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Prompt: Crea una imagen CON ESTE CONTENIDO 2.7.5. CAPACITACIÓN Y CONCIENCIA DEL PERSONAL Para implementar eficazmente el aprovechamiento de productos, es fundamental capacitar al personal. Los chefs y cocineros deben estar conscientes de las técnicas y métodos para utilizar cada parte de los ingredientes. Esto incluye la planificación del menú de manera que se integren estos productos de manera efectiva. La capacitación continua y la creación de una cultura de sostenibilidad dentro del equipo son esenciales para el éxito a largo plazo.
N

Niky Kiró

Model: OpenArt SDXL

Prompt:

Crea una imagen CON ESTE CONTENIDO 2.7.5. CAPACITACIÓN Y CONCIENCIA DEL PERSONAL Para implementar...Show more
Scale: 7
Steps: 25
Seed: 681259101
Width: 1024
Height: 1024
Sampler: DPM++ 2M SDE Karras

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