Slashcheva, Alina and Слащева, Аліна Вячеславівна and Слащева, Алина Вячеславовна (2017) Beverage management and organization of work for the sommelier. Guidelines for laboratory classes "Bar equipment, equipment, utensils, preparation of utensils for work». [Teaching Resource]
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Abstract
In methodical instructions to laboratory occupation the characteristic of the bar equipment, stock and ware for giving of bar production is given. Guidelines contribute to the knowledge, skills and consolidation of knowledge on the topic. For students of specialty 241 "Hotel and restaurant business" of Donetsk national University of Economics and trade named after Mikhail Tugan-Baranovsky
| Item Type: | Teaching Resource |
|---|---|
| Uncontrolled Keywords: | bar business, bar glassware, bar equipment, wine list, bar list, wine making, sommelier |
| Subjects: | Educational learning materials > Resource materials Research materials > Journal articles > Hotel and Catering Business |
| Divisions: | Educational and Scientific Institute of Hospitality Industry and Tourism > Department of Technology in Restaurant Management, Hotel and Restaurant Business and Entrepreneurship |
| Depositing User: | Адміністратор репозиторію |
| Date Deposited: | 23 Apr 2019 12:49 |
| Last Modified: | 24 Apr 2019 06:55 |
| URI: | http://elibrary.donnuet.edu.ua/id/eprint/1332 |
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