Innovations and Technologies in the Service Sphere and Food Industry

IMPROVEMENT OF MAYONNAISE SAUCE TECHNOLOGY USING DIETARY ADDITIVES

Artem Antonenko — 2025-05-20

The article considers the feasibility of using vegetable oil blends to correct the deficiency of PUFA and plant raw materials in the technology of mayonnaise sauce production. The conducted analytical studies confirm the need to develop new types of products of high biological value, which can be obtained as a result of combining non-traditional raw materials and create sauces with new properties based on them. The relevance of developing new functional products is increasing due to comprehensive studies that confirm the direct impact of functional food components, such as polyunsaturated fatty acids, antioxidants, vitamins, minerals, dietary fiber, on human health. The use of blended oil, balanced in fatty acid composition, gum arabic and carrot powder is justified. The article investigates the combination of the proposed ratios of all components, which provides original organoleptic indicators of mayonnaise at the level of traditional technology. The article substantiates and develops the technology of mayonnaise sauce enriched with beta-carotene, proves its functional properties, increased nutritional and biological value. The developed technology of mayonnaise sauce based on a blend of corn-olive oil and carrot powder has a better balanced fatty acid composition. The advantages of using mixtures of vegetable oils to correct PUFA deficiency over dietary supplements and drugs are that vegetable oils are traditional foods, do not cause complications and adverse reactions in the body, and are also much cheaper than dietary supplements. The use of blended oil, balanced in fatty acid composition, gum arabic and carrot powder, the combination of the proposed ratios of all components provide original organoleptic indicators of mayonnaise and at the same time give it functional properties, increase nutritional and biological value. This allows you to get high-quality and safe products enriched with physiologically important nutrients for the human body. The developed sauce meets the established requirements in terms of quality indicators and can be recommended for nutrition of people living in environmentally polluted areas, working in harmful industries and all segments of the population.

BUILDING A MARKET ENVIRONMENT IN THE FAT-AND-OIL INDUSTRY OF UKRAINE ON THE BASIS OF THE DEVELOPMENT OF DEEP PROCESSING SECTORS IN THE CONTEXT OF REVIVAL AND EUROPEAN INTEGRATION

Pavlo Antonyuk — 2025-05-20

The article is devoted to the analysis of the state and trends of the development of the oil and fat industry of Ukraine, in particular in the context of development of deep processing sectors and the impact of European integration processes on the market environment of this industry. The oil and fat industry is an important component of the national economy of Ukraine, which not only provides food safety but also creates a considerable amount of jobs and provides foreign exchange earnings from exports. However, the industry faces numerous challenges, in particular with the need to modernize production, introduce innovative technologies and adapt to European standards. The paper deals with key problems and trends that influence the development of the oil and fat industry of Ukraine, in particular the importance of the industry for the country's economy and market state. Particular attention is paid to the development of deep processing sectors, in particular the economic expediency of this process, the experience of leading countries and investment aspects that can be the basis for modernization of production. The main stages and tools of implementation of high -tech solutions in the industry are considered, which can ensure an increase in the competitiveness of Ukrainian producers in the international market. One of the important aspects of work is the study of the impact of European integration processes on the development of the oil and fat industry in Ukraine. The EU key requirements for products and their implementation in Ukraine are defined, which includes the adaptation of quality standards and environmental standards. It also focuses on the expansion of export opportunities in the context of European integration, which will preserve competitiveness and open up new opportunities for Ukrainian producers in international markets. The article deals with the state policy of supporting the industry in the context of European integration, including mechanisms of financing, stimulating investments and infrastructure development. The need for a strategic approach to the development of the oil and fat industry is determined, which includes not only the support of national producers, but also the creation of favorable conditions for attracting investments and the introduction of innovative technologies.

DEVELOPMENT OF A CHEESE DESSERT WITH CAROTENE-CONTAINING RAW MATERIALS

Valentyna Bandura — 2025-05-20

Due to the spread of healthy lifestyle trends in Ukraine, there is a growing need for research aimed at developing functional food products, including cottage cheese desserts. The purpose of this study was to develop a recipe for a cottage cheese dessert with carotene-containing raw materials. To achieve this goal, it is necessary to solve the following tasks: to develop recipe compositions for cottage cheese desserts with carotene-containing raw materials, to determine the organoleptic indicators, energy value, mineral and vitamin composition of desserts made according to experimental recipes. The article reviews the scientific works of domestic and foreign scientists, and provides a literature review on the topic of research. Nine recipe compositions for cottage cheese desserts with the addition of carotene-containing raw materials were developed and studied. The influence of natural sources of carotenoids, such as pumpkin, carrot, sea buckthorn and apricot, on the organoleptic and nutritional properties of the finished product was studied. The results of the analysis of the taste, color, texture and taste characteristics of desserts are presented, and their energy value is also determined. The results showed that the developed cottage cheese desserts with carotene-containing raw materials, especially with the addition of apricot puree, received the highest marks for organoleptic properties. Dessert with 100 g of apricot puree (RC8) had the highest energy value. At the same time, recipes with carrot puree turned out to be richer in minerals and vitamins. It was also found that with an increase in the amount of plant raw materials in the dessert, its calorie content decreases, which is a positive aspect for products with health-improving properties. According to the results of the research, the mineral composition of cottage cheese desserts enriched with carotene-containing raw materials turned out to be especially rich in potassium, calcium and phosphorus, and the analysis of the vitamin composition shows that it is a good source of beta-carotene, ascorbic acid and vitamin B. It was found that the addition of carotene-containing ingredients improves the attractiveness of cottage cheese desserts and expands the range of functional dairy products.

