Organization of service in the food industry. Textbook
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The textbook reveals all aspects of the organization of service in the food industry: the classification of catering enterprises, and the features of the table setting are given. Particular attention is paid to the organization of service to visitors in the food industry. The features of the presentation of dishes and snacks, drinks are considered. The organization of labor and the requirements for maintenance personnel are set out. The main elements of special forms of service are considered. Corresponds to the Federal State Educational Standard.
For bachelors and masters studying in the field of training "Product Technology and the Organization of Catering", as well as students of the corresponding specialty, teachers and practical employees of the food industry
For bachelors and masters studying in the field of training "Product Technology and the Organization of Catering", as well as students of the corresponding specialty, teachers and practical employees of the food industry
Author:
Author:Lyubetskaya Tanzilya Rafailovna
Cover:
Cover:Hard
Category:
- Category:Engineering & Transportation
- Category:Reference books
Series:
Series: Textbooks for universities. Special literature
ISBN:
ISBN:978-5-8114-3754-2
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