Proskurina VP. Collection of accounting reports. Translated into Kazakh by Akishev MK. Almaty: "LEM Publishing House" ZhShS, 2019. – 200 page.
Collection Ministry of Defense of the Republic of Kazakhstan 23 May 2007 “Approval of the Standard Chart of Accounts туралы185, 1 January 2008 effective from made in accordance with the Standard Chart of Accounts.
Of the collection The main purpose:
- Accounts to be able to understand and master the plan;
- Accounting wiring lard (correspondence of accounts) learned to createapproval.
Proskurina VP. Accounting in construction (practical guide). Almaty: LEM Publishing House LLP, 2017.- 276 from. + CD
This manual discusses the features of accounting for construction activities: income accounting, features of cost accounting. The book contains examples of rotational schedules., examples of calculations for the distribution of brigade earnings among brigade members. Considered the issues of the peculiarities of accounting for workwear and equipment; specifics of inventory accounting, who take part in construction production several times (eg, panel formwork). Same, provides brief recommendations on the preparation of accounting policies and tax accounting policies of a construction company.
11. Kaznacheeva I. Organization of construction production. Almaty: LEM Publishing House LLP, 2015.- 224 from. + CD
The sections briefly describe the concepts of the system of construction organizations, specific features and patterns in the organization of construction production, relationships and relationships between participants in the construction, structure and functions of governing bodies, production participants from pre-design preparation to commissioning. The following topics are outlined, as an assessment of the economic efficiency of projects at all stages of construction, settlement and settlement methods, the procedure for determining the estimated cost in the Republic of Kazakhstan. Recommended consumption rates for basic materials are given., low-value tool life norms, inventory and fixtures, which have developed from practical experience in construction. In the sections the organization of construction production during new construction and reconstruction of facilities, the features of these works are described.. The topic of construction quality management reveals for the user of the book the basic concepts and description of the types of control.
Turmanidze T.U. Analysis and diagnostics of the financial and economic activities of the enterprise: Textbook / T.U. Turmanidze.- Almaty: LEM, 2011.- 479 from.
The textbook is a comprehensive methodological guide for analyzing and diagnosing the financial and economic activities of an enterprise.. The theoretical and practical foundations of the methodology of management and financial analysis are presented., diagnostics of the financial condition of the enterprise. Practical examples of solving problems for the analysis of investment, production and financial activities of the enterprise. For university students, students in economic specialties.
Jonshanlo R.E.. Analysis of the financial position of the organization: Tutorial.- Almaty: LEM Publishing House LLP, 2016.- 72from.
In the training the manuals reveal various aspects of the analysis of the financial situation organization. Separate sections are devoted to the consideration of the fundamentals of the analysis of financial
provisions, overall assessment, liquidity and solvency analyzes, financial stability and creditworthiness, bankruptcy and valuation organization.
Jonshanlo R.E.. Economic analysis theory: Tutorial.- Almaty: LEM Publishing House LLP, 2015.- 164from
In the book
considered the content of economic analysis, basic principles of analytical research. The methodology for the analysis of processes and phenomena is presented., typical for business entities of different profiles and organizational and legal forms. All methods and techniques of analysis are illustrated examples from the practice of analytical work of Kazakhstani organizations, which help students to successfully master them. V at the end of the sections there are check questions for self-testing.
Proskurina VP. Accounting "from the beginning" to the balance sheet (accessory). Akishev M.K. Almaty: "LEM Publishing House" ZhShS, 2019. – 332 page. + CD
Auxiliary national and international financial reporting instruments, Accounting Rules, Standard chart of accounts Basics of accounting and financial reporting principles and methodological bases.
Janshanlo R.E., Andybaeva G. T. Analysis of the financial condition of the organization: textbook. - Almaty: LEM, 2016. – 72 page.
The textbook describes the financial condition of the organization various aspects of the analysis are considered. Individual sections of the financial situation basics of analysis, its general assessment, liquidity and solvency, financial stability and creditworthiness, bankruptcy and organization aimed at considering the cost estimate
Andybaeva G.T., Kanabekova A.K., Abitova A.K. Economic analysis: Textbook. - Almaty: LEM, 2016. – 296 page.
