Innovations and Technologies in the Service Sphere and Food Industry

INTERNATIONAL ASPECTS OF CONTROL IN FOOD QUALITY AND SAFETY MANAGEMENT

Artem Antonenko — 2026-06-25

The article is devoted to the analysis of the state of food safety and quality in Ukraine against the background of international regulatory practice. The purpose of the study is to assess national legislation, institutional support and comparison with global standards to identify ways of harmonization. The main provisions of food safety in Ukraine are regulated by the Law "On Food Safety and Quality" dated December 23, 1997 No. 771/97-VR (as amended), where safety is defined as the state of a product that does not harm the health of the consumer, provided that sanitary measures and technical regulations are observed, and quality is defined as the degree of satisfaction of consumer needs. In international practice, the key tool is the Codex Alimentarius - a collection of standards developed under the auspices of FAO/WHO since 1963 by the Codex Alimentarius Commission. The Commission's activities are aimed at protecting consumer health, ensuring fair trade, coordinating standards, setting priorities, editing and publishing norms. Codex covers standards for raw, semi-processed and processed products, hygiene regulations, additives, pesticides, contaminants, labelling, methods of analysis. Other international organisations include ISO (since 1946), which coordinates national standards, develops standards, exchanges information and cooperates with the UN; the United Nations Economic Commission for Europe (UNECE, since 1947), which develops conventions, standards for the harmonisation of trade, consumer protection and the environment, focusing on perishable products; The European Committee for Standardization (CEN, since 1961), which creates European standards (EN) for EU countries. In the EU, the General Food Law of 2002 created the European Food Safety Authority (EFSA, since 2003) for risk assessment and advice. National systems vary between centralized (Netherlands, Denmark) and decentralized (Spain, Germany). In European countries, tasks and powers are distributed between different bodies: in Estonia, the Veterinary and Food Department under the Ministry of Agriculture, in Sweden, the National Food Administration for consumer protection, in Germany, the Federal Ministry for Consumer Protection and the Federal Institute for Risk Assessment, in Poland, a reform to create a single body under the Ministry of Health, coordinated with the EU. Manufacturers implement quality systems (ISO, HACCP, GMP), which are more effective than certification of finished products, regulating the entire chain from raw materials to packaging.

TECHNOLOGICAL PREREQUISITES FOR THE APPLICATION OF PERFORATED DIFFUSION CHANNELS IN THE THERMAL PROCESSING OF WHOLE-MUSCLE MEAT PRODUCTS

Oleksandr Batrachenkо — 2026-06-25

The article presents a comprehensive analysis of the technological prerequisites for the use of perforated diffusion channels in the thermal processing of whole-muscle meat products. It is substantiated that the key limiting factors in boiling and smoking processes of large muscle structures are the external mode of heat supply, significant product thickness, long radial diffusion paths within muscle tissue, and the low rate of internal migration of moisture and volatile aromatic compounds. These factors lead to the formation of pronounced temperature and moisture gradients, non-uniform heating of central zones, increased mass losses, and the necessity of excessive thermal load to ensure microbiological safety of the product. Based on a generalization of contemporary research on heat and mass transfer in meat systems, the feasibility of transitioning from regulation of exclusively external process parameters to control of the internal transport architecture of the product is demonstrated. A conceptual model for intensifying heat and mass transfer through the formation of perforated diffusion channels within the product is proposed. These channels create additional internal heat and mass exchange surfaces and provide a combination of radial heat conduction in tissue with convective transport inside the channels. It is shown that reducing the effective diffusion path length contributes to temperature field equalization, acceleration of heating in central zones, improved uniformity of smoke component penetration, and reduction of thermal processing time without deterioration of organoleptic properties. It is substantiated that the application of perforated channels potentially ensures a comprehensive increase in technological efficiency, including stabilization of textural characteristics, reduction of mass losses, optimization of energy and resource consumption, and decreased consumption of smoking materials. The proposed approach has a conceptual character and forms a scientific basis for further experimental studies and the development of innovative technologies for thermal processing of whole-muscle meat products with controlled quality parameters.

NUTRITIONAL VALUE AND FATTY ACID PROFILE OF CHILLED AND FROZEN FILLETS OF AFRICAN CATFISH (CLARIAS GARIEPINUS)

Lesya Bondarenko — 2026-06-25

The article presents the results of a comprehensive study of the nutritional value, fatty acid profile and functional and technological properties of African catfish Clarias gariepinus fillets depending on the storage method. The aim of the study was to determine the effect of cooling and freezing on the content of essential nutrients, polyunsaturated fatty acids omega-3 and omega-6, as well as on the moisture-binding capacity of muscle tissue. The material used for the study was fresh, chilled and frozen fillets of fish grown in industrial aquaculture. It was found that the mass fraction of moisture in fresh fillets was 79.0%, in chilled fillets - 74.4%, in frozen fillets - 70.0%, which indicates a gradual decrease in the juiciness of muscle tissue with increasing intensity of low-temperature processing. The protein content decreased from 19.0 g per 100 g in fresh fillet to 18.0 g in chilled and 17.0 g in frozen, while the mass fraction of fat was 3.0, 2.5 and 2.2 g per 100 g of product, respectively. Analysis of the fatty acid composition showed a decrease in the content of omega-3 fatty acids from 500 mg per 100 g in fresh fillet to 425 mg in chilled and 380 mg in frozen, and omega-6 fatty acids from 1200 to 1126 and 1000 mg per 100 g, respectively. The moisture-binding capacity before freezing was the highest in fresh fillet and amounted to 78.60% according to the WHCm indicator and 96.10% according to the WHCa indicator, while in frozen fillet these indicators decreased to 71.20% and 92.90%. After thawing, a further decrease in moisture-binding capacity to 69.10% according to WHCm and 90.80% according to WHCa was noted in frozen fillet samples. The author's contribution consists in the quantitative substantiation of changes in the nutritional and biological value of African catfish fillets depending on the storage method. The scientific novelty of the study lies in establishing the relationship between the fatty acid profile and the indicators of moisture-binding capacity of muscle tissue after cooling and freezing. The practical significance of the results obtained is to substantiate the rational use of chilled fillets to preserve biological value and frozen fillets for long-term storage, taking into account the reduction in functional and technological indicators.

ORGANIC AS A NEW MYTH: ECONOMIC AND FOOD-RELATED JUSTIFICATION FOR THE DIFFERENCE BETWEEN ORGANIC AND TRADITIONAL PRODUCTS

Oleksandr Gladchenko — 2026-06-25

The article provides a comparative analysis of organic and traditional food products in order to assess the validity of the price difference between them. The relevance of the study is due to the growing share of organic products in the consumer market and the formation of a strong belief in their superior quality and health benefits. At the same time, the higher cost of such goods requires empirical confirmation of the correspondence between price and actual nutritional, technological, and organoleptic characteristics. The theoretical basis of the work is scientific approaches to determining the essence of organic production, factors of consumer behavior, and economic aspects of the development of the relevant market segment. The object of the study was mass consumption products, in particular milk, sour cream, soybean and sunflower oil. The comparison was made based on economic indicators, nutritional value, technological features of production and normative organoleptic characteristics. The analysis showed that in most cases, the basic nutrient indicators, including calorie content, protein, fat, and carbohydrate content, are practically identical for organic and traditional samples within the same category. Technological parameters, such as processing method, type of raw materials, storage and packaging conditions, also did not show any fundamental differences that could justify a significant difference in cost. Particular attention was paid to the economic aspect, in particular, the calculation of the cost per unit of mass or volume, which made it possible to identify cases of significant price differentiation. In some categories, the price difference significantly exceeded traditional analogues in the absence of corresponding changes in nutritional value. The results obtained indicate that the increased price of organic products is not always accompanied by proportional changes in the measured quality indicators. The scientific novelty of the work lies in combining economic and nutritional approaches to evaluating organic and traditional products within a single analytical model. The practical significance of the results lies in the possibility of using them to form a well-founded consumer position and further research into the economic feasibility of the organic market segment.

CHARACTERISTICS OF THE MINERAL COMPOSITION OF GOJI BERRIES

Nataliia Holembovska — 2026-06-25

The article presents the results of a study of the mineral composition of goji berries (Lycium barbarum), which are considered a promising plant raw material for the creation of functional, therapeutic, and prophylactic food products. The topic is relevant due to the growing interest in natural sources of biologically active substances, as well as the need to assess their nutritional value and safety. The work aimed to determine the content of macro- and microelements in goji berries from different manufacturers and assess their compliance with established safety standards. The study focused on three samples of dried goji berries. The mineral composition was determined by atomic absorption spectrophotometry after preliminary mineralization of the samples, and the safety indicators were assessed in accordance with current regulatory requirements. As a result of the study, it was found that goji berries contain significant amounts of macroelements, among which potassium, magnesium, and calcium predominate. Among the microelements, iron, zinc, copper, and manganese were identified, which play important roles in the body's metabolic processes. At the same time, differences in mineral content were observed across manufacturers, which may be associated with the growing conditions of the raw material, soil characteristics, and processing technologies. The results of the safety assessment showed that the content of toxic elements in the studied samples does not exceed the maximum permissible levels, and radionuclides were not detected. This indicates the safety of goji berries for consumption and the possibility of their use in food technologies without risk to human health. A comparative analysis of the obtained results with the literature data confirmed the stability of the mineral composition of goji berries as a valuable plant raw material, but also revealed variability in individual indicators, underscoring the need to standardize product quality across manufacturers. The work emphasizes the importance of controlling the raw material base and implementing modern methods for assessing the safety and quality of food products. Therefore, goji berries can be considered a valuable source of minerals and a promising ingredient for use in the production of health-promoting food products. The results obtained can be used in the development of new functional products enriched with micronutrients, as well as in further scientific research aimed at an in-depth study of the biological value and technological potential of wild plant raw materials.

