No. 1 (15) (2025): Innovations and Technologies in the Service Sphere and Food Industry

Published: 2025-03-06

Issue

• ТИТУЛЬНА СТОРІНКА (Українська)
• ЗМІСТ (Українська)

FOOD TECHNOLOGY

• TECHNOLOGICAL ASPECTS, STANDARDIZED QUALITY AND SAFETY INDICATORS OF FUNCTIONAL DESSERTS BASED ON JERUSALEM ARTICHOKE

  Iryna Bilenka, Natalia Lazarenko, Mariana Kashkano

  5-9

  • PDF (Українська)
• MODELING THE TECHNOLOGY OF COOKED MINCED MEAT PRODUCTS USING ALTERNATIVE PROTEINS

  Anna Helikh, Pang Yongfeng

  10-15

  • PDF
• CURRENT PLANT FOR THE PRODUCTION OF MEAT PATES IN UKRAINE

  Serhii Kondratskyi

  16-21

  • PDF (Українська)
• THE ROLE AND PLACE OF THE DISCIPLINE “CHEMICAL BASES OF FOOD TECHNOLOGY” IN THE TRAINING OF STUDENTS MAJORING IN “FOOD TECHNOLOGY”

  Iryna Osypenkova, Yuliia Kurylenko, Oksana Chepurna, Yaroslav Lizanets

  22-26

  • PDF (Українська)
• USE OF INNOVATIVE APPROACHES TO PRESERVE THE NUTRITIONAL VALUE OF PRODUCTS DURING HEAT TREATMENT

  Larysa Osypova, Alona Zhmud, Liliia Kovalenko

  27-32

  • PDF (Українська)
• ANTIOXIDANT EFFECT OF BLACK CUMIN OIL ON THE OXIDATIVE STABILITY OF FLAX AND HEMP OIL MIX

  Yana Svishchova, Natalia Khimenko, Tetiana Romanova

  33-40

  • PDF (Українська)
• DEVELOPMENT OF COMMUNICATIVE SKILLS IN HIGHER EDUCATION ACQUIRES IN THE SERVICES AND FOOD FIELD WHILE LEARNING FOREIGN LANGUAGES: USING DISTANCE LEARNING TECHNOLOGIES

  Olena Shestel, Olena Starynets

  41-44

  • PDF (Українська)

HOSPITALITY AND CATERING

• PROSPECTIVE DIRECTIONS OF ECOLOGIZATION OF DOMESTIC HOTEL ENTERPRISES

  Anna Grytsyna, Veronika Tverdokhlib, Larysa Sharan, Natalia Bondar, Olga Pushka

  45-50

  • PDF (Українська)
• BASIC PRINCIPLES AND REQUIREMENTS FOR THE TECHNOLOGICAL DESIGN OF RESTAURANT FACILITIES

  Lilia Ivashyna, Larysa Byshovets, Oleksandr Kurakin

  51-57

  • PDF (Українська)
• MARKETING INNOVATIONS IN THE RESTAURANT BUSINESS

  Halyna Kushniruk, Volodymyr Khudoba

  58-63

  • PDF (Українська)
• INNOVATIVE PET THERAPY STRATEGY IN THE HOSPITALITY INDUSTRY

  Olena Polova

  64-70

  • PDF (Українська)
• SOLUTIONS FOR NOTIFICATION ISSUES AND SAFETY FOR STAFF AND VISITORS IN HOTELS AND RESTAURANTS AGAINST WARFARE THREATS

  Serhii Rotte, Larisa Ivanova, Volodymyr Tsikanovskyi

  71-75

  • PDF (Українська)
• LOCAL GASTRONOMY TRENDS IN THE BUILDING OF AN EXCLUSIVE COFFEE AND PASTRY CONCEPT

  Viktoriia Tserklevych, Maria Turchyniak, Anastasia Yaglinska

  76-83

  • PDF (Українська)
• CONCEPTUAL BASES OF MANAGEMENT OF MATERIAL INCENTIVES FOR EMPLOYEES OF RESTAURANT BUSINESS ESTABLISHMENTS IN UKRAINE

  Larysa Chepurda, Iryna Herman

  84-91

  • PDF (Українська)

TOURISM

• SUSTAINABLE DEVELOPMENT IN THE HOTEL, RESTAURANT AND TOURISM BUSINESS: STRATEGIC APPROACHES TO REDUCING THE ECOLOGICAL FOOTPRINT

  Olena Karolop, Raisa Zagnybida, Kateryna Veres, Liliia Loiak

  92-97

  • PDF (Українська)
• OMNICHANNEL MARKETING IN THE TOURISM INDUSTRY

  Volodymyr Kholyavka, Orest Horak

  98-101

  • PDF (Українська)
• DIGITALIZATION AS A KEY ELEMENT OF THE INNOVATION DEVELOPMENT MANAGEMENT SYSTEM FOR TOURISM ENTERPRISES IN THE CHERKASY REGION

  Hanna Chepurda, Yevhenii Adamenko

  102-108

  • PDF (Українська)