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(DOC) Дипломын-ажил (1) | С.Т. Адъяа
The object of study – passive system of heat removal. Subject of investigation – providing cost-effective and more safe passive system of heat removal. Purpose - development of passive system of heat removal The method of research - analysis, systematic approach. Operation of seconndary circuit was analyzed, it was concluded to replace the ...
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(DOC) Idevhjvvlelt bie daalt | Ydamsuren Enhnomin
The average score for the survey factors was 4.06 for the first part of the food service category, and 3.64 for food quality, 4.11 for health services, 3.92 for hygiene and sanitation. An average rating of passengers' satisfaction or satisfaction was 3.78 and the desire to relinquish was 3.97 points. The SERVQUAL model is the food safety factor ...
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МОНГОЛ УЛСЫН СТАНДАРТ : 03.080.30 MNS 4946 : 2019
This is a PDF document that contains the Mongolian national standard (MNS 4946:2019) for food safety and hygiene in food production and service. It specifies the requirements and guidelines for food handling, processing, packaging, storage, distribution, and catering. It is intended to help food businesses comply with the law and ensure the quality and safety …
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