PREREQUISITES FOR CREATING BAR PROGRAMS FOR HOTELS AND RESTAURANTS
Abstract
The article examines the current state of development and consumption of functional beverages. The state of alcohol consumption in the world has been analyzed, and a decreasing trend among young people has been identified, which is due to the growing interest in a healthy lifestyle and new knowledge about the relationship between nutrition and the prevention of chronic diseases, as well as changes in consumer preferences and economic conditions in developed countries. An analysis of recent studies and publications has been conducted, which established that in today’s conditions, there is a growing interest in natural, functional products enriched with vitamins, minerals, antioxidants, and bioactive substances. The idea of personalized beverages for specific consumer groups, capable of meeting the body’s needs for desired nutrients, is becoming increasingly widespread. There is also a growing interest in the use of local ingredients for the production of beverages with targeted benefits. The composition and bar programs have been proposed and developed for restaurant establishments at hotels, tailored to the needs of guests. The detox program is aimed at cleansing the body and normalizing metabolism; the anti-stress program helps reduce tension and normalize emotional state; the immunity program is focused on strengthening the body’s defenses; the sleep program is designed to improve the quality of rest; the children’s program ensures the intake of vitamins and nutrients during growth; the sports program is created to support endurance and recovery after physical exertion. Particular attention is paid to the use of functional ingredients in beverages with specific properties that promote consumer health, as well as to the analysis of market trends indicating the growing demand for health-promoting beverages. A survey of guests of the hotel complex “Glibivka Family Park” was conducted, confirming the relevance of implementing the developed bar programs in restaurant establishments at hotels, which will increase the competitiveness of the establishment by boosting the demand for health beverages with the expected effect.
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