Ads
-
Related paper
- IMPLEMENTATION OF THE «LOCAL FOOD» CONCEPT IN THE MENUS OF RESTAURANT ESTABLISHMENTS OF UKRAINE
- STUDY OF THE QUALITY OF FOOD RATIONS IN THE ESTABLISHMENTS OF THE HOTEL-RESTAURANT INDUSTRY
- Features of Development and Implementation of Competitive Advantages of Establishments of Restaurant Economy in Modern Market Conditions
- Nutritional Information on Restaurant Menus
- RESTAURANT MENUS IN TRANSLATION PERSPECTIVE
- Contribution Margin and Popularity Analysis for Top Ten Menus in the X Restaurant Bogor
- Tourist animation as a tool of social cohesion in post-war Ukraine (on the example of tourist and recreational and hotel and restaurant establishments)
- GOING LOCAL FOR FOOD SECURITY: STRENGTHENING LOCAL COLLABORATIVE INSTITUTION IN IMPLEMENTATION OF FOOD SECURITY IN INDONESIA
- Food Safety Practice and Associated Factors of Food Handlers Working in Substandard Food Establishments in Gondar Town, Northwest Ethiopia, 2013/14
- IMPROVEMENT OF THE TECHNOLOGY OF DESSERTS IN RESTAURANT ESTABLISHMENTS
