No. 1 (19) (2026): Innovations and Technologies in the Service Sphere and Food Industry

Date published: March 18, 2026
Date printed: March 27, 2026

Published: 2026-03-19

Issue

• ТИТУЛЬНА СТОРІНКА (Українська)
• ЗМІСТ (Українська)

FOOD TECHNOLOGY

• WAYS TO INCREASE THE NUTRITIONAL VALUE OF GLUTEN-FREE BREAD

  Alina Vaskivska, Tetiana Sylchuk

  7-14

  • PDF (Українська)
• ANALYSIS OF THE NUTRITIONAL AND CALORIC VALUE OF CONFECTIONERY PRODUCTS IN THE UKRAINIAN MARKET

  Igor Dudarev, Rostyslav Kukhar

  15-25

  • PDF (Українська)
• ALTERNATIVE SOURCES OF PROTEIN IN FOOD INDUSTRY: CURRENT STATUS AND PROSPECTS FOR USE

  Oleksii Kotov, Andrii Goralchuk, Serhii Khrychov

  26-33

  • PDF (Українська)
• ELECTRONIC MENU AS A TOOL FOR CREATING A SAFE AND INCLUSIVE ENVIRONMENT IN EDUCATIONAL INSTITUTIONS

  Oksana Soldatova, Dmytro Kuzmin, Viktor Sidletskyi, Oleksandra Niemirich, Oleh Kuzmin

  34-40

  • PDF (Українська)
• SYNERGISTIC EFFECT OF LECITHIN AND FLAXSEED MUCILAGE ON THE STABILITY INDICES OF EMULSION SYSTEMS

  Liubov Telezhenko, Petro Bilenkyi

  41-47

  • PDF (Українська)

HOSPITALITY AND CATERING

• ADAPTATION OF THE CHAIN HOTELS MANAGEMENT IN KYIV TO WARTIME CONDITIONS

  Liubomyr Bezruchko, Anna Hrytsyshyn, Halyna Bryhilevych

  48-53

  • PDF (Українська)
• MODERN METHODS OF STIMULATING HOTEL BUSINESS PERSONNEL

  Nataliia Vlashchenko

  54-60

  • PDF (Українська)
• ENSURING SANITARY AND HYGIENIC REQUIREMENTS AND MICROBIOLOGICAL CONTROL DURING CATERING SERVICES

  Irina Koretska, Iryna Krapyvnytska, Nadia Zubar, Raisa Matiushenko

  61-68

  • PDF (Українська)
• FOOD SHARING AS A FACTOR OF SUSTAINABLE ECONOMIC DEVELOPMENT OF THE HORECA SECTOR

  Iryna Mendela

  69-73

  • PDF (Українська)
• EVALUATION CRITERIA FOR CEREAL BARS IN WELLNESS-ORIENTED HOSPITALITY BUSINESSES

  Svitlana Moroz, Olena Kalashnyk, Roman Kuznetsov

  74-80

  • PDF (Українська)
• MARKETING COMMUNICATIONS MODEL IN THE RESTAURANT BUSINESS

  Mykhailo Podolian

  81-86

  • PDF (Українська)
• COMPLEMENTARITY OF MANAGEMENT AND STAFF QUALITY IN RESTAURANT BUSINESS

  Pavlo Romaniv, Oresta Bordun, Viktoriya Kizyma

  87-92

  • PDF (Українська)

TOURISM

• INNOVATIONS IN TOURISM SCIENCE: AI INTEGRATION AS A STRATEGIC VECTOR OF TOURISM AND HOTEL AND RESTAURANT BUSINESS ORGANIZATION

  Pavlo Bobrykin, Anastasiia Bezkhlibna, Maryna Byelikova

  93-99

  • PDF (Українська)
• INFORMATION TECHNOLOGIES IN THE CULTURAL AND ARTISTIC SPHERE AS A FACTOR FOR INCREASING THE COMPETITIVENESS OF THE TOURIST PRODUCT

  Veronika Butorina, Oleksandr Slobodianiuk, Andrii Khoptiar

  100-105

  • PDF (Українська)
• GENDER ASPECTS OF LEADERSHIP IN BANI ENVIRONMENT

  Ludmyla Horshkova

  106-112

  • PDF (Українська)
• THE IMPACT OF STATISTICAL OBSERVATION AND LABOR MOTIVATION ON THE ECONOMIC EFFICIENCY OF TOURISM AND HOSPITALITY ENTERPRISES

  Olga Oliinyk

  113-117

  • PDF (Українська)
• REVENUE MANAGEMENT MODELS OF TOURIST COMPANIES IN CRISIS CONDITIONS

  Marina Pankova

  118-123

  • PDF (Українська)