FUNCTIONAL RECOVERY DRINK FOR ATHLETES, PROPERTIES AND QUALITY INDICATORS

Petro Bilenkyi — 2025-05-20

Game sports are usually characterized by intense physical and emotional stress on athletes. Overstrain of all organs and systems of the human body is accompanied by losses of fluid, electrolytes and energy. It is possible and advisable to compensate for such an imbalance by consuming products with physiologically functional ingredients. Today, sports doctors and nutritionists have determined the role of macro- and micronutrients in the recovery of athletes' bodies. A pressing task for technologists is to find the most rational forms of a product line for athletes, to determine the natural raw material base with a high index of food density of physiologically functional ingredients. It has been shown that at different phases of physical activity, liquid products have the greatest restorative effect, which in a short time allow to level out the depletion of internal resources, and their timely and complete replenishment is extremely necessary. An analysis of athletes' needs for recovery drinks has been conducted and their functions have been determined. It has been established that functional drinks play an important role in sports nutrition, promoting recovery of the body after physical exertion, replenishment of energy resources and maintenance of water-salt balance. Various types of food raw materials, serving as the basis of the recipe composition of drinks and suppliers of the necessary physiologically functional ingredients, have been studied. A recipe basis for a drink has been developed, regular consumption of which will help improve overall sports performance and reduce recovery time. It has been shown that quinoa, pea protein isolate, Jerusalem artichoke, flax seeds and other components ensure the formation of a product that, in terms of quality indicators, corresponds to the desirability function. Organoleptic indicators have been determined: appearance and consistency, taste, aroma, aftertaste, which showed the excellent quality of the product. Safety indicators have been analyzed, confirming the microbiological stability of the drink when stored at a temperature of 4-6 ° C. It is recommended to produce a functional drink in sports catering establishments.

FEATURES OF THE WINE MANUFACTURING IN THE PERSPECTIVE UKRAINE WINE-PRODUCTION REGIONS

Тetiana Brykova — 2025-05-20

Ukraine is an agrarian-industrial state. It has centuries-old agricultural industry traditions. Winemaking has become one of the promising industries. Thanks to winemaking, Ukraine has declared itself throughout the world as evidenced by victories and awards at the international level. Russia's military aggression has caused enormous damage to the winemaking potential of Ukraine, starting in 2014. However, experts call 2022 the most traumatic year. Despite the difficulties that complicate the development of the Ukrainian wine industry, it is gradually being restored in wartime. Due to the loss of significant wine-making areas because of the territories' occupation, active hostilities, mining, etc., winemaking capacities in atypical wine-growing regions of Ukraine have begun to develop more actively. The research aim of the current study became the analysis of the wine production features in "non-wine-growing" Ukraine regions taking into account regional features. For this purpose, the study examined factors that have a potential impact on the organoleptic qualities of wine during the process of grape's growing and wine making. Among the factors that affect the quality and organoleptic properties of the finished wine, experts (both Ukrainian and international) highlight changes in climatic conditions which lead both to a change in production specialization (choice of varietal variety) and to a change in the organoleptic properties of the produced product. In such a way, the strength of wine is affected by the average annual temperature: the higher the temperature, the faster the sweeter berries ripen, but with low juice content. This leads to the need for greater use of water in the technological process and an increase in the strength of the wine at the end of fermentation. Changes in soil characteristics can also significantly affect the organoleptic properties of the finished drink. Also important is the natural microbial insemination of the grapes which also significantly affects both the strength of wine and its organoleptic properties nevermind of the use the commercial yeast strains. That is why a marketing study of the Ukrainians' preferences as well as an analysis of the characteristics of beverages in each region of Ukraine becomes an important task and a prospect for further research.

ESTABLISHING THE POSSIBILITIES OF USING THE WASTE SUBSTRATE AFTER GROWING LENTINULA EDODES

Oleksandr Velikanov — 2025-05-20

In the context of modern food challenges to produce a wide range of protein-based foods, including functional and health foods and vegetarian food, artificial cultivation of mushrooms is attracting attention. Currently, the food industry in Ukraine is focused on the artificial cultivation of various types of mushrooms. Currently, the food industry in Ukraine is focused on the artificial cultivation of mushrooms of various species. In particular, this article will focus on mushrooms of the genus Lentinula edodes. After mushroom cultivation, large quantities of waste substrate remain, which is mostly the remains of lignocellulosic phytomass. Under current environmental rules and regulations, the issue of waste-free or closed-cycle production is becoming increasingly important. The aim of the study is to investigate the micro- and macroelement composition and general microbiological activity of the spent Lentinula edodes substrate in order to find ways to bioconvert this substrate and the possibility of its further use in the food industry, for organic farming or as a raw material for biofuel production. The content of micro- and macronutrients was determined using a half-beam photometer. To study the microbiological activity of the spent substrate after mushroom cultivation, aqueous extract and sterile pieces were used. For microbiological inoculation, meat-peptone agar, Slate-Bartley medium, and Chapek's medium were used as nutrient media. According to the results of the micro- and macroelemental and microbiological study on the possibility of using the spent Lentinula edodes substrate, a number of regularities and interactions were established, which opens up wide prospects for further research on the spent substrate after cultivation of Lentinula edodes with its subsequent purification and enrichment of food with the obtained dietary fibres, or the creation of new functional foods based on the obtained food prebiotics of cellulosic origin. The obtained results open up new areas of research on the search for biologically active components of the spent Lentinula edodes substrate in the food industry and in the agricultural sector.

