Pub Date : 2020-06-19DOI: 10.31866/2616-7468.3.1.2020.205562
K. Sefikhanova, V. Prymenko, A. Helikh
Topicality. The creation of new combined products saves animal raw materials. The use of vegetable purees in the production of food is due to high nutritional and biological value. In view of the above, research aimed at the development of new types of semi-finished protein-based carbohydrates based on milk protein concentrates (MBC) with the addition of vegetable purees are relevant. The purpose of the article is to substantiate the technologies development of protein-carbohydrate (NBC) semi-finished products with the addition of vegetable purees and to perform the modeling of the recipe composition of protein-carbohydrate semi-finished products. The following research methods were used in the writing of the article: standard physicochemical, rheological, methods of experiment planning and mathematical processing of experimental data using modern computer programs. Results. It is theoretically and experimentally substantiated the feasibility of using in the NBC technologies development on the basis of MBK of cuttings, mashed carrots and mashed pumpkin. The composition of new NBS was simulated, which made it possible to narrow the range of variation of the feedstock concentrations in further studies. It is established that the rational concentrations of recipe components for NBC from carrot puree are: mass fraction of MBK 50… 54 %, carrot puree 26… 30 %, sugar 8… 12 %, stabilizer 8… 12 %; for NBC pumpkin puree – MBC mass fraction 46… 50 %, pumpkin puree 30… 34 %, sugar 8… 12 %, stabilizer 8… 12 %. Conclusions and discussions . Developed and modeled NBC technologies using carrot and pumpkin puree to allow more efficient use of the nutritional potential of milk and its processing products in combination with carotene-containing vegetable raw materials . The scientific novelty of the obtained results is the theoretical substantiation and experimental confirmation of the expediency of using MBK made from cuttings, puree from carotene-containing vegetable raw materials in NBC technologies.
{"title":"Modeling of the Receptural Composition Protein-carbon Semi-fabricates","authors":"K. Sefikhanova, V. Prymenko, A. Helikh","doi":"10.31866/2616-7468.3.1.2020.205562","DOIUrl":"https://doi.org/10.31866/2616-7468.3.1.2020.205562","url":null,"abstract":"Topicality. The creation of new combined products saves animal raw materials. The use of vegetable purees in the production of food is due to high nutritional and biological value. In view of the above, research aimed at the development of new types of semi-finished protein-based carbohydrates based on milk protein concentrates (MBC) with the addition of vegetable purees are relevant. The purpose of the article is to substantiate the technologies development of protein-carbohydrate (NBC) semi-finished products with the addition of vegetable purees and to perform the modeling of the recipe composition of protein-carbohydrate semi-finished products. The following research methods were used in the writing of the article: standard physicochemical, rheological, methods of experiment planning and mathematical processing of experimental data using modern computer programs. Results. It is theoretically and experimentally substantiated the feasibility of using in the NBC technologies development on the basis of MBK of cuttings, mashed carrots and mashed pumpkin. The composition of new NBS was simulated, which made it possible to narrow the range of variation of the feedstock concentrations in further studies. It is established that the rational concentrations of recipe components for NBC from carrot puree are: mass fraction of MBK 50… 54 %, carrot puree 26… 30 %, sugar 8… 12 %, stabilizer 8… 12 %; for NBC pumpkin puree – MBC mass fraction 46… 50 %, pumpkin puree 30… 34 %, sugar 8… 12 %, stabilizer 8… 12 %. Conclusions and discussions . Developed and modeled NBC technologies using carrot and pumpkin puree to allow more efficient use of the nutritional potential of milk and its processing products in combination with carotene-containing vegetable raw materials . The scientific novelty of the obtained results is the theoretical substantiation and experimental confirmation of the expediency of using MBK made from cuttings, puree from carotene-containing vegetable raw materials in NBC technologies.","PeriodicalId":52821,"journal":{"name":"Restorannii i gotel''nii konsalting Innovatsiyi","volume":" ","pages":""},"PeriodicalIF":0.0,"publicationDate":"2020-06-19","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"46677753","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 : 2020-06-19DOI: 10.31866/2616-7468.3.1.2020.205572
M. Ohiienko, O. Shebanina, A. Ohiienko
Topicality. Today, gastronomic tourism in theBlack Sea region is under development. a large number of scientists are engaged in the gastronomic culinary development activities and the study of their economic efficiency and promotion in Internet communications, but its impact on the quality of events is insufficiently studied. Therefore, conducting analytical research on the announcement and post-event publications in the information Internet resources of gastronomic events becomes an urgent task. Purpose and methods. The aim of the article is to study aspects of the development of the potential of gastronomic tourism in the region, to analyze the impact of advertising announcing the event on various Internet networks on the qualitative and quantitative indicators of event content. The methodological and informational basis of the work are scientific and theoretical works of scientists on the gastronomic tourism development, data obtained during the advertising campaign in open culinary competitions in Mykolayiv, and other culinary events organized and conducted by members of the Association of Culinary Arts of Ukraine. Various general scientific and special research methods are used. Results. in order to analyze the advertising promotion effectiveness of gastronomic events through television channels, informational online publications, social networks, tracking the dynamics of incoming traffic. Analysis of awareness in the region about the event indicates that in today’s conditions the use of online media has a positive effect. Conclusions and discussions. Significantly different rates of targeted advertising on Instagram and Facebook, used by us to promote events only in 2019, the quantitative indicators of coverage in these channels exceed the average views in online media by almost 1000 %. Studies of the data obtained after the events suggest that their conduct increases the number of visitors many times, and sometimes this number reaches 250–300 %. This confirms the economic feasibility of the events holding.
