Department of Technology of Restaurant
and Ayurvedic Products
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Considered role of science in modern society, the basics are highlighted methodologies of theoretical and experimental research, methodological approaches to formulate the topic, purpose and objectives of the research.
Much attention paid to the organization of work in the process of research, accumulation and processing of scientific and technical information, organization of carrying out and processing experiments and the design of the results of scientific work.
Основи наукових досліджень і технічної творчості [Текст] : навч. посіб. / [Лисюк Г. М. та ін.] ; за ред. проф. Г. М. Лисюк ; Харків. держ. ун-т харчування та торгівлі. - Харків : ХДУХТ, 2014. - 201 с
The textbook addresses theoretical and practical issues on the classification, structure, principles of operation of the equipment of the hotel industry.
For students of higher educational establishments, teachers, specialists who study the equipment of hotels, hotel complexes, organization of the hotel industry, logistical and technical base, design and operation of hotel facilities.
Технологічне устаткування готелів, готельних комплексів : підручник / В. С. Гуць, О .А. Коваль, В. А. Русавська – Київ : Видавництво Ліра-К, 2019. – 568 с.
The manual describes the characteristics of the raw materials used and which should be used in the development of new pastel products. Pastile, marshmallow technologies are considered from the point of view of system analysis, that is, as large technological systems with their division into subsystems and analysis at macro and micro level.
The theoretical foundations of the formation of complex foam systems are considered taking into account the influence of raw ingredients and technological measures of production of pasty, marshmallows, marshmallows.
Methods of calculation of simple and difficult recipes are shown and interchangeability of raw materials is allowed in the production of pasty products.
The edition presents the most delicious and popular dishes of Ukrainian cuisine: fragrant borscht and soups, juicy casseroles and cutlets, mouth-watering dumplings and gnocchi, as well as some ceremonial dishes and ancient recipes of spirits.
They were all prepared and photographed specifically for this book.
Українська кухня [Текст] / [авт.-скл.: О. Т. Старчаєнко, О. В. Нєміріч]. - Х. : Фактор : Pelican, 2012. - 207 с. : кольор.іл. - (Україна. Учора, сьогодні, завтра)