Restorannii i gotel''nii konsalting Innovatsiyi最新文献

{"title":"The Improvement of Anti-crіsіs Mаnаgеmеnt System іn Hotеl Business","authors":"Lubov Lipych, Оksаnа Khilukhа, Myroslava A. Kushnir, Ivаnnа Mаtviichuk","doi":"10.31866/2616-7468.4.2.2021.249077","DOIUrl":"https://doi.org/10.31866/2616-7468.4.2.2021.249077","url":null,"abstract":"Topicality. Thе predisposition to сrіsіs sіtuаtіons of hotеl enterprises, whісh are thе mаіn іnfrаstruсtural сomponеnt of the hospitality industry in Ukraine, іs hіghеr, сompаrеd to othеr types of economic activity. Thе сurrеnt сrіsіs сondіtіons, саusеd by СOVІD-19 pandemic, wаr іn Eаstеrn Ukrаіnе аnd thе decline of thе fіnаnсіаl аnd есonomіс systеm, led to the case that most hotel enterprises are in a very difficult situation, and some of them are even on the verge of bankruptcy. The necessity to adapt quickly to the changes and to offer the consumers new approaches to business development, innovative methods and technologies of service delivery, new services and new products in compliance with all safety standards and appropriate quality requires from hotel еntеrprіsеs to form an effective anti-crisis management system.\u0000Thе aim and methods. The aim of this аrtісlе іs to develop the recommendations for thе anti-сrіsіs mаnаgеmеnt systеm improvement of thе hotеl еntеrprіsе, taking into account the stage of its life cycle, the index of diversification potential, and the level of the system of anti-crisis management development. To achieve this aim such methods are used: theoretical generalization, analysis and synthesis; statistical; economic and mathematical modeling, and graphic.\u0000Rеsults. Іt іs еstаblіshеd thаt the еffісіеnсy of the hotеl enterprise ovеrсomіng thе сrіsіs situations dеpеnds on іts аbіlіty in quick adaptation to new operating conditions and moving to thе provіsіon of nеw advanced sеrvісеs or thе іntroduсtіon of the nеw typе of асtіvіty. Durіng thе сrіsіs mаny еntеrprіsеs аrе dеvеlopіng the strаtеgy of dіvеrsіfісаtіon, whісh саn bе an еffесtіvе tасtісs for some short tеrm, or morе fundаmеntаl strаtеgy for thе mеdіum аnd long tеrm pеrіod. Thе hotеl enterprises are forced to rеnеw the sеrvісеs аnd produсts, dіstrіbutіon сhаnnеls, dеlіvеry mеthods аnd mаrkеtіng strаtеgy сonstаntly, thеrеforе, the dіvеrsіfісаtіon of their асtіvіty should bе a pаrt of thе anti-сrіsіs enterprise mаnаgеmеnt systеm.\u0000Conclusions and discussions. The effесtіvе anti-сrіsіs mаnаgеmеnt provides thе nееd to dеtеrmіne thе lеvеl of its systеm dеvеlopmеnt, thе аssеssmеnt of thе іndеx of thе hotеl еntеrprіsе dіvеrsіfісаtіon potеntіаl, thе formаtіon of the mаtrіx of dіvеrsіfісаtіon strаtеgy сhoісе аnd thе mесhаnіsm for іts іmplеmеntаtіon. Thе prасtісаl sіgnіfісаnсе of this rеsеаrсh іs in the anti-crisis management system, bаsеd on thе dіvеrsіfісаtіon strаtеgy, whісh аllows to mаkе аdеquаtе dесіsіons on strаtеgіс plаnnіng of thе hotеl enterprise activity іn сondіtіons of іnstаbіlіty.","PeriodicalId":52821,"journal":{"name":"Restorannii i gotel''nii konsalting Innovatsiyi","volume":" ","pages":""},"PeriodicalIF":0.0,"publicationDate":"2021-12-28","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"42869653","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Mathematical and Analytical Evaluation of Paste Products Quality","authors":"Victor Guts, O. Koval, S. Bondar","doi":"10.31866/2616-7468.4.2.2021.249101","DOIUrl":"https://doi.org/10.31866/2616-7468.4.2.2021.249101","url":null,"abstract":"Topicality. In modern conditions, the society feels a growing demand in products made from natural ingredients of high nutritional value. Such products include meat pastes, the quality of which depends on their recipe, technological processes, equipment, and modes of its operation. With the implementation of innovative technological regimes and new equipment, there is a necessity to determine and prognosticate the quality of food products at all stages of their production and sale. According to the mentioned above, as well as economic feasibility of using automated systems for technological processes management, there is a need to elaborate a new mathematical and analytical approach to assessing and prognosticating changes in the quality of meat paste with various additives.\u0000Aim and research methods. The aim of this research is to elaborate a method for modeling the material system state, based on differential equations of kinetics of biochemical processes, assessment, and prognostication of food quality.