No. 2 (16) (2025): Innovations and Technologies in the Service Sphere and Food Industry

Published: 2025-06-09

Issue

• ТИТУЛЬНА СТОРІНКА (Українська)
• ЗМІСТ (Українська)

FOOD TECHNOLOGY

• IMPROVEMENT OF MAYONNAISE SAUCE TECHNOLOGY USING DIETARY ADDITIVES

  Artem Antonenko, Larisa Bal-Prylypko

  5-9

  • PDF
• BUILDING A MARKET ENVIRONMENT IN THE FAT-AND-OIL INDUSTRY OF UKRAINE ON THE BASIS OF THE DEVELOPMENT OF DEEP PROCESSING SECTORS IN THE CONTEXT OF REVIVAL AND EUROPEAN INTEGRATION

  Pavlo Antonyuk

  10-17

  • PDF (Українська)
• DEVELOPMENT OF A CHEESE DESSERT WITH CAROTENE-CONTAINING RAW MATERIALS

  Valentyna Bandura, Marina Serdyuk, Tetiana Kolisnychenko, Kateryna Sefikhanova

  18-24

  • PDF (Українська)
• FUNCTIONAL RECOVERY DRINK FOR ATHLETES, PROPERTIES AND QUALITY INDICATORS

  Petro Bilenkyi, Liubov Telezhenko, Iryna Bilenka

  25-31

  • PDF (Українська)
• FEATURES OF THE WINE MANUFACTURING IN THE PERSPECTIVE UKRAINE WINE-PRODUCTION REGIONS

  Тetiana Brykova

  32-36

  • PDF (Українська)
• ESTABLISHING THE POSSIBILITIES OF USING THE WASTE SUBSTRATE AFTER GROWING LENTINULA EDODES

  Oleksandr Velikanov, Dmytro Bakhlukov, Tamila Sheiko, Svitlana Stanislaviv

  37-41

  • PDF (Українська)
• FEATURES OF MODERN TECHNOLOGIES FOR MAKING FISH PASTES FROM FRESHWATER FISH AND VEGETABLE RAW MATERIALS

  Vladyslav Dorozhko

  42-47

  • PDF (Українська)
• DEVELOPMENT OF CHICKEN LIVER PÂTÉ WITH BUCKWHEAT AND OATMEAL

  Igor Dudarev, Vasylyna Shemet, Olena Khrebtan

  48-56

  • PDF
• EXPANSION OF THE RANGE OF LACTOSE-FREE DRINKS FOR RESTAURANT ESTABLISHMENTS: STANDARDIZED QUALITY AND SAFETY INDICATORS

  Maryana Kashkano, Gennadiy Diduch, Svitlana Kolesnichenko

  57-63

  • PDF (Українська)
• FEATURES OF THE TECHNOLOGY OF PREPARING VEGETARIAN DISHES BASED ON SEITAN AND THEIR QUALITY INDICATORS

  Yuliia Kozonova, Vita Atanasova, Natalia Lazarenko

  64-69

  • PDF (Українська)
• APPLICATION OF MODIFIED PACKAGING TO EXTEND THE SHELF LIFE OF RED MEAT FILLETS FROM BROILER CHICKENS

  Andrii Marynin, Vasyl Paichnyi, Roman Svyatnenko, Ivan Mukoliv, Oleksiy Maystrenko

  70-74

  • PDF (Українська)
• ДОСЛІДЖЕННЯ ПРОЦЕСУ ТА РОЗРОБКА ТЕХНОЛОГІЇ ВИРОБНИЦТВА КРЕМ-МЕДУ

  Andrii Farisieiev, Alina Savchenko, Iryna Honcharenko

  75-80

  • PDF (Українська)

HOSPITALITY AND CATERING

• ARTIFICIAL INTELLIGENCE AS A TECHNOLOGY FOR AUTOMATION OF HOSPITALITY INDUSTRY ESTABLISHMENTS: CURRENT TRENDS AND PROSPECTS

  Nataliia Antoshkova, Liliia Hryzovska, Nataliia Prylepa

  81-86

  • PDF (Українська)
• INFORMAL COMMUNICATIONS AS A COMPONENT OF THE INFORMATION AND ANALYTICAL SYSTEM FOR ENSURING EFFECTIVE BUSINESS PERFORMANCE

  Mariia Buhaieva, Ludmyla Zapirchenko, Yaroslаv Hrynko

  87-94

  • PDF
• EXPANSION OF THE RANGE OF HEALTHY BAKERY PRODUCTS IN RESTAURANT ESTABLISHMENTS

  Alina Vaskivska

  95-102

  • PDF (Українська)
• CURRENT ASPECTS OF PROMOTING THE UKRAINIAN WINE INDUSTRY BY SOMMELIERS – AN INNOVATIVE MARKETING TOOL IN HOSPITALITY

  Yurii Zhuk, Andrii Manko, Pavlo Romaniv

  103-108

  • PDF (Українська)
• THE ESSENTIAL CHARACTERISTICS OF TRADE AND TECHNOLOGICAL EQUIPMENT OF RESTAURANT BUSINESS ESTABLISHMENTS IN MODERN ECONOMIC CONDITIONS

  Lilia Ivashyna, Larysa Byshovets, Oleksandr Kurakin

  109-116

  • PDF (Українська)
• COMMODITY QUALITY ASSESSMENT OF MEATBALLS ENHANCED WITH ANTIOXIDANT COMPOUNDS

  Maria Paska, Mariana Khromova

  117-121

  • PDF (Українська)
• CREATIVE TRENDS IN GASTRONOMIC FASHION: A CASE STUDY OF THE SPREAD OF POPULARITY OF TRIANGULAR SLICE PIZZA IN UKRAINE

  Mykhailo Rutynskyi

  122-127

  • PDF (Українська)
• THE IMPACT OF SANITARY AND HYGIENE PRACTICES AND STREET FOOD SAFETY ON CONSUMER BEHAVIORAL INTENTIONS

  Halyna Tarasiuk, Andrii Chahaida

  128-135

  • PDF (Українська)
• THE ROLE OF CROSS-CULTURAL COMMUNICATION IN THE PROFESSIONAL ACTIVITIES OF SERVICE AND FOOD PROFESSIONALS

  Olena Shestel, Olena Starynets, Alla Danyliuk

  136-138

  • PDF (Українська)

TOURISM

• DIGITIZATION OF DOMESTIC TOURISM IN UKRAINE: STATE, INITIATIVES AND ANALYTICS

  Roman Horchak

  139-145

  • PDF (Українська)
• EVENT TOURISM AS A FACTOR IN SUSTAINABLE DEVELOPMENT OF TERRITORIES

  Vasyl Zhupnyk, Khrystyna Terletska

  146-152

  • PDF (Українська)
• RESEARCH ON TERRITORY IMAGE: IDENTIFYING TARGET AUDIENCES AND MEASURING THEIR PERCEPTION OF SIGNIFICANT PLACE PARAMETERS

  Andrii Kalashnikov

  153-156

  • PDF (Українська)
• INCENTIVE TOURISM AS A STRATEGIC TOOL FOR EMPLOYEE MOTIVATION IN THE CONTEXT OF GLOBAL TRANSFORMATIONS

  Halyna Omelchenko, Ulyana Khanas

  157-162

  • PDF (Українська)