{"title":"Monitoring of Determination Features of Gastronomic Events Efficiency","authors":"M. Ohiienko, O. Shebanina, A. Ohiienko","doi":"10.31866/2616-7468.3.1.2020.205572","DOIUrl":"https://doi.org/10.31866/2616-7468.3.1.2020.205572","url":null,"abstract":"Topicality. Today, gastronomic tourism in theBlack Sea region is under development. a large number of scientists are engaged in the gastronomic culinary development activities and the study of their economic efficiency and promotion in Internet communications, but its impact on the quality of events is insufficiently studied. Therefore, conducting analytical research on the announcement and post-event publications in the information Internet resources of gastronomic events becomes an urgent task. Purpose and methods. The aim of the article is to study aspects of the development of the potential of gastronomic tourism in the region, to analyze the impact of advertising announcing the event on various Internet networks on the qualitative and quantitative indicators of event content. The methodological and informational basis of the work are scientific and theoretical works of scientists on the gastronomic tourism development, data obtained during the advertising campaign in open culinary competitions in Mykolayiv, and other culinary events organized and conducted by members of the Association of Culinary Arts of Ukraine. Various general scientific and special research methods are used. Results. in order to analyze the advertising promotion effectiveness of gastronomic events through television channels, informational online publications, social networks, tracking the dynamics of incoming traffic. Analysis of awareness in the region about the event indicates that in today’s conditions the use of online media has a positive effect. Conclusions and discussions. Significantly different rates of targeted advertising on Instagram and Facebook, used by us to promote events only in 2019, the quantitative indicators of coverage in these channels exceed the average views in online media by almost 1000 %. Studies of the data obtained after the events suggest that their conduct increases the number of visitors many times, and sometimes this number reaches 250–300 %. This confirms the economic feasibility of the events holding.","PeriodicalId":52821,"journal":{"name":"Restorannii i gotel''nii konsalting Innovatsiyi","volume":"1 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2020-06-19","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"42558744","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 : 2020-06-19DOI: 10.31866/2616-7468.3.1.2020.205570
T. Kryzhska
Topicality. The new product technology development requires special attention to the raw materials which is used. Promising for processing and valuable in its composition poultry meat is not adapted to standard technologies and production modes and requires careful study. The study of these factors will expand the range of food meat products and provide the consumer market with high quality poultry products .Purpose and research methods. The purpose of the research is to develop the technology of a new raw all-muscle product from poultry meat of guaranteed quality. The methodological basis of the research is a comprehensive approach both when setting tasks for the production of meat products, and during the conduct and analysis of research results.Research results. The course of changes in samples (control and experiment) during production of crude all-muscle products on physicochemical, microbiological, organoleptic indicators has been investigated. It was found that in the process of production in all samples there was a change in chemical composition, which was associated with a decrease in the quantitative moisture content and an increase in dry matter – protein, fat and minerals. On day 11, the moisture content in the test sample was lower by 9.3% than in the control. A similar dynamics of decrease was observed for pH and water activity throughout the production time of the product. The required, safe level of water activity (0.816) was achieved on the 11th day of drying-fermentation. In the test sample, the amount of lactic acid microflora gradually increased and at the end of the drying process was 1.3 times higher than at the beginning of fermentation. The safety of the test product was determined in the absence of BGKP. On the 11th day of manufacture in the prototype BGKP were absent, in the control - on the 14th day. According to organoleptic parameters, the product using bacterial preparations had a significant number of advantages over control.Conclusions and discussions. The influence regularities of non-traditional raw materials (poultry meat, functional taste and aromatic ingredients and bacterial preparations on the process of production of raw whole muscle product based on poultry meat) have been studied. It has been established that their complex application contributed to the intensification of production processes and the manufacture of a safe product of guaranteed quality in 11 days.