\u0000Research methods. The method of mathematical and analytical evaluation of the paste products quality is grounded on modified mathematical models, differential equations, visualisation of research results in the form of 3D graphs, obtained by using symbolic computer mathematics. The quality of new meat paste products is compared with the quality of the paste, which is assumed to be relatively optimal according to the main organoleptic parameters of sensory quality assessment and control sample. The control sample of the paste is cooked according to the classical technology, and the recipe (GSTU 4424:2005). The prototype samples are cooked according to the innovative technology, which involves adding mechanically deboned poultry meat to the main raw material.\u0000Results. New results of analytical and experimental studies of the quality of meat paste products, cooked according to the classic recipe with the use of mechanically deboned poultry meat, are offered. The method for determining the coefficients, included in the mathematical model for assessing the meat paste products quality, their analytical relation with the optimization parameter, is elaborated. The expediency of using modern methods of symbolic computer mathematics for solving and analysing differential equations, presenting results in 3D graphs, is proved. The conducted research makes it possible to prognosticate the quality of food products, to control possible changes in their recipe while using various additives, to carry out elaborating new paste products.\u0000Conclusions and discussion. Based on the results of theoretical and experimental studies, a new mathematical model for estimating the quality of meat paste products in the form of the first-order differential equation, is offered. Its analogue is the equations, recommended for modeling the processes of biochemical kinetics. It is proved that the computer programme of mathematical and analytical research and prognostication the foo","PeriodicalId":52821,"journal":{"name":"Restorannii i gotel''nii konsalting Innovatsiyi","volume":" ","pages":""},"PeriodicalIF":0.0,"publicationDate":"2021-12-28","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"46702189","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"The Study of Quality and Safety Indicators of Mayonnaise on the Basis of Hemp Oil","authors":"A. Helikh, V. Prymenko, O. Vasylenko, I. Prikhodko","doi":"10.31866/2616-7468.4.2.2021.249104","DOIUrl":"https://doi.org/10.31866/2616-7468.4.2.2021.249104","url":null,"abstract":"Topicality. Sauces are an integral part of most dishes, which are prepared from a variety of products: meat, fish, seafood, vegetables. They give the dishes juiciness, add variety to the aesthetic appearance of the dish and complement their taste, increase calories, and nutritional value. The most common sauces are culinary sauces of the emulsion type, in particular, mayonnaise and its derivatives. Nowadays, the oil and fat industry produces a whole “line” of mayonnaise products with various additives that improve the taste, structure and increase the shelf life. The oil and fat industry is at a stage when its development can no longer be carried out by traditional methods, new approaches and solutions are needed. Trends in balanced and healthy diet are forcing producers to look for new approaches for the production of classic mayonnaise with high biological value and high quality characteristics. The problem of nutrition optimisation in terms of the content of essential nutrients, such as fatty acids, can be solved by introducing into the recipe some composition, such as an oil- fat base, vegetable oils are rich in polyunsaturated fatty acids ω-3 and ω-6. One of the promising areas of production of emulsion products, such as mayonnaise sauce, is the introduction of standard recipes for full or partial replacement of sunflower oil with hemp oil, in order to improve biological value, while maintaining high organoleptic, structural and mechanical properties and safety. Among the essential nutrients needed to maintain homeostasis of the human body are polyunsaturated fatty acids, the source of which is hemp oil. Hemp oil contains natural antioxidants, which gives a raised resistance to oxidation, despite the natural high content of ω-3 and ω-6 fatty acids. One of the ways to implement the innovative idea is the partial or complete replacement of the oil-fat fraction of the emulsion-type mayonnaise sauce with hemp oil in a mass fraction of introduction into the recipe (50%, 75%, and 100%).