ROLE OF CURRENT MENU THE TECHNOLOGICAL DESIGN SEMI-FINISHED CATERING BUSINESS

Abstract

In project-based enterprise supply are technological calculations based on the calculated menu. It offers new approaches to the compilation of the design menu, taking into account the seasonality in the consumption of meat-fish and vegetable dishes and variety of dishes for cooking that will create a more adequate model of the projected public catering enterprises. The results of process calculations taking into account these factors.