Restaurant and hotel consulting Innovations

Published by Kyiv National University of Culture and Arts
Print ISSN: 2616-7468
Publications
Topicality. In the context of the Covid-19 pandemic, sms-promotion of innovative services in the hotel and restaurant business, which contributes to its development, is becoming important. It happens under the influence of modern innovative tools, which actively counteract the postpandemic crisis. The aim of this article is to determine the types of innovative services and products in the hotel and restaurant business in terms of COVID-19, as well as methods and tools for sms-promotion. Research methods. The research used general scientific methods: analysis, abstraction, induction, deduction, synthesis, inference, generalisation, comparison. Results of the research. The most common social networks and messengers, used for sms-promotion of innovative services are identified. It is established that sms-promotion of innovative services and products in the hotel and restaurant business must take place in compliance with certain rules. It is noted that an effective tool for sms-promotion is retargeting, targeting, advertising for bloggers, cooperation with influencers. The scheme of introduction of innovative products and services in the conditions of Covid-19 is developed. Conclusions and discussion. It is determined that the hotel and restaurant business is changing under the influence of Covid-19, where it is important to determine the uniqueness of individual hotel and restaurant businesses, goals and objectives, unique trade offer, key aspects (people, goals, strategy, technology) by POST method, content-plan (analysis of the target audience, goal setting, strategy selection, selection of tools). The list of actions for hotel and restaurant business in the field of sms-promotion of innovative services is offered: redistribution of the budget for contextual advertising, reconfiguration of targeting, constant communication with stakeholders, development of special offers for each target audience, organizing content on the site, constant updating of information, video, photo on all online platforms.
 
Amount of aromatics in model blends (averaging values)
Relevance of the research is to solve the problem of high yield natural aromatics industry for the restaurant industry. The purpose of the research is to develop a technology for the formation of natural flavors with a high yield of GLV components and to simulate the natural conditions of their formation. Methods are chemical, histological, which reveal optimal reaction conditions between higher unsaturated fatty acids, their derivatives and enzymes.The scientific novelty of the article is to establish the laws for simulating the natural processes of aroma formation in the restaurants of the restaurant industry, namely, between the rate of formation of aromatic substances and the surface area of contact between the higher unsaturated fatty acids, their derivatives, enzymes. Conclusions. Conditions for the formation of natural flavors with a high yield of GLV components have been defined. It has been established that reactions of formation of aromatic components of GLV occur when using free higher unsaturated fatty acids and soybeans. Enzymes contained in soy beans are capable of aroma-forming reactions similar to natural reactions, they do not require prior purification, their activity is sufficient. An appropriate technology has been developed according to which the components of the formulation are dispersed or surface-active agents are used to increase the surface area of the contact between the components of the reactions and increase the yield of the aromatic components.
 
The purpose of the research is theoretical and experimental substantiation of the technology of non-alcoholic drinks of resistant action using walnut on the basis of the balanced biochemical composition of local plant raw materials. Methodology of investigation consists physical and chemical, functional and technological, organoleptic, experimental and statistical, executed with the use of modern devices and computer technologies. The scientific novelty of the article is to substantiate the requirements for non-alcoholic drinks of resistant action and to determine their nutrient composition. Conclusions. The article emphasizes that all mechanisms of the protective system of human body are not possible without the participation of certain nutrients – vitamins A, C, E and polyphenols, and immune and antioxidant systems also require participation of B (B6, B9, B12) vitamins, carotenoids and trace elements (selenium, zinc, iodine, etc.). Creation of drinks from plant raw materials, which contain a wide range of nutrients and trace elements of the resistant action to body, when used in a daily ration, will contribute to the improvement and preservation of human health. To provide a given action of drinks, it is necessary to use vegetable compositions with the addition of walnut, which is widely spread in Ukraine and contains in the stage of milk-waxy maturity the majority of essential nutrients (vitamins A, E, C and B, carotenoids, edible fibers, polyphenols, iodine, and zinc). Scientifically substantiated is the technology of the use of dietary additives from walnut for the enrichment of drinks, which ensure their high organoleptic parameters and biological value – the fruits of milk-wax ripeness, pericarp and extracts on their basis. The conducted research has become the basis for the development of methodological approaches to the formation and evaluation of the quality of multicomponent drinks of resistant action on the basis of local plant raw materials using walnut, including their reliability and functionality.
 
The topicality. Natural medical resources ofUkraine are a powerful resource base for the health tourism development. Important components of domestic recreation are coniferous forests, so it is important to study the prospects for the introduction of acusotherapy in the spa industry of hospitality. The purpose of the article is to assess the possibility of using forest plantations for the development of hospitality, analysis of the current state and determine the prospects for the use of acusotherapy in spa-technologies at the hotel industry. Methods, used in the study: system method, comparative and structural analysis. Results. The current state of forests inUkraine and the possibility of their use for health and recreation have been analyzed. It was found that ½ of the total area of forests are suitable for recreational activities, among the plantations of which coniferous trees are characterized by special healing properties. The healing properties of pine needles have been substantiated and the prospects of using acusotherapy as a kind of balneological therapy with the use of coniferous tree products as an innovative direction of development of the spa industry of the hospitality sphere have been characterized. The list of acusotherapy services provided by recreational hotel enterprises for the purpose of additional improvement has been established, and their positive influence on a human body has been proved. Conclusions and discussions. The research showed that the comprehensive implementation of acoustics in spa technologies of hotel enterprises is an urgent task of the service sector, as it will increase their efficiency and meet the need for rehabilitation of a large number of potential visitors, which will increase the number of hotel rooms and create a modern competitive recreational hotel product.
 
The topicality. Today, the use of traditional stabilizers, such as flour, starch, gelatin, is ineffective. To improve the properties of semi-finished protein-carbohydrate (NBV) was chosen stabilizer of food systems “Astri Gel”, consisting of 8 additives with an index of E and d-glucose. Each of the E-components, provided excessive intakes, can cause intoxication. Therefore, scientific studies aimed at determining the parameters of acute toxicity of NBV using the stabilizer “Astri Gel” are relevant. The purpose of the article is to identify possible manifestations of acute toxicity from the consumption of NBV with stabilizer of food systems “Astri Gel” and determine the class of its toxicity. The research methods on biological objects have been used (in vivo), experimental planning, the method of Probit-analysis of Litchfield and Wilcoxon. Results. The effect of food stabilizer has been investigated “Astri Gel” on the body of white linear rats. The general fluidity of a clinical picture at acute toxicity at laboratory animals after introduction of NBV with the “Astri Gel” stabilizer has been studied. Thus, no animal died during the experiment, only some of them experienced moderate poisoning due to the introduction of maximum doses of NBV (7.5 ... 9.0 g per rat). The dependence of “effect-dose” after consumption by rats of NBV with the stabilizer “Astri Gel” has been established on the basis of which parameters of acute toxicity of the stabilizer have been calculated: indicators of lethal and effective doses, degree of its safety. Thus, according to the results of in vivo studies, the LD50 for NBV in terms of stabi­lizer “Astri Gel” was 17.87 g / kg (with estimated values of LD16 = 4.75 g / kg, LD84 = 67.20 g / kg, and LD99 =395.95 g / kg), which corresponds to the fifth class of toxicity of additives and certifies its practical non-toxicity. Conclusions and discussions. The safety of the stabilizer for the mammalian body indicates its feasibility in the technology of food and semi-finished products, including NBV and dessert products.
 
The topicality. The escalation of the pandemic and the oscillating lockdown create depressive moods in the restaurant business: owners balance on the verge of choosing between survival and violation of quarantine conditions, staff are forced to change professions. The realities of further uncertainty require the transformation of the restaurant’s business environment and strengthening the competencies of staff suitable for crisis management. The strategic framework requires effective tactical sessions given the specifics of working in a lockdown: restaurant business adjusts service formats and continues effective communication through distribution systems, distancing services, organizing targeted delivery to customers and sales of restaurant products. Customer-oriented management thus acquires new meaning and flexible forms, where mentoring becomes a flagship in a disoriented economic environment. Therefore, the introduction of mentoring, which is correlated with Agile-management technologies, is an important component of the strategy of restaurant business development and a relevant object of study. Purpose and methods. The purpose of the study is a theoretical analysis of mentoring and the formation of its reference model, which determines the areas of restaurant management improvement in pandemic risks. The inter paradigmatic nature of the research objects determines the use of a set of general scientific methods, such as theoretical analysis and synthesis, modeling, elimination, which provided a thorough consideration of the components of mentoring and Agile-management of business processes in the restaurant, their modeling into a single system of anti-crisis lockdown. Results. An empirical analysis of the definitions of “mentoring” and “Agile” has been made. A reference model of mentoring has been formed and its main components have been investigated. The basic provisions of Agile-control in a restaurant in the conditions of oscillating lockdown have been developed. Recommendations for compiling mentoring and Agile management into an effective model of restaurant tactical development have been developed. Conclusions and discussions. The study showed that the actualization of mentoring and flexible management methods is an urgent scientific task, as it allows studying and scientifically substantiating the recommendation complex for their implementation in the practice of business entities. Further research needs to be deepened to assess the mentoring effectiveness and Agile-management in restaurants in the post-harvest period.
 
The distribution of values of criterion of quality of prototypes infusions on the results of selected profile grams Source: own development
Ranks of comparative indicators of water-alcohol extractsby groups of descriptors
Determination of the samples rating of water-alcohol extracts of vegetable raw materials by organoleptic parameters
Determination of priority of infusions samples Indicator The value of comparative indicators of infusions with selected raw materials Vanilla Rosemary Carnation Honey Lemon Strawberry By arithmetic calculation
Topicality. Today, the restaurant technology product evaluation samples occurs organoleptic characteristics, in determining the average score calculation and subsequent tasting sheet. Important aspects of such evaluation are the collection, validation and comparison of the test specimens by organoleptic parameters. Purpose and methods. The purpose of the article is to create a mathematical model for the determination of rational recipe compositions based on water-alcohol infusions of vegetable raw materials for the technology of restaurant products. The task of the research was to substantiate the method of ranks with the use of sensory evaluation of samples of water-alcohol infusions in the restaurant products technology. Results. One aspect of the research is to compare samples with controls and with each other. For the effective evaluation of organoleptic indicators for the quality of infusions used the method of determining the quality criterion by profile, which covers a large number of indicators and is sensitive to changes in each of the descriptors used. The results were checked by the method of calculation of the complex quality criterion. Conclusions and discussions. When calculating the priority of samples, it is possible to use both the calculation of the complex quality criterion and the calculation of the quality criterion according to profiles that give identical results. The scientific novelty of the results obtained is to improve the use of the results of organoleptic evaluation of samples based on descriptors. The practical significance of the obtained results is manifested in the implementation of them in the work of competition commissions in the evaluation of the developed products relative to the possibility of determining the priority of samples.
 
