PDA’s (Personal Digital Assistant) and mobile phones have become multitasking devices that provide an enormous potential in various fields, including HACCP. We have designed a record taking software in order to be used in small food catering establishments, like canteens or restaurants. It’s developed for Windows Mobile for use in mobile devices such as PDA’s and Smartphone’s. It enables the cr...

The main research objective of the work was to demonstrate that low-temperature sous-vide method allows obtaining a culinary product with selected physical, chemical, microbiological, and sensory properties are more favorable compared corresponding features obtained by conventional methods used in closed-type mass catering establishments, example chicken breast. In addition, aim higher storage ...

ŠVEC, R., PÍCHA, K., WHITE BARAVALLE GILLIAM, V. L., NAVRÁTIL, J., DOLEŽALOVÁ, H.: The impact of visitor segments on the perception of the quality of the product of accommodation establishments. Acta univ. agric. et silvic. Mendel. Brun., 2012, LX, No. 7, pp. 399–408 The aim of the paper is to evaluate diff erences in the quality perception among particular segments of demand. Data for analysis...

The relevance of the issue considered in paper follows from current state development public catering, when recipe components industrial production (sauces, seasonings, marinades, semi-finished products, etc.) are replaced by products produced at enterprises food industry. technology and formulations fat oil emulsion nature - mayonnaise, enriched with biologically active additives high nutritio...