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

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Low-glycemic load muffin production process for flour confectionery products expansion for people suffering from diabetes mellitus por 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 por 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 por 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 por E. S. Franchenko, M. Yu. Tamova, T. A. Dzhum, R. A. Zhuravlev, K. K. Nikanov

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