FEATURES OF MODERN TECHNOLOGIES FOR MAKING FISH PASTES FROM FRESHWATER FISH AND VEGETABLE RAW MATERIALS

Vladyslav Dorozhko — 2025-05-20

The article focuses on enhancing the consumer properties of freshwater fish pâtés by incorporating plant-based ingredients. The aim is to explore ways to improve the quality of fish pâtés made from various types of freshwater fish and plant-based fillers. The study employed general scientific methods of cognition, including analysis, synthesis, comparison, systematization, and experimental modeling. The research results indicate that adding vegetable components positively affects the quality of fish pâtés, although this impact depends on the type of fish used. The study of the fish pâté production process has highlighted the significance of using different fish species and vegetable components, which influence the final product's quality characteristics. Using fatty fish species such as catfish, carp, and silver carp allows for achieving the desired pâté consistency without the need for excessive added fats. In contrast, lean fish species, including pike, pikeperch, and bream, require additional fats such as butter, sour cream, or vegetable oil to improve the product's texture. Vegetable components play a key role in shaping the taste, aroma, and visual appeal of fish pâté. Carrots contribute an orange hue and a slight sweetness, onions provide a rich aroma and enhance the flavor, while tomatoes add acidity and improve juiciness. Horseradish and mustard, on the other hand, effectively balance the perception of fattiness, particularly in pâtés made from fatty fish, and act as natural preservatives. The production process includes several stages: thermal processing of the fish, vegetable preparation, grinding the ingredients into a homogeneous mass, and sterilizing the final product in airtight containers to ensure long-term storage. The practical significance of the research lies in the potential development of new fish pâté recipes with improved characteristics and extended shelf life.

DEVELOPMENT OF CHICKEN LIVER PÂTÉ WITH BUCKWHEAT AND OATMEAL

Igor Dudarev — 2025-05-20

The main strategies for the development of meat products include enriching them with nutrients, reducing fat and caloric content and lowering production costs. These objectives can be achieved by partially replacing meat with plant-based ingredients, provided that the quality of the final product is not compromised. The aim of this study was to develop a combined pâté using chicken liver, vegetables, oatmeal and buckwheat, and to determine its physicochemical and sensory properties, nutritional value and caloric content. The pâté samples were prepared using the recommended heat treatment methods for the ingredients. Standard techniques were used to determine the physicochemical properties of the pâté, while an expert sensory evaluation method was used to analyse the taste, smell, colour and consistency of the pâté. Using the expert method, the weighting coefficients of the sensory properties of the combined pate compositions and the complex quality index were also determined. The nutritional value and caloric content of the pâté samples were calculated. The developed pâté containing 10% oatmeal and 10% cooked buckwheat was recommended for production as it received the highest sensory ratings from the panel of experts. The developed combined pâté has a delicate, slightly sweet taste of liver and a pleasant liver aroma with a hint of roasted vegetables. The consistency of the pâté is dense and uniform, and its colour is light brown with bright orange flecks, caused by the addition of carrots to the recipe. Experts believe that taste is the most crucial sensory characteristic of pâtés. The developed pâté contains 53.4% moisture, 1.33% total ash 11.6% protein, 6.5% fat, and 6.5% carbohydrates. The caloric content of the pâté is 130.9 kcal. The density of the pâté is 1063.8 kg/m3 and its water-binding capacity, expressed as a percentage of the pâté, is 42.9%. Combined pâté, made from chicken liver, vegetables, oatmeal, and buckwheat, is enriched with nutrients from plant-based ingredients. Its cost is also lower than that of traditional pâté, due to the partial replacement of meat ingredients with vegetable ones.

EXPANSION OF THE RANGE OF LACTOSE-FREE DRINKS FOR RESTAURANT ESTABLISHMENTS: STANDARDIZED QUALITY AND SAFETY INDICATORS

Maryana Kashkano — 2025-05-20

The relevance of innovative directions in the development of special-purpose dishes and beverages is associated with the use of products processed from local plant raw materials due to their availability and low cost, high biological value, and the population's demand for health-promoting products, taking into account individual physiological needs. The scientific work considers and justifies the feasibility of introducing innovative technological approaches into modern diets and the production of lactose-free plant-based drinks, and studies the demand for plant products, which is the basis for the development of analogues of classic milk drinks. Methods for implementing zero waste technologies for restaurant establishments are recommended, prospects for expanding the range of lactose-free plant-based drinks are explored. Quality and safety indicators have been defined. The purpose of the scientific work is to study and optimize the technology for producing plant milk from pumpkin seeds, determine the nutritional properties of the resulting drink, substantiate the potential health benefits of the product for consumers, and assess the economic and environmental efficiency of both the product itself and its introduction into production. The subject of the work is the technology of production of vegetable milk from pumpkin seeds, its physicochemical properties in the form of a finished product, the nutritional value of the drink, the use of the product both during mono-consumption and its introduction into the menu of specialized restaurant establishments. The scientific work used standard methods for researching the quality and safety indicators of raw materials and finished products, mathematical modeling of beverage recipe compositions. A generalized analysis of the quality of plant-based lactose-free beverages was conducted using the Harrington partial desirability function method. The multiplicative model obtained using the generalized desirability function clearly shows that the developed plant-based beverages have higher quality characteristics compared to similar products. The introduction of the technology of vegetable drinks from pumpkin seeds into specialized restaurant establishments is scientifically sound and appropriate in terms of technological, economic efficiency, and social significance.

