Pub Date : 2021-06-22DOI: 10.31866/2616-7468.4.1.2021.234833
V. Sheludko, Halyna Riashko
The topicality. Flour confectionery remains the leader in sales among other delicacies in Ukraine. Especially their consumption increases during the holidays. But today, society is increasingly concerned about its health. Young people prefer not only well-decorated dishes, but also pay considerable attention to the qualitative and quantitative composition of raw materials. Currently popular in Ukraine are muffins, cupcakes, brownies, blondes, biscuits, cantucci, craffins, biscuits “Savoyardi” and “Madeleine”. Good nutrition is the key to good health, especially in today’s environment. The production of high nutritional value products has a more complex technology than the classic, and requires other approaches to the design of confectionery shops in this direction, so this issue is relevant. Purpose and methods. The purpose of the study is to improve the technological lines of the confectionery shop in restaurants specializing in the production of high nutritional value. Methods of modeling, analogy, system approach and formalization have been used in writing the article. Results. In the course of the research the expediency of improving the technological line of dough preparation and the line of preparation of cream and finishing semi-finished products in confectionery shops of restaurants is substantiated. Conclusions and discussions. Approaches to the improvement of technological lines of confectionery shops of restaurant establishments, which produce flour confectionery products of high nutritional value, have been substantiated, and the requirements for the premises of confectionery shops have been given.
{"title":"Improvement of Technological Lines of Confectionery Workshop in Restaurant Establishments Farms Specializing in the Production of Products of High Nutritional Value","authors":"V. Sheludko, Halyna Riashko","doi":"10.31866/2616-7468.4.1.2021.234833","DOIUrl":"https://doi.org/10.31866/2616-7468.4.1.2021.234833","url":null,"abstract":"The topicality. Flour confectionery remains the leader in sales among other delicacies in Ukraine. Especially their consumption increases during the holidays. But today, society is increasingly concerned about its health. Young people prefer not only well-decorated dishes, but also pay considerable attention to the qualitative and quantitative composition of raw materials. Currently popular in Ukraine are muffins, cupcakes, brownies, blondes, biscuits, cantucci, craffins, biscuits “Savoyardi” and “Madeleine”. Good nutrition is the key to good health, especially in today’s environment. The production of high nutritional value products has a more complex technology than the classic, and requires other approaches to the design of confectionery shops in this direction, so this issue is relevant.\u0000Purpose and methods. The purpose of the study is to improve the technological lines of the confectionery shop in restaurants specializing in the production of high nutritional value. Methods of modeling, analogy, system approach and formalization have been used in writing the article.\u0000Results. In the course of the research the expediency of improving the technological line of dough preparation and the line of preparation of cream and finishing semi-finished products in confectionery shops of restaurants is substantiated.\u0000Conclusions and discussions. Approaches to the improvement of technological lines of confectionery shops of restaurant establishments, which produce flour confectionery products of high nutritional value, have been substantiated, and the requirements for the premises of confectionery shops have been given.","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":"43623844","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}
Pub Date : 2021-06-22DOI: 10.31866/2616-7468.4.1.2021.234829
Luidmila Bovsh, Igor Komarnitskyi, O. Oliinyk
The topicality. The escalation of the pandemic and the oscillating lockdown create depressive moods in the restaurant business: owners balance on the verge of choosing between survival and violation of quarantine conditions, staff are forced to change professions. The realities of further uncertainty require the transformation of the restaurant’s business environment and strengthening the competencies of staff suitable for crisis management. The strategic framework requires effective tactical sessions given the specifics of working in a lockdown: restaurant business adjusts service formats and continues effective communication through distribution systems, distancing services, organizing targeted delivery to customers and sales of restaurant products. Customer-oriented management thus acquires new meaning and flexible forms, where mentoring becomes a flagship in a disoriented economic environment. Therefore, the introduction of mentoring, which is correlated with Agile-management technologies, is an important component of the strategy of restaurant business development and a relevant object of study. Purpose and methods. The purpose of the study is a theoretical analysis of mentoring and the formation of its reference model, which determines the areas of restaurant management improvement in pandemic risks. The inter paradigmatic nature of the research objects determines the use of a set of general scientific methods, such as theoretical analysis and synthesis, modeling, elimination, which provided a thorough consideration of the components of mentoring and Agile-management of business processes in the restaurant, their modeling into a single system of anti-crisis lockdown. Results. An empirical analysis of the definitions of “mentoring” and “Agile” has been made. A reference model of mentoring has been formed and its main components have been investigated. The basic provisions of Agile-control in a restaurant in the conditions of oscillating lockdown have been developed. Recommendations for compiling mentoring and Agile management into an effective model of restaurant tactical development have been developed. Conclusions and discussions. The study showed that the actualization of mentoring and flexible management methods is an urgent scientific task, as it allows studying and scientifically substantiating the recommendation complex for their implementation in the practice of business entities. Further research needs to be deepened to assess the mentoring effectiveness and Agile-management in restaurants in the post-harvest period.