INNOVATIVE MODELLING OF AN INTEGRAL QUALITY INDICATOR FOR GLAZED CURD CHEESES ON DESIRABILITY FUNCTIONS

Oksana Hrebelnyk — 2026-06-25

This article examines the issue of comprehensively assessing the quality of glazed curd cheeses as multi-component food products. It justifies the use of an innovative approach based on qualimetry methods and utility functions to integrate organoleptic and physico-chemical parameters, as well as nutritional value, into a single, comprehensive criterion. An analysis of the range of glazed curd products on the domestic market has been carried out, and the main directions for its development have been identified. The selection of samples with fruit fillings, in particular cherry-flavoured ones, as the most common, as well as the use of vanilla glazed curd as a control, has been justified. The quality indicators of glazed curd cheeses were analysed in accordance with DSTU 4503:2005 «Cheese products. General technical specifications»; the approach to their selection in the overall integrated quality assessment was refined. A system of quality indicators for glazed curd cheeses has been developed, and these have been classified into stimulating, discouraging and optimal indicators. The approach to selecting discouraging indicators has been refined by identifying simple sugars, and an additional indicator—glaze thickness—has been introduced. Stimulating indicators include the content of sour milk cheese, protein and organoleptic assessment; demotivating indicators include sugar content and glaze thickness. A model has been developed to determine an integral quality index, taking into account the following indicators: mass fraction of protein, sour milk cheese, fat, sugars, moisture, glaze thickness, and organoleptic assessment. Based on preference functions, the indicators were normalised and the integral quality index was calculated for the samples under study. The indicators with the highest values were identified. It was established that high organoleptic indicators do not always ensure the maximum value of the integrated quality index, which is explained by the influence of the physicochemical characteristics and composition of the products. It was shown that the application of preference functions allows for an increase in the objectivity of product quality assessment and takes into account the divergent influence of the indicators. The practical significance of this work lies in the potential to use the proposed approach as an innovative tool for comparative product analysis, formulation optimisation and improving the effectiveness of quality control in the food industry.

OPTIMIZATION OF THE RECIPE FOR THE PRODUCTION OF DRIED FIRST COURSES (UKRAINIAN BORSCHT)

Anna Dondik — 2026-06-25

In the context of today's dynamic pace of life, the rising demand for convenience foods, and the specific requirements of the national security sector, the production of dehydrated food concentrates is gaining strategic importance. Ukrainian borscht holds a unique position in the national diet-not merely as a dish, but as a complex multicomponent product with high biological value. However, traditional drying methods often lead to significant vitamin loss, degradation of pigments (specifically beetroot betanin), and diminished organoleptic properties upon reconstitution. Current technologies for dry borscht mixes frequently face challenges such as prolonged preparation times and a failure to replicate the authentic flavor and aroma profile. Furthermore, optimizing the nutrient composition to meet physiological needs under extreme conditions remains a critical challenge for food technologists. Improving the formulation involves implementing innovative raw material processing techniques, the most promising of which is the combination of freeze-drying (lyophilization) for the meat base and beetroot with infrared dehydration for the vegetable group. This approach preserves the porous cellular structure, which is essential for instantaneous hydration. The fractional composition is optimized by transitioning from traditional julienne cuts to micro-cubes or thin flakes. This geometry maximizes the specific surface area for water diffusion, allowing the vegetables to «absorb» moisture within minutes, eliminating the need for lengthy boiling. The preparation method regulates the release of volatile compounds, creating a rich sensory experience. Simultaneously, maintaining the natural texture of the vegetable ingredients is crucial for the dish's visual identity, ensuring it meets consumer expectations for quality and palatability. This results in a «programmed» ingredient structure: they remain sufficiently resilient to prevent crumbling during transport, yet instantly absorb boiling water to restore the dish's authentic appearance, texture, and vibrant color. Such a comprehensive modernization of the technological process guarantees the creation of a complete nutritional solution for consumers in any environment.

SMOOTHIES: INGREDIENTS, MANUFACTURING TECHNIQUES, AND QUALITY EVALUATION

Igor Dudarev — 2026-06-25

Smoothies are popular non-alcoholic beverages prepared at home or produced in enterprises from a variety of types of raw materials. The technique for smoothie production depends on the ingredients used, particularly on their preparation methods. To ensure a uniform consistency, the mixture of ingredients is homogenized. To extend shelf life, smoothies are pasteurized or subjected to alternative processing methods, such as high-pressure treatment. The primary ingredients in smoothies are fresh or processed fruits, vegetables, and berries. Additionally, smoothies may contain milk, yogurt, plant-based milk, mineral water, and various functional and technological additives. The aim of this study was to categorize smoothie ingredients by origin, degree of processing, and functional characteristics, analyze the manufacturing techniques, and develop a comprehensive index for evaluating smoothie quality. All raw ingredients can be grouped into the following categories: plant-based ingredients, liquid ingredients, concentrated and dry ingredients, sources of fat and protein, flavour and aromatic ingredients, and functional and technological additives. Such categorization enables the identification of the functional role of each ingredient in the beverage. The scientific novelty of this research lies in the systematic grouping of smoothie ingredients according to origin, processing level, and functional purpose. The proposed equation for determining the comprehensive quality index of a smoothie also holds theoretical significance. Practically, the comprehensive quality index facilitates an objective evaluation and comparison of smoothies prepared from different raw materials and processed using various techniques, while accounting for the relative importance of their properties for consumers. The weighting coefficients of smoothie properties may vary depending on the functional purpose of the beverage. More important properties are assigned higher weighting coefficients, determined through expert surveys. The quality index is also based on how closely the actual values of the smoothie’s properties correspond to their optimal levels. The smoothie quality index is particularly useful during the development of new smoothies, supporting their evaluation and comparison with products already available on the market.

MODERN APPROACHES TO STRUCTURING VEGETABLE PROTEINS IN MEAT ANALOGUE TECHNOLOGIES

Oleksii Kotov — 2026-06-25

This review provides a comprehensive synthesis of scientific research published in 2021–2026 on textured plant proteins applied in meat analogue production, highlighting technological, structural, nutritional, and sensory dimensions of product development. The paper systematizes current knowledge on major protein sources, including soy, pea, wheat gluten, and various pulse-based blends, emphasizing their compositional features, amino acid profiles, functional properties, and suitability for structuring applications. Particular attention is given to the influence of raw material preparation and extraction methods on techno-functional behavior, protein solubility, water- and oil-holding capacity, gelation, and the reduction or persistence of antinutritional factors that may affect digestibility and consumer acceptance. Extrusion technology is analyzed as the principal structuring route, with a detailed comparison of low-moisture and high-moisture extrusion processes. The review explains the physicochemical mechanisms underlying fibrous anisotropic structure formation, including protein denaturation and unfolding, macromolecular alignment under shear and elongational flow, phase separation phenomena, intermolecular crosslinking, and structural stabilization in the cooling die. These transformations are examined in relation to critical process variables such as moisture content, barrel temperature profile, screw configuration and speed, shear intensity, specific mechanical energy input, and cooling conditions. Their combined impact on texture development, fiber formation, mechanical strength, juiciness, chewiness, and overall sensory perception is discussed. The nutritional dimension addresses protein quality, digestibility, bioavailability of essential amino acids, and the potential losses associated with Maillard reactions during thermal processing. Oxidative changes affecting lipids and proteins, as well as their implications for flavor stability and shelf life, are also reviewed. Furthermore, advanced strategies for controlling undesirable off-notes typical of plant proteins are outlined, including ingredient optimization, enzymatic treatment, fermentation approaches, and targeted process adjustments. By integrating structural science, process engineering, and nutritional evaluation, the review proposes practical formulation and processing guidelines aimed at predictable quality design, improved product consistency, and enhanced consumer acceptance of next-generation plant-based meat analogues.