FEATURES OF THE TECHNOLOGY OF PREPARING VEGETARIAN DISHES BASED ON SEITAN AND THEIR QUALITY INDICATORS

Yuliia Kozonova — 2025-05-20

In modern conditions, restaurant establishments are paying more and more attention to vegetarian dishes and plant-based meat substitutes. This trend is due to the growth of environmental awareness, the desire for healthy eating, and an ethical attitude towards the use of animal resources. The demand for such products arises from consumers' desire to minimize the environmental impact of animal agriculture, reduce the consumption of natural resources, and find alternative sources of protein. Due to their nutritional qualities and texture, plant-based meat substitutes are becoming a promising direction in cooking, offering a healthy and tasty alternative to traditional meat dishes. In addition, the growing popularity of a healthy lifestyle is stimulating interest in food containing plant-based proteins that can support a balanced diet. At the same time, the trend of vegetarianism is manifested both at the national and global levels, opening up opportunities for the creation of competitive products. Vegetarian food products are gaining popularity in Ukraine as well. This highlights the need to expand the range of products with a high protein content that could serve as an effective replacement for meat products of animal origin. Seitan was chosen as an alternative base for vegetarian dishes. It is a raw material made from wheat flour, has high nutritional and biological value, and does not require specialized equipment for processing in restaurants. Based on the seitan semi-finished product, it was proposed to create two dishes for restaurant establishments: steak and sausage in a casing. The developed vegetarian seitan sausage, enriched with an iodine-containing additive, was compared with an industrial analogue created on the basis of wheat isolate. Studies have shown that the product has high physicochemical properties, which are practically indistinguishable from the control sample. The results of the studies have proven the relevance of creating seitan steak and seitan vegetarian sausage for use in restaurant establishments, as well as the feasibility of including these products in the menu of vegetarian food establishments.

APPLICATION OF MODIFIED PACKAGING TO EXTEND THE SHELF LIFE OF RED MEAT FILLETS FROM BROILER CHICKENS

Andrii Marynin — 2025-05-20

Упаковка харчових продуктів відіграє важливу роль, для забезпечення якості та безпечності харчових продуктів, і за належних умов придатна подовжити термін придатності продуктів під час зберігання та транспортування, захищаючи їх від фізичних, екологічних, хімічних та мікробних небезпек. Маркована упаковка також виконує функцію інформативної комунікації між виробником і споживачем. В якості пакувальних матеріалів в більшості випадків використовуються полімерні матеріали. Близько 40% полімерних матеріалів використовується для пакування харчових продуктів у різних формах, таких як плівки, чашки, пляшки, листи, лотки, тощо,що спричинює серйозні екологічні ризики. Нанокомпозитні пакувальні матеріали на основі біополімерів є одними з перспективних типів пакування які мають високу механічну, термічну, біорозкладану, хімічну стійкість, антимікробні та газові бар’єрні властивості по відношенню до кисню, вологи, ароматизаторів і ліпідів. У статті представлені результати дослідження впливу різних видів пакування (модифіковане газове середовище, упаковка з поглиначами кисню) на якість філе з червоного м’яса стегна курчат-бройлерів протягом 10 діб зберігання. Метою дослідження був аналіз фізико-хімічних показників червоного м'яса стегна курчат-бройлерів упродовж зберігання при різних типах пакування. Вибір м’яса обумовлений його високою біологічною цінністю, високому вмісту білка, а також збалансованому вмісту амінокислот. Крім того воно не має жирових відкладень, що сприяє кращому його засвоєнню. Контрольний зразок продемонстрував помітне зменшення вологи, збільшення pH та погіршення вологовтримуючої здатності. Пакування з модифікованим газовим середовищем забезпечила краще збереження якості порівняно з контролем, проте найбільш ефективними виявилося пакування з використанням поглиначів кисню. Зокрема, застосування двох поглиначів кисню забезпечило високий рівень вологи, стабільний pH, кращу вологоутримуючу здатність та органолептичну оцінку якості продукту протягом усього терміну зберігання.

ДОСЛІДЖЕННЯ ПРОЦЕСУ ТА РОЗРОБКА ТЕХНОЛОГІЇ ВИРОБНИЦТВА КРЕМ-МЕДУ

Andrii Farisieiev — 2025-05-20

Honey is one of the most popular foods. Due to its high biological value, its role in nutrition goes beyond simply being a natural sweetener. However, the classic consistency of honey is not always convenient for consumption due to crystallization, which makes it difficult to use in food. Honey with soft, fine-grained crystallization, similar to cream, is in much greater demand. It has a delicate texture and is easy to spread, which makes it popular among household consumers, restaurants, and confectionery manufacturers. The standard technology for producing cream-honey is a long-term, and therefore quite energy-intensive, process. Therefore, the development of a technology for the production of cream honey using an accelerated method is an urgent and timely task. Acacia, linden, sunflower, and paddy honey, which were sold in retail stores in the city of Dnipro in 2024, were used as samples. It was found that acacia honey had the best performance in terms of organoleptic and microscopic indicators, diastase activity, water content, presence of sugar and starch molasses, flour, starch, and gelatin. Linden and paddy honey met the requirements of DSTU 4497:2005. Sunflower honey showed signs of falsification. It was found that increasing the duration of the acacia honey churning process from 5 to 25 min at a constant frequency (421 rpm) leads to a decrease in density and an increase in the specific volume of the finished product, which indicates intensive saturation of honey with air. Further increase in the duration of whipping has no effect on the studied parameters. With a duration of the whipping process of 15 minutes or more, a significant decrease in the size and number of honey crystals is observed, and with a duration of 25 minutes, they are completely absent. It was found that changing the whipping frequency for the same process duration also has a significant impact on the final product. The greatest saturation of honey with air can be achieved at the maximum speed of the working body of the beater (three speeds were studied: 132 / 235 / 421 rpm). Reducing the intensity of whipping reduces the degree of air saturation of the finished product. In addition, during the studied duration, reducing the frequency of whipping does not allow the honey crystals to be completely dissolved. This technology can be used to develop functional cream-honey.

