Slashcheva, Alina and Слащева, Аліна Вячеславівна and Слащева, Алина Вячеславовна and Pusikova, Olena and Пусікова, Олена Анатоліївна and Пусикова, Алена Fнатольевна and Bodnaruk, Olga and Боднарук, Ольга Анатоліївна and Боднарук, Ольга Анатольевна and Ostrenska, Kateryna and Остренська, Катерина Ігоревна and Остренская, Екатерина Игоревна (2021) Food safety and HACCP in the industry. [Teaching Resource]
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2021_MR_Slashcheva_Bezpeka HP ta HACCP u galuzi.pdf Download (1MB) | Preview |
Abstract
Methodical recommendations are intended for the organization of studying of discipline "Food safety and HACCP in branch" of applicants of higher education of all forms of training. The methodical recommendations contain general recommendations for studying the discipline, description of the discipline, its content modules and topics, methods of assessment and distribution of points, methodical recommendations for preparation for seminars and organization of independent work
Item Type: | Teaching Resource |
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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: | 13 Sep 2022 08:55 |
Last Modified: | 13 Sep 2022 08:55 |
URI: | http://elibrary.donnuet.edu.ua/id/eprint/2529 |
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