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Digital Subscriptions >  Trade & Professional >  Catering >  Ristorando Magazine >  Ristorando Lug-Ago 2015
  
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Ristorando Magazine Ristorando Lug-Ago 2015 Back Issue

Italian
0 Reviews   •  Italian   •   Trade & Professional (Catering)
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Editoriale: Stop agli sprechi alimentari
News: La notizia è servita
Expo 205: Il punto sulla... ristorazione
Concessioni: Il business riprende quota
Sprechi alimentari: Occasione mancata
Mercato francese: Alla scoperta delle radici
Certificazioni di qualità: Obbligo o valore aggiunto?
Comuni a confronto: Ristorazione scolastica
Al Relais I Miracoli scorci mozzafiato
Diritto alimentare: Tanto rumore per nulla
Ristorazione e ambiente: Le virtù della PAC
Efcem Italia: In prima linea per disegnare il futuro
Il parere dell'esperto: Leggi e normative
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Ristorando Lug-Ago 2015 Editoriale: Stop agli sprechi alimentari News: La notizia è servita Expo 205: Il punto sulla... ristorazione Concessioni: Il business riprende quota Sprechi alimentari: Occasione mancata Mercato francese: Alla scoperta delle radici Certificazioni di qualità: Obbligo o valore aggiunto? Comuni a confronto: Ristorazione scolastica Al Relais I Miracoli scorci mozzafiato Diritto alimentare: Tanto rumore per nulla Ristorazione e ambiente: Le virtù della PAC Efcem Italia: In prima linea per disegnare il futuro Il parere dell'esperto: Leggi e normative


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Ristorando  |  Ristorando Lug-Ago 2015  


Editoriale: Stop agli sprechi alimentari
News: La notizia è servita
Expo 205: Il punto sulla... ristorazione
Concessioni: Il business riprende quota
Sprechi alimentari: Occasione mancata
Mercato francese: Alla scoperta delle radici
Certificazioni di qualità: Obbligo o valore aggiunto?
Comuni a confronto: Ristorazione scolastica
Al Relais I Miracoli scorci mozzafiato
Diritto alimentare: Tanto rumore per nulla
Ristorazione e ambiente: Le virtù della PAC
Efcem Italia: In prima linea per disegnare il futuro
Il parere dell'esperto: Leggi e normative
read more read less
Since 1996, Ristorando is “the” magazine of
the modern foodservice in all its many branches:
contract catering (companies, schools,
social care) and modern commercial (cities,
malls, highways, airports, railways, hospitality).
In each issue, the constant monitoring
of contracts, procurements and new openings
blends with a careful analysis of market
trends and existing regulatory fra me
work. This formula has made the magazine
a tremendous restorative learning tool for
the industry as well as a point of strategy
meeting between demand and supply of catering
services.

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You'll receive 10 issues during a 1 year Ristorando magazine subscription.

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