ARTIFICIAL INTELLIGENCE AS A TECHNOLOGY FOR AUTOMATION OF HOSPITALITY INDUSTRY ESTABLISHMENTS: CURRENT TRENDS AND PROSPECTS

Nataliia Antoshkova — 2025-05-20

Modern realities of ensuring the competitiveness of hospitality industry establishments involve the use of an innovative approach to the organization and implementation of business processes. At the heart of such an innovative approach is artificial intelligence technology, which is designed to integrate information systems and technologies of hotels, restaurants, and tourism enterprises to independently make management decisions based on ready-made algorithms. Software products of this type are able not only to automate routine tasks such as reservations, registration, and guest service, allowing staff to focus on more important tasks, but also to optimize resource management, demand forecasting, and service personalization – all of which increases the efficiency of the hospitality industry as a whole. Innovative technologies in tourism and the hotel and restaurant business, where personnel functions are performed by artificial intelligence products, contribute to automated, high-quality fulfillment of guest requests, with minimal costs for the establishment, maximum quality service parameters and financial indicators. Yes, catboats and virtual assistants provide 24/7 support to guests, answer questions, help with bookings, choosing a tour or ordering breakfast. Personalized recommendations and suggestions based on guest data make a stay in a hotel or restaurant more comfortable, which ensures customer-oriented service and, as a result, sustainable guest loyalty. In conclusion, the use of AI technologies allows you to reduce personnel costs, reduce errors, optimize the use of energy and other resources, and its use will become a prerequisite for a successful future in the hospitality industry. The introduction of artificial intelligence technologies into the hospitality sector opens up new prospects for the development of the industry, creates numerous opportunities to strengthen international ties in the tourism sector, and allows Ukrainian restaurants, hotels, and travel agencies to implement innovative guest service practices.

INFORMAL COMMUNICATIONS AS A COMPONENT OF THE INFORMATION AND ANALYTICAL SYSTEM FOR ENSURING EFFECTIVE BUSINESS PERFORMANCE

Mariia Buhaieva — 2025-05-20

The article defines the conceptual content of the term "communication", focusing in particular on various modern forms and types of communication processes that influence business efficiency. It provides definitions and characteristics of both formal and informal communications, substantiating their key role in understanding the dynamics of internal communication processes within a company, especially in the context of their impact on the information and analytical system that ensures effective business operations. Based on the study of leading national and international research, the authors present their own definition of informal communications as processes of information and idea exchange that take place outside of official, structured communication channels. The article offers a more detailed analysis of informal communications, particularly through key questions regarding their significance for business. It is concluded that informal communication plays a crucial role in building flexible and adaptive organizational structures. The paper also identifies and substantiates specific aspects that demonstrate a comprehensive approach to using informal communication as an element of the information and analytical system aimed at enhancing overall business performance. The authors propose defining informal communications, within the framework of an information and analytical system for ensuring effective business operations, as spontaneous processes of information exchange that occur outside official communication channels, enabling fast and flexible transfer of knowledge and ideas within the organization. The article defines the information and analytical support system for effective business activity as a structure that encompasses the collection, analysis, storage, and distribution of information necessary to support operational, tactical, and strategic management decisions. To conduct an in-depth analysis of informal communications within such a system, the authors outline and substantiate specific aspects: the role of informal communication in information collection and exchange, its influence on decision-making and strategies, cultural and social context, technological support, and impact measurement. Based on a comprehensive study, scientifically grounded recommendations have been developed to optimize informal communication within the information and analytical system of business operations, presented by the authors in the form of a generalized model.

EXPANSION OF THE RANGE OF HEALTHY BAKERY PRODUCTS IN RESTAURANT ESTABLISHMENTS

Alina Vaskivska — 2025-05-20

The article is devoted to the study of the current state and trends of bakery products at restaurant enterprises and health resorts in Ukraine. Modern requirements for the population's nutrition contribute to the development of new improved bread production technologies, which, in turn, expands the range of bakery products, especially in restaurant establishments. The analysis of recent studies and publications related to the development trends of gluten-free products in the food industry is carried out. The main purpose of the study is to analyze the range of bakery products in restaurant establishments, hotel and restaurant complexes and health resorts in Ukraine for the presence of functional bakery products. To achieve the goal, the following restaurant establishments were investigated: Smorodina, River Grill, Tovsta Dachka, Kuvshin, Chornomorka, FABIUS, Vero Vero, SANPAOLO, DOM №10, Odesa; hotel and restaurant complexes, namely: Chorny Zamok, Istoriia, IQ Hotel, Drevniy Grad, Monotel, 11 Mirrors, Rooms and Rumors, Friend House, Via Regia in Radomysl Castle, Krayevyd; restaurant enterprises at health resorts of the country, namely: Kyivan Rus, Derenivska Kupel, Kryshtaleve Dzherelo, Zaliznychnyky, Chalet Graal, Arcadia, Rixos-Prykarpattya, Svyatyi Charbel, Orizont, Pivdenyi Bug. The conducted research allows us to note that in Ukraine there is a sufficient raw material base, scientific potential for the development and improvement of the segment of functional bakery products in restaurant establishments. Understanding modern trends is critically important for hotel and restaurant enterprises, as it contributes to the successful implementation of their own projects, determining the development directions of teams and ensuring competitiveness in the market for the production of health-improving bakery products. Information is presented on developed patents for gluten-free bread products, which are recommended for implementation in restaurant establishments. The results of the research can be useful for employees of the hotel and restaurant business, scientists, teachers, students of higher educational institutions, etc.

CURRENT ASPECTS OF PROMOTING THE UKRAINIAN WINE INDUSTRY BY SOMMELIERS – AN INNOVATIVE MARKETING TOOL IN HOSPITALITY

Yurii Zhuk — 2025-05-20

The article explores the current aspects of promoting the Ukrainian wine industry through the activities of sommeliers as an innovative advertising tool in the hospitality sector. The modern state of Ukrainian winemaking, its dynamic development, and the key challenges faced by wine producers in domestic and international markets are analyzed. Special attention is given to the role of sommeliers in popularizing the national wine product, their interaction with producers, restaurants, and specialized retail networks. The Ukrainian wine industry is rapidly developing, with sommeliers playing a key role in its promotion. They contribute to shaping wine culture, organize tastings, and collaborate with producers and international experts. The focus is on promoting local wines and enhancing their competitiveness in global markets. The study examines the activities of the Ukrainian Sommelier Association and its contribution to the development of wine culture, particularly through organizing tastings, professional competitions, and international events. The importance of strategic partnerships between Ukrainian winemakers and sommeliers for shaping a positive image of national wine is highlighted. The growing trend of promoting local grape varieties, which shape Ukraine’s unique enological identity, is emphasized. Marketing approaches used to promote Ukrainian wine, including social media strategies, tasting events, collaborations with international experts, and wine associations, are analyzed. The main barriers to the development of the Ukrainian wine industry are identified, such as low consumer awareness, competition with foreign producers, and limited resources for large-scale promotion. In conclusion, it is proven that the activities of sommeliers play a crucial role in shaping the wine consumption culture in Ukraine, developing wine tourism, and enhancing the competitiveness of the national wine industry. The prospects for further market development through the integration of international quality standards, the expansion of the professional sommelier network, and the support of local winemakers are considered.

