Equipment of catering enterprises. Tutorial. 2nd edition, processed and supplemented. Kashchenko V.F., Kashchenko R.V.

The training manual examines technological equipment for public catering enterprises of domestic and foreign manufacturers, both in operation and the latest; The designs and the principle of operation of some dishwasher, molding machines, slisers, the lines of the preparation and distribution of food, beer cooler, equipment for freezing food mixtures, refrigeration systems, etc. are given. Particular attention is paid to safety and operation of equipment.

It complies with the requirements of the federal state educational standards of secondary vocational education of the latest generation.

is intended for graduates students in the specialty 19.02.10 “Technology of catering products”. All sections of the manual cover the relevant topics of the work programs of the disciplines “Equipment of catering enterprises”, “Technical equipment of food enterprises” studied in secondary special educational institutions. It may also be useful to students studying in the specialty 43.02.01 “Organization of service in public nutrition”.