"The secrets of catering" was the title given to the talk given by chef Hugo Tellez Suárez, who came from the renowned "Roots" restaurant in Querétaro to share with the students of the School of Tourism and Gastronomy his advice, experiences and anecdotes about how factors such as planning, production and supply of suppliers influence the success of his restaurant.
"The most important thing is to know how to manage and then cook," said the speaker, stressing the need to train personnel on the use of all supplies and materials in order to have a stable administrative base.