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No. 2 (8) (2023): Innovations and Technologies in the Service Sphere and Food Industry

Published: 2023-06-30

HOSPITALITY AND CATERING

FEATURES OF STRATEGIC DIAGNOSTICS OF THE HORECA SPHERE DURING THE MILITARY PERIOD

Svitlana Sydoruk, Liudmyla Matviichuk, Mykhailo Lepkyi

5-11
- PDF (Українська)

TOURISM

PROJECT INNOVATIVE SOLUTIONS IN THE SPHERE OF LABOR RELATIONS IN TOURISM AND HOTEL AND RESTAURANT BUSINESS UNDER THE CONDITIONS OF MARITAL LAW

Svitlana Belyaeva, Irina Herman, Hanna Serhiienko

12-19
- PDF (Українська)
ECONOMICS OF THE HOSPITALITY INDUSTRY IN MODERN CONDITIONS: INTERNATIONAL AND DOMESTIC TRENDS

Ihor Nestoryshen, Yaroslav Prokopets

20-26
- PDF (Українська)

FOOD TECHNOLOGY

TECHNOLOGICAL ASPECTS OF MICROWAVE HEATING EQUIPMENT IN THE FOOD INDUSTRY

Artem Antonenko, Tеtіana Brovenko, Galina Tolok, Nataliia Kovalenko, Artem Gorkun, Roman Tkachenko

27-31
- PDF
CRAFT CHEESES AS A PROMISING ECO-PRODUCT FOR RESTAURANTS

Liliia Ivashyna, Larysa Byshovets, Oksana Oliferchuk

32-39
- PDF (Українська)
USE OF VEGETABLE RAW MATERIALS AS A STABILIZER IN THE TECHNOLOGY OF FUNCTIONAL MAYONNAISE SAUCES

Yuliia Kurylenko, Oleksandr Kurakin

40-46
- PDF (Українська)