FEATURES OF FORMING OF RESTAURANT PRODUCT QUALITY
UDC 64.018
SHKABARA T.,
candidate of biology science, associate professor of Chernivtsi Insitute of Trade and Economics of KNUTE
FEATURES OF FORMING OF RESTAURANT PRODUCT QUALITY
In the article modern approaches to forming of restaurant product quality are considered. The differences of culinary product distribution from other products are determined. The main functions of restaurant product are analyzed: consumer, economic, ecological, social and cultural, aesthetica, psychological. Methodological proposals for creation of restaurant product of high quality are offered.
FEATURES OF FORMING OF RESTAURANT PRODUCT QUALITY
SHKABARA T.,
candidate of biology science, associate professor of Chernivtsi Insitute of Trade and Economics of KNUTE
FEATURES OF FORMING OF RESTAURANT PRODUCT QUALITY
In the article modern approaches to forming of restaurant product quality are considered. The differences of culinary product distribution from other products are determined. The main functions of restaurant product are analyzed: consumer, economic, ecological, social and cultural, aesthetica, psychological. Methodological proposals for creation of restaurant product of high quality are offered.
FEATURES OF FORMING OF RESTAURANT PRODUCT QUALITY