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Estudio de factibilidad de un restaurante vegetariano gourmet en el Valle de Aburrá

The present thesis is the feasibility and viability study of an ovo-lacto-vegetarian gourmet restaurant where it will be offer a variety of exotic dishes and also it will give the clients the best service, encouraging them to feel a special and unique El presente trabajo de grado consiste en un estu...

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Bibliographic Details
Institution:Universidad EIA
Main Authors: Acevedo González, María Isabel, Álvarez Echeverri, Natalia, Zapata Villegas, Camilo
Format: Trabajo de grado - Pregrado
Language:Español
Published: Universidad EIA 2009
Subjects:
Organización e industria
Industria de la alimentación
Restaurantes
Proteína vegetal
Organization and industry
Food industry
Restaurants
Vegetable protein
Online Access:https://repository.eia.edu.co/handle/11190/1631
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