The book "Technology of serving" was prepared according to the curriculum and it is intended for students at the faculty of tourism and business logistics in republic of Macedonia In its contents on the subject of Technology of serving it includes the following - the rooms for serving, the types of catering objects in which food and beverages are served, professional serving staff, equipment and inventory for serving, card selection services in serving ., getting to know drinks and styles of serving, restaurant serving dishes, soups and stews, serving and tasting wine, welcoming,...

In this book the subject of cooking has been main topic.First products of animal origin has been investigated, than grain and grain products.Cold appetizers have been subject of investigation in the fifth chapter, followed by the chapter six in which soups and potages have been introduced.In chapter seven and eight sauces and fish dishes were described.Afterwards beef dishes and national dishes had been outlined, also vegetarian diet had been subject of investigation in the last two parts of the boo

This book is publication in the field of tourism and is consisted of eight chapters, which is consistent with the curriculum and the program of the Faculty of Tourism and Business Logistics.The material in the book is presented concisely, with the images and tables that will be easily understood and surmountable by students for which this book is meant to .This school book also can use all the students of other faculties who studied issues related to thermal tourism, and other professionals in the field. The textbook has been prepared in order to promote the teaching of the subject Thermal...