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81. La calidad nutritiva de casi la mitad de los menús del día es dificiente

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82. Doa a quem doer, reclame

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83. Fast-food : le retour du gras

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84. La restauration en grand magasin : au bonheur des dammes...

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85. O pecado / Ana Henriques

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86. Outback Steakhouse inaugura em Lisboa

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87. Rock & Ribs : cadeia americana prepara-se para entrar em Portugal

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88. Loja das Sopas : slow-food expande em franchising

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89. La problématique des Restos du coeur / Julien Damon

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90. Tournée dans les restaurants-minute / Sylvie Dô

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91. Por um seguro de "vísceras" / David Lopes ramos

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92. Les promesses des produits bio : dans les coulisses du logo AB / Marise Sargis

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93. Menus sans boeuf : les restaurants face à l´ESB / Marise Sargis

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94. Quand l´escargot sort de sa coquille...

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95. Calidad de servicio y satisfacción de los clientes : un estudio en establecimientos turísticos / Martínez Tur...[et al.]

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96. La relación percebida precio-calidad : una aplicación al sector de la restauración / Marta PedrajaIglesias, M.ª Jesús Yague Guillen

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97. Germs to go

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98. Higiene à la carte

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99. Chain restaurants : best meals. best deals

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100. Propina o no propina?

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