The topicality. Requirements for the quality of ethyl alcohol produced for further use in the production of alcoholic beverages are constantly increasing. This is due to the growing competition of producers of alcoholic beverages (improving the range and quality of products) and the revision of standards for products. New directions in the alcohol technology development require increasing the dry matter concentrations of the wort; fermentation at elevated temperatures and concentrations of alcohol in the brew; ensuring the reduction of the cost of alcohol by saving raw materials and energy resources. In such conditions, highly productive breeds of yeast with increased osmophilicity, thermotolerance and fermentation activity are required. Research related to the search for new strains producers of ethyl alcohol, and the technology development for highly concentrated mash from grain raw materials are relevant issues for the alcohol industry. Purpose and methods. Investigation of the alcoholic yeast races influence on the synthesis of metabolites during fermentation of highly concentrated wort from grain raw materials. For research methods common to the alcohol and alcoholic beverages have been used. Results. The influence of races of alcoholic yeast on the quality indicators of alcohol has been studied. It was found that the selected race of yeast S. cerevisiae DO-16 in the process of life synthesizes significantly fewer side metabolites compared to other studied races DO-11, K-81 and XII. The use of the selected race of S. cerevisiae DO-16 makes it possible to ferment highly concentrated wort from grain raw materials. It has been experimentally proved that at a concentration of DM concentration of the wort 28 %, the selected osmophilic strain of the yeast S. cerevisiae DO-16 provides regulated indicators of the hydrocarbon composition of mature brews and synthesizes up to 14.40 % vol. alcohol, respectively. To improve the qualitative sensory characteristics of ethanol, the possibility of metabolically adjusting the synthesis of volatile alcohol impurities using different races of alcoholic yeast was investigated. Conclusions and discussions. Scientific novelty lies in the selection race for the yeast fermentation of corn mash highly concentrated with reduced alcohol content related impurities. The influence of yeast race on the formation of alcohol metabolites has been studied. The practical significance of the obtained results lies in the industrial implementation of the selected race of alcoholic yeast for fermentation of highly concentrated wort from grain raw materials. Prospects for further research are the possibility of influencing the quality of alcohol as a raw material for high-quality alcoholic beverages. During the fermentation of wort from grain raw materials, the qualitative and quantitative composition of volatile impurities of alcohol largely depends on the race of alcoholic yeast. The results of research on the biosynthesis of volatile impurities of alcohol allow you to adjust the quality of alcohol for the production of high quality alcoholic beverages.
 
Distribution of alcoholic beverages by method of preparation Source: based on data from (Shyian & Sosnytskyi, 2017)
Topicality. Global trends in the hospitality industry are characterized by the intensive development of innovative products. A promising area is the production of high-quality original spirits in the conditions of farms for the hospitality industry. Purpose and methods. The current state and the prospects definition of development of strong alcoholic beverages production have been studied in the conditions of private farm productions for establishments of the hospitality industry. Analytical and theoretical methods have been used in the research. Results. Legislative preconditions form significant changes in the alcohol and vodka industry. “Crafts” production has been gaining momentum inUkraine recently. Today, thanks to unique production technologies, extraordinary recipes and the use of exclusive ingredients, it is possible to produce branded spirits. Manufacturers of strong authentic drinks open the way to the segment of world-class ultra-premium alcoholic beverages. It is substantiated that in the conditions of small farm productions there is a possibility to make in limited quantities high-quality refined strong alcoholic drinks. Revival farms for the production of alcohol will help expand the range of alcoholic beverages in the restaurant business establishments. Given the long tradition and experience, it is safe to say that there are prospects for the development and improvement of the production of spirits in private households. Conclusions and discussions. The scientific novelty of the article lies in the innovative development of alcohol production for the hospitality industry. Theoretical substantiation of prospects of development of strong alcoholic drinks production in the conditions of private productions has been carried out. The practical significance of the obtained results is manifested in the prospects for the development of the spirits production in private farms for the hospitality industry. Prospects for further research are the possibility of expanding the range of spirits, innovative development of the industry, manufacturing products in family and farms with sales in branded restaurants and bars in compliance with national traditions and customs.
 
The topicality. To date, the structure of the population’s diet has significant deviations from the formula of a balanced diet in terms of protein intake, including sulfur-containing, which causes the formation of risk factors for the development alimentary and alimentary-dependent diseases. For the prevention of diseases caused by protein deficiency, it is promising to increase its content in vegetable dishes due to the integrated use of raw materials and dietary supplements of high biological value. It is advisable to use food combinatorics in the innovative technologies development for vegetable dishes of improved amino acid composition. The purpose of the study is food combinatorics of amino acid composition of potato croquettes with soy flour, wheat germ; natural shrimp powder “Rieber Food Ingredients” and lentil-spirulina filling in terms of content and balance of essential and substitute amino acids and the degree of their assimilation by the human body. Research methods. Physicochemical, mathematical and statistical methods of experimental data processing with the use of information technologies, methods of ion exchange liquid column chromatography and qualimetric methods have been used. Results. Research is aimed at the use of food combinatorics and scientific substantiation of the amino acid composition of potato croquettes with the use of protein vegetable and non-fish water raw materials and dietary supplements. As a result of scientific researches the food combinatorics at development of technology of vegetable dishes has been carried out, the amino acid structure has been proved and experimentally generalized, the amino acid score and balance of sulfur-containing amino acids in the complex use of potato mass with wheat germ, soy flour, natural shrimp powder “Rieber Food Ingredients” and lentil-spirulina filling in culinary products have been analyzed. The social effect of fuller use of vegetable, non-fish water raw materials, expansion of the range of vegetable dishes with improved amino acid composition and consumer properties of potato dishes in restaurants, preservation and protection of public health has been confirmed. Conclusions and discussions. Food combinatorics was carried out during the potato croquet technology development with the use of protein vegetable and non-fish water raw materials, which contributed to the improvement of the amino acid composition of vegetable dishes and, in particular, to the increase of their biological value.
 
Topicality. In this paper common nutritional status disorders of the present are analysed. Additionally, it is determined that one of the leading places among them is given to the zinc deficiency. The probable causes of zinc deficiency are offered, and the works of scientists dealing with this problem are analysed. It is defined that the development of zinc enriched technologies in desserts production for restaurant industry establishments, as well as semi-finished products for their yielding, is of urgent importance. Aim and methods. The aim of this study is to substantiate and elaborate the technology of the semi-finished dough product “Amygdalaceous” for cheesecakes, which should be characterized by a raised zinc content. To achieve the set aim, empirical, organoleptic, mathematical, statistical and computational research methods are used. Results. Recipes of the semi-finished dough product model compositions are substantiated and created, their physico-chemical parameters and organoleptic characteristics are studied. The technology of the semi-finished dough product “Amygdalaceous” for cheesecakes is elaborated, the technological scheme of its production is offered. The chemical content and energy value of the elaborated semi-finished product are analysed, as well as its integral score is calculated. Conclusions and discussion. It is determined that the model composition is characterised by the best indicators, which provides adding in the recipe the almond flour in amount 14.5 % mass. It is revealed that the elaborated product is characterised by the raised content of proteins, fats, zinc, potassium, calcium, magnesium and phosphorus, and the decreased content of carbohydrates. It is proved that the consumption of the elaborated semi-finished product can provide the daily requirement for zinc by 31,87 %, which corresponds to the mentioned above aim of the study. The scientific novelty of the obtained results lies in the development of technologies elaboration principles for meals, culinary and semi-finished products with a raised zinc content. The practical significance of the obtained results can be seen in the expansion of semi-finished products and desserts assortment for restaurant industry establishments, and in assistance of the Ukrainian nation enhancement.
 
Topicality. In modern conditions, the society feels a growing demand in products made from natural ingredients of high nutritional value. Such products include meat pastes, the quality of which depends on their recipe, technological processes, equipment, and modes of its operation. With the implementation of innovative technological regimes and new equipment, there is a necessity to determine and prognosticate the quality of food products at all stages of their production and sale. According to the mentioned above, as well as economic feasibility of using automated systems for technological processes management, there is a need to elaborate a new mathematical and analytical approach to assessing and prognosticating changes in the quality of meat paste with various additives. Aim and research methods. The aim of this research is to elaborate a method for modeling the material system state, based on differential equations of kinetics of biochemical processes, assessment, and prognostication of food quality. Research methods. The method of mathematical and analytical evaluation of the paste products quality is grounded on modified mathematical models, differential equations, visualisation of research results in the form of 3D graphs, obtained by using symbolic computer mathematics. The quality of new meat paste products is compared with the quality of the paste, which is assumed to be relatively optimal according to the main organoleptic parameters of sensory quality assessment and control sample. The control sample of the paste is cooked according to the classical technology, and the recipe (GSTU 4424:2005). The prototype samples are cooked according to the innovative technology, which involves adding mechanically deboned poultry meat to the main raw material. Results. New results of analytical and experimental studies of the quality of meat paste products, cooked according to the classic recipe with the use of mechanically deboned poultry meat, are offered. The method for determining the coefficients, included in the mathematical model for assessing the meat paste products quality, their analytical relation with the optimization parameter, is elaborated. The expediency of using modern methods of symbolic computer mathematics for solving and analysing differential equations, presenting results in 3D graphs, is proved. The conducted research makes it possible to prognosticate the quality of food products, to control possible changes in their recipe while using various additives, to carry out elaborating new paste products. Conclusions and discussion. Based on the results of theoretical and experimental studies, a new mathematical model for estimating the quality of meat paste products in the form of the first-order differential equation, is offered. Its analogue is the equations, recommended for modeling the processes of biochemical kinetics. It is proved that the computer programme of mathematical and analytical research and prognostication the foodstuff quality (Goots et al., 2018) is universal. The offered mathematical model makes it possible to envision the quality of meat paste products, based on organoleptic evaluation. With its help, it becomes possible to determine the vector of possible changes in product quality and its optimisation, while elaborating the 3D graph. Mathematical and analytical assessment of the new paste products quality highlights that the partial replacement of the main meat raw by mechanically deboned poultry meat, and in pastes, made according to classical technology and the GSTU recipe (4424:2005), does not really reduce the parameters of organoleptic evaluation. In some cases, they are even higher than in the control paste samples, and very close to optimal ones. This new mathematical and analytical approach to assessing the paste products quality is promising in new culinary products elaboration in the restaurant business.
 
