Vocational College for Catering, Wellness and Tourism Bled (VSGTBL)
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Razumevanje in raba živilskotehnološke terminologije v gostinstvu in turizmu na primeru VSŠ Bled [Elektronski vir]Šubic, Tatjana, 1963-Pojem gastronomija zajema široko področje različnih znanj, ki se vedno znova dopolnjujejo. Nova znanja prinesejo tudi novo izrazoslovje. Študenti, ki imajo že znanja, pridobljena v srednji šoli, so ... prepričani, da na tem področju za njih ni neznank. Vendar se vedno izkaže, da so nepravilno razumljeni že osnovni izrazi kot so varna, varovalna in uravnotežena prehrana. Vaje Senzorične lastnosti mesnih izdelkov so namenjene predstavitvi trenutno veljavne zakonodaje na področju mesnih izdelkov, spoznavanju pomena tehnoloških izrazov in ocenjevanju senzoričnih lastnosti mesnih izdelkov.Source: Zbornik referatov [Elektronski vir] (Str. 88-96)Type of material - conference contribution ; adult, seriousPublish date - 2019Language - slovenianCOBISS.SI-ID - 512587126
Author
Šubic, Tatjana, 1963-
Topics
Gastronomija |
Terminologija |
Izobraževanje |
Članki |
Dietna prehrana |
Izobraževanje |
Članki |
študenti |
živila |
izrazje |
turizem
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| Database name | Field | Year |
|---|
| Links to authors' personal bibliographies | Links to information on researchers in the SICRIS system |
|---|---|
| Šubic, Tatjana, 1963- | 32823 |
Source: Personal bibliographies
and: SICRIS
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