{"title":"Mentoring and Agile: Points of Contact in Restaurant Management","authors":"Luidmila Bovsh, Igor Komarnitskyi, O. Oliinyk","doi":"10.31866/2616-7468.4.1.2021.234829","DOIUrl":"https://doi.org/10.31866/2616-7468.4.1.2021.234829","url":null,"abstract":"The topicality. The escalation of the pandemic and the oscillating lockdown create depressive moods in the restaurant business: owners balance on the verge of choosing between survival and violation of quarantine conditions, staff are forced to change professions. The realities of further uncertainty require the transformation of the restaurant’s business environment and strengthening the competencies of staff suitable for crisis management. The strategic framework requires effective tactical sessions given the specifics of working in a lockdown: restaurant business adjusts service formats and continues effective communication through distribution systems, distancing services, organizing targeted delivery to customers and sales of restaurant products. Customer-oriented management thus acquires new meaning and flexible forms, where mentoring becomes a flagship in a disoriented economic environment.\u0000Therefore, the introduction of mentoring, which is correlated with Agile-management technologies, is an important component of the strategy of restaurant business development and a relevant object of study.\u0000Purpose and methods. The purpose of the study is a theoretical analysis of mentoring and the formation of its reference model, which determines the areas of restaurant management improvement in pandemic risks. The inter paradigmatic nature of the research objects determines the use of a set of general scientific methods, such as theoretical analysis and synthesis, modeling, elimination, which provided a thorough consideration of the components of mentoring and Agile-management of business processes in the restaurant, their modeling into a single system of anti-crisis lockdown.\u0000Results. An empirical analysis of the definitions of “mentoring” and “Agile” has been made. A reference model of mentoring has been formed and its main components have been investigated. The basic provisions of Agile-control in a restaurant in the conditions of oscillating lockdown have been developed. Recommendations for compiling mentoring and Agile management into an effective model of restaurant tactical development have been developed.\u0000Conclusions and discussions. The study showed that the actualization of mentoring and flexible management methods is an urgent scientific task, as it allows studying and scientifically substantiating the recommendation complex for their implementation in the practice of business entities. Further research needs to be deepened to assess the mentoring effectiveness and Agile-management in restaurants in the post-harvest period.","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":"42134593","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}
Pub Date : 2020-12-21DOI: 10.31866/2616-7468.3.2.2020.219709
N. Bolgova, V. Tsyhura, Tamara Khmeliuk
{"title":"Innovative Aspects of Sunflower Isolate Use in Technology of Craft Products","authors":"N. Bolgova, V. Tsyhura, Tamara Khmeliuk","doi":"10.31866/2616-7468.3.2.2020.219709","DOIUrl":"https://doi.org/10.31866/2616-7468.3.2.2020.219709","url":null,"abstract":"","PeriodicalId":52821,"journal":{"name":"Restorannii i gotel''nii konsalting Innovatsiyi","volume":" ","pages":""},"PeriodicalIF":0.0,"publicationDate":"2020-12-21","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"49213246","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}
Pub Date : 2020-12-21DOI: 10.31866/2616-7468.3.2.2020.219691
L. Bovsh, Larysa Hopkalo, Igor Komarnitskyi
The topicality. The conditions of the pandemic lockdown prompted economic entities to restructure their activities in accordance with the new communication and operational rules. The service sector, the main purpose of which is the leisure organization, it has suffered the most from quarantine, as it has been banned. Therefore, some institutions have closed down, unable to withstand the crisis tendencies in the consumer market, financial pressure from landlords, and some have reformatted the business to new conditions of interaction with customers – remote services and delivery.Mitigation of quarantine has helped revive activities, but it is legitimate within the protocols and regulations of local and state authorities to prevent the spread of viral infections. Therefore, the management of economic entities implements compliance control, the purpose of which is to carry out economic activities in accordance with laws, regulations and protocols, deviation or ignoring which creates risks of reputational and financial losses. Compliance control identifies economic and reputational risks, carries out prevention and management, forming a set of real measures to protect business and its owners. Thus, the implementation of a compliance control system is an important component of the development strategy of economic entities, including the hotel business, and a relevant object of study.Purpose and methods. The purpose of the study is to theoretically analyze the compliance of hotel services and the formation of a model that identifies areas for improvement of hotel services in pandemic risks. The comparative nature of compliance as a category of proof of compliance with certain limitations contributed to the use in the research process of a set of general scientific methods, such as abstraction, analysis and synthesis, modeling, elimination of factors influencing the object of study, gap method for scoring compliance and allowed to substantiate the proposed imperatives of the framework conditions of compliance in the hotel business.Results. An empirical assessment of the financial losses of hotels from the pandemic caused by COVID-19 has been carried through inUkraine. The directions of compliance of hotel service have been formed. The imperatives of framework conditions of service in hotels in the conditions of the COVID-19 pandemic have been compiled. The compliance of hotel service compliance has been screened by the gap method.Conclusions and discussions. It is scientifically substantiated that the conceptualization of compliance control of hotel services is an urgent scientific task, as it allows to study the requirements for it and to comply with what is necessary in quarantine conditions. Further research needs to be deepened in order to assess the financial gaps in the implementation of the imperatives of the framework conditions in the business processes of the hotel, as well as to assess new forms of hotel services that have emerged in the worl