Topicality. Thе predisposition to сrіsіs sіtuаtіons of hotеl enterprises, whісh are thе mаіn іnfrаstruсtural сomponеnt of the hospitality industry in Ukraine, іs hіghеr, сompаrеd to othеr types of economic activity. Thе сurrеnt сrіsіs сondіtіons, саusеd by СOVІD-19 pandemic, wаr іn Eаstеrn Ukrаіnе аnd thе decline of thе fіnаnсіаl аnd есonomіс systеm, led to the case that most hotel enterprises are in a very difficult situation, and some of them are even on the verge of bankruptcy. The necessity to adapt quickly to the changes and to offer the consumers new approaches to business development, innovative methods and technologies of service delivery, new services and new products in compliance with all safety standards and appropriate quality requires from hotel еntеrprіsеs to form an effective anti-crisis management system. Thе aim and methods. The aim of this аrtісlе іs to develop the recommendations for thе anti-сrіsіs mаnаgеmеnt systеm improvement of thе hotеl еntеrprіsе, taking into account the stage of its life cycle, the index of diversification potential, and the level of the system of anti-crisis management development. To achieve this aim such methods are used: theoretical generalization, analysis and synthesis; statistical; economic and mathematical modeling, and graphic. Rеsults. Іt іs еstаblіshеd thаt the еffісіеnсy of the hotеl enterprise ovеrсomіng thе сrіsіs situations dеpеnds on іts аbіlіty in quick adaptation to new operating conditions and moving to thе provіsіon of nеw advanced sеrvісеs or thе іntroduсtіon of the nеw typе of асtіvіty. Durіng thе сrіsіs mаny еntеrprіsеs аrе dеvеlopіng the strаtеgy of dіvеrsіfісаtіon, whісh саn bе an еffесtіvе tасtісs for some short tеrm, or morе fundаmеntаl strаtеgy for thе mеdіum аnd long tеrm pеrіod. Thе hotеl enterprises are forced to rеnеw the sеrvісеs аnd produсts, dіstrіbutіon сhаnnеls, dеlіvеry mеthods аnd mаrkеtіng strаtеgy сonstаntly, thеrеforе, the dіvеrsіfісаtіon of their асtіvіty should bе a pаrt of thе anti-сrіsіs enterprise mаnаgеmеnt systеm. Conclusions and discussions. The effесtіvе anti-сrіsіs mаnаgеmеnt provides thе nееd to dеtеrmіne thе lеvеl of its systеm dеvеlopmеnt, thе аssеssmеnt of thе іndеx of thе hotеl еntеrprіsе dіvеrsіfісаtіon potеntіаl, thе formаtіon of the mаtrіx of dіvеrsіfісаtіon strаtеgy сhoісе аnd thе mесhаnіsm for іts іmplеmеntаtіon. Thе prасtісаl sіgnіfісаnсе of this rеsеаrсh іs in the anti-crisis management system, bаsеd on thе dіvеrsіfісаtіon strаtеgy, whісh аllows to mаkе аdеquаtе dесіsіons on strаtеgіс plаnnіng of thе hotеl enterprise activity іn сondіtіons of іnstаbіlіty.
 
The purpose of the research is to determine the methodological approach to assessing the competitiveness of restaurants under catering. The research methodology. The solving of the tasks was done through financial analysis, questionnaire survey and abstract thinking. The scientific novelty of the article is to develop a methodological approach to assessing the competitiveness of restaurants under special orders (catering), which differs from other approaches by applying specific factors that greatly affect the market of catering services. Conclusions. The article considers the expediency of developing methodological approaches to assessing the competitiveness of restaurants under special orders (catering). The following components are proposed for assessing the competitiveness of this type of restaurant industry: quality of products, quality of service, qualitative and organizational composition of staff, efficiency of activities, efficiency of personnel management, price. For each of these components, indicators of their estimation and calculation formulas for the calculation of indicators are proposed, which should be included in the integral indicator of the assessment of the competitiveness of restaurants under special orders. It is proved that one of the main components of the competitiveness assessment is the financial evaluation of the competitiveness of the enterprise. To calculate the financial assessment of the competitiveness of restaurants for special orders, it is suggested that the following indicators be used: liquidity, solvency, profitability, business activity, market share of the enterprise, market place and income.
 
Dynamics of expenditure on restaurants, hotels, leisure and culture in total household expenditure,% Source: developed by the authors State Statistics Service
Actuality. Currently, the hospitality industry, including the hospitality industry, is dynamically growing and becoming an important component of the national economy. The potentially high return on relatively low initial investment makes the investment attractiveness of the hotel business to investors. When creating hotels, investors should determine the legal form of business management, develop an organizational and economic mechanism of enterprise management, which will allow maintaining and strengthening the firm’s stable position in the competitive market, to meet the needs of consumers, to adequately and promptly respond to changes in the environment and to develop steadily. The subject of the research is the peculiarities of choosing the optimal legal form of management in the hotel business. The purpose of the study is to determine the factors influencing the choice of legal forms of entrepreneurship in the hotel business. Research methods. The research was conducted by working out acts of Ukrainian legislation, scientific publications on hotel management, statistics data, and expert assessments. Results. The main theoretical and practical results that determine the novelty and practical significance of the study are to determine the legal form of business as one of the key elements in the effective management of the hotel. Conclusions and Discussion. It is established that the organizational and economic mechanism of management and in particular the legal form of entrepreneurship is one of the important factors for ensuring the long-term competitiveness of hotels. The choice of the optimal legal form of entrepreneurship depends on the scale of the business and other factors.
 
The topicality. In recent years, there has been a need to study the artificial intelligence use for the operation of restaurants, as in Ukraine (and in most countries) there is no such experience. The use of artificial intelligence systems customer-to-customer and item-to-item will ensure the quality of food delivery sites, which will allow you to analyze the order of the guest and identify the patterns of his preferences thus, automatically ask him to choose a certain set, dish and successful additions to the order, which will increase the average check, or choose new establishments that will help them enter the market of restaurant services. Purpose and methods. The purpose of the study is to analyze the current state, determine the prospects for the application of existing robotic technologies in the technological process of restaurants and develop a robotization scheme of the technological process of restaurants such as salad bar. Methods are in the course of research the methods of logical generalization concerning development of the robotization scheme of technological process which were carried out by means of the computer ArchiCaD program were applied. Results. The problem of introduction and the artificial intelligence use are studied by scientists and researchers in various fields of science. Considering their scientific works, it can be noted that artificial intelligence is already actively used for the manufacture of culinary products in foreign restaurants. There are known examples of the use of barista robots, pizza robots, salad maker robots, burger maker robots, etc. The study developed the robotization scheme of the technological process of salad bar, consisting of three stages. The first stage is the service of visitors in the shopping area, where the selection of the order, payment through the terminal and the subsequent automatic receipt of culinary products and beverages. The second stage is the preparation of semi-finished products in the procurement area. This process is controlled by a chef-operator, who controls the required number of semi-finished products and cleans and cuts vegetables, fruits, meat and fish products using machines for cleaning and slicing culinary products. The program provides for the analysis of the balance and the required number of semi-finished products and the choice of components for the preparation of salads with artificial intelligence. The third stage is the automatic preparation of salad in the pre-cooking production area. The artificial intelligence placed in the system analyzes the guest’s order and activates the containers with the necessary ingredients, mixes them and unloads them into a container covered with a plastic lid, and the robot stamping element leaves the order number on the lid. The proposed scheme provides for compliance with sanitary and hygienic standards for institutions of this type. With the developed system of production activities, the required number of employees will be 5 people: cleaner in the trade area, dishwasher, tray packer, cook-operator of the pre-cooking area and system administrator of artificial intelligence. Conclusions and discussions. The authors analyze the current state, identify prospects for the application of existing robotic technologies in the technological process of restaurants and developed a robotization scheme of the technological process on the example of a salad bar. The developed scheme consists of three stages: service of visitors, preparation of semi-finished products and automatic preparation of finished goods. It is assumed that the implementation of the developed system will speed up the process of customer service, reduce the area of production facilities and, accordingly, increase the restaurant turnover.
 
Schematic technological scheme of cheese product production
The topicality. Despite the existing numerous herbal supplements, sunflower isolate is quite promising. Protein isolate has high nutritional value, balanced amino acid composition, except for low levels of lysine. Purpose and methods. There is a substantiation of optimal amount of sunflower isolate introduction into the recipe of cheese product, analysis of organoleptic and physicochemical parameters of the developed product, technology improvement of cheese products with changed recipe composition. Research methods are organoleptic, physicochemical, structural-mechanical, mathematical processing of experimental data using computer technology. Results. According to the results of organoleptic evaluation, the cheese product with sunflower isolate in the amount of 0.5% exceeded the analogue by 0.8 points, and the second sample is by 1.5 points. The titrated acidity of the analogue is 8.2 and 4.6 degrees higher than 1 and 2 samples, respectively. The value of the mass fraction of moisture decreased with increasing percentage of sunflower isolate by 0.7 and 1.7%. The rheological parameters of samples 1 and 2 relative to the analogue were higher: penetration forces at 7.78 and 7.88 kN / m2, and elasticities at 4.75 and 4.79 kN / m2. Microbiological parameters did not exceed the normative values. Conclusions and discussions. The developed craft cheese product with the introduction of 0.5% sunflower isolate meets the requirements of regulatory documentation and consumers, which allows expanding the range. The scientific novelty of the obtained results is that sunflower isolate was first proposed as a protein recipe component of fermented milk product and its effect on physicochemical and rheological parameters was studied. The practical significance of the obtained results is manifested in the ability to use the proposed technology and recipe of the cheese product both in factories and in low-capacity enterprises.
 
pH effect on the content of soluble pectin in quince puree
The temperature effect of hydrothermal treatment of quince fruits on the content of soluble pectin in them
Effect of the duration of heat treatment of fruits on the content of soluble pectin
Organoleptic characteristics of milk and fruit ice cream with different content of quince puree and control (without puree)
Milk and fruit ice cream
Topicality. Providing the population with high-quality and varied food is an important task for the country to achieve a high standard of living. A serious trend in the food industry development is the production of health foods that will contribute to the prevention of food-dependent diseases, correction of the body’s defense system and the restoration of impaired functions of organs and systems. Among food products, frozen desserts are very popular, namely ice cream. The purpose of the article is to study the technological parameters of quince puree for use in ice cream technology as a natural structure stabilizer. Research methods: physio-chemical, rheological, organoleptic, experimental-statistical, performed using modern devices and com­puter technologies. The scientific novelty lies in the justification of the use of quince puree in the technology of ice cream and the establishment of patterns of formation and stabiliza­tion of its structure. Main results and conclusions. Technological parameters of processing of pectin-containing raw materials for the technology of milk and fruit ice cream theoretically substantiated and experimentally determined. The pH influence, temperature and duration of heat treatment of quince on the process of accumulation of soluble pectin have been studied. The technology of ice cream with a natural stabilizing component - quince puree has been developed. The quality indicators of the finished product have been determined. The obtained research results will contribute to the expansion of practical solutions in the technology of food dispersed systems with a combined composition of raw materials, including those with a high content of pectin substances in fruits and vegetables. The introduction of milk and fruit ice cream technol­ogy will expand the range of natural frozen desserts; diversify the diet of people suffering from obesity, heart and stomach diseases.
 
