La optimización del proceso productivo de centros gastronómicos mediante ecoeficiencia: Estudio del restaurante La Turrialbeña, Costa Rica

In this study, measures were taken to optimize the production process of gastronomic centers through eco-efficient measures identified for La Turrialbeña restaurant (located in Moin, Limon). The areas covered were management water, energy and solid waste. In the first phase, a diagnosis was made at...

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Veröffentlicht in:	Revista de Ciencias Ambientales 2015, Vol.49 (2), p.13-24
Hauptverfasser:	Murrell Blanco, Manfred, Vaughn Gómez, Elizabeth, Bermúdez Hidalgo, Ligia, Vetrani Chavarría, Karla
Format:	Artikel
Sprache:	spa
Schlagworte:	Agua Ecoefficiency ecoeficiencia energy energía residues residuos restaurant restaurante water
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