The range and quality of chocolate

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Uploaded: 05.12.2009
Content: 91205173222260.rar (101,75 kB)
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Description

Thesis: 70 p., 10 tab., 8 fig., 29 sources, 8 applications
The range and quality of chocolate

Figures 2005.

File code which communicates with the questions: 0002

Additional information

CAUTION - The work was done by a man who was involved in the writing course / diploma in Minsk, during reached the 10 years.
Job description match the declared content, and fully reflected the work adheres to it. The relevance of numbers in correspondence specify if they are not specified in the product description.

TABLE OF CONTENTS


Introduction 4
1. Chemical composition, production technology, product range and quality of chocolate 9
1.1. The chemical composition and nutritional value of chocolate 9
1.2. The production technology and the factors that determine the quality of chocolate 12
1.3. The range and quality of the chocolate produced in Belarus 17
2. Experimental Chapter 20
2.1 The purpose and object of study 20
2.2 Performance and Methods 22
2.2.1 Information support of ordinary chocolate, sold in Minsk 25
2.2.2 Evaluation of the quality of chocolate, implemented in the company 26
2.2.3 Analysis of quality 32
3. Organization of Trade chocolate products in the company 40
3.1. Organizational-economic characteristics of the organization 40
3.2 Analysis of the study of the demand of buyers in the confectionery 45
3.3 Assortment of confectionery products and its perfection 50
3.4 Organization of the supply of confectionery products 54
3.5 Pastry selling 63
Conclusion 66
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