Topicality. In this article activities of collective accommodation facilities (CAF) in Ukrainian regions are analysed, in particular, hotel enterprises (accommodation fund). In the hotel market, the competition strengthening between hotels can be observed, that is from the world hotel concerns. Therefore, hotel enterprises are trying to increase their productivity and competitiveness by implementing effective organisation and management methods. Aim and methods. The aim of the article is to analyse activity of CAF, identify problems of effective hotel business functioning in Ukraine. General scientific methods are used in this study: information materials of statistical and reference publications, analysis, synthesis, generalisation, comparison. Results. Based on official data from the State Statistics Service, it can be mentioned that for the period from 2018 to 2020 the number of similar accommodation facilities decreased from 4719 to 1337 un. Accordingly, the number of places in CAF also decreased from 300 010 to 155 029 un. in 2018–2020. The provided official data show a general decrease in the number of hotel rooms and similar accommodation facilities. A significant decrease in the number of hotels and similar accommodation facilities is observed in 2020 compared to 2018. The segment of five-star hotels has suffered more than four- and three-star ones, due to the sharp drop in the flow of foreign tourists to Ukraine. During 2018–2019, the development of collective accommodation facilities, owned by natural persons-individuals of business entities, has a positive tendency. In 2020, a significant amount of accommodation fund is observed in hotels in Kyiv, as well as in Lvivska, Odeska, Kyivska and Ivano-Frankivska regions. Conclusions and discussions. Thus, the study highlights that the reduced demand for hotel enterprises services in crisis circumstances is the main problem of hotel business development. It is necessary to develop infrastructure, introduce innovation and project support for the hotel enterprises development, implicate investments in the economic sectors progress. In comparison with other real estate sectors, double standards, a significant payback period of hotel enterprises hinder the hotel potential amplification in the country.
 
The topicality. The main natural recreational resources of Ivano-Frankivsk region are balneological, which include medicinal mineral waters, therapeutic mud and ozokerite. Mineral waters and, especially, medical occupy a significant place. Purpose and methods. The purpose of the study is a theoretical and methodological justification of the prospects for the development of balneological tourist and recreational resources in Ivano-Frankivsk region. To carry out this study a number of general scientific methods, approaches and techniques have been used which are applied in social geography. The authors have developed a new methodology for assessing natural recreational resources. In this study, balneological resources are on an example of Ivano-Frankivsk region. Results. The research examines the evaluation features of the distribution and development of balneological tourist and recreational resources of Ivano-Frankivsk region. The potential of spa treatment, which is not fully used, is thoroughly analyzed. In the article the authors propose to intensify the development of balneological resource potential of Ivano-Frankivsk region. In addition, it is proposed to divide the resorts of the region according to the specialization, which will correspond to a certain type of effective treatment of the disease. Conclusions and discussions. The study confirmed that Ivano-Frankivsk region has unique recreational and tourist resources. The scientific novelty of the study is to substantiate the prospects for the development of balneological tourist and recreational resources for the needs of resorts in the Carpathians. The practical significance of the obtained results is manifested in the possibility of applying a comprehensive model of development of balneological tourist and recreational resources in Ivano-Frankivsk region.
 
Topicality. Transformational processes of social and economic relations in Ukraine actualize and determine the need in researching and understanding the balanced development of restaurant chain business systems through the use of modern flexible economic and organizational tools, as well as a number of triggers. The aim of the article is a scientific practical foundation of the process of forming a balanced development of the restaurant business chain structures in service economics conditions. Research methods. In this study, to achieve the set aim, a number of scientific and methodological approaches, which are applied in restaurant business in the formation of restaurant chains, are used. In particular, these are systemic, structural, cognitive (modern), organizational and situational approaches. Additionally, the study uses a number of scientific methods that allow to make a proper theoretical and practical analysis of the research problem, including semantic analysis, structural and logical analysis, retrospective analysis, methods of analysis and synthesis, generalization, grouping and systematization, expert evaluation method. Results. The article actualizes and stipulates the need for further theoretical, methodological and practical study of the restaurant business in service economics. Problematic aspects that hinder the balanced development of restaurant business systems are highlighted. Modern special principles of restaurant business development are concretized; their taking into account is recommended when forming chain forms of business structures. Franchise chains are considered to be one of the most common forms of restaurant business organization in the world. The analysis of condition and problems of franchising business development in Ukraine is given; its advantages are defined and proved. The specialists’ expert assessment on the state, problems and tendencies of restaurant business development and new innovative forms of organization of its chain structures is given. The problems of insufficiently effective organizational and economic support of business activity and the lack of balanced mechanism for its development are studied. At the scientific applied level, the use of triggers in modern management practice – psychological, economic, organizational, which enhance the effectiveness of business processes – is highlighted. The special urgency of using the full tools of organizational and economic triggers system for balanced development of restaurant chains in the service economics is substantiated. Conclusions and discussions. For balanced development of service enterprises, scientists and practitioners focus on defining and evaluating a system of indicators for continuous diagnosis of business performance. For full synergetic effect in modern business practice, a system of triggers is used; it enhances the efficiency of business processes in restaurant business enterprises in service economics. The scientific novelty of obtained research results is in further development of scientific practical provisions for economic and organizational support of balanced restaurant chains development through the understanding of the essence of balanced restaurant chains development in new conditions of competitive aggravation.
 
The topicality. Scientists in many countries point out that food controls and models various functions of the human body and consequently participates in the maintenance of health and prevents the risk of several diseases. The variety of food in restaurants, along with trade, is the link that connects the food industry with consumers. Besides, the complexity of such dishes, which are offered to consumers by restaurants, are complicated by numerous methods of culinary processing. Only a competent technologist at the enterprise can provide the utility and safety of complex multi-component compositions. The aim of the work is to create a mathematical model for determining the balance of biologically active substances in prescription compositions of desserts made using blended semi-finished vegetable raw materials. The task of the study is to determine the composition of the blended prescription mixture of a model pair of vegetable puree with the maximum content of biologically active substances. Results. The scientific novelty of the obtained results is that for the first time mathematical models of blended pairs were obtained and physicochemical and organoleptic parameters of innovative desserts were studied. Used modern research methods organoleptic, physicochemical; mathematical processing of experimental data was performed using computer technology. According to the results of organoleptic evaluation, the rating score of apple-dogwood dessert exceeded the control sample on apple puree (97.72 vs. 91.18 points2). Conclusions and discussions. The developed technologies of whipped desserts with the introduction of model blends of vegetable raw materials meet the requirements of regulatory documentation and consumer requirements, which allow to expand the range of this group of dishes. The scientific novelty of the obtained results is that for the first time it was proposed to model the composition and use in the technology of whipped desserts such as “Sambuk” dogwood berries, cranberries, kiwis and apples. The practical significance of the obtained results is manifested in the possibility to use the proposed modeling of new technologies and in their implementation in restaurants.
 
Topicality. Modern manufacturers of foodstuff and beverages are faced with the task of creating the new generation nutritive – sanative and functional, including drinks, that can have a positive impact on consumers’ health condition. Functional beverages are intended for systematic usage in the diet compound for all healthy population age groups; they are able to reduce the risk of diseases development, caused by nutrition, maintain and improve health state due to the presence of physiologically functional ingredients in their complement (vitamins, phenolic compounds, dietary fibers, carotenoids, organic acids, minerals). Aim and methods. The aim of this article is to substantiate the rowan juice choice for the functional meaning drink creation, to determine its composition and physico-chemical indicators, the selection of effective formula components with antioxidant effect, and the working of the non-alcoholic drink with sanative qualities technology. In this work standard organoleptic, physico-chemical and calculated research methods are used. Results. It was proved that the rowan juice should be used as the basis for the juice-containing beverage of functional meaning. For maximal juice extraction, it is necessary to pre-freeze the raw material, followed by its grinding and enzymatic preparation machining. Green tea and sage extracts, which are sources of antioxidant effect substances, were chosen as a supplement to the rowan juice. Discussion and conclusions. It is established that the non-alcoholic juice-containing beverage belongs to the category of functional foodstuff, as during its using the level of daily needs providing of ascorbic acid, β-carotene, pectin, bioflavonoids, catechins is within 10...50%. The scientific novelty of this research lies in the technology development of the juice-containing functional beverage on the basis of rowan juice with vegetative extracts use. The practical significance of the received results is in their usage at enterprises, producing non-alcoholic beverages, in restaurant industry and sanatorium-resort catering establishments.
 
Topicality. In this article the current production state of flour confectionery is analysed, as well as some conclusions on improving the biscuit production technology through adding raw materials of plant origin with preferential organoleptic characteristics and reduced sugar content are made. Aim and methods. The aim of the study is to substantiate the technology of biscuits with “Zdorovia” flour and carob powder. The object of this research is the technology of biscuit semi-finished product with low sugar content. The subject of this article is flour mixtures with “Zdorovia” flour (TC 10.6-05476322-001:2013 “Flour “Zdorovia”), and carob powder (Conclusion of the state sanitary-epidemiological examination of carob pods powder (carob powder) № 05.03.02-03/13533 dated 23.02.2012), biscuit dough from flour mixtures, baked biscuit semi-finished product. Research methods: theoretical generalisation method, calculation and organoleptic methods. Results. In this article, the results of theoretical and experimental research of biscuit technology elaboration are presented. The chemical composition of “Zdorovia” flour and carob powder is analysed, particularly, the possibility of their use in low-sugar biscuit products is proved. Organoleptic parameters are studied, and the rational concentration of “Zdorovia” flour and carob powder in flour mixtures is determined. The nutritional value and glycemic index of biscuit products are calculated. Conclusions and discussion. The traditional recipe of biscuit with cocoa powder is analysed. The advisable traditional recipe change is demonstrated in measures of replacing premium wheat flour with “Zdorovia” flour, as well as cocoa powder with carob powder, and 10 % of sugar with carob powder. The nutritional value of “Zdorovia” flour, carob powder and biscuit products is substantiated, and the glycemic index of elaborated products is defined. The rational concentration of “Zdorovia” flour and carob powder in biscuit recipes is installed in proportion of 30 % of “Zdorovia” flour and 100 % of carob powder. It is found out that the elaborated biscuit has the best organoleptic properties, such as smell, taste, colour, provided when used concentration of 30 % of “Zdorovia” flour and 100 % of carob powder. Additionally, it is proved that the addition of “Zdorovia” flour and carob powder to the biscuit recipe makes it possible to establish that their fat content decreased by 5,2 %, carbohydrate content – by 7,7 %, including mono- and disaccharides – by 9,3 %, starch content – by 12,4 %, still, fiber content increased by 96,9 % compared to control. The energy value of the test sample decreased by 6,6 %, and the glycemic index was 26,2 un.
 
