Innovative studies of the quality of the semi-finished soufflé with position of the norm of physiological needs of human
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Дата
2019
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DOI
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Назва журналу
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Видавець
Анотація
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.
Опис
Ключові слова
quality, soufflé, semi-finished product, norms of physiological needs of human, якість, суфле, напівфабрикат, норми фізіологічних потреб людини, кафедра технології ресторанної і аюрведичної продукції
Бібліографічний опис
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.