DEVELOPMENT OF THE METHOD OF COMPLEX QUANTITATIVE ASSESSMENT OF THE QUALITY OF THE GLUTEN-FREE MENU
Journal Title: Международный научный журнал "Интернаука" - Year 2018, Vol 1, Issue 15
Abstract
For a quantitative description, a complex quality index is proposed based on the principles of qualimetry and allows one to estimate the quality of products. The hierarchical structures of the complex index of quality of the investigated object work - gluten-free menu are developed.
Authors and Affiliations
Julia Fedorenko, Oleg Kuzmin, Roman Komarnitsky, Olena Horzei, Tatiana Roman
Keywords
Related Articles
- EP ID EP610499
- DOI -
- Views 67
- Downloads 0
MODEL OF REPRESENTATION OF RECKONING THROUGH THE BLOCKCHAIN MECHANISM
The paper discusses the features of the blockchain using the example of cryptocurrency reckoning, justified the need to use blockchain, features of blockchain technology are investigated.
USING ELEMENTS OF DISTANCE LEARNING IN THE PROCESS OF STUDING MODERN INFORMATION TECHNOLOGIES BY STUDENTS-PHILOLOGISTS
The modern requirements of the choice of platform for distance learning are analyzed and administrative functions of management training are considered. The methods of designing e-course are described. The approach to th...
BASIC CONCEPTS AND FACTORS OF HOTEL’S ENTERPRISES INCOME
The article presents basic concepts and characteristics of profit.In it were analyzed factors of influence on the hotel business income and existing orientation typeson profits.It also includes measures for improvement o...
PROGRAM MODEL OF THE EDUCATION SCHEDULE FORMATION SYSTEM
This article is devoted to developing software model algorithm of implementation schedule of training sessions.
FORMING COMPETITIVE ADVANTAGES THE SMALL TRADE OF ENTERPRISE
The theoretical aspects of forming competitive advantages the small trade of enterprise.