Slashcheva, Alina and Слащева, Аліна Вячеславівна and Слащева, Алина Вячеславовна (2017) Culinary art of the world. Guidelines for the study of the discipline. [Teaching Resource]
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Abstract
The guidelines for the study of the discipline provides General recommendations for the study of the discipline, a description of the discipline, its semantic modules and topics, methods of evaluation, the content of practical training, guidelines for the organization of independent work of students, questions for self-control and tasks for self-testing, the subject of individual tasks. 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 |
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Uncontrolled Keywords: | the art of cooking, national dishes, foreign tourists, dishes, condiments, spices |
Subjects: | Educational learning materials > Resource materials |
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: | 24 Apr 2019 07:05 |
Last Modified: | 24 Apr 2019 07:05 |
URI: | http://elibrary.donnuet.edu.ua/id/eprint/1335 |
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