Technology of restaurant products

Slashcheva, Alina and Слащева, Аліна Вячеславівна and Слащева, Алина Вячеславовна and Bodnaruk, Olga and Боднарук, Ольга Анатольевна and Боднарук, Ольга Анатоліївна (2020) Technology of restaurant products. [Teaching Resource]

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Abstract

Methodical recommendations are intended for the organization of laboratory works on discipline "Technology of production of restaurant business" of students of a specialty 241 "Hotel and restaurant business". The methodical recommendations contain the general provisions of the organization of work in the laboratory, the algorithm of preparation and performance of laboratory work, sanitary and aesthetic requirements for the production of culinary products, the procedure for organoleptic evaluation (brakerage) of finished culinary products, as well as control questions, situational tasks and references.

Item Type: Teaching Resource
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: 12 Jan 2021 12:56
Last Modified: 12 Jan 2021 12:56
URI: http://elibrary.donnuet.edu.ua/id/eprint/2178

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