{"title":"Innovative Technologies of Production of Raw Dished All-muscle Products Based on Poultry Meat","authors":"T. Kryzhska","doi":"10.31866/2616-7468.3.1.2020.205570","DOIUrl":"https://doi.org/10.31866/2616-7468.3.1.2020.205570","url":null,"abstract":"Topicality. The new product technology development requires special attention to the raw materials which is used. Promising for processing and valuable in its composition poultry meat is not adapted to standard technologies and production modes and requires careful study. The study of these factors will expand the range of food meat products and provide the consumer market with high quality poultry products .Purpose and research methods. The purpose of the research is to develop the technology of a new raw all-muscle product from poultry meat of guaranteed quality. The methodological basis of the research is a comprehensive approach both when setting tasks for the production of meat products, and during the conduct and analysis of research results.Research results. The course of changes in samples (control and experiment) during production of crude all-muscle products on physicochemical, microbiological, organoleptic indicators has been investigated. It was found that in the process of production in all samples there was a change in chemical composition, which was associated with a decrease in the quantitative moisture content and an increase in dry matter – protein, fat and minerals. On day 11, the moisture content in the test sample was lower by 9.3% than in the control. A similar dynamics of decrease was observed for pH and water activity throughout the production time of the product. The required, safe level of water activity (0.816) was achieved on the 11th day of drying-fermentation. In the test sample, the amount of lactic acid microflora gradually increased and at the end of the drying process was 1.3 times higher than at the beginning of fermentation. The safety of the test product was determined in the absence of BGKP. On the 11th day of manufacture in the prototype BGKP were absent, in the control - on the 14th day. According to organoleptic parameters, the product using bacterial preparations had a significant number of advantages over control.Conclusions and discussions. The influence regularities of non-traditional raw materials (poultry meat, functional taste and aromatic ingredients and bacterial preparations on the process of production of raw whole muscle product based on poultry meat) have been studied. It has been established that their complex application contributed to the intensification of production processes and the manufacture of a safe product of guaranteed quality in 11 days.","PeriodicalId":52821,"journal":{"name":"Restorannii i gotel''nii konsalting Innovatsiyi","volume":" ","pages":""},"PeriodicalIF":0.0,"publicationDate":"2020-06-19","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"47733120","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 : 2020-06-19DOI: 10.31866/2616-7468.3.1.2020.205561
Iryna Koretska, O. Kuzmin, T. Zinchenko
Topicality. Today, the restaurant technology product evaluation samples occurs organoleptic characteristics, in determining the average score calculation and subsequent tasting sheet. Important aspects of such evaluation are the collection, validation and comparison of the test specimens by organoleptic parameters. Purpose and methods. The purpose of the article is to create a mathematical model for the determination of rational recipe compositions based on water-alcohol infusions of vegetable raw materials for the technology of restaurant products. The task of the research was to substantiate the method of ranks with the use of sensory evaluation of samples of water-alcohol infusions in the restaurant products technology. Results. One aspect of the research is to compare samples with controls and with each other. For the effective evaluation of organoleptic indicators for the quality of infusions used the method of determining the quality criterion by profile, which covers a large number of indicators and is sensitive to changes in each of the descriptors used. The results were checked by the method of calculation of the complex quality criterion. Conclusions and discussions. When calculating the priority of samples, it is possible to use both the calculation of the complex quality criterion and the calculation of the quality criterion according to profiles that give identical results. The scientific novelty of the results obtained is to improve the use of the results of organoleptic evaluation of samples based on descriptors. The practical significance of the obtained results is manifested in the implementation of them in the work of competition commissions in the evaluation of the developed products relative to the possibility of determining the priority of samples.
