ОВСЯННІКОВ, Ю. SCIENTIFIC AND PRACTICAL ASPECTS OF ORGANIZING CATERING SERVICES WITH CONSIDERATION OF FOOD SAFETY AND INTERNATIONAL STANDARDS. SWorldJournal, [S. l.], v. 3, n. 34-03, p. 16–28, 2025. DOI: 10.30888/2663-5712.2025-34-03-023. Disponível em: https://sworldjournal.com/index.php/swj/article/view/swj34-03-023. Acesso em: 22 mar. 2026.