Due to the rapid development of tourism in Ukraine a good deal of restaurants, hotel and restaurant complexes, wellness centers increase every year. Therefore, expanding of the range of high nutritional value products applies mostly to restaurant institutions. Sweet dessert product with air structure of sambuc type and using of fruit and vegetable puree from natural raw materials was chosen as an object of the research.
Rapid developments in information and communications technology, together with societal changes, have increased awareness of and demand for distance education. More traditional forms of distance language learning, that used print, audio and video materials are being supplemented by opportunities for interaction and collaboration online. This article introduces the idea of distance language learning in all its diversity.