The topicality. According to the World Organization of Gastroenterologists (FOG-OMGE), patients with active (clinically severe) celiac disease have an increased risk of death compared to the general population; patients with celiac disease should definitely not eat wheat, rye or barley in any form. However, there is the increased risk of death resumes after three to five years of strict adherence to a gluten-free diet, so it becomes especially important to develop technologies for confectionery products based on gluten-free flour compositions and study their quality indicators. The purpose of the article is to determine the influence of gluten-free flour compositions based on flaxseed, rice, sesame, pumpkin seed meal, sugar substitute on the quality of cupcakes. Research methods. The dependence of stress on the shear rate of biscuit dough based on gluten-free flour compositions has been determined using a Brookfield viscometer. The adhesive stress of the dough masses from the effects of different concentrations of the model system based on gluten-free flour compositions has been performed on a bursting machine МТ-140/RV2. Results. The data of research of gluten-free flour compositions influence on qualitative properties of biscuit cake dough are resulted. An organoleptic evaluation of cupcakes for a gluten-free diet was carried out and the daily requirement for vitamins of people aged 18-59 when consuming this confectionery has been determined. Conclusions and discussions. Determining the effect of gluten-free compositions on the quality of biscuit dough and finished products makes it possible to offer for a gluten-free diet three recipes for cupcakes based on compositions of rice-flax flour, sesame-flax flour and flax flour with pumpkin seed meal, added bougainvillea, carrot and pumpkin. Developed cupcakes for a gluten-free diet can be used in the diet of people aged 18-59 years for both dietary nutrition and general disease prevention.
 
Актуальність. Серйозні зміни у структурі харчування, пов’язані з перемінами у способі життя, зменшенням енерговитрат, призводять до того, що жодна із груп населення не отримує зі споживаної їжею необхідної для здоров’я кількості основних поживних речовин та мікро- і макроелементів. Вирішити проблему оптимізації харчування можуть збагачені, так звані полікомпонентні м’ясні продукти. Одним із перспективних напрямів виробництва полікомпонентних м’ясних продуктів є введення до складу стандартних рецептур додаткових якісних компонентів та харчових добавок із метою покращення харчової цінності, органолептичних, структурно-механічних властивостей та збагачення есенціальними речовинами. Серед незамінних факторів харчування, що необхідні для підтримання гомеостазу організму людини, виділяють незамінні амінокислоти, джерело яких – прісноводні двостулкові молюски та мінеральні сполуки. Одними із найбільш дефіцитних є сполуки селену – потужні канцеропротектори, регулятори обміну речовин, складові частини більшості гормонів та ферментів. Одним зі шляхів реалізації цього напрямку може бути збагачення фаршів варених ковбас стандартної рецептури м’яким тілом прісноводних двостулкових гідробіонтів та добавкою дієтичною селен-білковою (ДДСБ) «Сивоселен плюс». Технологію ДДСБ «Сивоселен плюс», що містить у своєму складі органічний селен, який отримують у результаті взаємодії солей селену та глобулярних білків молочної сироватки, науково обґрунтовано. Встановлено, що ДДСБ «Сивоселен плюс» має лікувально-профілактичну цінність і, крім того, є емульгатором дисперсних полікомпонентних систем. Її введення до рецептури харчових продуктів не впливає на органолептичні властивості, підвищує структурно-механічні властивості ковбасного фаршу та збагачує організм органічним селеном. Метою роботи є обґрунтування розробки технології вареної ковбаси із полікомпонентним складом сировини, розширення асортименту якісних продуктів харчування шляхом моделювання рецептури і технології варених ковбас із додаванням м’якого тіла прісноводних двостулкових молюсків та ДДСБ «Сивоселен плюс». При написанні статті використовувались наступні методи дослідження: стандартні органолептичного профільного аналізу; структурно-механічні; планування експерименту та математичної обробки експериментальних даних із використанням сучасних комп’ютерних програм. Результати. Теоретично та експериментально обґрунтовано доцільність використання під час розробки технології варених ковбас м’якого тіла прісноводних молюсків та добавки дієтичної «Сивоселен плюс». Проведено моделювання складу ковбаси вареної «Фірмова плюс», що дало можливість достеменно оцінити вплив м’якого тіла прісноводних молюсків та ДДСБ «Сивоселен плюс» на органолептичні та структурно-механічні властивості продукту. Встановлено, що раціональною кількістю для введення у рецептуру для м’якого тіла молюска прісноводного є15,3 г на100 г, а кількість ДДСБ «Сивоселен плюс» –0,46 г на100 г. На основі проведення органолептичного аналізу визначено, що ковбаса варена «Фірмова плюс» не має характерного для прісноводної риби запаху та смаку. Додавання ДДСБ «Сивоселен плюс» у дозуванні0,46 г на100 г не погіршує органолептичні властивості та сприяє стабілізації фаршевих систем. Дослідження модельного зразка вареної ковбаси із ДДСБ «Сивоселен плюс» показали, що додавання її у кількості від0,46 г продукту позитивно впливає на функціонально-технологічні властивості фаршу. Про це свідчать збільшення показників вологоутримуючої здатності (ВУЗ) та жироутримуючої здатності (ЖУЗ) пасти у дослідному зразку у порівнянні з контрольним. Отримані дані дають можливість обґрунтувати технологію ковбаси вареної «Фірмова плюс» із додаванням м’якого тіла молюска прісноводного, збагаченої ДДСБ «Сивоселен плюс». Висновки та обговорення. Розроблено та змодельовано технології ковбаси вареної з додаванням м’якого тіла прісноводних молюсків та ДДСБ «Сивоселен плюс», що дозволяють зробити склад вареної ковбаси більш збалансованим та задовольнити потребу споживачів у якісних продуктах харчування.
 
The topicality. In the context of the COVID-19 pandemic, the latest technologies to stimulate business development are becoming important. The source of change is millennials, which determine the prospects for development and contribute to the formation of competitiveness in the market. The purpose of the article is to determine the role of millennials in the formation of the hotel and restaurant business brand in the conditions of COVID-19. Research methods. The study used general scientific methods: analysis, abstraction, induction, deduction, synthesis, inference, generalization, comparison. Research results. The peculiarities of the concept of “millennials” have been defined. It has been established that millennials are young people aged 18-35 who have a positive impact on the development of the hotel and restaurant business and are generators of change. An expert assessment of the impact of millennials on the hotel and restaurant business was conducted. It identifies the main technologies preferred by millennials by gender and age group. The scheme of formation of the brand model by millennials in the conditions of COVID-19 has been developed. Conclusions and discussions. It is determined that millennials are the main driving force of strategic changes in the hotel and restaurant business and contribute to the development and competitiveness of organizations.
 
Topicality. In this article, the current pupils’ state of health and nutrition is examined and analyzed. The need in urgent adjustment and possibility of improving pupils’ diets in general secondary education establishments is highlighted. In order to cope with it, the compliance to scientific standards of nutrition is necessary. To ensure the rational nutrition of schoolchildren, scientifically based complete breakfasts, balanced in terms of basic nutrients and energy value, for a two week period in autumn have been elaborated. The aim of the study is to develop scientifically sound school breakfasts and their implementation in Cherkasy secondary schools. Research methods. Standard generally accepted statistical and sociological methods are used, as well as the method of analytical and theoretical analysis, the questionnaire and poll method, the methods of induction and deduction. Results. Ways to optimize the nutritional composition of food are defined, additionally, breakfasts for schoolchildren are elaborated. It meets scientifically sound objectives and requirements of regulatory documents, namely the order of the Ministry of Health of Ukraine dated 03.09.2017 № 1073 “On approval the Norms of physiological needs in basic nutrients and energy of the population of Ukraine.” Conclusions and discussions. The results of the study are contained in the elaboration of breakfasts for pupils aged 6 to 18 years in accordance with new regulations, which include health dishes and which meet the principles of optimal nutrition, as well as meet 25–30 % of daily needs in essential nutrients, vitamins, minerals, and the ratio of proteins : fats : carbohydrates – 1 : 1 : 4.
 
Topicality. The creation of new products and improvement of existing technologies is a perspective direction of the research now. The use of the regional plant materials to increase biological value and improve the rheological and organoleptic properties of food products without the use of artificial improvers is a topical area of research. The pastry and the sweet dishes be­long to the category of the daily consumption’s products. Their demand is constantly increased. The purpose and methods. The aim of the article was the use of mashed sea-buckthorn in the production of oatmeal cookies and marmalade. The effect of plant materials on the phys­ico-chemical and organoleptic indicators of finished products was researched. The chemical, physico-chemical methods of research were used tostudy the quality of the raw materials and the finished products with using of modern instruments and equipment, computer technology. Results. The use of mashed sea-buckthorn gives possibility to improve the organoleptic, physico-chemical and structural-mechanical properties of the finished products. The new technology of oatmeal cookies and marmalade was developed. The finished products were characterized by high quality and recommended to implementation for the restaurant business. Conclusions and discussion. The feasibility of use the sea buckthorn processing products in oatmeal and marma­lade technology has been confirmed by research. The new products with desirable properties al­low them to be used to prevent and normalize the functioning of the human body. The prospects of further studies are to improve food technology with an integrated use of the raw materials to create functional products enriched with natural biologically active substances.
 
Actuality of problem. The relevance of the research is to address urgent issues of the development and implementation of outsourcing areas of the hospitality industry inUkraine, which will improve the competitiveness and economic efficiency of the industry. The purpose of research. Scientific substantiation of expediency of using outsourcing mechanisms in the sphere of hotel and restaurant business. To identify the directions of increasing the competitiveness of hospitality establishments, as well as the features of using outsourcing as a tool for innovative personnel management. Methods. Combine the analysis of the theoretical basis of the concept and the problems of practical use of outsourcing in the hospitality industry. The scientific novelty of the article is to study the European experience of using outsourcing tools in hospitality establishments and to determine the prospects of developing a systematic management approach in the hotel and restaurant business inUkraine. Conclusions. The efficiency of using outsourcing technologies is analyzed. Directions of improvement of information communication for increase of efficiency of use of outsourcing by hospitality industry enterprises are offered, namely electronic resource for search of specialized companies of recruitment for the enterprises of hotel and restaurant business.
 
