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Turizm, otel, restoran

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06-02-2023

Baxış sayı

286

Create standards in the field of production of public catering products;
Plan and organize the work of providing public catering services;
Timely plan production activities, develop production programs and tasks;
Identify defective products with subsequent analysis of the causes of their occurrence and development of actions to prevent and eliminate defects;
Develop a scheme for the placement of equipment, technical equipment, organize jobs for subordinate personnel;
Carry out accounting, analytical and evaluation activities of the results of the production and maintenance work of the organization;
Form an assortment line of products, make proposals for expanding the assortment and introducing new positions;
Control the quality of raw materials, the production process, finished products and services provided by the catering enterprise;
Develop new types of culinary products and technological processes.

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