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No. 1 (11) (2024): Innovations and Technologies in the Service Sphere and Food Industry

Published: 2024-03-14

HOSPITALITY AND CATERING

FORMING A POSITIVE IMAGE OF GOTHEL AS A FACTOR OF PROMOTION OF ITS COMPETITIVENESS

Liudmyla Horshkova

5-10
- PDF (Українська)
MANAGEMENT OF THE HOTEL AND RESTAURANT BUSINESS IN UKRAINE

Olena Krukovska

11-15
- PDF (Українська)
DESIGN AND OPTIMIZATION OF PROCESSES IN THE MANAGEMENT OF CULINARY WASTE IN THE RESTAURANT

Dmytro Kharenko, Oksana Dyshkantiuk, Anastasiya Markovskaya, Liliia Kovalenko

16-20
- PDF (Українська)
REGULATORY AND TECHNICAL REGULATION OF ENVIRONMENTALLY FRIENDLY DISHWASHING DETERGENTS BASED ON BIOLOGICALLY ACTIVE COMPONENTS OF PROPOLIS

Larysa Chepurda, Iryna Osypenkova, Vladyslav Sukhenko, Lesia Avdieieva

21-25
- PDF (Українська)
КЛЮЧОВІ АСПЕКТИ ВПРОВАДЖЕННЯ СИСТЕМИ УПРАВЛІННЯ ЯКІСТЮ ISO 9001:2015 У ГОТЕЛЬНО-РЕСТОРАННІЙ ІНДУСТРІЇ

Larysa Chepurda, Iryna Osypenkova, Vladyslav Sukhenko, Yevgeniy Sukhenko

26-31
- PDF (Українська)

TOURISM

FEATURES OF USING MOBILE APPLICATIONS IN ORGANIZING AND CONDUCTING EXCURSIONS

Hanna Mashika

32-39
- PDF (Українська)
ORIGINS OF THE DEVELOPMENT AND CHARACTERISTICS OF ANIMATION SERVICES IN TOURISM

Yuliia Paryshkura (Kozeruk), Tеtiana Kolisnychenko, Valentyna Demko, Iryna Bystra, Katerina Sefikhanova

40-45
- PDF (Українська)
INTERNATIONAL TOURISM ORGANISATIONS AND THEIR ROLE IN THE DEVELOPMENT OF TOURISM AND HOTEL AND RESTAURANT BUSINESS IN THE CURRENT CONDITIONS

Hanna Chepurda, Olena Starynets, Olena Shestel

46-56
- PDF (Українська)
THE ROLE, FUNCTIONS AND INNOVATIONS OF TOURIST INFORMATION CENTERS IN THE INTERNATIONAL SPACE

Tetyana Prymak, Daria Shelukhina

57-61
- PDF (Українська)

FOOD TECHNOLOGY

DEVELOPMENT OF THE TECHNOLOGY OF SPICY AND AROMATIC EXTRACT AND ITS USE IN THEPRODUCTION OF FRUIT AND VEGETABLE SMOOTHIE

Alona Zhmud, Larysa Osypova, Liliia Kovalenko

62-70
- PDF (Українська)