{"title":"Scientific Substantiation of the Hotel Business Compliance in Pandemic Conditions","authors":"L. Bovsh, Larysa Hopkalo, Igor Komarnitskyi","doi":"10.31866/2616-7468.3.2.2020.219691","DOIUrl":"https://doi.org/10.31866/2616-7468.3.2.2020.219691","url":null,"abstract":"The topicality. The conditions of the pandemic lockdown prompted economic entities to restructure their activities in accordance with the new communication and operational rules. The service sector, the main purpose of which is the leisure organization, it has suffered the most from quarantine, as it has been banned. Therefore, some institutions have closed down, unable to withstand the crisis tendencies in the consumer market, financial pressure from landlords, and some have reformatted the business to new conditions of interaction with customers – remote services and delivery.Mitigation of quarantine has helped revive activities, but it is legitimate within the protocols and regulations of local and state authorities to prevent the spread of viral infections. Therefore, the management of economic entities implements compliance control, the purpose of which is to carry out economic activities in accordance with laws, regulations and protocols, deviation or ignoring which creates risks of reputational and financial losses. Compliance control identifies economic and reputational risks, carries out prevention and management, forming a set of real measures to protect business and its owners. Thus, the implementation of a compliance control system is an important component of the development strategy of economic entities, including the hotel business, and a relevant object of study.Purpose and methods. The purpose of the study is to theoretically analyze the compliance of hotel services and the formation of a model that identifies areas for improvement of hotel services in pandemic risks. The comparative nature of compliance as a category of proof of compliance with certain limitations contributed to the use in the research process of a set of general scientific methods, such as abstraction, analysis and synthesis, modeling, elimination of factors influencing the object of study, gap method for scoring compliance and allowed to substantiate the proposed imperatives of the framework conditions of compliance in the hotel business.Results. An empirical assessment of the financial losses of hotels from the pandemic caused by COVID-19 has been carried through inUkraine. The directions of compliance of hotel service have been formed. The imperatives of framework conditions of service in hotels in the conditions of the COVID-19 pandemic have been compiled. The compliance of hotel service compliance has been screened by the gap method.Conclusions and discussions. It is scientifically substantiated that the conceptualization of compliance control of hotel services is an urgent scientific task, as it allows to study the requirements for it and to comply with what is necessary in quarantine conditions. Further research needs to be deepened in order to assess the financial gaps in the implementation of the imperatives of the framework conditions in the business processes of the hotel, as well as to assess new forms of hotel services that have emerged in the worl","PeriodicalId":52821,"journal":{"name":"Restorannii i gotel''nii konsalting Innovatsiyi","volume":" ","pages":""},"PeriodicalIF":0.0,"publicationDate":"2020-12-21","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"46617982","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}
Pub Date : 2020-12-21DOI: 10.31866/2616-7468.3.2.2020.219696
O. Yakushev
The topicality. At the present stage of economic development, the search for modern methods and tools for managing business processes, based on the principles of adapting business processes to changing conditions, is becoming important in increasing the competitiveness of enterprises in the regions, constantly improving through the use of innovative technologies in their management. Service enterprises react very quickly to changes and new challenges, which are characterized by a significant level of dynamism, a variety of services offered on the market, and intense competition. Therefore, innovations are transformed into a decisive factor in determining new technologies for managing business processes of enterprises in the service sector of the regions (hotel and restaurant business, tourism and other types of economic activity).Purpose and methods. The aim of the study is theoretical and methodological substantiation of the prospects for the use of modern latest technologies for managing business processes of enterprises of hotel-restaurant and tourism industries of regions on the basis of a systematic approach aimed at ensuring competitive advantages in the market. Scientific methods: logic generalization and synthesis, mathematical and statistical, systematization and grouping.Results. Presentation of sequence of integrated business process management of hotel-restaurant and tourism enterprises of regions. Substantiation of the components of the business process management system of hotel-restaurant and tourism enterprises of regions and innovative tools for their provision.Conclusions and discussion. The scientific novelty of the results obtained lies in the substantiation of the prospects for the use of available modern technologies for managing business processes of hotel-restaurant and tourism enterprises of regions in order to ensure the main directions of effective business. Practical value – the possibility of applying a comprehensive model of business process management in hotel-restaurant and tourism enterprises of regions by using innovative technologies.