THE ESSENTIAL CHARACTERISTICS OF TRADE AND TECHNOLOGICAL EQUIPMENT OF RESTAURANT BUSINESS ESTABLISHMENTS IN MODERN ECONOMIC CONDITIONS

Lilia Ivashyna — 2025-05-20

The restaurant industry uses a variety of technological equipment and engineering equipment for the organization, preparation and provision of restaurant services, but a certain range of technological solutions is associated with such aspects of activity as trade, energy supply, water supply, sanitary and technical services, security, and other engineering means. The purpose of the article is to disclose the essence and characteristic features of trade and technological equipment for organizing and providing restaurant services in modern conditions, to identify trends and prospects for implementation in the restaurant industry of Ukraine. The subject of the study is an analysis of the essential characteristics and functions of trade and technological equipment of restaurant business establishments in modern conditions and trends in the development and application in the hospitality industry of Ukraine. General scientific research methods were used, including systematic, descriptive, comparative and structural analysis. According to the results of the study, the emphasis is placed on highlighting the priority areas of activity in restaurant establishments to address the problems of life support of a restaurant product/service from idea to consumption by the client, an analysis of the current situation in the field of providing hospitality industry enterprises and restaurant establishments, in particular, with equipment and facilities that meet the goals and objectives of business entities at the intersection of various scientific fields (economic, social, environmental, technological, technical). The multidimensionality of the essential features and characteristic features of the trade and technological equipment of restaurant business establishments is revealed. The need to systematically analyze the requirements and features of the competitive environment in the current business environment is emphasized, which leads to a more detailed and systematic study of the main patterns and feasibility of introducing innovative equipment in institutions, to be able to adapt to the dynamics of changes in trends, consumer market demands and the influence of external and internal factors on the choice of necessary equipment.

COMMODITY QUALITY ASSESSMENT OF MEATBALLS ENHANCED WITH ANTIOXIDANT COMPOUNDS

Maria Paska — 2025-05-20

Meat semi-finished products are products that have undergone a certain stage of processing and are ready for consumption after minimal culinary intervention; they can be fresh, chilled or frozen. Recently, due to the high level of deviations from standardized technology, the shortage of quality food products, the flow of imported raw materials containing substitutes for natural components, the production of low-quality frozen products has increased. Food additives play an important role in the manufacture of meat products, especially frozen ones, where significant temperature fluctuations, changes in biological value and assimilation occur during the technological process. The article is devoted to the study of modern directions for improving the technologies of meat semi-finished products, their impact on the commodity and organoleptic properties, namely meatballs through the use of a plant functional additive - rosemary. The purpose of this article is to study modern directions of improving technologies of meat semi-finished products, their impact on commodity and organoleptic properties, namely meatballs due to the use of a plant functional additive – rosemary. In accordance with the set goal and objectives of the scientific work, based on the analysis of patent and information literature, four samples of meatballs (control and three experimental) were selected as objects of research. The control sample includes: meat raw materials, chopped meat semi-finished products, flavoring and technological additives, auxiliary materials, without phytoextracts. Experimental samples additionally contained plant extracts that have antioxidant properties - the dosage was from 0.02 to 0.06% rosemary. The research was carried out at the Department of Hotel and Restaurant Business of the Ivan Bobersky Lviv State University of Physical Culture using standard methods. We have established: the addition of functional food additives as antioxidants has a positive effect on the commodity qualities of the product. Adding rosemary to minced meat at a dose of 0.04% improved organoleptic characteristics, increasing the average tasting score from 4.4 to 4.7 compared to the control sample. Therefore, the use of natural plant components in the technology of preparing meatballs has a high commercial value.

CREATIVE TRENDS IN GASTRONOMIC FASHION: A CASE STUDY OF THE SPREAD OF POPULARITY OF TRIANGULAR SLICE PIZZA IN UKRAINE

Mykhailo Rutynskyi — 2025-05-20

The mass catering industry in the 21st century is under the strong influence of globalization trends and the mutual influence of Anglo-American and Asian cultures of restaurant food consumption. American influence, primarily through internationally distributed American fast food restaurant chains, leads, according to our observations, to the hamburgerization of the restaurant business of the planet. That is, the formation of an established fashion among average consumers of different nations and continents for consuming the food that is advertised and served in the USA, that is, dishes promoted through fast food corporations, the film industry, television, the Internet, YouTube and social media: hamburgers, cheeseburgers, French fries, crispy wings, rolls, nuggets, etc., invariably accompanied by Coca-Cola. So, today the demand for Americanized cuisine significantly outweighs other national gastronomic trends. The market niche of restaurants with dishes born in the USA on all inhabited continents demonstrates a trend of continuous growth every year. The article outlines the trend of development in Ukraine of a creative gastronomic fashion for slice pizza. This fashion consists in the interest of an increasingly numerous segment of clients of pizzerias and street food restaurants not in traditional pizzas, but in portioned pizzas in the form of triangular New York slices. The conducted research gives the author grounds to state: the demand for newfangled slices among Ukrainians is growing; the Google search engine, as well as mobile applications for delivering food to the doorstep, record the growth of the market niche of “pizza by slice” consumption in Ukraine. This article presents facts and summarizes the trend of dynamic introduction of slice pizza in creative signature dishes by catering establishments in the capital and regional centers of Ukraine. Niche orientation towards individual visitors and affordability of the slice product today are the keys to the wide distribution of this dish in the catering sector of Ukraine. We consider such product diversification of the offer line of pizzerias and bars as one of the driving forces of adaptive transformation of the restaurant business of Ukraine in the realities of a protracted crisis and economic downturn.

