МЕТОДИ ДОСЛІДЖЕННЯ ТОВАРОЗНАВЧИХ ТОВАРІВ В РЕСТОРАННОМУ БІЗНЕСІ
Світлана І. Бухкало, Наталія Якименко-Терещенко
The Scientific Issues of Ternopil Volodymyr Hnatiuk National Pedagogical University Series pedagogy
Abstract
The materials of the article consider examples the possibilities for determining the educational goals of university students for the purpose of developing the discipline Innovative restaurant technologies, Commodity science and procurement management for the development of complex projects. When writing the article, the experience of teaching the disciplines General Food Production Technologies, Food Chemistry and Modern Food Technologies at the National Technical University "Kharkiv Polytechnic Institute" at the Department of Integrated Technologies, Processes and Devices in 2002–2023 was used. Complex systems for determining the components of the discipline determined competence and quality material, and the issues under consideration are overlooked through the prism of one's own creati