Basics of economic analysis in the textbook, including the concept of analysis, methods and techniques, types of analysis, The methodology of factor analysis is described. Type of economic analysis - the basics of managerial analysis, methods of analyzing the efficiency of production resources, analysis by cost items, as well as the basics of financial analysis, composition and structure of assets and liabilities, solvency and balance sheet liquidity, methods of analysis of profitability and business activity, etc.. comprehensive on the basis of data, provided on a regular basis.
Orazalin K.Zh. Enterprise economics (theory, test questions, reports) Textbook. Almaty: "LEM Publishing House" ZhShS, 2014. – 296 page. + CD
The textbook is theoretical on the economics of the enterprise information, Test questions and reports are given on the following topics: description of the enterprise in market conditions, production program forecasting and planning, types of organization of social production, of the enterprise investment policy, fixed assets and production capacity, working capital and means of circulation, personnel of the enterprise, types and systems of remuneration, production costs, types of joint-stock companies of the enterprise.
Dosmanbetova A.S. Accounting: Textbook. Almaty: "LEM Publishing House" ZhShS, 2020. – 388 page.
The textbook is the basic basics of accountingprinciples, conducting it in organizations in accordance with regulatory legal documentsThe formation of techniques and skills involves education. Textbook Basics of accounting, principles,methods, document flow, balance sheet, double entry, accounts, moneyfunds, Accounts receivable, inventory accounting, long-term assetsreport, statement of liabilities, capital and reserves calculation, income and expensesaccounting and financial reporting.The textbook is intended for university studentsand can be used as a textbook by accountants in institutions.
Shatun LG. Public catering technologist: textbook / LG Shatun, O.G. Watermelon. - Rostov n / a: Phoenix, 2020.- 318from. : country.- (Secondary vocational education).
The tutorial contains material on professional modules: PM.01 "Cooking and preparation for the sale of semi-finished products for dishes, culinary products of a varied assortment ", PM.02 "Cooking, design and preparation for the implementation of hot dishes, culinary products, various assortment of snacks ", PM.03 "Cooking, design and preparation for the implementation of cold dishes, culinary products, various assortment of snacks ", PM.04 "Cooking, design and preparation for the implementation of cold and hot sweet dishes, desserts, various assortment of drinks ", PM.05 "Cooking, registration and preparation for the sale of bakery, flour confectionery products of various assortment ".
Shumilkina MN. Confectioner: tutorial / M.N.. Shumilkina, N.V.. Thrush.- Rostov n / a: Phoenix, 2020.- 315from. : country.- (Secondary vocational education).
The tutorial outlines the techniques and techniques for preparing raw materials, preparation of products using the latest technologies. The material contains technological schemes, tables, instruction cards, illustrations of finished products, that help develop students' skills, necessary for mastering the profession of a pastry chef.
Bogusheva V.I.. Cooking technology: teaching aid / VI. Bogusheva.- Publishing house. 4-is.- Rostov n / a: Phoenix, 2020.- 374: country.- (Secondary vocational education).education).
The manual presents the whole range of theoretical foundations of the production of public catering products.. The characteristics of the chemical composition and physical properties of various products are given.. The main methods and techniques of primary processing of raw materials and preparation of semi-finished products are considered.. Heat treatment techniques are characterized, and also changes, occurring in products under the influence of high temperatures. The main part of the manual is devoted to the technology of cooking culinary dishes., rules for their registration and submission. Particular attention is paid to the requirements, imposed on the quality of public catering products, terms of its storage and sale. The final chapters cover the issues of health and baby nutrition., the characteristics of various diets are given.
Samulevich I.A.. Basics of calculation and accounting in public catering: tutorial / AND A. Samulevich.- Rostov n / a: Phoenix, 2020.- 302: country.- (Secondary vocational education).
The educational publication is intended for the study of the general professional discipline "Basics of calculation and accounting". The tutorial provides a detailed description of the methodology for accounting for raw materials and goods.. Calculations of bookmark norms for specialty dishes are presented, entered in the menu. The method for calculating the cost of a raw set of dishes is described in detail and a method for accounting for raw materials when selling products is given., including the "buffet" method. The method of accounting in separate workshops is disclosed, the calculation of the discount price of semi-finished meat products when cutting carcasses is presented. The technology of pricing in public catering is presented. The method of accounting for funds is outlined, payroll settlements, financial results of economic activities of a public catering enterprise. Samples of filling out documents are presented.
Cooking meat and poultry dishes (PM.05) : study. allowance / author-comp. O.V. Pichugin, D.R. Алхасова.- Rostov n / a: Phoenix, 2018.- 221from. : country.- (Secondary vocational education).