SEA BUCKTHORN JUICE AS A FUNCTIONAL INGREDIENT FOR BEVERAGES: EFFECTS ON TASTE AND MICRONUTRIENT PROFILE

Yuliia Kurylenko — 2026-06-25

The article investigates the feasibility of using sea buckthorn juice as a functional ingredient in beverage production and substantiates its effect on organoleptic characteristics and the micronutrient composition of products. It is shown that sea buckthorn juice is a valuable source of biologically active compounds, including vitamins, carotenoids, polyphenols, and minerals, which provide high antioxidant potential and contribute to increasing the biological value of beverages. The aim of the study was to determine the optimal concentrations of sea buckthorn juice in multinutrient beverages to achieve a balance between health benefits and sensory attractiveness. Three beverage formulations were developed using apple, orange, elderberry, and sea buckthorn juices, as well as lemon balm extract, flax seeds, and sprouted grains. Experimental studies of macronutrient content (potassium, calcium, magnesium, sodium) confirmed an increase in the micronutrient value of beverages with a higher proportion of sea buckthorn juice. Sensory evaluation of samples based on sour, sweet, bitter, salty, and astringent tastes demonstrated that all experimental beverages have individual flavor profiles. The most balanced sample in terms of organoleptic properties was identified as the one with a medium content of sea buckthorn juice, characterized by a harmonious combination of sweet and sour tastes with minimal undesirable aftertastes. An important direction is the use of sea buckthorn juice in multinutrient compositions in combination with other plant-based ingredients, which makes it possible to create beverages with targeted functional properties. This approach opens up opportunities for the development of specialized products for different consumer groups, including individuals with increased physical activity, impaired immune function, or a need for rehabilitation. The obtained results confirm the перспективність use of sea buckthorn juice in functional beverage technology as a natural fortifying and flavor-forming component. It has been established that a rational combination of ingredients allows for the creation of products with high nutritional value and attractive consumer properties, in line with current trends in the food industry.

COMPARATIVE ANALYSIS OF PHYSICOCHEMICAL CHARACTERISTICS OF FOOD-GRADE SALT FROM DIFFERENT REGIONS OF THE WORLD

Vitalii Polishchuk — 2026-06-25

Food-grade salt is not only an essential dietary component for maintaining bodily homeostasis but also an important raw material for pharmaceutical and industrial applications. Despite its biological necessity, excessive sodium chloride consumption poses health risks, highlighting the need for systematic assessment of the quality and functional composition of salt available on the national market. This study aimed to conduct a comparative analysis of the physicochemical parameters of commercial food-grade salt samples of various geographical origins (Italy, Turkey, Egypt, Romania, and Pakistan) and extraction methods to objectively evaluate their consumer quality. The study examined samples of rock, sea, vacuum-evaporated, and Himalayan salt. The following parameters were measured: pH (active acidity), total alkalinity, mass fraction of moisture, water-insoluble residue, and iodine content using potentiometric, gravimetric, and iodometric methods. Statistical data processing was performed using Statistica 10 software. Most samples complied with the requirements of DSTU 3583:2015. Moisture content ranged from 0.08% (vacuum-evaporated salt) to 1.20% (sea salt); however, a rock salt sample from Egypt exceeded the applicable standard limit (0.89%), resulting in a loss of flowability. The water-insoluble residue was highest in Himalayan pink salt (0.71%), a natural characteristic of its mineral composition, while sea salt from Italy demonstrated the highest degree of purification (0.06%). Solution pH values fluctuated between 6.70 and 7.63. Significant variability in total alkalinity was observed (1.57–2.47 g/dm³). Analysis of iodized salt proved critical: only 60% of the samples met the regulatory range (25–55 mg/kg). In 40% of the iodized samples, the iodine content was found to be critically low (6.34–20.08 mg/kg). Samples No. 8 and No. 10 demonstrated the highest compliance, with actual iodine levels fully matching label claims. The findings suggest that the high cost of imported samples does not always guarantee superior iodization compared to more affordable counterparts. The results emphasize the necessity for strict control over salt storage conditions to prevent moisture absorption and highlight the importance of monitoring actual iodine levels, which remain insufficient in several commercial samples to meet the physiological requirements of the population.

APPLICATION OF ENCAPSULATION TECHNOLOGIES IN CHICKEN LIVER MEAT PÂTÉS

Roman Svyatnenkо — 2026-06-25

The article presents an analytical review of contemporary scientific sources regarding the application of encapsulation technologies in the production of meat pâtés made from chicken liver as a promising direction for developing functional food products. Special attention is given to the justification of selecting types of encapsulation matrices, in particular polymer, protein, and polysaccharide systems, as well as their combined formulations, which ensure effective protection of bioactive components within a complex protein–fat meat system. The main methods of capsule formation are considered, including spray drying, coacervation, and nanoemulsification, taking into account their technological features, advantages, and limitations when applied in comminuted meat products. The functional capabilities of encapsulating antioxidants, vitamins, probiotics, aromatic, and antimicrobial substances are described, contributing to improved stability, bioavailability, and preservation of product quality during storage. At the same time, specific challenges associated with the chemical and structural characteristics of the pâté matrix are identified, particularly the presence of heme iron, emulsified fats, active redox processes, and pH variations, which may affect the stability of encapsulated substances and the efficiency of their release. Approximately 25 scientific sources were analyzed, including recent international and domestic studies, which allowed for the generalization of existing approaches and the determination of the degree of their adaptation to meat systems. It was established that, despite the rapid development of encapsulation technologies in the food industry, their practical application in pâté production remains limited and requires further experimental and technological research. The study formulates key approaches to the use of encapsulation in meat products and substantiates directions for future research aimed at developing innovative functional products with improved stability, safety, and enhanced sensory characteristics.

EXPANSION OF THE RANGE OF DISHES WITH CONTROLLED NUTRIENT COMPOSITION FOR SPECIALIZED FOOD SERVICE ESTABLISHMENTS

Tetiana Sylchuk — 2026-06-25

The article investigates the development trends of the restaurant industry in Ukraine within the context of global food system transformations, driven by the increasing prevalence of diet-related non-communicable diseases and the need to ensure environmental sustainability. Contemporary scientific approaches to formulating diets are analysed, specifically the concept of the planetary health diet and plant-based dietary patterns that involve the use of local raw materials and minimally processed foods. The main trends in the development of the restaurant business are identified, including the growing demand for functional meals with a controlled nutritional profile. The feasibility of using local Ukrainian ingredients to develop an assortment of "bowl" type meals is substantiated as a factor in enhancing the biological value of the products, ensuring the stability of technological processes, and reducing the environmental footprint. A technological model for meal construction is proposed, based on the principles of modularity, macronutrient balance, and the application of differentiated culinary processing methods (baking, stewing, blanching, fermentation) that preserve the nutritional profile and improve nutrient bioavailability. An assortment of four "bowl" type meals has been developed, differing in their protein base, carbohydrate segment, and functional orientation. The nutritional and energy values, along with the degree to which they meet the daily requirement for essential nutrients, were calculated; furthermore, the glycemic load was determined for both 100 g of the product and per serving. It has been established that the developed meals are characterised by high nutrient density, provide a significant share of the daily requirement for proteins, minerals, and vitamins, and exhibit a low or moderate glycemic load depending on the recipe composition. It has been proven that varying the macronutrient ratio, selecting carbohydrate sources, and using functional ingredients enable targeted regulation of meals' glycemic load. An analysis of organoleptic parameters confirmed the high level of consumer appeal of the developed assortment. The obtained results indicate the feasibility of implementing the proposed technological solutions into the practice of specialised restaurant establishments.

STRUCTURE-FORMING PROPERTIES OF ACHATINA FULICA SNAIL MUCIN IN AQUATIC SYSTEMS

Oksana Topchiі — 2026-06-25

The article discusses the features of the use of food hydrocolloids as structure-forming agents in aqueous and dispersed food systems. The influence of natural polymers (gelatin, sodium alginate, guar gum, mucin) on the rheological characteristics of model solutions that determine the consistency, stability and organoleptic properties of finished food products is analyzed. The aim of the work is to study the influence of the concentration and pH of the medium on the rheological properties of aqueous solutions of Achatina fulica snail mucin. The degree of swelling of hydrocolloids was determined by the volumetric method. The viscosity of model solutions was measured using an Ostwald capillary viscometer. The density was determined by the pycnometric method. The pH value was controlled potentiometrically. With an increase in the concentration of mucin, an increase in the relative viscosity of solutions was observed, which is associated with the intensification of intermolecular interactions and the formation of a spatial network in the aqueous medium. Taking into account the experimental data obtained, it is advisable to limit the recommended mucin content to 1.5 to 3.0%. The obtained data indicate the non-Newtonian nature of the flow of such systems, which is typical for biopolymers with a high molecular weight. It has been proven that the rheological characteristics of aqueous solutions of mucin are determined not only by its concentration, but also by the reaction of the medium. Mucin exhibits non-Newtonian properties, and the maximum stability of the structure is observed in the pH range of 5.0–6.5. A comparative assessment with traditional food hydrocolloids (gums, alginates, gelatin) showed that mucin forms systems with moderate viscosity and good water-holding capacity, which is promising for its further study as a food structure-forming agent. The obtained results can be used in the development of food products with structure-forming components of natural origin. Achatina fulica snail mucin can be considered as a promising food hydrocolloid for use in sauces, beverages, dessert and minced products, as well as in functional food systems. Further research should be aimed at optimizing concentration ranges, studying interactions with food matrix components, and evaluating the technological efficiency of mucin in industrial production conditions.