{"title":"Innovative Technologies in the Management of Business Processes of Enterprises of Hotel-restaurant and Tourism Industries","authors":"O. Yakushev","doi":"10.31866/2616-7468.3.2.2020.219696","DOIUrl":"https://doi.org/10.31866/2616-7468.3.2.2020.219696","url":null,"abstract":"The topicality. At the present stage of economic development, the search for modern methods and tools for managing business processes, based on the principles of adapting business processes to changing conditions, is becoming important in increasing the competitiveness of enterprises in the regions, constantly improving through the use of innovative technologies in their management. Service enterprises react very quickly to changes and new challenges, which are characterized by a significant level of dynamism, a variety of services offered on the market, and intense competition. Therefore, innovations are transformed into a decisive factor in determining new technologies for managing business processes of enterprises in the service sector of the regions (hotel and restaurant business, tourism and other types of economic activity).Purpose and methods. The aim of the study is theoretical and methodological substantiation of the prospects for the use of modern latest technologies for managing business processes of enterprises of hotel-restaurant and tourism industries of regions on the basis of a systematic approach aimed at ensuring competitive advantages in the market. Scientific methods: logic generalization and synthesis, mathematical and statistical, systematization and grouping.Results. Presentation of sequence of integrated business process management of hotel-restaurant and tourism enterprises of regions. Substantiation of the components of the business process management system of hotel-restaurant and tourism enterprises of regions and innovative tools for their provision.Conclusions and discussion. The scientific novelty of the results obtained lies in the substantiation of the prospects for the use of available modern technologies for managing business processes of hotel-restaurant and tourism enterprises of regions in order to ensure the main directions of effective business. Practical value – the possibility of applying a comprehensive model of business process management in hotel-restaurant and tourism enterprises of regions by using innovative technologies.","PeriodicalId":52821,"journal":{"name":"Restorannii i gotel''nii konsalting Innovatsiyi","volume":" ","pages":""},"PeriodicalIF":0.0,"publicationDate":"2020-12-21","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"48279284","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}
Pub Date : 2020-12-21DOI: 10.31866/2616-7468.3.2.2020.219710
V. Prymenko, K. Sefikhanova, I. Zolotukhina, A. Helikh
The topicality. Today, the use of traditional stabilizers, such as flour, starch, gelatin, is ineffective. To improve the properties of semi-finished protein-carbohydrate (NBV) was chosen stabilizer of food systems “Astri Gel”, consisting of 8 additives with an index of E and d-glucose. Each of the E-components, provided excessive intakes, can cause intoxication. Therefore, scientific studies aimed at determining the parameters of acute toxicity of NBV using the stabilizer “Astri Gel” are relevant.The purpose of the article is to identify possible manifestations of acute toxicity from the consumption of NBV with stabilizer of food systems “Astri Gel” and determine the class of its toxicity. The research methods on biological objects have been used (in vivo), experimental planning, the method of Probit-analysis of Litchfield and Wilcoxon.Results. The effect of food stabilizer has been investigated “Astri Gel” on the body of white linear rats. The general fluidity of a clinical picture at acute toxicity at laboratory animals after introduction of NBV with the “Astri Gel” stabilizer has been studied. Thus, no animal died during the experiment, only some of them experienced moderate poisoning due to the introduction of maximum doses of NBV (7.5 ... 9.0 g per rat). The dependence of “effect-dose” after consumption by rats of NBV with the stabilizer “Astri Gel” has been established on the basis of which parameters of acute toxicity of the stabilizer have been calculated: indicators of lethal and effective doses, degree of its safety. Thus, according to the results of in vivo studies, the LD50 for NBV in terms of stabilizer “Astri Gel” was 17.87 g / kg (with estimated values of LD16 = 4.75 g / kg, LD84 = 67.20 g / kg, and LD99 =395.95 g / kg), which corresponds to the fifth class of toxicity of additives and certifies its practical non-toxicity.Conclusions and discussions. The safety of the stabilizer for the mammalian body indicates its feasibility in the technology of food and semi-finished products, including NBV and dessert products.