{"title":"Sample Rating in Water-alcohol Technology by Profile Non-linear Quality Criteria","authors":"Iryna Koretska, O. Kuzmin, T. Zinchenko","doi":"10.31866/2616-7468.3.1.2020.205561","DOIUrl":"https://doi.org/10.31866/2616-7468.3.1.2020.205561","url":null,"abstract":"Topicality. Today, the restaurant technology product evaluation samples occurs organoleptic characteristics, in determining the average score calculation and subsequent tasting sheet. Important aspects of such evaluation are the collection, validation and comparison of the test specimens by organoleptic parameters. Purpose and methods. The purpose of the article is to create a mathematical model for the determination of rational recipe compositions based on water-alcohol infusions of vegetable raw materials for the technology of restaurant products. The task of the research was to substantiate the method of ranks with the use of sensory evaluation of samples of water-alcohol infusions in the restaurant products technology. Results. One aspect of the research is to compare samples with controls and with each other. For the effective evaluation of organoleptic indicators for the quality of infusions used the method of determining the quality criterion by profile, which covers a large number of indicators and is sensitive to changes in each of the descriptors used. The results were checked by the method of calculation of the complex quality criterion. Conclusions and discussions. When calculating the priority of samples, it is possible to use both the calculation of the complex quality criterion and the calculation of the quality criterion according to profiles that give identical results. The scientific novelty of the results obtained is to improve the use of the results of organoleptic evaluation of samples based on descriptors. The practical significance of the obtained results is manifested in the implementation of them in the work of competition commissions in the evaluation of the developed products relative to the possibility of determining the priority of samples.","PeriodicalId":52821,"journal":{"name":"Restorannii i gotel''nii konsalting Innovatsiyi","volume":" ","pages":""},"PeriodicalIF":0.0,"publicationDate":"2020-06-19","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"48743256","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 : 2020-06-19DOI: 10.31866/2616-7468.3.1.2020.205565
S. Kovalchuk, Inha Dochynets, Liliia Stakhurska
Topicality. Global trends in the hospitality industry are characterized by the intensive development of innovative products. A promising area is the production of high-quality original spirits in the conditions of farms for the hospitality industry. Purpose and methods. The current state and the prospects definition of development of strong alcoholic beverages production have been studied in the conditions of private farm productions for establishments of the hospitality industry. Analytical and theoretical methods have been used in the research. Results. Legislative preconditions form significant changes in the alcohol and vodka industry. “Crafts” production has been gaining momentum inUkraine recently. Today, thanks to unique production technologies, extraordinary recipes and the use of exclusive ingredients, it is possible to produce branded spirits. Manufacturers of strong authentic drinks open the way to the segment of world-class ultra-premium alcoholic beverages. It is substantiated that in the conditions of small farm productions there is a possibility to make in limited quantities high-quality refined strong alcoholic drinks. Revival farms for the production of alcohol will help expand the range of alcoholic beverages in the restaurant business establishments. Given the long tradition and experience, it is safe to say that there are prospects for the development and improvement of the production of spirits in private households. Conclusions and discussions . The scientific novelty of the article lies in the innovative development of alcohol production for the hospitality industry. Theoretical substantiation of prospects of development of strong alcoholic drinks production in the conditions of private productions has been carried out. The practical significance of the obtained results is manifested in the prospects for the development of the spirits production in private farms for the hospitality industry. Prospects for further research are the possibility of expanding the range of spirits, innovative development of the industry, manufacturing products in family and farms with sales in branded restaurants and bars in compliance with national traditions and customs.