MODERN TRENDS IN THE DEVELOPMENT OF TECHNOLOGICAL EQUIPMENT AND THEIR IMPACT ON THE DESIGN OF RESTAURANT ESTABLISHMENTS

Andrii Farisieiev — 2026-06-25

In the current context of the development of the restaurant industry, there is an active implementation of innovative technologies that significantly influence the organization of production processes and approaches to the design of food service establishments. The rapid development of technological equipment, the increasing level of competition in the restaurant services market, and changing consumer expectations necessitate the search for new solutions for organizing production space and technical equipment of restaurant enterprises. The article examines current trends in the development of technological equipment and analyzes their impact on the formation of architectural, planning, and functional solutions in the design of restaurant establishments. Particular attention is paid to the use of multifunctional kitchen equipment, automated cooking systems, high-speed thermal equipment, robotic kitchen systems, as well as the implementation of centralized food production technologies such as Cook-Chill and Cook-Freeze. The possibilities of applying intelligent kitchen systems based on Internet of Things (IoT) technologies are considered, enabling equipment performance monitoring, energy consumption optimization, and improved efficiency of production process management. Special attention is also given to the concept of the open kitchen, which combines technological processes with elements of gastronomic presentation and introduces new requirements for design, ergonomics, and engineering support of kitchen equipment. The influence of modern technological equipment on the optimization of production processes, increased labor productivity, reduced cooking time, and lower energy consumption is analyzed. The relationship between kitchen technological equipment and modern formats of restaurant establishments, including Fast Casual, Quick Service Restaurant, and Casual Dining, is also explored. The research findings indicate that the implementation of innovative technological equipment is a key factor in shaping effective approaches to the design of restaurant establishments. The use of modern technological solutions makes it possible to optimize the structure of production facilities, improve operational efficiency, and ensure a high level of quality in restaurant services.

PROCESSING OF GRAPE POMACE TO EXTRACTION FOOD DYE

Tetiana Yakovenko — 2026-06-25

The paper presents the results of research aimed at improving the technological process of processing secondary grape raw materials - grape pomace of the Saperavi variety, with the production of food coloring. The chemical composition of grape pomace obtained in two technological variants was analyzed: after pressing fresh pulp and after completion of fermentation on the pulp in the production of red wines in the classical way. It was established that grape pomace contains a significant amount of phenolic compounds, organic acids and other substances that determine their value as sources of biologically active components. The process of pomace extraction was studied and the efficiency of extraction of coloring and related phenolic compounds from grape pomace of the Saperavi variety was quantitatively assessed. The experiments were conducted at two temperature regimes of the extractant: 18 – 20 °C (conditions of «cold» extraction) and 35 – 40 °C (moderate heating). As an extractant, a water-alcohol solution with a strength of 20% vol. was used. In addition to the yield of coloring substances and the volume of the obtained extract, changes in the content of soluble sugars and titrated acidity of the extracts were studied. As a result of the work, a method of extracting coloring substances with a water-alcohol solution in countercurrent of the extractant was proposed, which allows to increase the efficiency of dye extraction with minimal solution consumption. To purify the eno dye from colloidal substances and impurities, a series of experiments were conducted using bentonite and various filtration materials. The most rational can be considered the use of lower concentrations of bentonite (0.5 – 1.0 g/dm3), which provide a sufficient degree of clarification of the extract with minimal loss of coloring substances (3.2 – 3.7%). Analysis of filtration options showed that the optimal compromise between transparency and minimal loss of coloring substances (0.42%) is filtration through filter paper. The results obtained confirm that grape pomace, regardless of the technological stage of its formation, remains a valuable secondary raw material for winemaking.

EXPERIENCE AND PROSPECTS FOR THE DEVELOPMENT OF EVENT ACTIVITIES IN RESTAURANT ESTABLISHMENTS

Nataliіa Bondar — 2026-06-25

Ukraine's economy has been operating under martial law since 2022, energy shortages, destruction and loss of infrastructure. The key issues remain inflation, emigration of the working-age population abroad, and investment needs. The country's economy is based on industries that adapted to the war, agriculture, and an active service sector. In conditions of uncertainty and economic instability, it is important for the development of the restaurant business to find effective tools to attract new and retain regular customers, create sustainable demand, and increase competitiveness. Increased competition, seasonality of tourist flows, changing consumer expectations, and the influence of socio-economic factors are forcing restaurants to go beyond the traditional service format and implement new approaches to service organization. One of these promising areas is the development of event services, which combines a gastronomic component with an emotional experience, leisure, and social interaction. Event services in restaurant establishments include the organization of banquets, theme evenings, family and gastronomic brunches, master classes, tastings, chamber concerts and other events that allow not only to increase the average check, but also to form long-term consumer loyalty. For establishments located in cities with pronounced seasonality of demand and tourist orientation, the event direction can become an important factor in stabilizing attendance and effective use of production and trade capacities in the off-season. The relevance of the research topic is due to the need to improve the organization of event service in restaurant establishments as a component of the restaurant business management system. The article presents an analysis of well-known and innovative event formats, their characteristics and examples of implementation are given. The scientific novelty of the research lies in identifying promising areas for the further development of event activities in the restaurant business.

PRINCIPLES FOR DEVELOPING AN ADAPTIVE MODEL OF HOTEL OPERATIONS IN TIMES OF CRISIS AND INSTABILITY

Irina Herman — 2026-06-25

The relevance of this study lies in the need to take into account the external and internal factors influencing the operations of modern hotel businesses and the prospects for applying a sustainable model of adaptation to contemporary challenges. The purpose of this article is to identify the components necessary for formulating the basic principles of developing an adaptive model for the operation of hotel enterprises in Ukraine amid crisis and instability. The article employs methods of scientific abstraction and logical generalization, analysis and synthesis, comparison, classification, and systematization. The focus is on the fundamental principles of modeling the systemic mechanism of adaptive operation of modern hotel enterprises under martial law in Ukraine and in the post-war period. The focus is on the specific features of the system for ensuring high-quality hotel services in conditions of uncertainty and instability. This paper examines the principles and approaches for determining the procedure for developing an adaptive model of how hotel businesses operate during a crisis. Attention was paid to issues related to the organization of labor and management activities at enterprises under the influence of external and internal factors. This paper examines general aspects of applying the most effective management functions in Ukraine’s hotel industry with the aim of improving the resource base. The paper proposes key mechanisms and tools for effective management in the context of existing or potentially foreseeable crisis situations. The main directions of strategic management of enterprises have been identified. A framework of adaptive protective mechanisms is presented for modeling the implementation of an adaptive model of hotel operations in Ukraine under conditions of crisis and instability. A more flexible and step-by-step approach to implementing safe management practices in the hotel industry is proposed, taking into account structural characteristics and the complexity of factors influencing its functionality. The analysis takes into account the integrated nature of the various factors influencing the enterprise’s potential condition. A model adaptive framework for the operational strategy of a hotel enterprise has been developed.

STRATEGIC MANAGEMENT OF CATERING: INTEGRATION OF LOGISTICS SOLUTIONS FOR DIFFERENT MARKET SEGMENTS

Kateryna Zhylenko — 2026-06-25

The article examines the features of strategic management of catering companies in the context of the transformation of the hospitality services market. Catering is substantiated as a complex service and logistics system that integrates production, transportation, organizational, and managerial processes. It is determined that traditional management approaches borrowed from the restaurant business do not provide sufficient efficiency for catering enterprises due to the specific operational characteristics of this sector. Based on the analysis of the structure of the Ukrainian catering services market in 2024, the main market segments are identified, including event catering, corporate (office) catering, banquet catering, buffet catering, social catering, and ready-meal delivery services. Their shares in the overall market structure are determined, which makes it possible to assess the economic significance and operational characteristics of each segment. The research demonstrates that event and corporate catering create the highest added value while simultaneously requiring the most complex logistics coordination and operational planning. The dynamics of the development of catering services in Ukraine during 2020–2024 are analyzed, which allows identifying key trends in the expansion of catering services, diversification of service formats, and increasing demand for off-site food service. The study confirms the growing importance of flexible management models and logistics integration in the development of catering enterprises. Particular attention is paid to logistics management as one of the key factors of competitiveness of catering companies. Critical operational KPIs are identified, including Food Cost level, service speed, inventory life cycle (up to four days), and the acceptable level of product write-offs (not exceeding 1%). A differentiated approach to the formation of logistics strategies depending on the catering format is proposed, which allows minimizing losses, optimizing costs, and ensuring stable service quality. The results of the study can be used in the practical management of catering enterprises and in the development of strategic business development models in the hospitality industry.

UPSKILLING AND RESKILLING AS STRATEGIC HR TOOLS FOR LEADERSHIP DEVELOPMENT IN THE HOSPITALITY INDUSTRY

Halyna Kushniruk — 2026-06-25

The purpose of the article is to investigate the role of strategic HR tools, in particular upskilling and reskilling, in the development of leadership competencies among personnel in the hospitality industry. It is substantiated that the digitalization of the industry, artificial intelligence, globalization and competition, the transformation of consumer expectations, the implementation of innovative service technologies, a shortage of qualified personnel, and crisis phenomena necessitate a systemic approach to personnel development. The paper highlights the essence and significance of HR strategies such as upskilling and reskilling for the competitive development of the hotel and restaurant business. It is emphasized that the application of upskilling contributes to the enhancement of professional qualifications, as well as the development of digital and managerial skills, while reskilling ensures staff retraining, the acquisition of new professions, and adaptation to changes in business processes. The main approaches to implementing upskilling (universal training programs, professional development courses, master classes, webinars, workshops, expansion of functional responsibilities, coaching, etc.) and reskilling (skills gap analysis, organization of retraining programs, internal rotation, mentoring and coaching, collaboration with educational institutions) have been identified. Their impact on the development of leadership competencies (strategic thinking, communication skills, emotional intelligence, creativity, flexibility, management efficiency, digital literacy, environmental responsibility) has also been highlighted. An integrated model for leadership development in the hospitality industry has been developed based on the use of strategic HR tools, namely upskilling and reskilling. Finally, it is substantiated that the implementation of modern HR strategies promotes the development of adaptive, loyal, and innovative personnel; reduces staff turnover; builds a talent pool and lowers external recruitment costs; supports the development of employees’ soft skills; enhances the employer brand; and ensures productivity, improved service quality, innovative business development, and increased competitiveness of the hotel and restaurant business.

