Organization and control of current activities of subordinates. Training manual

The textbook was compiled in accordance with the Federal State Educational Standard of Secondary Professional Education in the specialty "Povarskoye and confectionery" (TOP-50).
The benefits highlighted the basics of management in public nutrition, the rules for the development of regulatory and technological documentation for catering products, the principles and types of planning work. Particular attention is paid to the problem of ensuring security in the Superial Power System: the safety of consumption, which includes the use of safe and high -quality raw materials, compliance with storage conditions, competent maintenance of the technological process, quality control of products, compliance with personal hygiene rules, sanitary requirements, and the security of the enterprise employees , based on compliance with labor protection standards, safety precautions during work.
The publication is intended for students of secondary vocational education, and can also be useful to practicing employees, managers of public catering enterprises