Offer of a room fund according to hotel categories Source: own development
Rates of return, Kyiv Source: Cushman & Wakefield
The purpose of the research is to analyze the current state and determine the prospects for the further hotel industry development in Ukraine. The research methods combine analysis and systematization of information on state and future prospects of hospitality industry development. The scientific novelty of the article is to analyze the current state of the hotel service and its interrelation with the tourist industry. The trends and prospects of the hotel and restaurant business in Ukraine are considered. Conclusions. Improving the quality of the hotel offer to the level of international standards, expansion of markets and training specialists in accordance with the requirements of world standards is absolutely necessary for the development of tourism industry in the context of deepening relations between Ukraine and the European Union. The strategy of the industry development requires state support in financing the main directions: attracting tourists to selected target markets (advertising and information activities, in particular exhibition, creation of a network of information centers, etc.); bringing national standards, standards of safety, quality of goods and services in line with international requirements.
 
Functional-structural scheme of service guide-entertainer Thus, the guide-entertainer mission in the Ukrainian business hotel network is to promote the development of business hospitality in Ukraine by providing high
The purpose of the article is to analyse the mission of the guide-entertainer in the additional services development of a business hotel in Ukraine. The research methodology combines the systematization of information on the list of services of the guide-entertainer and comparison of qualification requirements for relevant professionals in France and Ukraine. The scientific novelty of the article is the identification of opportunities for the development of business hospitality in Ukraine by expanding the services of the hotel industry and increasing the number of high-qualified guides involved in providing services in the hotel industry. For effective implementation of the service, the guide-entertainer has conducted a simulation of the service process of providing services in the hotel, developed a functional block diagram of the service process. Conclusions. The article notes that due to the simplification of the visa regime in the countries of the European Union, international business tourism is becoming even more attractive for Ukraine. Сurrently there is a lack of significant limitations in the provision of services to the hotel industry in Ukraine, the absence of international hotels of international categories and small investments for the construction of new hospitality facilities, insufficient information and the lack of highly qualified personnel in the hotel industry.
 
Tourist potential of Mykolaiv region Source: developed based on (Volchetsky, 2018)
Participants of the open competition of culinary arts and service «BEST Cook 2018» Source: developed by the authors.
Actuality. In the article the process of tourism development influence on raising the economic level of the Ukrainian regions and the state as a whole is explored, tourism is one of such budgetary factors. We have characterized the potential of event tourism. Gastronomic festivals are considered as the main form event tourism of Mykolaiv region. Income from tourism is significant, so the region benefits from a particular event. We argue that event tourism often involves a certain cognitive component, bringing tourists to the local culture. It can be categorized by event type and scale. Purpose and methods. The purpose of the article is to study the theoretical aspects of the development of event tourism in the region, to analyze the current state of gastronomic tourism inUkraine and the Mykolaiv region, to identify the prospects and ways of development of regional event gastronomic tourism. The methodological and informational basis of the work is scientific works of domestic and foreign scientists on the event tourism development, statistics of the State Statistics Service of Ukraine. The systematic approach to the investigated problems is based on the realization of the set goal and various general scientific and special methods of research are used. Results. It has been determined that the features of event tourism are: lack of seasonality; possibility of forecasting; mass; interactivity; innovation; regularity of events; encouraging repeat visits to destinations; entertainment. According to the data of the State Statistics Service of Ukraine for the last year of researches the number of tourists who traveled with the purpose of organizing leisure inUkraine and Mykolaiv region respectively. Therefore, considering the large number of tourist trips for the purpose of recreation and entertainment, it is proposed to pay attention to the event tourism development in planning the tourism development strategy of the region. Conclusions and discussion. The main directions of event tourism in Ukraine, namely gastronomic festivals and competitions, have been analyzed. The short description of gastronomic festivals of the Nikolaev area is given. The importance of gastronomic festivals development and competitions of the region is emphasized. Particular attention was paid to the influence of Public Organizations, namely the Association of Culinary Artists of Ukraine, whose active work of members, in the territory of Ukraine and Mykolaiv region, to increase the potential of event tourism by organizing numerous competitions, championships in culinary arts and service in the framework of gastronomic festivals.
 
Costs expenditures for hotels and restaurants for 2011-2016 (UAH per month) Source: own developmen
Dynamics of nominal and real average monthly wages in the national economy of Ukraine for 2013-2016 years, UAH Source: own developmen
Актуальність. В статті наведені результати дослідження стану і перспектив розвитку готельно-ресторанного бізнесу України в сучасних політичних та соціально-економічних умовах. Предметом дослідження є динаміка розвитку готельно-ресторанного бізнесу в Україні та її регіонах. Мета дослідження полягає, по-перше, у визначенні основних чинників впливу на ефективність функціонування готелів і ресторанів, по-друге, формулюванні на цій базі практичних рекомендацій, спрямованих на динамічний розвиток галузі. Методи дослідження. Дослідження проводилося шляхом опрацювання законодавства України, наукових публікацій з питань діяльності готелів і ресторанів, даних державної статистики, експертних оцінок керівників підприємств індустрії гостинності. Головні результати і висновки. В результаті дослідження розкрито сутність та механізм впливу різноманітних чинників на розвиток вітчизняного готельно-ресторанного бізнесу. Дослідження показало, що значне скорочення платоспроможного попиту на послуги готелів і ресторанів в нинішніх кризових умовах є головною проблемою для розвитку галузі гостинності. Проаналізовані регіональні особливості діяльності готелів і ресторанів. Визначені передумови динамічного зростання галузі гостинності, зокрема зростання реальних доходів населення, ділової активності, відновлення туристичних потоків. Важливим чинником розвитку готельно-ресторанного бізнесу є поглиблення міжнародної інтеграції України з країнами Євросоюзу. В статті запропоновано створення механізму дієвого партнерства підприємств індустрії гостинності, провідних університетів та держави (органів місцевого самоврядування), що сприятиме запровадженню інновацій, залученню інвестицій у розвиток галузі, утворенню в готелях і ресторанах нових робочих місць.
 
Актуальність. На сучасному етапі розвитку економіки важливого значення у підвищенні конкурентоспроможності підприємств регіонів набуває пошук сучасних методів та інструментів управління бізнес-процесами, який базується на принципах їх пристосованості до мінливих умов, постійно удосконалюючись через застосування інноваційних технологій в управлінні ними. Надзвичайно швидко на зміни та нові виклики реагують підприємства сфери послуг, яким притаманні значний рівень динамічності, урізноманітнення пропонованих на ринку послуг, гостра конкуренція. Тому інновації трансформуються у вирішальний фактор визначення нових технологій управління бізнес-процесами підприємств сфери послуг регіонів (зокрема, готельно-ресторанний та туристичний бізнес). Мета і методи. Метою дослідження є теоретико-методологічне обґрунтування перспектив використання сучасних новітніх технологій управління бізнес-процесами підприємств готельно-ресторанного та туристичного бізнесу, спрямованих на забезпечення конкурентних переваг на ринку. Використані наукові методи: логічного узагальнення та синтезу, математичні та статистичні, систематизації та групування. Результати. Представлення послідовності комплексного управління бізнес-процесами підприємств готельно-ресторанного та туристичного бізнесу регіонів. Обґрунтування складових системи управління бізнес-процесами підприємств готельно-ресторанного та туристичного бізнесу регіонів та інноваційні інструменти їх забезпечення. Висновки та обговорення. Наукова новизна дослідження полягає в обґрунтуванні закономірностей процесів використання сучасних технологій комплексного управління бізнес-процесами підприємств готельно-ресторанного та туристичного бізнесу регіонів із метою забезпечення їх ефективного функціонування. Практичне значення – можливість застосування комплексної моделі управління бізнес-процесами на підприємствах готельно-ресторанного та туристичного бізнесу регіонів із використанням інноваційних технологій.
 
Topicality. Nowadays, the functioning effectiveness of restaurant industry establishments entirely depends on the level of the services and products compliance to the consumers’ requirements. Additionally, it is necessary to mention the urgent determining the consumers’ needs and demands regarding the services and products quality of the restaurant business. Therefore, the question of understanding the essence of such a complex and multifaceted phenomenon as quality becomes relevant for the restaurant establishments. A deep understanding of the quality content and structure makes it possible to elaborate more effective measures in order to improve the quality of restaurant services and products, that meet or even exceed the consumers’ expectations. As a result, it can form the main strategic direction in the competitive environment of the changing restaurant industry. Aim and methods. The aim of the study is to conduct theoretical and practical analysis, systematization and generalization of scientific approaches of blighty and foreign scholars on the interpretation of the quality concept, as well as state standards for services and products quality definition, reasoning the role of services and products quality in satisfying the needs of the restaurant establishments consumers in order to high their competitiveness. The methodological basis of this research form the following methods of scientific analysis: methods of logical generalization, the systemic, functional and systemic-structural analysis. Results. The concept of quality is defined as a set of certain characteristics of services and products that meet the existing or anticipated needs of consumers according to their purposes. The interdependence of the necessity in restaurant establishments providing the high stable level of services and products quality, in accordance with the requirements and needs of modern consumers in the market of goods and services, is proved. It is necessary to elaborate and apply a quality management system for services and products, which is an effective tool for improving the competitiveness of food and drink venues. Conclusions and discussion. The results of scientific research prove that quality is a determining factor in evaluating the success of service and production functioning results, namely manufactured products and given services. This is one of key aspects that characterizes consumers’ demands for services and products quality. In turn, the needs of consumers are a determinant in formation the need for permanent improvement of quality, and implementation in the restaurant industry the quality management system for products and services.
 
Some directions of implementation of the hotel management facility Source: developed by the authors
Tasks of facility management in the structure of hotel management Source: Developed by authors based on K. C. Okolie, F.I. Emoh and P. Ogunoh (2011); Z. Chen (2015); Y. Adewunmi and O. Ogunba (2006); A.V. Talonov (2020)
Information architecture of the hotel management facility Source: developed by the authors on the basis of S. Chotipanich (2004); Y. Adewunmi and O. Ogunba (2006); N. E. Myeda (2014)
Influencing factors on the choice of a certain type of facility management in a hotel Source: own development
Topicality. Facility management saves time and effort, and thus ensures the efficiency of basic and supporting business processes. Therefore, the simplification of business processes through facility management has become an important component of economic policy in the hotel business and the research object. The relevance of the study is to identify the main aspects of facility management in the hotel business as an organizational function based on scientifically sound concepts. The purpose and methods. The purpose of the study is a theoretical analysis of facility management as a management technology, determining the determinants of its implementation in the economic activity of the hotel business. The multidisciplinary and multidimensional nature of the scientific problem has led to the application in the research process of a set of general scientific methods, such as abstraction, analysis and synthesis, inductive and deductive, historical, logical, method from abstract to concrete. Results. The etymology of the term «facility management» has been studied and the most relevant definition has been defined. The basic concepts of facility management of hotel business entities have been considered. The basic directions of application of facility management in activity of hotels depending on various factors and the purposes of activity have been defined and considered. Conclusions and discussions. The research showed that the conceptualization of facility management in the hotel business is an urgent scientific task, as it allows studying and scientifically substantiating the directions of optimization of individual business processes, which is necessary in a competitive environment. Further research needs to be deepened to assess the effectiveness of the use of facility management in hotels inUkraine.
 
