Slashcheva, Alina and Слащева, Аліна Вячеславівна and Слащева, Алина Вячеславовна and Pusikova, Olena and Пусікова, Олена Анатоліївна and Пусикова, Алёна Анатольевна (2020) Ethnic cuisines. [Teaching Resource]
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Abstract
The guidelines are designed for students of all forms of higher education and are designed to help students organize the study of the discipline "Ethnic cuisines" through information on the content of modules and topics of the discipline, seminar plans, tasks for self-study and distribution of points by students. . Methodical recommendations contain a list of questions to prepare for the current and final forms of control, a list of recommended reading.
| Item Type: | Teaching Resource |
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| Uncontrolled Keywords: | ethnic cuisines, ethnic ways of culinary processing of products, ethnic dishes, diet of inhabitants of different countries of the world, the organization of food of foreign tourists are resulted |
| 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 13:06 |
| Last Modified: | 12 Jan 2021 13:06 |
| URI: | http://elibrary.donnuet.edu.ua/id/eprint/2179 |
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