时事性。今天，使用传统的稳定剂，如面粉、淀粉、明胶，是无效的。为了改善半成品蛋白质-碳水化合物(NBV)的性能，选择了由8种添加剂组成的食品体系稳定剂“Astri Gel”，其指标为E和d-葡萄糖。如果摄入过量，每一种e -成分都可能导致中毒。因此，利用稳定剂“Astri Gel”确定NBV急性毒性参数的科学研究是有意义的。本文的目的是确定食用含有食品体系稳定剂“Astri凝胶”的NBV可能出现的急性毒性表现，并确定其毒性等级。研究方法采用生物对象(体内)、实验计划、Litchfield和wilcoxon的Probit-analysis方法。研究了食品稳定剂“Astri凝胶”对大鼠机体的影响。研究了用“Astri凝胶”稳定剂引入NBV后，实验动物急性毒性临床表现的一般流动性。因此，在实验过程中没有动物死亡，只有一些动物由于引入最大剂量的NBV(7.5…每只大鼠9.0 g)。建立了NBV大鼠食用后“效剂量”与稳定剂“Astri凝胶”的依赖关系，在此基础上计算了稳定剂的急性毒性参数:致死、有效剂量指标、安全程度。因此，根据体内研究结果，稳定剂“Astri Gel”对NBV的LD50为17.87 g / kg (LD16 = 4.75 g / kg, LD84 = 67.20 g / kg, LD99 =395.95 g / kg)，符合添加剂的第五级毒性，证明其实际无毒。结论和讨论。该稳定剂对哺乳动物身体的安全性表明其在食品及半成品(包括NBV和甜点制品)技术中的可行性。
{"title":"Scientific Justification of Acute Toxicity Parameters of Semi-finished Proteins and Carbohydrates with Food Systems’ Stabilizer","authors":"V. Prymenko, K. Sefikhanova, I. Zolotukhina, A. Helikh","doi":"10.31866/2616-7468.3.2.2020.219710","DOIUrl":"https://doi.org/10.31866/2616-7468.3.2.2020.219710","url":null,"abstract":"The topicality. Today, the use of traditional stabilizers, such as flour, starch, gelatin, is ineffective. To improve the properties of semi-finished protein-carbohydrate (NBV) was chosen stabilizer of food systems “Astri Gel”, consisting of 8 additives with an index of E and d-glucose. Each of the E-components, provided excessive intakes, can cause intoxication. Therefore, scientific studies aimed at determining the parameters of acute toxicity of NBV using the stabilizer “Astri Gel” are relevant.The purpose of the article is to identify possible manifestations of acute toxicity from the consumption of NBV with stabilizer of food systems “Astri Gel” and determine the class of its toxicity. The research methods on biological objects have been used (in vivo), experimental planning, the method of Probit-analysis of Litchfield and Wilcoxon.Results. The effect of food stabilizer has been investigated “Astri Gel” on the body of white linear rats. The general fluidity of a clinical picture at acute toxicity at laboratory animals after introduction of NBV with the “Astri Gel” stabilizer has been studied. Thus, no animal died during the experiment, only some of them experienced moderate poisoning due to the introduction of maximum doses of NBV (7.5 ... 9.0 g per rat). The dependence of “effect-dose” after consumption by rats of NBV with the stabilizer “Astri Gel” has been established on the basis of which parameters of acute toxicity of the stabilizer have been calculated: indicators of lethal and effective doses, degree of its safety. Thus, according to the results of in vivo studies, the LD50 for NBV in terms of stabilizer “Astri Gel” was 17.87 g / kg (with estimated values of LD16 = 4.75 g / kg, LD84 = 67.20 g / kg, and LD99 =395.95 g / kg), which corresponds to the fifth class of toxicity of additives and certifies its practical non-toxicity.Conclusions and discussions. The safety of the stabilizer for the mammalian body indicates its feasibility in the technology of food and semi-finished products, including NBV and dessert products.","PeriodicalId":52821,"journal":{"name":"Restorannii i gotel''nii konsalting Innovatsiyi","volume":" ","pages":""},"PeriodicalIF":0.0,"publicationDate":"2020-12-21","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"47086835","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}
Pub Date : 2020-12-21DOI: 10.31866/2616-7468.3.2.2020.219693
I. Medvid, O. Shydlovska, Tetiana Ishchenko, V. Dotsenko
The topicality. Natural medical resources ofUkraine are a powerful resource base for the health tourism development. Important components of domestic recreation are coniferous forests, so it is important to study the prospects for the introduction of acusotherapy in the spa industry of hospitality.The purpose of the article is to assess the possibility of using forest plantations for the development of hospitality, analysis of the current state and determine the prospects for the use of acusotherapy in spa-technologies at the hotel industry. Methods, used in the study: system method, comparative and structural analysis.Results. The current state of forests inUkraine and the possibility of their use for health and recreation have been analyzed. It was found that ½ of the total area of forests are suitable for recreational activities, among the plantations of which coniferous trees are characterized by special healing properties. The healing properties of pine needles have been substantiated and the prospects of using acusotherapy as a kind of balneological therapy with the use of coniferous tree products as an innovative direction of development of the spa industry of the hospitality sphere have been characterized. The list of acusotherapy services provided by recreational hotel enterprises for the purpose of additional improvement has been established, and their positive influence on a human body has been proved.Conclusions and discussions. The research showed that the comprehensive implementation of acoustics in spa technologies of hotel enterprises is an urgent task of the service sector, as it will increase their efficiency and meet the need for rehabilitation of a large number of potential visitors, which will increase the number of hotel rooms and create a modern competitive recreational hotel product.