{"title":"Перспективи виробництва міцних алкогольних напоїв в умовах приватних господарств для закладів індустрії гостинності","authors":"S. Kovalchuk, Inha Dochynets, Liliia Stakhurska","doi":"10.31866/2616-7468.3.1.2020.205565","DOIUrl":"https://doi.org/10.31866/2616-7468.3.1.2020.205565","url":null,"abstract":"Topicality. Global trends in the hospitality industry are characterized by the intensive development of innovative products. A promising area is the production of high-quality original spirits in the conditions of farms for the hospitality industry. Purpose and methods. The current state and the prospects definition of development of strong alcoholic beverages production have been studied in the conditions of private farm productions for establishments of the hospitality industry. Analytical and theoretical methods have been used in the research. Results. Legislative preconditions form significant changes in the alcohol and vodka industry. “Crafts” production has been gaining momentum inUkraine recently. Today, thanks to unique production technologies, extraordinary recipes and the use of exclusive ingredients, it is possible to produce branded spirits. Manufacturers of strong authentic drinks open the way to the segment of world-class ultra-premium alcoholic beverages. It is substantiated that in the conditions of small farm productions there is a possibility to make in limited quantities high-quality refined strong alcoholic drinks. Revival farms for the production of alcohol will help expand the range of alcoholic beverages in the restaurant business establishments. Given the long tradition and experience, it is safe to say that there are prospects for the development and improvement of the production of spirits in private households. Conclusions and discussions . The scientific novelty of the article lies in the innovative development of alcohol production for the hospitality industry. Theoretical substantiation of prospects of development of strong alcoholic drinks production in the conditions of private productions has been carried out. The practical significance of the obtained results is manifested in the prospects for the development of the spirits production in private farms for the hospitality industry. Prospects for further research are the possibility of expanding the range of spirits, innovative development of the industry, manufacturing products in family and farms with sales in branded restaurants and bars in compliance with national traditions and customs.","PeriodicalId":52821,"journal":{"name":"Restorannii i gotel''nii konsalting Innovatsiyi","volume":"3 1","pages":"37-44"},"PeriodicalIF":0.0,"publicationDate":"2020-06-19","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"69791608","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 : 2019-12-23DOI: 10.31866/2616-7468.2.2.2019.188203
K. Svidlo, Nataliia Yakymenko-Tereshchenko, N. Popova
Relevance . Corporate holidays perform a significant motivating function. The main means of motivation were and remain material wealth. But this is not enough; support is also needed for the spiritual values of the members of the employing company. The purpose of the article is the scientific justification of the methodology of the organization features of a corporate holiday by the example of the organization of the celebration of the company’s anniversary in the GRK. Research methods combine the information systematization on the services’ list for organizing a company’s anniversary celebration in a gas distribution complex, comparing requirements for response measures, examining in more detail the material and technical base and personnel for the implementation of innovative services. Results . The influence of various factors and constituent components of the value-normative subgroup of the organizational culture of the company on the innovative services formation for organizing the celebration of the company’s anniversary in the GRK has been investigated. The above factors and components influence on the main stages formation of the provision ofinnovative services for the organization of the celebration of the company’s anniversary. A rational scenario of innovative services has been developed and the material and technical basis of the organization of the company’s anniversary celebration in hotel facilities has been substantiated.
{"title":"Pecularities of the Corporate Events Organization","authors":"K. Svidlo, Nataliia Yakymenko-Tereshchenko, N. Popova","doi":"10.31866/2616-7468.2.2.2019.188203","DOIUrl":"https://doi.org/10.31866/2616-7468.2.2.2019.188203","url":null,"abstract":"Relevance . Corporate holidays perform a significant motivating function. The main means of motivation were and remain material wealth. But this is not enough; support is also needed for the spiritual values of the members of the employing company. The purpose of the article is the scientific justification of the methodology of the organization features of a corporate holiday by the example of the organization of the celebration of the company’s anniversary in the GRK. Research methods combine the information systematization on the services’ list for organizing a company’s anniversary celebration in a gas distribution complex, comparing requirements for response measures, examining in more detail the material and technical base and personnel for the implementation of innovative services. Results . The influence of various factors and constituent components of the value-normative subgroup of the organizational culture of the company on the innovative services formation for organizing the celebration of the company’s anniversary in the GRK has been investigated. The above factors and components influence on the main stages formation of the provision ofinnovative services for the organization of the celebration of the company’s anniversary. A rational scenario of innovative services has been developed and the material and technical basis of the organization of the company’s anniversary celebration in hotel facilities has been substantiated.","PeriodicalId":52821,"journal":{"name":"Restorannii i gotel''nii konsalting Innovatsiyi","volume":"1 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2019-12-23","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"69791540","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 : 2019-12-23DOI: 10.31866/2616-7468.2.2.2019.188211
O. Vasylenko, Svitlana Lytvynets
Actuality of problem. The relevance of the research is to address urgent issues of the development and implementation of outsourcing areas of the hospitality industry inUkraine, which will improve the competitiveness and economic efficiency of the industry. The purpose of research. Scientific substantiation of expediency of using outsourcing mechanisms in the sphere of hotel and restaurant business. To identify the directions of increasing the competitiveness of hospitality establishments, as well as the features of using outsourcing as a tool for innovative personnel management. Methods . Combine the analysis of the theoretical basis of the concept and the problems of practical use of outsourcing in the hospitality industry. The scientific novelty of the article is to study the European experience of using outsourcing tools in hospitality establishments and to determine the prospects of developing a systematic management approach in the hotel and restaurant business inUkraine. Conclusions. The efficiency of using outsourcing technologies is analyzed. Directions of improvement of information communication for increase of efficiency of use of outsourcing by hospitality industry enterprises are offered, namely electronic resource for search of specialized companies of recruitment for the enterprises of hotel and restaurant business.
