Lecture
1. General characteristics of the profession
Calculating food and products, costing; food production.
2. Official duties
Development and drawing up of the menu, calculation of technological and calculation cards, commodity reports. Inventory, identification of surpluses and shortages, write-off of cost, full document circulation of production accounting.
3. Qualification requirements
Desirable higher education. Knowledge of programs R-Keeper, StoreHouse.
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