Zobrazeno 1 - 8
of 8
pro vyhledávání: '"Viktoriia Kozhevnikova"'
Autor:
Viktoriia Kozhevnikova, Maryna Shepel
Publikováno v:
Економіка та суспільство, Iss 30 (2021)
Володіння іноземною мовою є одним з основних елементів підготовки спеціалістів сфери послуг, зокрема готельно-ресторанного бізнесу. Ві
Externí odkaz:
https://doaj.org/article/c8535d7a8b734ba09430be1c037b9f03
Publikováno v:
Technology Audit and Production Reserves, Vol 5, Iss 3(61), Pp 21-25 (2021)
The object of research is emulsions based on low-methoxylated apple pectin for dishes of the «Eat Healthy» system in the restaurant industry. The subject of the research is the commodity characteristics of emulsions for dishes of the «Eat Healthy
Publikováno v:
Ukrains'kyi Visnyk Psykhonevrolohii.
A study of psycho-emotional disorders in young people with dys- circulatory encephalopathy against the background of arterial hyperten- sion was carried out. The study in- volved 86 patients aged 18 to 44 years. The results obtained showed that in th
The object of research is the organizational and economic processes of competitiveness management of entrepreneurial structures of hotel and restaurant business. One of the biggest problems today is the need to deepen the theoretical and methodologic
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::b6d07355497c3dd620e2adb7f7e4e9c9
https://zenodo.org/record/6607605
https://zenodo.org/record/6607605
Publikováno v:
Technology Audit and Production Reserves, Vol 5, Iss 4(61), Pp 45-50 (2021)
The object of research is the hospitality industry in the context of the recovery of the industry and the fight against the effects of the pandemic. The development of domestic tourism and local destinations is considered one of the most effective wa
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::95881d9f4f55c77ea4fe56a50caf34c3
https://zenodo.org/record/5711841
https://zenodo.org/record/5711841
Publikováno v:
Eastern-European Journal of Enterprise Technologies, Vol 4, Iss 11 (100), Pp 22-35 (2019)
Old baking traditions have been analyzed from the point of view of improving the technologies, assortment, and quality of bread products in modern enterprises of bread and restaurant business. Considerable attention has been paid to the problems that
Publikováno v:
EUREKA: Life Sciences. 4:36-44
The usage of various sourdoughs increases in order to expand the range and improve the quality, nutritional properties, and safety of bread products. Spontaneous sourdoughs with different formulas and preparation parameters are used in technologies o
Autor:
Tetiana, Lebedenko1 tatyanalebedenko27@mail.ru, Viktoriia, Kozhevnikova1 kozhevnikova-viktoriya@inbox.ru, Tamara, Novichkova1
Publikováno v:
Technology Audit & Production Reserves. 2014, Vol. 3 Issue 5(17), p8-11. 4p.