{"title":"Acusotherapy as an Innovative Method of Recovery in SPA-technologies of Hospitality Enterprises in Ukraine","authors":"I. Medvid, O. Shydlovska, Tetiana Ishchenko, V. Dotsenko","doi":"10.31866/2616-7468.3.2.2020.219693","DOIUrl":"https://doi.org/10.31866/2616-7468.3.2.2020.219693","url":null,"abstract":"The topicality. Natural medical resources ofUkraine are a powerful resource base for the health tourism development. Important components of domestic recreation are coniferous forests, so it is important to study the prospects for the introduction of acusotherapy in the spa industry of hospitality.The purpose of the article is to assess the possibility of using forest plantations for the development of hospitality, analysis of the current state and determine the prospects for the use of acusotherapy in spa-technologies at the hotel industry. Methods, used in the study: system method, comparative and structural analysis.Results. The current state of forests inUkraine and the possibility of their use for health and recreation have been analyzed. It was found that ½ of the total area of forests are suitable for recreational activities, among the plantations of which coniferous trees are characterized by special healing properties. The healing properties of pine needles have been substantiated and the prospects of using acusotherapy as a kind of balneological therapy with the use of coniferous tree products as an innovative direction of development of the spa industry of the hospitality sphere have been characterized. The list of acusotherapy services provided by recreational hotel enterprises for the purpose of additional improvement has been established, and their positive influence on a human body has been proved.Conclusions and discussions. The research showed that the comprehensive implementation of acoustics in spa technologies of hotel enterprises is an urgent task of the service sector, as it will increase their efficiency and meet the need for rehabilitation of a large number of potential visitors, which will increase the number of hotel rooms and create a modern competitive recreational hotel product.","PeriodicalId":52821,"journal":{"name":"Restorannii i gotel''nii konsalting Innovatsiyi","volume":" ","pages":""},"PeriodicalIF":0.0,"publicationDate":"2020-12-21","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"44451907","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}
Pub Date : 2020-12-21DOI: 10.31866/2616-7468.3.2.2020.219706
Volodymyr Polyovyk, Iryna Koretska, O. Kuzmin, Т. Zinchenko
The topicality. Scientists in many countries point out that food controls and models various functions of the human body and consequently participates in the maintenance of health and prevents the risk of several diseases. The variety of food in restaurants, along with trade, is the link that connects the food industry with consumers. Besides, the complexity of such dishes, which are offered to consumers by restaurants, are complicated by numerous methods of culinary processing. Only a competent technologist at the enterprise can provide the utility and safety of complex multi-component compositions.The aim of the work is to create a mathematical model for determining the balance of biologically active substances in prescription compositions of desserts made using blended semi-finished vegetable raw materials. The task of the study is to determine the composition of the blended prescription mixture of a model pair of vegetable puree with the maximum content of biologically active substances.Results. The scientific novelty of the obtained results is that for the first time mathematical models of blended pairs were obtained and physicochemical and organoleptic parameters of innovative desserts were studied. Used modern research methods organoleptic, physicochemical; mathematical processing of experimental data was performed using computer technology. According to the results of organoleptic evaluation, the rating score of apple-dogwood dessert exceeded the control sample on apple puree (97.72 vs. 91.18 points2).Conclusions and discussions. The developed technologies of whipped desserts with the introduction of model blends of vegetable raw materials meet the requirements of regulatory documentation and consumer requirements, which allow to expand the range of this group of dishes. The scientific novelty of the obtained results is that for the first time it was proposed to model the composition and use in the technology of whipped desserts such as “Sambuk” dogwood berries, cranberries, kiwis and apples. The practical significance of the obtained results is manifested in the possibility to use the proposed modeling of new technologies and in their implementation in restaurants.
