Организация процесса приготовления и приготовление полуфабрикатов для сложной кулинарной продукции [Электронный ресурс]: методические указания к выполнению внеаудиторной самостоятельной работы по профессиональному модулю для студентов всех форм обучения по специальности 260807 "Технология продукции общественного питания" / М-во образования и науки РФ, ФГБОУ ВПО "СПбГТЭУ", ГОУ СПО "С.-Петерб. экон.-технол. колледж питания" ; сост. М. М. Гроза. — Электрон. текстовые дан. (1 файл : 398 Кб). — Санкт-Петербург: [б. и.], 2013. — Загл. с титул. экрана Доступ по паролю из сети Интернет Adobe Acrobat Reader 9.0. — <URL:http://elib.spbstu.ru/dl/tei/public/1756.pdf>.
Period | Read | Copy | Open | Total | |||
---|---|---|---|---|---|---|---|
Year 2020 | Quarter 1 | January | 1 | 0 | 0 | 0 | 1 |
February | 0 | 0 | 0 | 0 | 0 | ||
March | 0 | 0 | 0 | 0 | 0 | ||
Quarter 2 | April | 3 | 0 | 0 | 0 | 3 | |
May | 0 | 0 | 0 | 0 | 0 | ||
June | 3 | 0 | 1 | 0 | 4 | ||
Quarter 3 | July | 3 | 0 | 0 | 0 | 3 | |
August | 0 | 0 | 0 | 0 | 0 | ||
September | 2 | 0 | 0 | 0 | 2 | ||
Quarter 4 | October | 3 | 0 | 0 | 0 | 3 | |
November | 0 | 0 | 0 | 0 | 0 | ||
December | 0 | 0 | 0 | 0 | 0 | ||
2021 | Quarter 1 | January | 0 | 0 | 0 | 0 | 0 |
February | 0 | 0 | 0 | 0 | 0 | ||
March | 0 | 0 | 0 | 0 | 0 | ||
Quarter 2 | April | 0 | 0 | 0 | 0 | 0 | |
May | 0 | 0 | 0 | 0 | 0 | ||
June | 0 | 0 | 0 | 0 | 0 | ||
Quarter 3 | July | 0 | 0 | 0 | 0 | 0 | |
August | 0 | 0 | 0 | 0 | 0 | ||
September | 0 | 0 | 0 | 0 | 0 | ||
Quarter 4 | October | 0 | 0 | 0 | 0 | 0 | |
November | 0 | 0 | 0 | 0 | 0 | ||
December | 0 | 0 | 0 | 0 | 0 | ||
Year 2022 | Quarter 1 | January | 0 | 0 | 0 | 0 | 0 |
February | 0 | 0 | 0 | 0 | 0 | ||
March | 1 | 0 | 0 | 0 | 1 | ||
Quarter 2 | April | 0 | 0 | 0 | 0 | 0 | |
May | 0 | 0 | 0 | 0 | 0 | ||
June | 0 | 0 | 0 | 0 | 0 | ||
Quarter 3 | July | 0 | 0 | 0 | 0 | 0 | |
August | 0 | 0 | 0 | 0 | 0 | ||
September | 0 | 0 | 0 | 0 | 0 | ||
Quarter 4 | October | 0 | 0 | 0 | 0 | 0 | |
November | 0 | 0 | 0 | 0 | 0 | ||
December | 0 | 0 | 0 | 0 | 0 | ||
Total | 16 | 0 | 1 | 0 | 17 |