Innovative studies of the quality of the semi-finished soufflé with position of the norm of physiological needs of human
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The method of assessing the quality of dishes in hotels and restaurants is considered. The structure of quality indicators and the results of studies of complex-quantitative assessment of the quality of semi-finished soufflé is presented. Taking into account the norms of physiological needs for women aged 18-29 years, a comprehensive assessment of the quality of the control and innovation of the semi-finished soufflé product has been calculated.
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Innovative studies of the quality of the semi-finished soufflé with position of the norm of physiological needs of human / O. Kuzmin, A. Murzina, M. Dmytrenko, A. Shamshur, P. Yefymovych // Organizational-economic mechanism of management innovative development of economic entities : collective monograph. – Przeworsk : WSSG, 2019. – Vol. 3. – P. 78–87.