Определение числовых параметров органолептических показателей заправочных супов

In article are considered way of increasing to efficiency of the work enterprise public feeding. It Is shown that this factor to a considerable extent depends on assortment and quality of preparation of the product. The Problems of increasing quality of such product are considered on example of a soup, as a borsch. The Analysis of the particularities of such food is organized with use of modern digital technology and is indicative the needle of shaping certain generalized features quality, for example, color of the food-stuff.