Organization of production and service at catering enterprises. Textbook

Based on modern requirements, the main concepts of catering are shown, the characteristics of the types of catering enterprises are given, the foundations of a rational organization of labor are presented in accordance with the requirements of national standards. The issues of the organization of supply, warehouse, production workshops, and the sale of finished products are considered. Attention is focused on modern methods and forms, as well as progressive service technologies. The material of the textbook is backed up by numerous examples, tables and drawings make it easier to understand and learn issues of the course.
complies with the Federal State Educational Standards of Primary and Secondary Professional Education of the Third Generation