Organization of storage, control and electronic accounting of reserves of raw materials, semi -finished products

The textbook is a practical guide for the organization of storage and accounting of raw materials. It is intended for the formation of appropriate professional competencies among students of educational institutions of secondary vocational education studying by profession 43.01.09 “Cook, Confectioner” (TOP-50) and specialty 43.02.15 “Cooking and confectionery”. In addition, this manual will be useful in the study of individual modules and the topics related to the organization of food services, in the areas of training 43.03.03 “Hotel business” and 19.03.04 “Product Technology and the Organization of Catering”. The authors presented a generalized exhaustive material on the main issues relating to the organization of storage, control and electronic accounting for reserves of raw materials, semi -finished products at food industry, including taking into account the requirements of the food security system (HASSP)