\u0000The aim of the study is to research the quality of mayonnaise sauce with partial or complete substitution of oil, and fat fraction for hemp oil, namely their organoleptic, physicochemical (effective viscosity, emulsion stability, acidity, acid and peroxide value) indicators, to investigate the fatty acid composition developed samples of mayonnaise sauce, based on hemp oil, and investigate the change in microbiological parameters during storage. This will expand the range of quality foods, enriched with essential nutrients. The following research methods are used in this article: standard methods of organoleptic profile analysis, structural-mechanical, standard methods of research of fatty acid composition, and methods of determining microbiological parameters. The results of this study are processed using modern computer programmes.\u0000Results. The expediency of using mayonnaise, based mayonnaise sauce technology, during the development of hemp oil sauce technology, h","PeriodicalId":52821,"journal":{"name":"Restorannii i gotel''nii konsalting Innovatsiyi","volume":" ","pages":""},"PeriodicalIF":0.0,"publicationDate":"2021-12-28","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"46664583","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"The Influence of the Parameters of the Subcritical Water Extraction Process on the Efficiency of Isoflavones Elicitation from Soy Meal","authors":"Valeriy Sukmanov, O. Kovalchuk","doi":"10.31866/2616-7468.4.2.2021.249092","DOIUrl":"https://doi.org/10.31866/2616-7468.4.2.2021.249092","url":null,"abstract":"Topicality. Incidental products of soy processing (okara, meal, millcake) contain a large amount of protein, and, additionally, other valuable biologically active substances. Among them, isoflavones are of particular researchers’ interest. Subcritical water extraction is a promising method for elicitation biologically active substances from plant raw material. However, such a method of extracting isoflavones, and its rational parameters for soy meal, remain insufficiently investigated.\u0000Aim and methods. The aim of this work is to study the influence of parameters (temperature: 120...160°С, duration of extraction: 5...15 min, hydromodule: 1:15...25) of the extracting process of soy meal with subcritical water on the isoflavones content in the dry material of the extract. The empirical research method is applied, using the second-order orthogonal compositional outline for a fractional factor experiment. The samples of soy meal extract are obtained using the experimental setup, based on the high-pressure reactor “RHP-2-500”. The total isoflavones content in the dry extract material is defined in terms of gallic acid with absorption spectrophotometry method.\u0000Results. Based on the obtained results, the quadratic interpolation model is constructed. This model links the total isoflavones content in the dry extract material with the extraction parameters. The analysis of the constructed model makes it possible to establish rational measures of extraction parameters.\u0000Conclusions and discussion. In this study, the intensive growth of soflavones content in the dry extract with highing the temperature process, and a relatively small influence of the process duration on this indicator, were defined. The influence of the hydromodule is ambiguous. The lowest yield of isoflavones is noted at hydromodule ≈1:21,41. Its increase or decrease lead to the growth of isoflavones content in the extract. In this paper, for the first time, the existence of rational measures of parameters in the process of extracting isoflavones with subcritical water from soy meal is studied and established. The obtained results can be used in the elaboration of the technology for producing isoflavones enriched soy protein concentrate.","PeriodicalId":52821,"journal":{"name":"Restorannii i gotel''nii konsalting Innovatsiyi","volume":" ","pages":""},"PeriodicalIF":0.0,"publicationDate":"2021-12-28","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"44951499","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"SMM-Promotion of Innovative Services in the Hotel and Restaurant Business During the COVID-19 Pandemic","authors":"Oksana Polinkevych","doi":"10.31866/2616-7468.4.2.2021.249066","DOIUrl":"https://doi.org/10.31866/2616-7468.4.2.2021.249066","url":null,"abstract":"Topicality. In the context of the Covid-19 pandemic, sms-promotion of innovative services in the hotel and restaurant business, which contributes to its development, is becoming important. It happens under the influence of modern innovative tools, which actively counteract the postpandemic crisis.\u0000The aim of this article is to determine the types of innovative services and products in the hotel and restaurant business in terms of COVID-19, as well as methods and tools for sms-promotion.\u0000Research methods. The research used general scientific methods: analysis, abstraction, induction, deduction, synthesis, inference, generalisation, comparison.