Admissions Committee: +7 (983) 157–12–20 , +7 (391) 206-24-61,+7 (391) 206–24–69, +7(391) 206–24–89
Organization of production in the catering service
Production technologies of the public catering
Promotion of products and services of the public cateringя
Quality control and certification in the catering service
Modern trends in cooking
How to control food quality and safety, procurement management in the catering service
Management in catering industry
Principles of rational nutrition
Enterprise automation
Design and reconstruction of the catering service