Search Results - M. Yu. Tamova

Regional cuisine as a catering concept that increases the tourist flow to the Russian regions by T. A. Dzhum, S. K. Kuizheva, M. Yu. Tamova

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Lean production as a competitive approach to managing the production and trading activities of a modern public catering enterprise by T. A. Dzhum, M. Yu. Tamova, S. K. Kuizheva, Z. N. Khatko

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Development of non-alcoholic «kombucha» type fermented soft drink using local raw materials by R. A. Zhuravlev, M. Yu. Tamova, T. A. Dzhum, M. A. Sidorcheva

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Low-glycemic load muffin production process for flour confectionery products expansion for people suffering from diabetes mellitus by E. G. Dunets, T. A. Dzhum, R. A. Zhuravlev, M. Yu. Tamova

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The use of non-traditional prescription components to expand the range of functional pastille products by R. A. Zhuravlev, E. V. Barashkina, T. A. Dzhum, M. Yu. Tamova

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Reflection of the principle - a consumer, managing relations (CMR) in the assortment policy of the existing players in the food industry by V. Yu. Karpenko, M. Yu. Tamova, T. A. Dzhum, E. V. Barashkina

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The use of innovative technologies in the production of culinary products in public catering enterprises by E. S. Franchenko, M. Yu. Tamova, T. A. Dzhum, R. A. Zhuravlev, K. K. Nikanov

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