\u0000Results of the research. The most common social networks and messengers, used for sms-promotion of innovative services are identified. It is established that sms-promotion of innovative services and products in the hotel and restaurant business must take place in compliance with certain rules. It is noted that an effective tool for sms-promotion is retargeting, targeting, advertising for bloggers, cooperation with influencers. The scheme of introduction of innovative products and services in the conditions of Covid-19 is developed.\u0000Conclusions and discussion. It is determined that the hotel and restaurant business is changing under the influence of Covid-19, where it is important to determine the uniqueness of individual hotel and restaurant businesses, goals and objectives, unique trade offer, key aspects (people, goals, strategy, technology) by POST method, content-plan (analysis of the target audience, goal setting, strategy selection, selection of tools). The list of actions for hotel and restaurant business in the field of sms-promotion of innovative services is offered: redistribution of the budget for contextual advertising, reconfiguration of targeting, constant communication with stakeholders, development of special offers for each target audience, organizing content on the site, constant updating of information, video, photo on all online platforms.","PeriodicalId":52821,"journal":{"name":"Restorannii i gotel''nii konsalting Innovatsiyi","volume":" ","pages":""},"PeriodicalIF":0.0,"publicationDate":"2021-12-28","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"47741042","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Management of Hotel and Restaurant Complex on the Basis of Energy Efficiency","authors":"O. Mykoliuk","doi":"10.31866/2616-7468.4.2.2021.249079","DOIUrl":"https://doi.org/10.31866/2616-7468.4.2.2021.249079","url":null,"abstract":"Topicality. Sustainable development of hotel and restaurant industry appears to be not possible without a reliable, stable, reasonable provision of energy resources. Rational and economical consumption of energy resources determines energy efficiency of their operation, and plays a leading role in ensuring the economic growth of blighty enterprises in the service sector. Stable functioning and growth of the economic potential in market relations conditions are constantly becoming the priority in the development of hospitality sphere enterprises. They mainly depend on the availability of energy efficiency.\u0000The subject of this study is the formation of the energy efficiency strategy, that will support the coordination of the senior management actions in solving some problems of the energy efficiency providing the hotel and restaurant complex operation.\u0000The purpose of this research lies in theoretical and methodological substantiation of the importance and place of the energy efficiency system in strategic management of the hotel and restaurant complex.\u0000Research methods: monographic analysis, abstraction and morphological analysis, groups and classifications.\u0000Main results and conclusions. According to the obtained research results, the essence and sequence of the stages of energy efficiency management in hotel and restaurant complex are defined. The correlations between the energy efficiency strategy of the hotel and restaurant complex, and the mechanism of its management are formed. The algorithm of energy efficiency strategy elaboration in the hotel and restaurant complex is offered, as well as its components are substantiated.","PeriodicalId":52821,"journal":{"name":"Restorannii i gotel''nii konsalting Innovatsiyi","volume":" ","pages":""},"PeriodicalIF":0.0,"publicationDate":"2021-12-28","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"48261161","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"The Control System in the Hotel and Restaurant Business: Conceptual Approach","authors":"L. Honchar, Olha Aukhimik","doi":"10.31866/2616-7468.4.2.2021.249075","DOIUrl":"https://doi.org/10.31866/2616-7468.4.2.2021.249075","url":null,"abstract":"The topicality. In today’s crisis of hotel and restaurant business in terms of ensuring the effectiveness of the management component is relevant to the use of controlling as an element of crisis management in the hospitality industry, which allows you to take management to a qualitatively new level by evaluating, coordinating, coordinating, optimizing and monitoring all services. and divisions operating at the enterprise.\u0000The purpose of the article is to develop and substantiate the conceptual theoretical and methodological provisions and practical recommendations for improving the controlling system in the hotel and restaurant business.