THE IMPACT OF SANITARY AND HYGIENE PRACTICES AND STREET FOOD SAFETY ON CONSUMER BEHAVIORAL INTENTIONS

Halyna Tarasiuk — 2025-05-20

Research has shown that street food is an important segment of the food tourism industry, as it is convenient, relatively inexpensive, offers unique tastes and experiences that can reflect traditional local cultures, and is one of the best ways to immerse yourself in the true culture of a community. The expansion of the street food market will gain momentum as the population in most developing countries continues to grow, and rural-urban migration continues. Eating out affects the quality of your diet, as adequate calorie restriction as a healthy lifestyle is recommended not only for people with metabolic disorders, but also for healthy adults. The likelihood of developing diseases associated with an unhealthy diet is very high. A survey of 505 respondents (49,1% - men, 50,9% - women) showed that more than 70% of respondents buy street food at least once a week, and 14.3% of consumers use this service daily. The most commonly available ready-made street food in Ukraine is primarily hamburgers or hot dogs with coffee or tea. Most consumers most often buy coffee – 51,7%, and 15,8% prefer tea. Consumers consider violations of sanitary and hygienic requirements to be the main reasons that may affect the safety of street food. These violations may relate to both non-compliance with the technology of preparing food and lack of control and storage of ready-made dishes. First of all, consumers pay attention to non-compliance with hygiene and sanitation of the premises and non-compliance of the premises themselves with sanitary standards. At the same time, the least concern of customers is the possibility of storing ready-made dishes without compliance with sanitary and hygienic requirements, when ready-made food can be located next to semi-finished products. Recommendations have been developed in the context of implementing the Sustainable Development Goals, regarding the priority observance and control of raw material quality, as microbiological contamination is present throughout the entire technological chain from transportation from the storage site to processing and sale.

THE ROLE OF CROSS-CULTURAL COMMUNICATION IN THE PROFESSIONAL ACTIVITIES OF SERVICE AND FOOD PROFESSIONALS

Olena Shestel — 2025-05-20

At a time of deepening European integration and armed aggression in Ukraine, the issue of intercultural communication in various spheres of activity is becoming more and more relevant. With the expansion of external relations in the sphere of services, scientific and educational fields, there is a need to develop new conceptual approaches to the organization of intercultural communication aimed at preventing interethnic conflicts and establishing effective communication. This article examines the concepts of «communication» and «intercultural communication», as well as analyzes the peculiarities of the ability of service and catering professionals to intercultural communication in crisis-affected Ukraine. Special attention is paid to the importance of taking into account the specifics of communication of people who are representatives of different cultures and religions in the process of traveling to Ukraine, as well as Ukrainians traveling abroad. Cross-cultural communication is a set of relationships in which people belonging to different national communities communicate at a professional level, exchange experience and spiritual values. Cultural differences between countries are an important aspect of cross-cultural communication. Taking into consideration the rich cultural heritage of Ukraine, it is important for foreign guests to respect local traditions, customs and religious beliefs. The overall goal of intercultural communication is to create a positive travel experience and mutual understanding between tourists and the local population, including when visiting restaurants. Efforts aimed at studying and adapting to cultural characteristics will contribute to successful intercultural communication in Ukraine. An important aspect is effective communication between tourists and local residents, as well as professional training of service and catering specialists working in the field of international tourism. The factors that effectively influence the development of intercultural communication skills of employees have been identified.

DIGITIZATION OF DOMESTIC TOURISM IN UKRAINE: STATE, INITIATIVES AND ANALYTICS

Roman Horchak — 2025-05-20

The article is dedicated to a comprehensive study of the digitalization process of domestic tourism in Ukraine, which is especially relevant in the context of global digital transformation, pandemic challenges, and ongoing military aggression. The purpose of the article is to analyze the current state and future prospects of digitalization in Ukrainian domestic tourism, identify key digital innovations already employed in the sector, and reveal obstacles and factors hindering the effective implementation of digital technologies in tourism. In the course of this research, the author conducted an in-depth analysis of official statistics regarding domestic tourism dynamics in Ukraine over the period from 2019 to 2024, highlighting how the COVID-19 pandemic and full-scale war have influenced internal tourist flows. Special attention is given to the evaluation of digital services and platforms such as the «Diia» ecosystem, Visit Ukraine portal, regional tourism mobile applications, and innovative startups actively introduced to support and stimulate domestic tourism, improving convenience and safety of travel experiences. The article critically reviews contemporary scientific publications by Ukrainian and international researchers regarding the impact of digitalization on tourism development, outlining the main barriers to digital progress in Ukraine’s tourism sector, including uneven digital coverage, insufficient communication infrastructure, low levels of digital competencies among market participants, financial constraints faced by small and medium-sized businesses, regulatory and legal issues, and cybersecurity concerns. The scientific novelty of this work consists in a comprehensive approach to tourism digitalization analysis, incorporating international experiences to overcome existing challenges. The practical significance of the results obtained lies in developing specific recommendations for accelerating the digital transformation of Ukraine’s tourism industry, including suggestions to intensify public-private partnerships, expand digital training programs for entrepreneurs, and establish a unified national information-analytical platform to facilitate further growth of domestic tourism in Ukraine.