The relevance of research business planning in the service sector in today’s context is an objective necessity. First it is due to the evolving competition, secondly it is due to the Ukraine’s integration into the global business space, and thirdly it is due to the growing customers’ needs, namely the quality of these needs. Research purpose is making practical recommendations for representatives of small and medium-sized businesses in the service sector. Research methodology. Sociological survey of participants of the international tourist salon "Ukraine" is UITM ‘2019, analysis of the work of the system of tourism enterprises "Satellite", use of analytical materials of the All-Ukrainian Association of tourist operators, own practical experience. The result of the study was the inference of a certain algorithm for the method of drawing up business plans for the service sector. Conclusions and discussion of results. The research materials are recommended for a wide range of potential organizers of the hotel, restaurant and tourism business, as well as specialists of the existing structures of the service sector.
 
The topicality. In today’s crisis of hotel and restaurant business in terms of ensuring the effectiveness of the management component is relevant to the use of controlling as an element of crisis management in the hospitality industry, which allows you to take management to a qualitatively new level by evaluating, coordinating, coordinating, optimizing and monitoring all services. and divisions operating at the enterprise. The purpose of the article is to develop and substantiate the conceptual theoretical and methodological provisions and practical recommendations for improving the controlling system in the hotel and restaurant business. Research methods. In forming the methodology of conceptual vision of the controlling system in the hotel and restaurant business and the main directions of its application used a set of general and special research methods: methods of observation, modeling, analysis and synthesis, comparison, strategic analysis, abstract modeling and historical logic. Results. The key features of improving the controlling system at the hotel and restaurant business have been identified and substantiated. The stages of its creation are analyzed, in particular the stage of preparation, implementation and automation. The main conceptual principles of improving the controlling system in the field of hospitality are outlined. A conceptual adaptive model of improving the controlling system in the hotel and restaurant business has been designed and substantiated, which is characterized by complexity and cyclicity and consists of three circles (internal, middle and external), for each of which the parameters of flow and interconnection are defined. Conclusions and discussions. The scientific novelty of the obtained results lies in the design and substantiation of a conceptual adaptive model of controlling system improvement at hotel and restaurant business enterprises, which has a cyclical nature and allows to provide continuous and continuous improvement of both the controlling system and the enterprise as a whole. The practical significance of the obtained results is manifested in the possibility of applying the developed and substantiated theoretical and methodological and applied conceptual aspects in the real business practice of hotel and restaurant business enterprises in order to ensure their efficiency and competitiveness in the services market of Ukraine and abroad.
 
Topicality. The relevance of the study lies in the fact that the specifics of the restaurant business involves not only implementation of innovative management technologies, but also updating the current enterprises business models formats, and elaborating the new ones in the restaurant business sphere. The aim of this research is to analyse the existent situation of innovative updating the nowadays enterprises business models formats, and elaborating the neoteric ones in the restaurant business sphere abroad, and in Ukraine as well. Research methods combine the information systematisation in the innovative updating processes of the restaurant business sphere enterprises. The theoretical and methodological basis of the study are theoretical elaborations and scientific conceptions of blighty and foreign scientists in the field of enterprises activity and marketing researches, and laws of Ukraine. Results. The scientific novelty of the article is in the defining the necessity in innovative renewal of the current enterprises business models formats, and elaboration of the new ones, functioning in the restaurant business sphere, in the use of innovative technologies for improving their work efficiency, in identifying the principles of modern technologies implementation, depending on the type of institution and the kind of innovation. Conclusions and discussion. In this article, it is emphasized that nowadays the sphere of restaurant business is in the process of its formation due to the problems of the current political and economic state of the country. It is noted that in order to stimulate entrepreneurial activity in the restaurant business sphere, the further implementation of innovative management technologies is one of the most powerful competitiveness tool. The efficiency of innovative measures implementation at the mentioned above enterprises is analysed. It was found out that this industry is underdeveloped, which indicates the presence of significant untapped potential for further development, and opportunities for reclaiming new market segments. For effective implementation of innovations, it is necessary to update the existing, and develop some new business models formats of enterprises in the restaurant business. The stages of updating the current and developing the new formats of enterprises business models in the restaurant business, by applying the innovative development strategy, are offered.
 
The hotel and restaurant industry structure of the Dubensky recreation district, 2019 Source: own development
Topicality. a study of the hotel and restaurant industry (HRI), an integral part of the sphere of recreation, is relevant, since the existence of an existing network of HRI institutions in a certain territory is an important factor necessary to determine ways for further development, and to improve organization and functioning. The purpose of the article is the analysis and functioning of hotel and restaurant industry of the Dubensky Recreation District of Ukraine. Research methods. During the study, general scientific methods were used: analysis, synthesis, comparison, and statistical. The research results. The present state of the hotel and restaurant industry of the Dubensky Recreation District has been analyzed. The locations of the largest and smallest dislocation of hotel and restaurant enterprises in the district have been identified. The territorial concentration and the development level of the hotel and restaurant industry enterprises of the Dubensky Recreation District were studied by calculating the territorial concentration index and the localization index. The prospects for the development of HRI institutions in the study district have been described. Conclusions and discussion. The study of the HRI of the Dubensky Recreation District was aimed at showing territorial differences in the location and development level of the HRI of the district. The best indicators of HRI development are characterized by the Demydivsky administrative district and Dubno, the worst is Mlynivsky administrative district.
 
The purpose of the study is to analyze the effectiveness of innovation in the modern system of higher education and its relevance for the training future specialists in hotel and restaurant business. The research methodology consists in the theoretical analysis and synthesis of psychological, pedagogical, scientific and methodical literature on the problem of future specialists training in hotel and restaurant business. The scientific novelty of the article is to highlight the effectiveness of innovative teaching methods in the system of future specialists training in hotel and restaurant business. Conclusions. The article highlights the need to prepare high-quality hotel and restaurant service specialists who can make the Ukrainian market in this area competitive. The main innovative methods, forms and technologies of teaching have been characterized that contribute to the effective development of professional competencies in future specialists, namely: master classes, project method, trainings. We believe that the application of these pedagogical innovations into the educational process will allow future specialists in hotel and restaurant business not only to get professional knowledge, but it will also develop students’ problem thinking; form professional thinking; intensify research work.
 
The state of hotel entities functioning during the quarantine caused by the epidemic COVID-19, % of respondents Source: Colliers International (Ukraine), 2020
Empirical assessment of the amount of financial losses of hotel entities during quarantine caused by the epidemic COVID-19,% of respondents Source: compiled by the author for Colliers International (Ukraine), 2020
Objects and processes of compliance control of hotel service Source: compiled by the authors
Map of positioning the gap on the basic components of hotel services in a pandemic conditions Source: compiled by the authors
Scoring of compliance of hotel service by a gap method
The topicality. The conditions of the pandemic lockdown prompted economic entities to restructure their activities in accordance with the new communication and operational rules. The service sector, the main purpose of which is the leisure organization, it has suffered the most from quarantine, as it has been banned. Therefore, some institutions have closed down, unable to withstand the crisis tendencies in the consumer market, financial pressure from landlords, and some have reformatted the business to new conditions of interaction with customers – remote services and delivery. Mitigation of quarantine has helped revive activities, but it is legitimate within the protocols and regulations of local and state authorities to prevent the spread of viral infections. Therefore, the management of economic entities implements compliance control, the purpose of which is to carry out economic activities in accordance with laws, regulations and protocols, deviation or ignoring which creates risks of reputational and financial losses. Compliance control identifies economic and reputational risks, carries out prevention and management, forming a set of real measures to protect business and its owners. Thus, the implementation of a compliance control system is an important component of the development strategy of economic entities, including the hotel business, and a relevant object of study. Purpose and methods. The purpose of the study is to theoretically analyze the compliance of hotel services and the formation of a model that identifies areas for improvement of hotel services in pandemic risks. The comparative nature of compliance as a category of proof of compliance with certain limitations contributed to the use in the research process of a set of general scientific methods, such as abstraction, analysis and synthesis, modeling, elimination of factors influencing the object of study, gap method for scoring compliance and allowed to substantiate the proposed imperatives of the framework conditions of compliance in the hotel business. Results. An empirical assessment of the financial losses of hotels from the pandemic caused by COVID-19 has been carried through inUkraine. The directions of compliance of hotel service have been formed. The imperatives of framework conditions of service in hotels in the conditions of the COVID-19 pandemic have been compiled. The compliance of hotel service compliance has been screened by the gap method. Conclusions and discussions. It is scientifically substantiated that the conceptualization of compliance control of hotel services is an urgent scientific task, as it allows to study the requirements for it and to comply with what is necessary in quarantine conditions. Further research needs to be deepened in order to assess the financial gaps in the implementation of the imperatives of the framework conditions in the business processes of the hotel, as well as to assess new forms of hotel services that have emerged in the world hotel business during the pandemic.
 
Topicality. In modern conditions, conflicts in hotel and restaurant business are intensified. Such phenomena slow down and unbalance their development, as well as cause the liquidation of enterprises. This is a natural process. Therefore, it is important to learn how to manage them. Opposites and contradictions are inevitable in the enterprises activities of the service sector, as they are based on the communicative level. The aim of the article is to determine conflict management technologies in hotel and restaurant business using conflict theories. Research methods. The study used general scientific methods: induction and deduction – to generalize opinions on conflict theories, technologies and conflict management in hotel and restaurant business; abstraction, theoretical analysis and synthesis – in determining approaches to conflict management strategy in hotel and restaurant business; comparison – in highlighting the causes of conflicts; generalization – for the construction of conflict management technology in hotel and restaurant business, the algorithm for working with conflicts in hotel and restaurant business; inference – in building the basic patterns of reaction to resistance, the rules of successful conflict management in hotel and restaurant business. Research results. Conflict theories are identified and their evolution is shown. It is established that conflict management is an inevitable process, and stems from the service sector peculiarities. It is noted that conflict management technologies should include development strategy, strategic aims, conflict management strategies, problems of conflicts appearance, patterns of response to resistance, conflict management models. Rules for successful implementation of conflict management technologies are elaborated as well. Conclusions and discussions. It is determined that hotel and restaurant business is changing, that conflicts and contradictions are inevitable. They are exacerbated by COVID-19. An algorithm for dealing with conflicts in hotel and restaurant business are elaborated. It contains 5 steps: listening, concretization, compassion, variability, gratitude for feedback. Marker words that should be used in resolving conflicts are suggested.
 