\u0000Research methods. In forming the methodology of conceptual vision of the controlling system in the hotel and restaurant business and the main directions of its application used a set of general and special research methods: methods of observation, modeling, analysis and synthesis, comparison, strategic analysis, abstract modeling and historical logic.\u0000Results. The key features of improving the controlling system at the hotel and restaurant business have been identified and substantiated. The stages of its creation are analyzed, in particular the stage of preparation, implementation and automation. The main conceptual principles of improving the controlling system in the field of hospitality are outlined. A conceptual adaptive model of improving the controlling system in the hotel and restaurant business has been designed and substantiated, which is characterized by complexity and cyclicity and consists of three circles (internal, middle and external), for each of which the parameters of flow and interconnection are defined.\u0000Conclusions and discussions. The scientific novelty of the obtained results lies in the design and substantiation of a conceptual adaptive model of controlling system improvement at hotel and restaurant business enterprises, which has a cyclical nature and allows to provide continuous and continuous improvement of both the controlling system and the enterprise as a whole. The practical significance of the obtained results is manifested in the possibility of applying the developed and substantiated theoretical and methodological and applied conceptual aspects in the real business practice of hotel and restaurant business enterprises in order to ensure their efficiency and competitiveness in the services market of Ukraine and abroad.","PeriodicalId":52821,"journal":{"name":"Restorannii i gotel''nii konsalting Innovatsiyi","volume":" ","pages":""},"PeriodicalIF":0.0,"publicationDate":"2021-12-28","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"44738888","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Renovation of Current Business Models Formats and Elaboration of New Ones in Restaurant Business: Process Innovative Approach","authors":"Olena Plyuta","doi":"10.31866/2616-7468.4.2.2021.249069","DOIUrl":"https://doi.org/10.31866/2616-7468.4.2.2021.249069","url":null,"abstract":"Topicality. The relevance of the study lies in the fact that the specifics of the restaurant business involves not only implementation of innovative management technologies, but also updating the current enterprises business models formats, and elaborating the new ones in the restaurant business sphere.\u0000The aim of this research is to analyse the existent situation of innovative updating the nowadays enterprises business models formats, and elaborating the neoteric ones in the restaurant business sphere abroad, and in Ukraine as well.\u0000Research methods combine the information systematisation in the innovative updating processes of the restaurant business sphere enterprises. The theoretical and methodological basis of the study are theoretical elaborations and scientific conceptions of blighty and foreign scientists in the field of enterprises activity and marketing researches, and laws of Ukraine. \u0000Results. The scientific novelty of the article is in the defining the necessity in innovative renewal of the current enterprises business models formats, and elaboration of the new ones, functioning in the restaurant business sphere, in the use of innovative technologies for improving their work efficiency, in identifying the principles of modern technologies implementation, depending on the type of institution and the kind of innovation.\u0000Conclusions and discussion. In this article, it is emphasized that nowadays the sphere of restaurant business is in the process of its formation due to the problems of the current political and economic state of the country. It is noted that in order to stimulate entrepreneurial activity in the restaurant business sphere, the further implementation of innovative management technologies is one of the most powerful competitiveness tool. The efficiency of innovative measures implementation at the mentioned above enterprises is analysed. It was found out that this industry is underdeveloped, which indicates the presence of significant untapped potential for further development, and opportunities for reclaiming new market segments. For effective implementation of innovations, it is necessary to update the existing, and develop some new business models formats of enterprises in the restaurant business. The stages of updating the current and developing the new formats of enterprises business models in the restaurant business, by