TRANSFORMATION OF THE HOTEL AND RESTAURANT SYSTEM OF UKRAINE UNDER A WAR ECONOMY: DEMAND, RISKS, AND PRICING MECHANISMS

Oksana Makar — 2026-06-25

The article examines the transformation of Ukraine’s hotel and restaurant system under a war economy, taking into account changes in demand structure, the growth of operational risks, and the transformation of pricing mechanisms. The aim of the study is to substantiate the theoretical and practical foundations of the functioning of hospitality enterprises in an unstable environment and to identify directions for enhancing their resilience and efficiency. The research applies systemic, comparative, and analytical approaches, which make it possible to assess the changes in the functioning of the hotel and restaurant system under the influence of war-related factors. It has been established that the decline in international tourism and the reorientation towards domestic demand are accompanied by a reduction in the length of stay, changes in consumer behaviour, and the rationalisation of spending. It is substantiated that these processes are associated with an increase in infrastructural, labour, and financial risks that affect the operational efficiency of enterprises. The scientific novelty lies in the comprehensive approach to the study of the hotel and restaurant system as an adaptive socio-economic system integrating demand management, risk management, and pricing mechanisms. The approaches to assessing demand transformation have been improved, and the transition to an adaptive model of HoReCa enterprise functioning has been substantiated. The practical significance of the results lies in the possibility of applying the proposed approaches to improve management efficiency, optimise costs, and ensure business resilience in crisis conditions. The findings may be used by hospitality enterprises in developing strategies for operating under conditions of high uncertainty. It is concluded that the effectiveness of the hotel and restaurant system in modern conditions is determined by its ability to adapt, respond flexibly to changes in demand, and integrate risk management into the overall management process.

CATERING IN THE MICE-SERVICE SYSTEM OF HOTEL ENTERPRISES: THEORETICAL ASPECT

Nadiia Melnyk — 2026-06-25

The article is devoted to the theoretical substantiation of the role and place of catering in the structure of the MICE service of hotel enterprises. An analysis of methodological approaches to the interpretation of key definitions «MICE-industry», «MICE-service», «catering» was carried out. Today, there are all prerequisites to believe that the MICE industry should be considered as an interdisciplinary field that integrates elements of tourism, management, marketing, communication and the field of hospitality. Its value is confirmed by statistical indicators of market growth with $772.96 billion. US in 2025 to $1,557.17 billion. USA to 2032 (estimated) with an annual average growth rate (CAGR) of 10.52% over 2025‒2032. MICE service is considered as a set of services for the organization and maintenance of business events based on accommodation facilities, including conference infrastructure, catering, technical support and personnel service. The results of Google Trends graphs for the query «MICE service» show that from the end of 2024 ‒ to the beginning of 2025, a sharp outbreak of interest in MICE services is characteristic. In the regional aspect, the highest popularity index is characteristic of the USA, Singapore and the Philippines, which indicates the active development of MICE in the Asia-Pacific region. Catering should be interpreted as a full-fledged type of entrepreneurial activity in the field of restaurant business, focused on outbound service. Today, a market for catering services has formed in the world, which analysts estimate to be $168.5 billion. USA (as of the end of 2025). This article attempts to systematize the principles of scientific understanding to determine the role of catering in the MICE service system and the hotel industry. In terms of the MICE service, catering functions as an independent functional module. It was determined that the place of catering in the MICE service system should be considered in three interconnected planes: economic, marketing and image. The main functions of catering in the MICE service system are outlined and revealed. The author's development of the systematization of organizational models of catering service in hotel enterprises is proposed, which creates a methodological basis for their further comparison and analysis. The practices of organizing catering service in the context of MICE service are compared according to the regional principle. Practical cases of implementation of catering service models in the largest international hotel chains in the world and areas of integration, as well as limiting factors of catering service in the MICE service system are presented.

REDUCING FOOD WASTE AS AN INDICATOR OF SUSTAINABLE MANAGEMENT IN THE HORECA SECTOR

Uliana Tkach — 2026-06-25

This study examines food waste generation in the HoReCa sector as a critical indicator of sustainable management performance in the hospitality industry. The relevance of the research is driven by the increasing environmental, economic, and social impacts of inefficient use of food resources, as well as the need to align Ukrainian enterprises with European sustainability standards. The aim of the study is to identify the key drivers of food waste generation and to substantiate effective approaches to its reduction based on international best practices and the principles of the circular economy. The research methodology is based on a systematic approach, including the analysis of scientific publications, analytical reports of international organisations, and operational practices of restaurant enterprises. The findings show that the main causes of food waste include inefficient demand forecasting, inadequate production planning, technological losses during storage and food preparation, and consumer behaviour patterns. The study demonstrates that the implementation of digital monitoring systems, menu engineering, portion control strategies, and food redistribution practices can significantly reduce food waste volumes and improve operational efficiency. Particular attention is paid to the application of circular economy principles, which enable the transition from linear consumption models to resource-efficient closed-loop systems in the HoReCa sector. It is established that effective food waste management contributes to cost reduction, optimisation of business processes, strengthening of competitive advantages, and the formation of a positive image of socially responsible enterprises. The study also identifies key challenges for the Ukrainian HoReCa sector, including the lack of standardised methods for measuring food waste, insufficient digitalisation, and underdeveloped infrastructure for organic waste processing. Based on the obtained results, practical directions for improving food waste management systems are proposed through the integration of technological, organisational, and behavioural solutions.

EFFECTIVENESS OF EMPLOYEE MOTIVATION IN THE HOSPITALITY SECTOR UNDER CONTEMPORARY CONDITIONS

Liudmyla Tranchenko — 2026-06-25

Labor stimulation is a key element of human resource management in hospitality organizations, where the quality of service directly depends on employee engagement. Despite active interest in the topic of motivation in both domestic and international research, the specifics of the hotel industry remain insufficiently explored; in particular, there is a noticeable lack of interdisciplinary studies that integrate managerial, psychological, and socionic approaches. The relevance of the issue is reinforced by industry-specific challenges such as staff shortages and high turnover rates. The aim of the study is to identify optimal forms and tools of labor stimulation, taking into account the personal characteristics of hotel employees: objective (gender, age, marital status, work experience) and subjective (personality type according to socionics). The methods applied include surveys, data analysis, and generalization. The results confirm the proposed hypothesis: personalized stimulation programs, aligned with employees’ demographic and typological profiles, increase motivation and employment stability. Based on empirical data, a conceptual model of personnel segmentation and selection of a “portfolio of incentives” is proposed: a combination of material (allowances, service quality bonuses, guest feedback rewards) and non-material tools (recognition and public feedback, individualized training and career development paths, mentoring, flexible schedules, participation in decision-making, and expanded areas of responsibility). The practical significance lies in the development of a step-by-step algorithm: diagnostic survey → employee profiling → selection and testing of incentive sets → regular evaluation of effectiveness and adjustment. The limitations of the study are determined by the sample context and cross-sectional design; prospects for further research include expanding the geography and types of hospitality facilities, conducting longitudinal studies, and testing the model in different organizational cultures.

INNOVATIVE POTENTIAL OF REGIONAL TOURISM ENTERPRISES: ASSESSMENT METHODOLOGY AND DEVELOPMENT DIRECTIONS

Yevhenii Adamenko — 2026-06-25

The article examines theoretical and applied aspects of the formation, assessment, and enhancement of the innovative potential of tourism enterprises in the context of modern economic development and digital transformation. The essence of innovative potential is substantiated as an integrated characteristic that includes human, financial, technological, organizational, and informational resources determining the enterprise’s ability to implement innovations. The study analyzes key methodological approaches to the assessment of innovative potential, including resource-based, result-oriented, and integrated approaches, with particular emphasis on the necessity of considering intangible outcomes of innovation activity. It is established that traditional financial indicators are insufficient to fully evaluate the effectiveness of innovations in tourism, which necessitates the application of comprehensive evaluation methods. An analysis of the innovative potential of regional tourism enterprises is conducted, revealing key trends and challenges, including limited financial resources, insufficient digital competencies of personnel, and the inertia of management approaches. At the same time, positive trends are identified, such as the digitalization of business processes, the development of partnerships, and the increasing role of innovation in shaping competitive advantages. Special attention is paid to intangible results of innovation, including service quality improvement, brand development, customer loyalty growth, and socio-cultural impacts. The article substantiates key directions for enhancing the innovative potential of tourism enterprises, including human resource development, implementation of digital technologies, improvement of financial mechanisms, adoption of modern management approaches, strengthening of partnerships, and orientation towards sustainable development principles. It is proven that the integrated implementation of these directions will contribute to increasing the efficiency of tourism enterprises, strengthening their competitive positions, and ensuring sustainable development of the tourism industry.