The book examines the processes of preparation and processing of semi-finished meat products, meat products and poultry, describes the technology of cooking simple meat dishes, meat products and poultry, the ways of their registration are given.
6. Cooking fish dishes (PM.04): study guide / author-comp. A.A.. Bogacheva, O.V. Pichugin, D.R. Алхасова.- Rostov n / a: Phoenix, 2018.- 173from. : country.- (Secondary vocational education).
The textbook includes theoretical educational and methodological kits on the topics of the work program of the professional PM module.04 "Cooking fish dishes", including traditional and innovative teaching materials, allowing to master theoretical material, taking into account modern trends in the development of the food industry in this area. The manual includes teaching materials for students to perform laboratory work, independent work, as well as methodological material for preparing for the exam (qualifying).
Cooking cereal dishes and side dishes, legumes and pasta, eggs, curd, test (PM.02) / author-comp. A.A.. Bogacheva [etc.] - Rostov n / a: Phoenix, 2018.- 188from. : country.- (Secondary vocational education).
The textbook includes theoretical educational and methodological kits on the topics of the work program of the professional module, traditional and innovative teaching materials, allowing to master theoretical material, taking into account modern trends in the development of the food industry in this area.
Preparation and decoration of simple baked goods and bread (PM.08) / author-comp. T.A.. Yakutia, T.I. Turov, NN. Klimenko. - Rostov n / a: Phoenix, 2018.- 268from. : country.- (Secondary vocational education).
The tutorial describes the characteristics of the raw materials used, the assortment of produced bakery and flour confectionery products is given, instructions are given on the organization of the workplace, provides a list of equipment and inventory used, the cooking technology and quality requirements are indicated.
Cooking vegetables and mushrooms (PM.01) : study guide / author-comp. A.A.. Bogacheva, D.R. Алхасова.- Rostov n / a: Phoenix, 2018.- 237from. - (Secondary vocational education).
The book discusses the classification, commodity characteristic, assortment of traditional types of vegetables, fruits and mushrooms, describes the process of preparing spices and seasonings, organization of the technological process of processing vegetables, fruits and mushrooms, spices and seasonings. Methods for minimizing waste in the processing of raw materials are described., the requirements for the quality and shelf life of vegetables and fruits are given, quality assessment rules, conditions and terms of storage of semi-finished products from vegetables and mushrooms and finished products. The technologies for preparing main and simple dishes and side dishes from traditional types of vegetables and mushrooms are outlined.. At the end of each chapter, control questions are given to control the assimilation of the acquired knowledge..
Naumova T.I.. Fundamentals of Microbiology, physiology of nutrition, sanitation and hygiene: textbook. allowance / T.I. Naumova. - Rostov n / a: Phoenix, 2020.- 284from. : country.- (Secondary vocational education).
The tutorial provides a description of the main groups of microorganisms, outlines the basics of food microbiology, and also provides information on the main foodborne infections and food poisoning. Considered the composition, physiological significance, daily requirement of a person's need for nutrients, basic metabolic processes in the body, energy and nutritional value of various food products, as well as norms and principles of a rational balanced diet for different groups of the population. Presents sanitary and epidemiological requirements for the organization of working conditions for food production workers, used equipment and inventory, cooking food, the characteristics of possible sources of microbiological contamination in the production process are given, хранения и транспортировки кулинарной продукции и способы его предотвращения.
Саенко О.Е. Аналитическая химия: учебник для средних специальных учебных заведений / О.Е. Саенко. – Изд. 2-е. - Rostov n / a: Phoenix, 2018.- 287with.- (Secondary vocational education).
The tutorial describes the methods of qualitative and quantitative analysis, as well as physical and chemical (instrumental) research. Control questions are given for each paragraph for a deeper assimilation of the material., tasks for independent work of students. Tables, necessary for solving problems, given in Appendix.
12. Matveev S.A.. English-Russian Russian-English dictionary with pronunciation / SA. Matveev.- Moscow: AST Publishing House, 2020.- 415 with.- (Popular dictionary).
Each part contains 4000 самых употребительных слов. Все слова в англо-русской части снабжены транскрипцией русскими буквами, причем транскрипция английских слов дается и в русско-английской части. There is a list of irregular verbs at the end of each part.. The dictionary is for everyone, who teaches english.