{"title":"Modeling of Innovative Technology of Fruit and Berry Desserts","authors":"Volodymyr Polyovyk, Iryna Koretska, O. Kuzmin, Т. Zinchenko","doi":"10.31866/2616-7468.3.2.2020.219706","DOIUrl":"https://doi.org/10.31866/2616-7468.3.2.2020.219706","url":null,"abstract":"The topicality. Scientists in many countries point out that food controls and models various functions of the human body and consequently participates in the maintenance of health and prevents the risk of several diseases. The variety of food in restaurants, along with trade, is the link that connects the food industry with consumers. Besides, the complexity of such dishes, which are offered to consumers by restaurants, are complicated by numerous methods of culinary processing. Only a competent technologist at the enterprise can provide the utility and safety of complex multi-component compositions.The aim of the work is to create a mathematical model for determining the balance of biologically active substances in prescription compositions of desserts made using blended semi-finished vegetable raw materials. The task of the study is to determine the composition of the blended prescription mixture of a model pair of vegetable puree with the maximum content of biologically active substances.Results. The scientific novelty of the obtained results is that for the first time mathematical models of blended pairs were obtained and physicochemical and organoleptic parameters of innovative desserts were studied. Used modern research methods organoleptic, physicochemical; mathematical processing of experimental data was performed using computer technology. According to the results of organoleptic evaluation, the rating score of apple-dogwood dessert exceeded the control sample on apple puree (97.72 vs. 91.18 points2).Conclusions and discussions. The developed technologies of whipped desserts with the introduction of model blends of vegetable raw materials meet the requirements of regulatory documentation and consumer requirements, which allow to expand the range of this group of dishes. The scientific novelty of the obtained results is that for the first time it was proposed to model the composition and use in the technology of whipped desserts such as “Sambuk” dogwood berries, cranberries, kiwis and apples. The practical significance of the obtained results is manifested in the possibility to use the proposed modeling of new technologies and in their implementation in restaurants.","PeriodicalId":52821,"journal":{"name":"Restorannii i gotel''nii konsalting Innovatsiyi","volume":" ","pages":""},"PeriodicalIF":0.0,"publicationDate":"2020-12-21","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"43211865","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}
Pub Date : 2020-12-21DOI: 10.31866/2616-7468.3.2.2020.219713
V. Klapchuk, Lesia Polova, Alexandr Novosiolov
The topicality. Taking into account the natural, economic, scientific and technical potentials available in the Carpathian region, the strategic goal of perspective development of the territory is to create an effective territorial-recreational system on the basis of optimal use of these resources, which will ensure the material well-being of the population and environmental safety of the area. It is important to expand the potential of TC “Bukovel” for international competitions of the highest level. The purpose of the study is a theoretical justification for the design and zoning of the resort area on the example of the resort “Rafaylova” within the lands of Bystrytsya village council of Ivano-Frankivsk region. Research methodology. The study tested an algorithm for the integrated use of a number of methods and techniques: general geographic, cartographic, space photography, zoning of environmental and urban systems, and others. Results. Zoning of the territory of Bystrytsia village council by functional purpose was carried out. The zone of stationary recreation – 4925.1 hectares is allocated; regulated recreation area – 9046.3 ha (including 818.6 ha – NPF facilities); ski area – 5001.4 hectares; nature reserve fund – 2439.7 ha (another 818.6 ha of NPF objects – as a part of the zone of regulated recreation); lands of settlements – 795.4 hectares; the area of resort management – 5,5 hectares. The administrative part of the resort “Rafaylova” (total area 55 150.2 m2) is divided into the following operational and tactical areas: administrative building is 661.2 m2; parking is 985 m2; sports ground is 4624.6 m2; garage is 4289.1 m2; garden (rock garden) is 796 m2; pump room is 38.7 m2; garden (arboretum) is 40,816.6 m2; household waste collection site is 12.2 m2. Conclusions. Functional zoning of the territory of Bystrytsia village council has been carried out. The resort area of “Rafaylov” will include: 221 tourist hotel and hotel complex; 2143 chalets, 368 locked cottages, 103 restaurants, 31 shops, 23 rental outlets, 10 medical facilities, 6 banking institutions, 1 service station, 3 multi-level parking lots, 45 parking lots, etc.
