Mise en Place is a manual for people who want start a business in the world of catering no prior management knowledge. Guides in the complex web of roles, actions, planning and procedures necessary to start a project, although it can also be useful for those who already have a business. Organized and explained in a pleasant and clear way, going through each and every one of the steps necessary to open a business from scratch.
food and beverage is a guide for entrepreneurs and teams focused on the living room and the world of drinks in gastronomic restoration: aperitifs, waters, soft drinks, wines, beers, spirits, coffees, teas, infusions ... A practical guide to understand its management at a global level (how to conceptualize the proposal, how they have to be bought, stored, elaborated, serve, communicate, etc.).