GEOGRAPHICAL FACTORS IN THE FORMATION OF CULINARY TRADITIONS AS A PREREQUISITE FOR THE DEVELOPMENT OF GASTRONOMIC TOURISM

Liubomyr Bezruchko — 2026-06-25

The formation of ethnic cuisines is linked to a number of factors, among which geographical factors are decisive for the formation of an ethnic group and its culinary traditions. In gastronomy, this influence is referred to as terroir—the combination of natural conditions in a specific geographical area that affect the properties of agricultural products grown there. The influence of natural conditions on culinary traditions manifests in three main areas: the basic set of ingredients, methods of food preparation, and culinary traditions. Among the geographical factors influencing the formation of cuisine, we can highlight: climatic conditions, natural zones and landscapes, zonality, soils, vegetation, geographical location, and proximity to neighboring regions. The ethnic cuisine of every people is the result of adaptation to the resources available in its natural environment. Climate, topography, soils, flora, and fauna determine which foods are easiest to obtain and, accordingly, which dishes become staples. The influence of neighboring ethnic groups has been a key factor in the development and preservation of the culinary traditions of various ethnic groups. On the one hand, borrowing ingredients and recipes from neighboring peoples has made it possible to diversify the culinary repertoire; on the other hand, it has led to the loss of many authentic dishes. Today, the borrowing and popularization of certain national dishes has moved to the international level and shaped global cuisine. The national cuisines of France, Italy, the United States, China, Japan, and other countries with a rich variety of dishes and effective promotion of their culinary heritage have had a significant influence on the formation of global culinary trends. When evaluating the most well-known gastronomic tours, we note that these are mostly the most popular destinations known to the general tourist public. Therefore, to stimulate the development of gastronomic tourism, it is advisable to promote tours to lesser-known gastronomic regions, which will help popularize authentic dishes and provide economic benefits to these regions. Today, there is a significant imbalance in the popularity of countries for culinary tourism, influenced by both the natural conditions that shaped traditional cuisine and the global promotion of culinary traditions.

STRATEGIC DIRECTIONS OF ORGANIZATION OF TOURISM AND HOTEL AND RESTAURANT BUSINESS IN FRONTLINE REGIONS DURING THE PERIOD OF POST-WAR RECONSTRUCTION

Anastasiia Bezkhlibna — 2026-06-25

The article explores strategic approaches to the restoration of the tourism and hotel and restaurant business in the front-line regions of Ukraine in the post-war reconstruction period. Given the large-scale destruction of infrastructure, loss of labor resources and changing market conditions, the authors emphasize the need to form a multi-vector model of industry transformation. Particular attention is paid to digital transformation as a key tool for competitiveness, which includes the following areas: implementation of AI solutions, service automation, development of personalized tourism products and digital marketing. The article also considers the issue of security, which is a critically important factor in building trust in tourist regions, as well as the role of the local cultural context in creating unique offers. Based on analytical data from DART and international research, the positive dynamics of tourist fees, the activation of domestic tourism, and the growth of the number of registered market players are outlined. The following directions for modernizing the industry are proposed: building digital ecosystems, forming a new personnel policy, launching startups in tourism, attracting grant funding, and developing public-private partnerships. It is concluded that the comprehensive implementation of the proposed strategic directions will allow for the formation of a sustainable, adaptive, and safe model for the development of the tourism and hotel and restaurant business in the front-line regions of Ukraine. These mechanisms should be integrated into national post-war recovery programs, taking into account the development priorities of the regions. The process of restoring the tourism and hotel and restaurant business in the front-line regions of Ukraine should be based on strategic planning that combines security, digital, organizational, and cultural and social components.

SOCIO-LEGAL AND THEORETICAL PRINCIPLES OF TOURISM DEVELOPMENT IN THE CONDITIONS OF MARTIAL STATE IN UKRAINE

Zoya Boyko — 2026-06-25

The article presents a detailed examination of the social and legal principles shaping tourism development in Ukraine during martial law and outlines prospects for regional growth using the Dnipropetrovsk region as a case study. It argues that the full-scale war has significantly transformed the tourism sector, particularly through the decline of international travel and the growing importance of domestic tourism. The study demonstrates that during wartime tourism fulfills not only an economic role but also an important social and psychological one, helping to reduce stress, support the population’s emotional well-being, strengthen national identity, and preserve historical memory. Contemporary academic approaches to regulatory and legal support for the tourism industry are reviewed, with particular attention given to the need for adopting European safety standards, improving state regulation mechanisms, introducing war-risk insurance, and digitizing tourism information processes. Using statistical data from 2023–2025, the research analyzes trends in tourism revenues in Ukraine and specifically in the Dnipropetrovsk region. The findings show that the region recorded a 27.7% increase in tourism tax revenues compared with 2023, indicating an expansion of domestic tourism even under martial law. In 2025, this indicator remains stable, although final conclusions will be possible only after the reporting period ends. Overall, the results reveal a positive trend in revenue growth, suggesting a gradual recovery of domestic tourism. The study also identifies the region’s potential for developing cultural, educational, memorial, eco-, and recreational tourism. It concludes that a balanced state policy combining a social orientation, legal security guarantees, and support for business can ensure the resilience of the tourism industry and strengthen its strategic role in Ukraine’s post-war reconstruction. The article proposes directions for improving public policy aimed at enhancing safety, supporting entrepreneurship, and promoting sustainable development of the tourism sector as a driver of socio-economic stabilization and post-war recovery.

DESTINATION OVER-TOURISM AS A PROBLEM OF DEVELOPMENT OF THE GLOBAL HOSPITALITY INDUSTRY

Yulian Huk — 2026-06-25

The article examines the impact of transport accessibility on the development of global tourist destinations and the intensification of the overtourism problem. It is substantiated that the development of civil aviation in the second half of the 20th century became one of the key drivers of rapid growth in international tourist flows, expansion of travel geography, and strengthening of tourism’s economic role in the functioning of cities and regions. It is established that transport infrastructure determines not only the accessibility of a destination but also the pace of its tourism growth, the scale of visitor attraction, and its ability to integrate into the global tourism market. It is shown that the COVID-19 pandemic caused a sharp decline in air transportation; however, in the post-crisis period the sector quickly recovered and regained its role as a fundamental driver of international tourism. Based on the analysis of statistical and analytical sources, it is proven that increasing transport mobility and tourist expenditures generate significant economic effects for leading global destinations, including Paris, Dubai, Macao, Orlando, and Shanghai. At the same time, it is found that excessive concentration of tourist flows within limited areas leads to a number of negative consequences, such as infrastructure overload, rising service prices, growing social tensions, displacement of local urban functions, and increased anthropogenic pressure on cultural heritage sites. Using the examples of Venice, Athens, and Paris, it is demonstrated that overtourism is a controversial phenomenon combining substantial economic benefits with significant social, spatial, and cultural losses. It is argued that destination management requires a transition from policies of unrestricted growth in tourist flows to balanced regulation that takes into account territorial carrying capacity, the interests of local communities, and the need to preserve cultural and natural heritage. Three groups of global tourist destinations are identified depending on the nature of interaction between tourist flows, local communities, and world heritage sites. The practical significance of the study lies in deepening the theoretical understanding of overtourism and substantiating approaches to more effective management of popular tourist destinations.

PSYCHOLOGICAL FACTORS OF INTERACTION BETWEEN AN ANIMATOR AND CONSUMERS OF TOURISM SERVICES

Vasyl Zhupnyk — 2026-06-25

The article provides a theoretical generalization of the psychological factors that determine the effectiveness of interaction between an animator and consumers of tourism services in the contemporary tourism industry. It is argued that tourism animation should not be treated as a secondary leisure component but rather as a distinct segment of service interaction in which a substantial part of a tourist’s emotional impression of travel, recreation, and the hospitality environment is formed. The study demonstrates that the animator combines the roles of activity organizer, communicative mediator, moderator of group dynamics, and facilitator of a positive emotional experience. It is shown that the quality of such interaction depends on a complex of interrelated psychological characteristics, among which emotional intelligence, communicative competence, nonverbal expressiveness, empathy, intercultural sensitivity, self-regulation, and stress resistance occupy a central place. The article proves that the animator works under conditions of increased emotional tension because this professional activity requires continuous management of one’s own emotional expressions, adaptation to heterogeneous audiences, and maintenance of an atmosphere of engagement, trust, and psychological comfort. Particular attention is paid to emotional labour as an ambivalent factor which, on the one hand, enhances the quality of service encounters, and on the other hand, in the absence of effective self-regulation strategies, may lead to exhaustion, reduced communicative authenticity, and professional burnout. It is substantiated that the effectiveness of animation programs is determined not only by the content of activities but also by the animator’s ability to read the emotional state of the group, take cultural differences into account, flexibly adapt the style of interaction, and create a psychologically safe space for participation. The article concludes that psychological factors constitute the internal foundation of tourism animation quality and therefore should be integrated into the system of professional training, assessment, and organizational support of animators. The practical significance of the study lies in the possibility of applying its provisions to improve staff training, enhance the quality of tourism services, and strengthen the competitiveness of tourism and hospitality enterprises. Thus, the animator should be viewed not merely as an entertainment performer but as a specialist in managing tourist experience through emotionally competent, adaptive, and culturally sensitive interaction.