{"title":"Methodology and Scientific Substantiation of Resort Territory “Rafaylova” Design in Ivano-Frankivsk Region","authors":"V. Klapchuk, Lesia Polova, Alexandr Novosiolov","doi":"10.31866/2616-7468.3.2.2020.219713","DOIUrl":"https://doi.org/10.31866/2616-7468.3.2.2020.219713","url":null,"abstract":"The topicality. Taking into account the natural, economic, scientific and technical potentials available in the Carpathian region, the strategic goal of perspective development of the territory is to create an effective territorial-recreational system on the basis of optimal use of these resources, which will ensure the material well-being of the population and environmental safety of the area. It is important to expand the potential of TC “Bukovel” for international competitions of the highest level. The purpose of the study is a theoretical justification for the design and zoning of the resort area on the example of the resort “Rafaylova” within the lands of Bystrytsya village council of Ivano-Frankivsk region. Research methodology. The study tested an algorithm for the integrated use of a number of methods and techniques: general geographic, cartographic, space photography, zoning of environmental and urban systems, and others. Results. Zoning of the territory of Bystrytsia village council by functional purpose was carried out. The zone of stationary recreation – 4925.1 hectares is allocated; regulated recreation area – 9046.3 ha (including 818.6 ha – NPF facilities); ski area – 5001.4 hectares; nature reserve fund – 2439.7 ha (another 818.6 ha of NPF objects – as a part of the zone of regulated recreation); lands of settlements – 795.4 hectares; the area of resort management – 5,5 hectares. The administrative part of the resort “Rafaylova” (total area 55 150.2 m2) is divided into the following operational and tactical areas: administrative building is 661.2 m2; parking is 985 m2; sports ground is 4624.6 m2; garage is 4289.1 m2; garden (rock garden) is 796 m2; pump room is 38.7 m2; garden (arboretum) is 40,816.6 m2; household waste collection site is 12.2 m2. Conclusions. Functional zoning of the territory of Bystrytsia village council has been carried out. The resort area of “Rafaylov” will include: 221 tourist hotel and hotel complex; 2143 chalets, 368 locked cottages, 103 restaurants, 31 shops, 23 rental outlets, 10 medical facilities, 6 banking institutions, 1 service station, 3 multi-level parking lots, 45 parking lots, etc.","PeriodicalId":52821,"journal":{"name":"Restorannii i gotel''nii konsalting Innovatsiyi","volume":" ","pages":""},"PeriodicalIF":0.0,"publicationDate":"2020-12-21","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"45961461","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}
Pub Date : 2020-12-21DOI: 10.31866/2616-7468.3.2.2020.219701
K. Svidlo, T. Gavrish
The topicality. According to Ukrainian hygienists, there are significant shortcomings in the actual nutrition of people over 60 years of age. According to gerontologists, the use of heroic products is extremely important for medical nutrition and prevention of premature aging, so the development of technology for confectionery products for special purposes becomes especially relevant.Purpose and methods. The purpose of the research is to substantiate the use of the composition of dietary supplements (flaxseed oil with selenium, walnut oil with selenopyran, pumpkin seed fiber, and zoster) in the technology of confectionery from herodietic custard. Determination of the dough properties was performed on a Brabender farinograph according to DSTU 4111.2-2002. The dependence of stress on the shear rate of custard with zoster in a mixture with walnut oil with selenopyran was determined using aBrookfield viscometer. The adhesion stress of the dough masses from the influence of different concentrations of the model system of zoster in a mixture with walnut oil with selenopyran was performed on a rupture machine MT-140/RV2.Results. The data of the study of the effect of zoster with walnut oil with selenopyran and fiber from pumpkin seeds on the custard properties. On the basis of these data development of innovative technology of flour confectionery products from custard dough of herodietic purpose has been carried out.Conclusions and discussions. The use of the zoster composition with walnut oil with selenopyran and fiber from pumpkin seeds in the technology of flour confectionery allows obtaining products that meet the formula of herodietic nutrition. The developed products from the custard of the herodietic purpose can be used in people diet is more senior than 60 years both for disease prevention, and for the general improvement of an organism.
{"title":"Scientific Justification of Custard Semi-finished Product Technology of Herodietic Purpose","authors":"K. Svidlo, T. Gavrish","doi":"10.31866/2616-7468.3.2.2020.219701","DOIUrl":"https://doi.org/10.31866/2616-7468.3.2.2020.219701","url":null,"abstract":"The topicality. According to Ukrainian hygienists, there are significant shortcomings in the actual nutrition of people over 60 years of age. According to gerontologists, the use of heroic products is extremely important for medical nutrition and prevention of premature aging, so the development of technology for confectionery products for special purposes becomes especially relevant.Purpose and methods. The purpose of the research is to substantiate the use of the composition of dietary supplements (flaxseed oil with selenium, walnut oil with selenopyran, pumpkin seed fiber, and zoster) in the technology of confectionery from herodietic custard. Determination of the dough properties was performed on a Brabender farinograph according to DSTU 4111.2-2002. The dependence of stress on the shear rate of custard with zoster in a mixture with walnut oil with selenopyran was determined using aBrookfield viscometer. The adhesion stress of the dough masses from the influence of different concentrations of the model system of zoster in a mixture with walnut oil with selenopyran was performed on a rupture machine MT-140/RV2.Results. The data of the study of the effect of zoster with walnut oil with selenopyran and fiber from pumpkin seeds on the custard properties. On the basis of these data development of innovative technology of flour confectionery products from custard dough of herodietic purpose has been carried out.Conclusions and discussions. The use of the zoster composition with walnut oil with selenopyran and fiber from pumpkin seeds in the technology of flour confectionery allows obtaining products that meet the formula of herodietic nutrition. The developed products from the custard of the herodietic purpose can be used in people diet is more senior than 60 years both for disease prevention, and for the general improvement of an organism.","PeriodicalId":52821,"journal":{"name":"Restorannii i gotel''nii konsalting Innovatsiyi","volume":" ","pages":""},"PeriodicalIF":0.0,"publicationDate":"2020-12-21","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"49230014","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}
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