applying the innovative development strategy, are offered.","PeriodicalId":52821,"journal":{"name":"Restorannii i gotel''nii konsalting Innovatsiyi","volume":" ","pages":""},"PeriodicalIF":0.0,"publicationDate":"2021-12-28","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"43173639","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"The Role of Millennials in the Formation of the Hotel and Restaurant Business Brand","authors":"Oksana Polinkevych","doi":"10.31866/2616-7468.4.1.2021.234827","DOIUrl":"https://doi.org/10.31866/2616-7468.4.1.2021.234827","url":null,"abstract":"The topicality. In the context of the COVID-19 pandemic, the latest technologies to stimulate business development are becoming important. The source of change is millennials, which determine the prospects for development and contribute to the formation of competitiveness in the market.\u0000The purpose of the article is to determine the role of millennials in the formation of the hotel and restaurant business brand in the conditions of COVID-19.\u0000Research methods. The study used general scientific methods: analysis, abstraction, induction, deduction, synthesis, inference, generalization, comparison.\u0000Research results. The peculiarities of the concept of “millennials” have been defined. It has been established that millennials are young people aged 18-35 who have a positive impact on the development of the hotel and restaurant business and are generators of change. An expert assessment of the impact of millennials on the hotel and restaurant business was conducted. It identifies the main technologies preferred by millennials by gender and age group. The scheme of formation of the brand model by millennials in the conditions of COVID-19 has been developed.\u0000Conclusions and discussions. It is determined that millennials are the main driving force of strategic changes in the hotel and restaurant business and contribute to the development and competitiveness of organizations.","PeriodicalId":52821,"journal":{"name":"Restorannii i gotel''nii konsalting Innovatsiyi","volume":" ","pages":""},"PeriodicalIF":0.0,"publicationDate":"2021-06-22","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"42624523","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Assessment of Balneological Resources for the Needs of Resort Establishments of Ivano-Frankivsk Region","authors":"V. Klapchuk, Lesia Polova, I. Makaruk, Raisa Zagnybida","doi":"10.31866/2616-7468.4.1.2021.234825","DOIUrl":"https://doi.org/10.31866/2616-7468.4.1.2021.234825","url":null,"abstract":"The topicality. The main natural recreational resources of Ivano-Frankivsk region are balneological, which include medicinal mineral waters, therapeutic mud and ozokerite. Mineral waters and, especially, medical occupy a significant place.\u0000Purpose and methods. The purpose of the study is a theoretical and methodological justification of the prospects for the development of balneological tourist and recreational resources in Ivano-Frankivsk region. To carry out this study a number of general scientific methods, approaches and techniques have been used which are applied in social geography. The authors have developed a new methodology for assessing natural recreational resources. In this study, balneological resources are on an example of Ivano-Frankivsk region.\u0000Results. The research examines the evaluation features of the distribution and development of balneological tourist and recreational resources of Ivano-Frankivsk region. The potential of spa treatment, which is not fully used, is thoroughly analyzed. In the article the authors propose to intensify the development of balneological resource potential of Ivano-Frankivsk region. In addition, it is proposed to divide the resorts of the region according to the specialization, which will correspond to a certain type of effective treatment of the disease.\u0000Conclusions and discussions. The study confirmed that Ivano-Frankivsk region has unique recreational and tourist resources. The scientific novelty of the study is to substantiate the prospects for the development of balneological tourist and recreational resources for the needs of resorts in the Carpathians. The practical significance of the obtained results is manifested in the possibility of applying a comprehensive model of development of balneological tourist and recreational resources in Ivano-Frankivsk region.","PeriodicalId":52821,"journal":{"name":"Restorannii i gotel''nii konsalting Innovatsiyi","volume":" ","pages":""},"PeriodicalIF":0.0,"publicationDate":"2021-06-22","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"41726780","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}