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No. 3 (9) (2023): Innovations and Technologies in the Service Sphere and Food Industry

Published: 2023-10-10

FOOD TECHNOLOGY

NUTRITIONAL VALUE OF YEAST-FREE GLUTEN-FREE BREAD

Alina Vaskivska, Svitlana Peresichna

5-12
- PDF (Українська)
EFFECT OF BIOLOGICALLY ACTIVE SUBSTANCES OF OATS AND ALFALFA ON THE FATTY ACID COMPOSITION OF GOOSE MEAT DURING STORAGE

Daniil Maiboroda, Olena Danchenko

13-17
- PDF (Українська)
FEATURES OF OXIDATIVE DETERIORATION OF PELENGAS TISSUES DURING STORAGE IN A CHILLED STATE

Olesia Priss, Marina Serdyuk, Tеtiana Kolisnychenko, Mykola Danchenko, Liubov Zdorovtseva

18-25
- PDF (Українська)
PACKAGING OF PASTEURIZED MILK AS AN ELEMENT OF ITS QUALITY ASSURANCE

Yurii Senyk

26-32
- PDF (Українська)

HOSPITALITY AND CATERING

FEATURES OF THE DEVELOPMENT OF THE COMPANY STYLE OF RESTAURANT ESTABLISHMENTS

Iryna Mazurkevych

33-37
- PDF (Українська)
NOBU STYLE CUISINE: FROM AUTHENTICITY TO INNOVATION

Alexandr Novosiolov

38-43
- PDF (Українська)
CURRENT PROJECT MANAGEMENT TRENDS IN THE HOTEL AND RESTAURANT BUSINESS

Valentyna Postova

44-48
- PDF (Українська)

TOURISM

THE DETERMINATION OF VISITS AS IMPORTANT CRITERION FOR EVENT MANAGEMENT IN THE FIELD OF SERVICES

Konstiantyn Veretiuk, Sergii Neilenko, Artem Antonenko, Oleksandr Zarakhovskyi

49-54
- PDF
INNOVATIVE MARKETING TECHNOLOGIES IN THE TOURISM SPHERE

Andrii Mokryi

55-59
- PDF (Українська)
TOURISM 4.0: SUSTAINABILITY OF TOURIST VALUES

Natalia Onyshchuk, Nataliia Korzh

60-65
- PDF (Українська)
NEW TRENDS IN THE FORMATION OF EXCURSIONS IN UKRAINE

Olena Starynets, Olena Shestel, Liudmyla Matviichuk

66-70
- PDF