FORMATION OF RESILIENCE OF TOURISM BUSINESS IN UKRAINE: ECONOMIC INDICATORS OF SUSTAINABILITY, ADAPTABILITY AND ANTI-CRISIS MANAGEMENT

Оlga Korniienko — 2026-06-25

The article examines the theoretical, methodological, and applied aspects of building resilience in the tourism business in Ukraine under conditions of a highly turbulent external environment driven by wartime disruptions, macroeconomic instability, and global crisis processes. The relevance of the study is substantiated through the need to ensure stability, adaptability, and competitiveness of tourism enterprises amid continuous environmental changes. The concept of “tourism business resilience” is clarified as an integral characteristic that combines the ability of an enterprise to withstand crisis impacts, adapt to environmental changes, and effectively recover after destabilizing shocks. Contemporary scientific approaches to the interpretation of the categories “economic stability,” “adaptability,” and “crisis management” in tourism are systematized, and their interrelationships and roles in shaping resilience are identified. An original approach to the quantitative assessment of resilience of tourism enterprises is developed, based on a system of indicators grouped into financial, operational, digital, and institutional dimensions. A methodology for calculating an integral resilience index is proposed, enabling a comprehensive evaluation of enterprise stability and supporting comparative analysis. It is demonstrated that enterprises with higher levels of resilience achieve better financial and economic performance, including higher profitability, income stability, and faster recovery from crisis shocks. A comparative analysis with practices in European Union countries reveals gaps in digital integration and the development of crisis management systems, which define key directions for improving the performance of Ukrainian enterprises. A mechanism for enhancing tourism business resilience is substantiated, including the implementation of risk monitoring systems, diversification of tourism products, digitalization of sales channels, cost optimization, and the formation of financial reserves. It is determined that adaptive business models constitute the core element of this mechanism, ensuring flexibility and rapid response to changes in the external environment. The practical significance of the results lies in their applicability for improving management efficiency in tourism enterprises and for developing strategies for sustainable development.

ECONOMIC ASPECTS OF PERSONNEL MOTIVATION IN THE TOURISM SECTOR

Vira Orlova — 2026-06-25

The article examines contemporary approaches to managing personnel motivation in tourism enterprises within the context of a competitive and unstable market environment. Emphasis is placed on integrating economic, value-behavioral, and strategic dimensions of motivation to ensure sustainable competitive advantages and enhance the quality of tourism services. The influence of external factors, such as digitalization, seasonal demand fluctuations, migration processes, crises, and global tourism trends, on the effectiveness of motivational systems is analyzed. A critical review of scientific research in the field of personnel motivation revealed insufficient integration of motivational mechanisms into the strategic management of tourism enterprises and the limitations of traditional incentive models, which do not account for individual employee needs and the dynamics of the competitive environment. The concept of adaptive competitive motivation is proposed, which involves creating a flexible incentive system capable of promptly responding to market changes, customer expectations, and employee motivational profiles. The concept encompasses economic, value-behavioral, and strategic dimensions, providing a comprehensive impact on employee productivity, engagement, and loyalty, as well as the formation of unique competitive advantages for the enterprise. Particular attention is given to individualizing motivational tools through the use of employee motivation maps and feedback mechanisms to assess the effectiveness of incentives. The study also emphasizes the importance of continuous monitoring of the effectiveness of motivational measures and adapting the incentive system to changes in the internal and external environment of the enterprise. The proposed approach contributes not only to increased labor productivity but also to the development of a culture of engagement and collaboration between management and personnel, which is critically important for the sustainable development of the tourism business. The research results demonstrate that implementing adaptive competitive motivation contributes to improving service quality, customer satisfaction, and the resilience of tourism enterprises under conditions of high uncertainty. The practical significance lies in laying the foundation for transforming human capital into a strategic resource for the development of tourism enterprises.

RURAL GREEN AND MEDICAL TOURISM: INTEGRATION MODELS OF RECREATIONAL SPHERE DEVELOPMENT

Yuliya Pereguda — 2026-06-25

The article analyzes the theoretical and methodological principles of combining rural green and medical tourism in the context of forming integration models of recreational development. Modern scientific approaches to interpreting integration processes as multidimensional organizational and economic structures that ensure the coordination of resources of the agricultural, tourist and medical sectors are considered. The main types of integration models are identified, in particular cluster, cooperative (network), complex infrastructure, digital and sanatorium-resort, as well as their functional characteristics, mechanisms of interaction of subjects and the level of institutional support. It was found that the integration of rural green and medical tourism contributes to the formation of a complex tourist product focused on combining recreational, medical and health-improving and service components, which ensures an increase in its consumer value and adaptability to the needs of various target groups. In the process of research, it was substantiated that the effectiveness of integration models is determined by the coordinated interaction of infrastructure, service, marketing, organizational and coordination, financial and environmental mechanisms that form the systemic basis of their functioning. It is proven that the effectiveness of combining these types of tourism depends on the level of intersectoral coordination, regulatory and legal support, digitalization of service processes, as well as the ability of territorial systems to form sustainable network connections between participants. It was established that integration models ensure the diversification of economic activity of rural areas, increase the level of employment, expand investment opportunities and strengthen the socio-economic stability of local communities. Based on the generalization of domestic and international experience, directions for improving integration models have been proposed, which include the development of cluster forms of cooperation, standardization of service quality, implementation of telemedicine and digital solutions, modernization of infrastructure, as well as the implementation of environmentally friendly approaches to the use of natural resources. The conclusions are that the integration of rural green and medical tourism is a strategic direction for the development of the recreational sector, capable of ensuring increased competitiveness of territories, expanding the functional capabilities of the tourist product and creating conditions for the sustainable development of rural regions.

SOCIALIZATION OF ACTIVE TOURISM: INNOVATIVE SOLUTIONS IN THE CONTEXT OF MODERN CHALLENGES IN WAR CONDITIONS

Pavlo Romaniv — 2026-06-25

This article examines the theoretical and practical aspects of the socialization of active tourism in Ukraine under martial law and the contemporary challenges associated with it. It argues for a paradigm shift in active tourism: from a purely recreational activity to a powerful tool for social integration, psychological rehabilitation, and national cohesion. Particular attention is paid to innovative solutions that allow for the adaptation of tourism products to the needs of war veterans, internally displaced persons (IDPs), and affected populations. The formation of a social doctrine of tourism is described, which should be based on principles such as responsibility, accessibility, safety, balance, and convergence. Attention is given to both the positive aspects of socialization and the challenges that socialization and mass tourism can lead to. This paper analyzes the role of local communities in implementing inclusive tourism routes and creating safe spaces for wellness. The positive effects for small communities are examined, where active tourism serves as a means to transform natural capital into economic capital. The concept of «rehabilitation territories» and inclusive wellness retreats is proposed, integrating elements of active movement with psychological support. The modern thesis that a territorial community is a «territory of recovery» and a rehabilitation space is substantiated. Digital solutions (mobile apps, smart navigation) that ensure the safety and informational support of tourists in challenging security conditions are highlighted. The practical significance of this study lies in developing recommendations for destination management organizations on how to expand the social role of active tourism. This can manifest itself in the development of veteran-owned businesses in tourism, primarily motivated by the fact that veterans possess unique skills (navigation, survival, leadership, stress resilience) that can be effectively converted into active tourism products. Consequently, a synergy model is proposed: «Community – Veteran – Inclusivity.» Groups of indicators for the socialization of active tourism have been identified and proposed.

THEORETICAL AND METHODOLOGICAL ASPECTS OF FORMING A MECHANISM FOR MANAGING THE LIFE CYCLE OF A TOURISM ENTERPRISE

Olena Starynets — 2026-06-25

The need to study and regularly systematize already known issues and those that are becoming acute at various stages (phases) of life cycles in the segment of analyzing theoretical and methodological aspects of forming a mechanism for managing the life cycle of a tourism enterprise in modern economic conditions, in conditions of crisis and uncertainty, remains relevant. The purpose of the article is to define the basic principles and systematize the theoretical and methodological aspects of forming a mechanism for managing the life cycle of a tourism enterprise in the current conditions of the tourism business. Among the main tasks are the generalization of known methods and the identification of priority methods for tourism enterprises in Ukraine for the effective management of enterprise life cycles based on the definition of adaptive theoretical and methodological tools and the characteristics of the stages (phases) of life cycles under the influence of external and internal factors. The methods of scientific abstraction and logical generalization, analysis and synthesis, comparison, classification, systematization, and visualization were used. Emphasis was placed on the essence and peculiarities of the theoretical and methodological aspects of forming a mechanism for managing the life cycle of a tourism enterprise, which refers to micro-enterprises, small and medium-sized businesses. Based on the perception and assessment of each stage in the approaches to understanding and evaluating the life cycle of an enterprise, the possibility of predicting further actions and the consequences of applying relevant management decisions and measures is emphasized. The expediency of applying systems theory in many cases has been emphasized, which can help to distinguish certain stages from one another. The expediency of determining the characteristic features and quantitative and qualitative indicators of parameters regarding the state of products (services), areas of activity, technology, personnel, organizational structure, and financial and economic components at each stage has been proven. It has been confirmed that knowledge and understanding of the essence of the life cycle of a tourism enterprise, as well as the sequence of stages of its development, has every reason to positively influence the development and adoption of effective management decisions by economic entities in their practical activities.

