{"id":24147,"date":"2025-01-31T00:21:39","date_gmt":"2025-01-31T00:21:39","guid":{"rendered":"https:\/\/abexis.es\/index.php\/product\/el-servicio-de-comidas-en-centros-sanitarios-y-sociosanitarios-2\/"},"modified":"2025-06-16T12:08:25","modified_gmt":"2025-06-16T12:08:25","slug":"el-servicio-de-comidas-en-centros-sanitarios-y-sociosanitarios-2","status":"publish","type":"product","link":"https:\/\/abexis.es\/index.php\/product\/el-servicio-de-comidas-en-centros-sanitarios-y-sociosanitarios-2\/","title":{"rendered":"EL SERVICIO DE COMIDAS EN CENTROS SANITARIOS Y SOCIOSANITARIOS"},"content":{"rendered":"<p>1. EL SERVICIO DE COMIDAS<br \/>\n  1.1. Introducci\u00f3n<br \/>\n  1.2. Concepto de restauraci\u00f3n colectiva<br \/>\n  1.2.1. Restauraci\u00f3n directa<br \/>\n  1.2.2. Restauraci\u00f3n diferida<br \/>\n  1.3. La importancia del servicio de comidas<br \/>\n  1.4. La contaminaci\u00f3n de los alimentos<br \/>\n  1.4.1. Toxiinfecciones alimentarias<br \/>\n  1.4.2. Plato testigo<br \/>\n  1.5. Normativa de higiene alimentaria<br \/>\n  1.5.1. La higiene de los productos alimenticios<br \/>\n  1.5.2. Higiene en la producci\u00f3n y comercializaci\u00f3n de productos alimenticios<br \/>\n  1.5.3. Normas de higiene para la elaboraci\u00f3n, distribuci\u00f3n y comercio de comidas preparadas<\/p>\n<p>  2. EMPLATADO DE COMIDAS<br \/>\n  2.1. Introducci\u00f3n<br \/>\n  2.2. Sistemas de gesti\u00f3n de cocina<br \/>\n  2.2.1. Sistema descentralizado<br \/>\n  2.2.2. Sistema centralizado<br \/>\n  2.2.3. Comparaci\u00f3n entre ambos sistemas<br \/>\n  2.3. La Cocina Central<br \/>\n  2.3.1. Caracter\u00edsticas de la Cocina Central<br \/>\n  2.3.2. \u00c1reas de trabajo en Cocina Central<br \/>\n  2.4. El emplatado<br \/>\n  2.4.1. Emplatado en l\u00ednea de producci\u00f3n caliente<br \/>\n  2.4.2. Emplatado en l\u00ednea de producci\u00f3n fr\u00eda<br \/>\n  2.5. Elementos de apoyo al emplatado<br \/>\n  2.5.1. Mesa caliente<br \/>\n  2.5.2. Ba\u00f1o Mar\u00eda<br \/>\n  2.5.3. Calientaplatos<br \/>\n  2.5.4. Marmitas<br \/>\n  2.5.5. Plancha<\/p>\n<p>  3. MONTAJE DE MESAS EN COMEDOR<br \/>\n  3.1 Caracter\u00edsticas del comedor<br \/>\n  3.2 El local, mobiliario y maquinaria<br \/>\n  3.3 Mise en place: organizaci\u00f3n y ordenaci\u00f3n de ingredientes<br \/>\n  3.4 Montaje de mesas<\/p>\n<p>  4. EL SERVICIO DE COMEDORES<br \/>\n  4.1. Normas de protocolo<br \/>\n  4.2 La carta<br \/>\n  4.4 Mec\u00e1nica del servicio<br \/>\n  4.5 Tipos de servicio<\/p>\n<p>  5. MODALIDADES DEL SERVICIO<br \/>\n  5.1 El men\u00fa a la carta<br \/>\n  5.2 El men\u00fa concertado<br \/>\n  5.3 El banquete<br \/>\n  5.4 El servicio de desayuno<br \/>\n  5.5 Buffet<br \/>\n  5.6 Coctel<br \/>\n  5.7 Catering<br \/>\n  5.8 Sistemas de autoservicio<br \/>\n  5.9 Servicio de bebidas<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Adquirir los fundamentos y estrategias acerca de las caracter\u00edsticas y modos de actuaci\u00f3n de los servicios de comidas de los centros sanitarios y socio-sanitarios.<\/p>\n","protected":false},"featured_media":24107,"template":"","meta":{"_et_pb_use_builder":"","_et_pb_old_content":"","_et_gb_content_width":""},"product_brand":[],"product_cat":[44],"product_tag":[],"class_list":["post-24147","product","type-product","status-publish","has-post-thumbnail","product_cat-hosteleria-y-turismo","first","instock","virtual","taxable","purchasable","product-type-simple"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin 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