Restaurant and hotel consulting Innovations

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.

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.

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.

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.

Topicality. Robotisation of all life spheres forces restaurant industry establishments to develop and implement innovative technologies. This process has only accelerated during the pandemic period. At the same time, blighty enterprises significantly lag behind in the pace of automation and robotisation technologies implementation in service processes. Research aim and methods. The purpose of the study is to research approaches to robotisation of the service process in restaurant industry establishments, as well as to determine the impact of robotisation on service quality, and develop a scheme for serving guests with robots in restaurants. In order to achieve this, a set of scientific methods and approaches have been used: systemic, functional, systemic and structural, analysis and synthesis, comparison, logical generalisation. Results. According to the analysis of robots practical use in serving guests, it is offered to classify their functions into three categories: reception of visitors, reception of orders and their delivery, automation of processes. It has been established that the robotisation implementation improves the quality of service provision in restaurant industry establishments. This can be explained by the increasing tendency in the degree of the guests’ satisfaction with their needs, and the originality of such an idea. The elaborated scheme of using robots for serving guests in restaurant industry establishments consists of four consecutive stages: meeting guests, choosing a table, transferring the order and the guests’ payments. Conclusions and discussion. Approaches to service process robotisation have been studied. It has been established that robotisation improves the quality of services in restaurant industry establishments. The spheres of robots use have been outlined. Additionally, SWOT analysis has been carried out, which shows positive and negative sides, as well as prospects and risks of using robots in restaurants. The scheme for serving guests using robots in restaurant industry establishments has been elaborated.

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.

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.

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.

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. 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.

Topicality. In the current realities of Covid-19 pandemic and martial law in Ukraine, every enterprise must focus on the processes transformation of provision and development, which allow to quickly respond to their activity, challenges and modifications in order to be attractive for investment. The aim of this article is a comprehensive assessment of the investment attractiveness of hotel, restaurant and tourism businesses based on the usage of the offered three-stage system of financial indicators. Research methods. The research uses common scientific and empirical techniques found on the systematic approach: abstract-logical, grouping, comparison, graphic, coefficient, modelling, analysis and synthesis, formalisation, generalisation ones. Results. The system of comprehensive assessment of the investment attractiveness of hotel, restaurant and tourist business enterprises has been substantiated, which involves the use of key financial indicators that allow determining the level of liquidity and profitability of activities, as well as the level of financial stability and profitability of financial resources. The relationship between certain groups of indicators made it possible to construct identification matrices of the state of investment attractiveness of current activities, and the state of general investment attractiveness of enterprises, as well as a nine-quadrant zoning matrix of the general state of enterprise investment attractiveness. Approbation of the offered evaluation system, based on official statistical data, made it possible to analyse the dynamics of the state of investment attractiveness of hotel, restaurant and tourism businesses from the standpoint of internal financial threats for the period 2013–2021. Conclusions and discussions. The practical use of the offered three-level evaluation system proves that it is a convenient, simple, clear and effective tool for diagnosing the level and the state of the enterprise investment attractiveness. The use of the offered approach can become an effective mechanism for managing the current activities of hotel, restaurant and tourism businesses, and an informative toolkit of factor analysis in the process of managing their investment attractiveness from the standpoint of internal financial threats. The scientific novelty of obtained research results lies in the substantiation and approval of modern tools for comprehensive assessment of the investment attractiveness of hotel, restaurant and tourism enterprises from the standpoint of internal financial threats, which allows for effective management of it in the current period, and can also become the basis for forming strategic directions of financial development and forecasting the level of nvestment attractiveness for the prospective period.

Topicality. The unfavorable ecological situation, stressful lifestyle during the war state led to weakening of immunity and a sharp increase in diseases of the population, including diabetes. Based on the conditions above, the research consists in solving the problem of developing the technology of flour confectionery products using the dietary supplement “Baktosyla”, which is a natural sugar substitute, and is able not only to increase the quality of final products, but also to satisfy the physiological needs of humans in nutrients and energy. The aim of this article is the scientific justification and elaboration of shortbread cookies technology using the dietary supplement “Baktosyla” of increased nutritional value for sanative prescription. Research methods. The following research methods were used: analytical, organoleptic analysis, physico-chemical, statistical, mathematical processing of results using computer technologies. Results. In the process of experimental study, the shortbread cookies technology was elaborated with the replacement of 100% sugar in the shortbread dough with the dietary supplement “Baktosyla”. It was proved that the shortbread cookies “Baktosyla” have a higher organoleptic score (4.96 points) compared to the control sample (4.87 points). Additionally, it was investigated that when replacing sugar with the dietary supplement “Baktosyla” the springy and elastic qualities of the dough decrease, and the plasticity of the dough increases by 7.9% compared to the control. In terms of nutritional value, the amount of carbohydrates in the developed product decreases by 49.26%, but the amount of fiber, minerals (Na, Ca, Mg, P, Fe) and vitamins (B1, B2, C) increases. Conclusions and discussion. The developed technology of shortbread cookies with the dietary supplement “Baktosyla” led to the improvement in the nutritional value of the finished product and decrease in the energy value, which makes it possible to recommend it for implementation in the food industry and restaurant establishments for sanative nutrition.

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.