ASSESSMENT OF ECOLOGICAL CHARACTERISTICS OF DEVELOPMENT OF FOOD SERVICES IN TOURISM AND HOTEL INDUSTRY
Abstract
The article presents the theoretical basis for assessing the environmental characteristics of catering enterprises engaged in preparing and selling food products based on scientific hygienic requirements of the national economy and consumer service, as well as the development of catering in the tourism sector and hotels.
Keywords:
global climate change catering sector preservation of environmental characteristics of catering enterprises ecotourism of the World Tourism OrganizationReferences
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