EVENT TOURISM AS A FACTOR IN SUSTAINABLE DEVELOPMENT OF TERRITORIES

Vasyl Zhupnyk — 2025-05-20

This article attempts to theoretically assess both the positive and negative impact of event tourism on the development of communities and territories of Ivano-Frankivsk region, through the prism of various factors (social, economic, cultural, etc.). In our deep conviction, events in economic terms have helped to solve the problem of employment and have influenced economic growth, especially in developed market economies. The best example of this is the impact of mega-sporting events, such as the Olympic Games or World Championships in popular sports, on economic growth, infrastructure development and destinations of host countries. For Ivano-Frankivsk region, tourism has a certain seasonality, which means that tourist flows are concentrated in a relatively short period of the year. At the same time, events, in our opinion, can play an important role in overcoming these problems and attracting tourists in the off-season. Communities of Ivano-Frankivsk region, which seek to increase their tourist attractiveness, should develop detailed plans for the development of tourism destinations. These plans should not only include events, but also focus on their strategic planning, which will allow, in our opinion, to realize the full potential of event tourism. Events, as catalysts for the further development of communities, not only create the image of the destination, they should resemble tourist attractions. It is important that events are planned and organized in such a way that they differ from each other, that is, for event organizers it is important to take into account the fact that a clearly defined product or service offered by the event provides recognition and an advantage over competitors, this leads to greater visitor satisfaction and their loyalty, which is important for repeating events. The more recognizable events a destination has, the more attractive it is to tourists. The key to their success lies in maintaining accommodation facilities of an appropriate standard, a high level of cooperation between travel agencies, the availability of specific information about events and related activities, and most importantly, proper marketing activities.

RESEARCH ON TERRITORY IMAGE: IDENTIFYING TARGET AUDIENCES AND MEASURING THEIR PERCEPTION OF SIGNIFICANT PLACE PARAMETERS

Andrii Kalashnikov — 2025-05-20

The article explores the concept of image from a marketing perspective, analyzing various approaches to its definition and significance for places and territories. Attention is given to the views of both international and domestic researchers on the concept of territory image, highlighting its multifaceted nature. The study investigates the relationship between the image of a country, industries, companies, and brands, providing an understanding of how these factors influence the competitive advantages of territories. The article introduces an algorithm for measuring the image of territories, which includes identifying key target audiences: local residents, visitors, entrepreneurs, investors, and foreign buyers. Special emphasis is placed on methods for identifying and evaluating significant parameters for each audience. Key parameters critical for evaluating territories are outlined, including economic potential, ecological attractiveness, social infrastructure, cultural uniqueness, and reputation. Identifying these characteristics is a crucial step in developing effective strategies for promoting territories. The article examines the importance of assessing parameters that affect audience perception of territories and provides approaches for their analysis. Special attention is paid to aspects of developing the image of territories through the use of marketing tools. The article discusses methods of integrating branding into a comprehensive strategy for territory promotion. Notably, the significance of collaboration among various stakeholders, such as local authorities, businesses, communities, and investors, is emphasized to create a unique and appealing image of the territory. Proposed methodologies aim to facilitate effective implementation of territorial branding focused on long-term competitiveness. The influence of socio-economic, historical, and cultural aspects on image formation is analyzed. It is noted that the reputation of territories is shaped by numerous factors, including historical context, availability of natural and economic resources, level of infrastructure development, environmental conditions, and cultural features. The complexity of changing a negative image is highlighted, emphasizing the need for a comprehensive approach to improvement. The article also addresses prospects for further research in this field, particularly the development of new tools for assessing and measuring territory images. Special focus is given to studying the impact of modern technologies and digital communications on the image formation process, as well as adapting successful international practices to local conditions. This provides a deeper understanding of the mechanisms for creating competitive advantages of territories through their image.

INCENTIVE TOURISM AS A STRATEGIC TOOL FOR EMPLOYEE MOTIVATION IN THE CONTEXT OF GLOBAL TRANSFORMATIONS

Halyna Omelchenko — 2025-05-20

In the context of global socio-economic transformations, the digitalization of business, and shifting employee value orientations, there is a growing need for the implementation of innovative approaches to human resource management. In today’s world, tourism plays a significant role in the economic development of many countries, and incentive tourism is increasingly emerging as a promising direction in this field. As a form of non-monetary motivation, incentive tourism is gaining particular relevance in the corporate environment. It involves organizing specialized trips used not only as a reward for achievements but also as an effective method of maintaining motivation, increasing productivity, and fostering emotional engagement between employees and the company. Among the key advantages of incentive tourism are the strengthening of team interaction, reduction of professional burnout, improvement of interdepartmental communication, and the formation of a positive employer image as a socially responsible organization. In a context where socio-psychological factors are becoming increasingly significant in HR management, emotionally-oriented initiatives such as incentive tourism serve as vital tools for building employee loyalty and strengthening a company’s internal brand. Furthermore, incentive tourism positively influences the development of local tourist destinations, stimulating both domestic and business tourism, promoting economic activity, and expanding the scope of tourism services. This article explores current trends in incentive tourism, the tools used for program implementation, examples of successful adoption, and the barriers and challenges companies face in organizing such initiatives. The relevance of the topic stems from the need to rethink traditional approaches to employee motivation in the face of global transformations that affect all sectors of the economy and society. Today’s labor market is characterized by high mobility, increasing competition for qualified professionals, and greater expectations for employer social responsibility. At the same time, employees increasingly value non-material incentives that contribute to emotional well-being, work-life balance, and personal growth. This study is based on an analysis of international practices in implementing incentive programs, which enables the identification of effective models adaptable to new economic realities. The topic is particularly valuable in the context of developing a competitive tourism product in Ukraine targeted at the corporate sector, as well as in fostering domestic tourism as a driver of local economic growth.