuevos sistemas de producción de alimentos -- Diseño de cocinas -- Higiene en los alimentos
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