COURSE Assortment and competitiveness of chocolate
Replenishment date: 21.10.2008
Content: 81021170716350.rar (26.15 KB)
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Description
3 introduction
Chapter 1. Assortment and quality of chocolate 5
1.1. Classification and characteristics of the assortment of chocolate 5
1.2. Consumer properties of chocolate 9
1.3. Ways to Assure Chocolate Quality 11
1.4. New directions in improving the range and quality of chocolate 16
Chapter 2. Organization of trade and technological process for the production of fermented milk products at the Danone plant 18
2.1. Company profile 18
2.2. Production technology 20
2.3. Production activity of the company "Red October" 22
Conclusion 25
References 26
Chapter 1. Assortment and quality of chocolate 5
1.1. Classification and characteristics of the assortment of chocolate 5
1.2. Consumer properties of chocolate 9
1.3. Ways to Assure Chocolate Quality 11
1.4. New directions in improving the range and quality of chocolate 16
Chapter 2. Organization of trade and technological process for the production of fermented milk products at the Danone plant 18
2.1. Company profile 18
2.2. Production technology 20
2.3. Production activity of the company "Red October" 22
Conclusion 25
References 26