{"title":"Features of Using Outsourcing in Hotel and Restaurant Business","authors":"O. Vasylenko, Svitlana Lytvynets","doi":"10.31866/2616-7468.2.2.2019.188211","DOIUrl":"https://doi.org/10.31866/2616-7468.2.2.2019.188211","url":null,"abstract":"Actuality of problem. The relevance of the research is to address urgent issues of the development and implementation of outsourcing areas of the hospitality industry inUkraine, which will improve the competitiveness and economic efficiency of the industry. The purpose of research. Scientific substantiation of expediency of using outsourcing mechanisms in the sphere of hotel and restaurant business. To identify the directions of increasing the competitiveness of hospitality establishments, as well as the features of using outsourcing as a tool for innovative personnel management. Methods . Combine the analysis of the theoretical basis of the concept and the problems of practical use of outsourcing in the hospitality industry. The scientific novelty of the article is to study the European experience of using outsourcing tools in hospitality establishments and to determine the prospects of developing a systematic management approach in the hotel and restaurant business inUkraine. Conclusions. The efficiency of using outsourcing technologies is analyzed. Directions of improvement of information communication for increase of efficiency of use of outsourcing by hospitality industry enterprises are offered, namely electronic resource for search of specialized companies of recruitment for the enterprises of hotel and restaurant business.","PeriodicalId":52821,"journal":{"name":"Restorannii i gotel''nii konsalting Innovatsiyi","volume":"1 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2019-12-23","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"69791557","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 : 2019-06-26DOI: 10.31866/2616-7468.2.1.2019.170430
Y. Zemlina, Olena Lifirenko
{"title":"Trends in Business Hotel Development in Ukraine","authors":"Y. Zemlina, Olena Lifirenko","doi":"10.31866/2616-7468.2.1.2019.170430","DOIUrl":"https://doi.org/10.31866/2616-7468.2.1.2019.170430","url":null,"abstract":"","PeriodicalId":52821,"journal":{"name":"Restorannii i gotel''nii konsalting Innovatsiyi","volume":" ","pages":""},"PeriodicalIF":0.0,"publicationDate":"2019-06-26","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"49276524","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 : 2019-06-26DOI: 10.31866/2616-7468.2.1.2019.170412
V. Sukmanov, I. Kirik, Anatolii Palash
{"title":"Cooked Sausages Properties Produced Using High Pressure","authors":"V. Sukmanov, I. Kirik, Anatolii Palash","doi":"10.31866/2616-7468.2.1.2019.170412","DOIUrl":"https://doi.org/10.31866/2616-7468.2.1.2019.170412","url":null,"abstract":"","PeriodicalId":52821,"journal":{"name":"Restorannii i gotel''nii konsalting Innovatsiyi","volume":" ","pages":""},"PeriodicalIF":0.0,"publicationDate":"2019-06-26","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"45686681","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 : 2019-06-26DOI: 10.31866/2616-7468.2.1.2019.170429
Zdzislaw Siorage, Yurii Kariahin, M. Manov
{"title":"The Significance of Hospitality in the Modern Metropolis Management","authors":"Zdzislaw Siorage, Yurii Kariahin, M. Manov","doi":"10.31866/2616-7468.2.1.2019.170429","DOIUrl":"https://doi.org/10.31866/2616-7468.2.1.2019.170429","url":null,"abstract":"","PeriodicalId":52821,"journal":{"name":"Restorannii i gotel''nii konsalting Innovatsiyi","volume":" ","pages":""},"PeriodicalIF":0.0,"publicationDate":"2019-06-26","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"45080658","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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