Topicality. Digital marketing fulfillment allows the restaurant business entities to diversify sales opportunities and increase the economic profit. The digital space has not been mastered enough, therefore, it offers the conditions of an uncompetitive environment, some niches of “blue ocean”. The problems of fulfillment models implementation into the operational marketing activity has become an important component of the development strategy and a research object in the context of digitalization. The relevance of the study is to determine the main aspects of digital marketing fulfillment, based on scientifically sound hypotheses and practical reviews. The aim of the study and its methods. The aim of the article is to study digital marketing fulfillment and substantiate the model of the marketing funnel of restaurant business entities. Specified for processing, the scientific research subject determined the use of scientific methods and approaches complex that allowed to identify operational definitions and build hypothetical research models. Thus, for the formation of theoretical basis, the methods of analysis, synthesis and induction were used, as well as the method from the abstract to the concrete was applied. Modeling was used in order to create the formulation of fulfillment models and the marketing funnel for sales. To form recommendations on digital marketing fulfillment of restaurant business entities, communication channels were subjected to detailing on the principle of expediency. Results. The terms “fulfillment” and “digital marketing” have been operationalized; the most relevant definitions have been established. The main types of fulfillment of restaurant business entities have been considered. The main markers of the formation of marketing funnel for sales have been determined and algorithmically defined. The popularity of mobile applications among the studied samples of respondents has been monitored, which showed general tendencies of digital technologies use in the restaurant services market. Conclusions and discussions. The research highlighted that the fulfillment of digital marketing in the restaurant business is an urgent scientific task, taking into account the fact that it allows to study and scientifically substantiate the directions for enhancing sales processes, which is necessary in a competitive environment and a fluctuating lockdown for restaurant business entities. Used in the study, numerous scientific works confirm that the offered interpreted rule for implementing fulfillment models and marketing funnel can increase the overall reward of the restaurant as an electronic seller. Further research requires the deepening of new types of fulfillment development in view of innovations probability in service and settlement technologies in the digital market, as well as the studying of competitive reactions of business entities and customers to the digital trends implementation.
 
Modification of BSS model system "MPC + CP + sugar" depending on the amount of mashed pumpkin and sugar Source: own development
Composition and properties of puree from vegetable raw materials
Physical and chemical indicators of carrot puree
Experimental planning matrix for the study "MPC + PP + Sugar" system
Experimental planning matrix for the study "MPC + CP + Sugar" system
Topicality. The creation of new combined products saves animal raw materials. The use of vegetable purees in the production of food is due to high nutritional and biological value. In view of the above, research aimed at the development of new types of semi-finished protein-based carbohydrates based on milk protein concentrates (MBC) with the addition of vegetable purees are relevant. The purpose of the article is to substantiate the technologies development of protein-carbohydrate (NBC) semi-finished products with the addition of vegetable purees and to perform the modeling of the recipe composition of protein-carbohydrate semi-finished products. The following research methods were used in the writing of the article: standard physicochemical, rheological, methods of experiment planning and mathematical processing of experimental data using modern computer programs. Results. It is theoretically and experimentally substantiated the feasibility of using in the NBC technologies development on the basis of MBK of cuttings, mashed carrots and mashed pumpkin. The composition of new NBS was simulated, which made it possible to narrow the range of variation of the feedstock concentrations in further studies. It is established that the rational concentrations of recipe components for NBC from carrot puree are: mass fraction of MBK 50… 54 %, carrot puree 26… 30 %, sugar 8… 12 %, stabilizer 8… 12 %; for NBC pumpkin puree – MBC mass fraction 46… 50 %, pumpkin puree 30… 34 %, sugar 8… 12 %, stabilizer 8… 12 %. Conclusions and discussions. Developed and modeled NBC technologies using carrot and pumpkin puree to allow more efficient use of the nutritional potential of milk and its processing products in combination with carotene-containing vegetable raw materials. The scientific novelty of the obtained results is the theoretical substantiation and experimental confirmation of the expediency of using MBK made from cuttings, puree from carotene-containing vegetable raw materials in NBC technologies.
 
Weighted average arithmetic means of chips compositions quality
Topicality. The assortment of chips in the world market and technologies of their production are analyzed in this article. The main tendency of chips market is the growing demand for products from local natural raw materials, which retain all the nutrients to the highest degree. Therefore, it is important to elaborate a technology for chips production, which is supposed to combine traditional methods of processing raw materials with some new technological solutions. As a result, an innovative product with various combinations of raw materials, as well as a high caloric content, can be obtained by this new technology. Aim and methods. The aim of the study is to substantiate and develop the technology of chocolate covered multi layered chips. Organoleptic research methods, the method of expert evaluations and the calculation method for determining quality and quantity indicators of chips are used to achieve the set purpose. Results. The organoleptic properties of chocolate covered multi layered chips are studied. It is obtained that chips have different shapes and sizes. The color of the chips surface depends on the composition of glaze and raw materials. Chips have a faint smell of chocolate and a sweet or sweet-sour taste. The inner layers of chips do not have a crispy and brittle consistency. In this research, some means of chips value quality indicators are calculated, their nutritional and energetical value is determined. Conclusions and discussion. It is obvious that adding berry powder to chocolate glaze improves taste properties of chips, the color of their surface and look in total. Chocolate covering of chips makes it possible to high their caloric content. The compositions of chips containing apple and berry powder have the highest values of quality, and the compositions of chips containing carrot and zucchini have the lowest ones. The scientific novelty of obtained results lies in the production technology elaboration of chocolate covered multi layered chips. The practical significance of the study results can be used in the expansion of chips assortment.
 
Relevance. Under market conditions, product competitiveness is a dynamic phenomenon. Originality and uniqueness of production can increase its competitiveness, and with the help of patenting to protect and extend. The production of health food products, including cereal dishes, which ensure the stability of the physical, people’s physiological and metabolic conditions, it is recognized as a promising and relevant direction of the domestic restaurant industry development. The harmonious combination of high taste, nutritional value and therapeutic and prophylactic orientation provides an increase in demand for products from cereals of functional purpose in the domestic market. At the stages of developing new technologies, it became necessary to assess the products competitiveness, which in modern conditions is the main factor for success in the market or in a particular segment. Taking this into account, a method of modeling promising competitive culinary products of the functional purpose “Krupenik with Fiber” using micronized grain, miprovit and soy fiber 70% was proposed. The purpose of the research of this work is the scientific substantiation of the methodology for determining the competitiveness of the developed culinary products of functional purpose. Research methods are physio-chemical, parametric, qualimetric, experimental-statistical, calculation of a complex indicator of quality and products competitiveness. Results. The concept of forecasting the competitiveness level of culinary products on the example of “Krupenika with fiber” using micronized ESP cereals and dietary supplements is proposed. To assess the prospective competitiveness, a 100-point scale has been used, consisting of four indicators (a complex indicator of quality, cost level, level of guest satisfaction, patent protection). Analysis of the data obtained indicates that the competitiveness of krupenik with dietary supplements is higher than that of krupenik prepared according to traditional technology, and according to the assessment scale, the culinary products developed are promising. Conclusions and discussion. The practical implementation of the proposed methodology for determining the food products competitiveness on the example of a developed cereal product for functional purposes showed the feasibility of its use to assess the prospects degree for the production of new culinary products.
 
Topicality. Nowadays, the national service area forms the economy of the state, country, its regions. It becomes an important factor of the stable development of the hotel sphere in modern hospitality industry structure. As one of highly profitable economy sectors, the modern hospitality sphere is the leading direction of socio-economic development of Ukraine. A number of factors restrains the development of the hotel economy in Ukraine, such as: disadvantages of the financial and banking system, limited solvency of the population, political situation in the country, deficient tax system, COVID-19 pandemic. One of the important ways to optimize the technological process in the hotel business is the rational use of resources. The aim of the study is to establish and disclose the factors of influence in means of elaborating conceptual foundations of the hotel projecting functioning. Research methods. The research is carried out by studying legislative acts of Ukraine, scientific publications on hotel projecting, statistics data, and expert assessments. Results. The main theoretical and practical results that determine the novelty and practical significance of the study highlight the picturing of the sequence of actions in the development of conceptual hotel projecting principles. It can be presented in the form of such chain series: mission → hotel practical philosophy → type → category → purpose → comfort level → choosing a residence and meal system. Conclusions and discussion. The importance of using the hotel conceptual projecting of comprehensive information is established. This concerns some factors that affect the hotel establishment functioning, as well as coordination of this information with value and targeted business installations, namely the missions of foundation and operation of the hotel establishment functioning, which bases on the formation of the hotel concept-project, and, additionally, on the principles that can be oriented on the use in operational management of the put into operation hotel in the future.
 
The topicality. Flour confectionery remains the leader in sales among other delicacies in Ukraine. Especially their consumption increases during the holidays. But today, society is increasingly concerned about its health. Young people prefer not only well-decorated dishes, but also pay considerable attention to the qualitative and quantitative composition of raw materials. Currently popular in Ukraine are muffins, cupcakes, brownies, blondes, biscuits, cantucci, craffins, biscuits “Savoyardi” and “Madeleine”. Good nutrition is the key to good health, especially in today’s environment. The production of high nutritional value products has a more complex technology than the classic, and requires other approaches to the design of confectionery shops in this direction, so this issue is relevant. Purpose and methods. The purpose of the study is to improve the technological lines of the confectionery shop in restaurants specializing in the production of high nutritional value. Methods of modeling, analogy, system approach and formalization have been used in writing the article. Results. In the course of the research the expediency of improving the technological line of dough preparation and the line of preparation of cream and finishing semi-finished products in confectionery shops of restaurants is substantiated. Conclusions and discussions. Approaches to the improvement of technological lines of confectionery shops of restaurant establishments, which produce flour confectionery products of high nutritional value, have been substantiated, and the requirements for the premises of confectionery shops have been given.
 
Top-cited authors
Liudmila Bovsh
  • Kyiv National University of Trade and Economics
Oleh Kuzmin
  • National University for Food Technologies
Iryna Koretska
  • National University of Food Technologies, Kyiv, Ukraine
Viktor Zinchenko
  • National Academy of Pedagogical Sciences; Ukrainian Institute of Arts and Sciences; National Pedagogical Dragomanov University. ORCID: https://orcid.org/0000-0001-9729-6861
Vladyslav Prymenko
  • Kyiv University of Culture