Catering in educational institutions: problems and solutions
Abstract
The article is devoted to the problems in the organization of school food in educational institutions. Considered the questions of quality and safety of food services, creating the conditions for a high level of customer satisfaction and the formation of priorities in favor of the choice of healthy foods.
About the Author
L. N. Rozhdestvenskay
Новосибирский государственный технический университет, Новосибирск
Russian Federation
Russian Federation
References
1. Levine S. School Lunch Politics: The Surprising History of America's Favorite Welfare Program (Politics and Society in Twentieth-Century America) / Princeton, NJ. Woodstock: Princeton Univ. Press, 2008. 250 p.
2. Турчанинов Д. В. Актуальность разработки региональных таблиц химического состава пищевых продуктов // Материалы VII Межрегион. науч.-практ. конф. с междунар. участием: В 2 т. Омск, 2007. Т. 1. С. 207–210.
3. Sullivan C. F. Courtney Atlas Health Care Food Service Systems Management. Gaithersburg: Aspen Publishers, 1998. 412 р.
Review
For citations:
Rozhdestvenskay L.N. Catering in educational institutions: problems and solutions. World of Economics and Management. 2013;13(2):84-94. (In Russ.)
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