DIGITAL TOOLS FOR THE DEVELOPMENT OF TOURIST DESTINATIONS IN IVANO-FRANKIVSK REGION

Khrystyna Terletska — 2026-06-25

The article examines the role of digital tools in the development of tourist destinations of Ivano-Frankivsk region in the context of increasing inter-territorial competition and the need for regional economic recovery. The focus is placed on the digitalization of local heritage resources and the implementation of cultural and tourism projects as key factors in enhancing regional competitiveness, expanding the tourist audience, diversifying tourism products, and reducing the seasonality of tourist flows under conditions of limited mobility and transformation of tourist demand. The methodological framework of the study is based on the analysis of statistical data, comparative analysis of socio-economic indicators of territorial communities, as well as the generalization of practices related to the implementation of digital and cultural-tourism initiatives in 2024–2025. The article systematizes the main digital and cultural-tourism projects of the region according to territorial, functional, and content-related criteria, which made it possible to comprehensively assess their impact on the development of tourist destinations and the spatial differentiation of tourism activity. The research results demonstrate a stable relationship between the introduction of digital forms of local heritage interpretation, the intensification of cultural and tourism projects, and the growth of financial revenues to budgets at various levels. It was found that in 2025 there was a significant increase in tax revenues from tourism and restaurant industry entities, growth in tourist flows, and an enhanced role of the tourist tax as an indicator of the economic activity of territorial communities. It is proven that the combination of digital local heritage resources with ecological, cultural-educational, and gastronomic forms of tourism creates prerequisites for increasing the economic resilience of territorial communities and for the spatial expansion of tourism activity beyond traditional centers of mass tourism. The expediency of further scaling digital practices and integrating them into regional tourism policy as a component of a sustainable tourism destination development strategy is substantiated.

DIGITAL MODERNIZATION OF THE TOURISM INDUSTRY IN THE ERA OF ARTIFICIAL INTELLIGENCE DEVELOPMENT

Maksym Tonkoshkur — 2026-06-25

The article presents a comprehensive analysis of the digital modernization of the tourism industry in the context of rapid development of artificial intelligence (AI) technologies, which act as a decisive factor in transforming sectoral structures and operational management models. The purpose of the study is to systematically examine the structural and functional characteristics of AI integration into the activities of tourism enterprises, to assess the impact of digital platforms on managerial efficiency, business process optimization, and the creation of personalized tourist experiences. The author’s contribution is defined by a detailed justification of AI’s role in ensuring operational efficiency, improving service quality, forecasting consumer behavior, and identifying practical mechanisms for integrating digital technologies into small and medium-sized tourism companies. The scientific novelty of the research lies in the systematization of AI functional levels and types, clarifying their applied potential in the tourism sector, including generative models, big data analytics, marketing content automation, and intelligent resource management. The practical significance of the findings is manifested in methodological approaches for implementing AI in transportation, hospitality, and service segments, assessing economic efficiency and cost optimization, and developing recommendations to enhance enterprise competitiveness through digital transformation. The conclusions emphasize the hierarchical structure of AI, encompassing informational, algorithmic, functional, managerial, and normative-ethical levels, and highlight the main directions of technology application in tourism: dynamic pricing, personalization of tourism products, automation of marketing communications, intelligent customer support, and optimization of back-office operations. The adoption of modern platforms and mobile services integrated with AI enables increased operational effectiveness, reduced preparation time for travel itineraries, continuous interaction with clients, and the formation of intelligent ecosystems for tourism business management.

PROSPECTS FOR THE DEVELOPMENT OF CULTURAL TOURISM IN THE CHYHYRYN REGION

Larysa Chepurda — 2026-06-25

The study examines the concept of "cultural tourism" and outlines the prospects for the development of this type of tourism in the Chyhyryn region. The Chyhyryn region has a unique potential for the development of cultural tourism, as it is the center of Cossack statehood and spirituality in Ukraine. During the analysis, it was determined that one of the main tourist attractions in the Chyhyryn region is the National Historical and Cultural Reserve "Chyhyryn", which consists of the residence of Bohdan Khmelnytsky, Castle Hill, Ilyinskaya Church (1653), Zamchyshche (the place where the Khmelnytsky palace once stood), the cultural monument "Three Wells" (a hydrological monument associated with many legends about Cossack friendship and the healing power of water), Kholodny Yar (Motronynsky Monastery, Maxim Zaliznyak's oak and Haydamatsky Pond). Promising objects for the development of cultural tourism are also museum and ethnographic locations, such as the Bohdan Khmelnytsky Museum in Chyhyryn, the ethnographic museum "Ukrainian House", Medvedivka and Stetsivka (villages where ancient wooden churches have been preserved and local history museums dedicated to the Kholodnoyarsk Republic operate). The experience of national tour operators in organizing tours to the Chyhyryn region, including for the purpose of cultural tourism, is analyzed. Most often, tourist trips are organized by tour operators MakSima Tour and Alf. In the future, the development of cultural tourism in the Chyhyryn region may be oriented towards the creation of not just static museums, but interactive living history centers, which involves the reconstruction of 17th-century life, where visitors can not only see a saber, but also take various master classes in Cossack martial arts or traditional treats. Attracting tourists to the Chyhyryn region will be facilitated by the transition from the model of “museum contemplation” to the model of “living experience”, the organization of various festivals, master classes, etc., since tourists are not interested in the usual contemplation of monuments, but in immersing themselves in the era through everyday life, cuisine and participation in traditional rituals. This will allow transforming the region from a “one-day” object into a full-fledged tourist hub. Thus, the Chyhyryn region has significant potential for the development of cultural tourism, provided that state support is combined with private investments in infrastructure and creative marketing, taking into account the latest trends in the tourism industry.

CULTURAL CODES AS A COMPONENT OF INTERCULTURAL COMMUNICATION IN TOURISM (USING THE EXAMPLE OF THE REPUBLIC OF TURKEY)

Liubov Chorna — 2026-06-25

The article is devoted to the problem of intercultural communication, which in the context of globalization of tourism activities acquires particular relevance and causes active discourse in academic circles. Taking into account the world tourist destinations attractiveness ratings in 2025, attention is focused on the volume of incoming tourists to the Republic of Turkey and the establishment of a communicative process in order to ensure the country's leading positions in the global tourist market. The purpose of this study is to reveal, through the example of Turkey, the organization of communication in international tourism based on the use of cultural codes as nation’s identifiers, indicating the purposefulness of the communicative process at its various levels, including the promotion of the destination in the global tourism market, the formation of motivation to visit the country and familiarization with its culture. The article reveals the components of intercultural communication by highlighting the activities of the country's profile ministry in promoting the tourist offers of its destinations, which is based on the visualization of cultural objects that serve as tools for expressing specific ideas and markers of national identity. It is indicated that the content of the tourist guide, as a communicative resource, is filled with signs and symbols that most fully convey the key characteristics of the nation under study. It is proven that in the process of popularizing the values of the nation's culture, the practice of using visual forms of communication dominates, which is associated with the use of images of religious, residential, defensive structures, ornaments, artifacts that acquire the meaning of a message and emphasize the unique historical experience and artistic uniqueness. At the stage of tourist products consumption, in order to ensure the effectiveness of intercultural communication and create opportunities for deeper knowledge of the culture of the nation, objects of intangible heritage have become widely used, including components of performing arts and local cuisine, which symbolize the hospitality of the nation, its friendliness, affection and respect.

CONCEPTUALIZATION OF DIGITAL SUSTAINABILITY FOR HOSPITALITY ENTERPRISES THROUGH THE DEVELOPMENT OF A DIGITAL SUSTAINABILITY CONTINUUM

Olena Chupyr — 2026-06-25

The article proposes the author’s concept of a digital resilience continuum, understood as a business-defined target space for secure and uninterrupted interaction with the customer, based on the system’s ability to adapt instantly to critical changes in the environment, ensuring service stability, security and the preservation of trust, thereby achieving an integrated state of security, free from the destructive influence of crisis factors. The concept is implemented in two interrelated models. The hierarchical model of digital maturity establishes a logic of a phased transition from digitalization through transformation to digital resilience, forming a continuum in which the end result is reputational capital. The model is based on the principle of immanent resilience: the ability to counter threats is integrated into the architecture of transformation, rather than being superimposed as a separate protective perimeter. A customer-centric strategy, structured across five levels (context and challenges, core values, vectors of transformation, technological foundation, expected outcome), linked by the logic of «challenge → value-based response → operational implementation», reveals the operational mechanism for achieving sustainability. It is argued that, in conditions of socio-economic turbulence, the consumer transforms into a «contingent of non-discretionary consumption», whose needs are dictated by survival rather than choice, requiring a reorientation of management logic from short-term crisis response to the strategic capitalization of trust. The proposed conceptual framework provides a holistic view of an enterprise’s digital resilience – from the instrumental foundation to reputational capital as the most resilient business asset in conditions of permanent uncertainty. The practical significance of the findings lies in the potential to adapt the proposed conceptual framework for businesses in the hospitality sector to enhance their resilience in times of crisis. The main findings of the study indicate that the formation of a digital resilience continuum enables businesses not merely to survive in turbulent conditions, but to build a sustainable competitive advantage based on the unconditional reliability of the brand and long-term consumer trust.