Innovations and Technologies in the Service Sphere and Food Industry

TECHNOLOGY OF EGG-OIL SAUCE USING DIETARY ADDITIVES

Artem Antonenko — 2025-11-18

The article presents an innovative technology for creating an egg-butter sauce "Avocado" using dietary supplements, in particular gum arabic and avocado fruit oil, which allows to increase the nutritional value and functional properties of the product compared to traditional technology. The classic sauce "Polish" was used as a control sample. As part of experimental studies, butter was partially replaced with avocado oil, which contains monounsaturated fatty acids, vitamins (E, K) and antioxidants. The article describes the raw materials used to create the sauce and indicates the percentage of butter replacement with avocado oil. The use of gum arabic as a natural stabilizer helps to improve the consistency of the sauce, preventing emulsion stratification, and increases its organoleptic characteristics. The conducted studies have shown that the addition of gum arabic and avocado oil maintains the technological stability of production and improves the chemical composition of the product. The article calculates a comprehensive quality indicator for the “Avocado” sauce, which includes an assessment of organoleptic, physicochemical and biological characteristics. The results of the research confirm that the “Avocado” sauce exceeds the traditional “Polish” sauce in biological value due to the higher content of useful nutrients. The optimal amount of dietary additives (gum arabic and avocado oil) was experimentally determined, which ensures the stability of the technological process without a negative impact on the quality of the finished product. The chemical composition of the “Avocado” sauce was analyzed, and its advantages were substantiated in terms of nutritional value and functionality. The sauce is recommended for introduction into production, in particular in catering establishments, due to its versatility and compliance with modern requirements for healthy eating. The product is useful for people living in environmentally polluted regions, working in harmful industries, as well as for all segments of the population, including those who adhere to a diet. The developed sauce "Avocado" meets the established quality standards, which is confirmed by the results of laboratory research. Introduction into production will contribute to the expansion of the range of functional products that meet modern trends in healthy eating and have the potential for wide application in cooking. The article also provides a technology for the production of sauce, which can be used to scale up production and adapt the recipe in different conditions.

ANALYSIS OF TECHNOLOGICAL SOLUTIONS FOR OPTIMIZATION OF FUNCTIONAL GLUTEN-FREE PRODUCT FORMULATIONS

Oleksandr Bozhok — 2025-11-18

The exclusion of gluten from traditional recipes creates several technological challenges, in particular, the loss of structure-forming properties of the dough, which negatively affects the finished product's texture, appearance and taste characteristics. Many gluten-free alternatives are characterised by reduced nutritional value, necessitating careful selection of raw materials and technological approaches to preserve or increase the content of biologically active substances, minerals and vitamins. In this context, there is a need to create recipes that would combine gluten-free with high organoleptic and functional indicators. The study's relevance is due to the increasing prevalence of celiac disease, gluten intolerance and the growing demand for gluten-free products among wide segments of the population, including supporters of healthy eating. The creation of high-quality, functional, gluten-free products remains a relevant scientific and practical problem, requiring the search for effective technological solutions to increase nutritional value, improve organoleptic properties and ensure product stability during storage. The article presents the results of a study aimed at analyzing technological solutions for optimizing recipes for functional gluten-free bakery products. The object of study was experimental bread samples made from concentrates containing pea flour, buckwheat flour and buckwheat bran, and commercial samples of gluten-free and wheat-rye bread. The physicochemical, sensory and textural characteristics of bread were studied, including porosity, volume, moisture, taste properties and storage stability. The results indicate the feasibility of using legume and cereal components to improve the quality of gluten-free products and ensure their functional properties by enhancing the nutritional profile, including increased protein and dietary fiber content, as well as by contributing to improved texture, taste, and overall acceptability. The synergistic combination of these ingredients allows for better structural integrity in the absence of gluten, while also supporting the development of products that meet the dietary needs of individuals with gluten intolerance or celiac disease, without compromising on sensory and functional attributes. The data obtained can be used to improve gluten-free bread recipes considering the requirements for nutritional and consumer value.

STUDY OF THE NUTRITIONAL VALUE OF GLUTEN-FREE BREAD BASED ON GREEN BUCKWHEAT ENRICHED WITH QUINOA SEEDS

Alina Vaskivska — 2025-11-18

In modern conditions, there is an increase in demand for gluten-free bakery products, which is explained both by the spread of celiac disease and gluten intolerance, and by the growth of a conscious approach to healthy eating among the population. Increasing the nutritional value of such products is of particular importance in the bakery industry. Gluten-free bread should not only serve as a dietary product, but also contribute to the overall health of the body, expanding its impact on maintaining health. The nutritional value and quality of gluten-free bread based on green buckwheat groats with the addition of quinoa seeds in proportions of 5, 10 and 15% of the total mass of raw materials were studied. The study was aimed at improving the recipe and optimizing the technological process for the production of gluten-free bakery products with improved nutritional and organoleptic characteristics. It was found that the addition of quinoa significantly increases the nutritional value of the product. In particular, the protein content increased from 7.57 g in the control sample to 13.58 g in the experimental variants, fats from 4.61 g to 13.20 g, and dietary fiber from 5.88 g to 8.68 g. In addition, a significant enrichment of the product with minerals (potassium, calcium, magnesium, phosphorus) and an increase in the vitamin complex by 130–150% were observed. The energy value of the studied products increased to 338 kcal, which meets the requirements of a balanced diet. Particular attention was focused on the assessment according to the Nutri-Score system, according to which all the studied samples received the highest category A. This indicates their compliance with modern standards of healthy nutrition and significant potential for practical use. The results obtained confirm the prospects of using green buckwheat as a basic raw material for gluten-free products and prove the feasibility of enriching it with functional ingredients of plant origin. The research conducted lays the foundation for further development of new types of gluten-free bread with improved consumer properties and increased biological value, which corresponds to modern trends in healthy eating.

BIOLOGICAL VALUE AND CONSUMER PROPERTIES OF VEGETARIAN ICE CREAM WITH FUNCTIONAL PURPOSE

Nataliia Holembovska — 2025-11-18

The article considers the relevance of creating functional food products for vegetarians, taking into account the growing demand for plant-based alternatives to traditional dairy desserts. An analysis of literary sources was conducted, which confirmed the active development of the vegan ice cream market, driven by environmental, ethical and dietary considerations. The aim of the study is to improve the recipe for vegetarian ice cream based on rice milk by enriching it with pumpkin fiber, banana, pistachio, coconut oil. An organoleptic, physicochemical and technological evaluation of the samples was conducted. Compared to the control analogue, the developed product had better sensory characteristics: uniform color, pleasant aroma, natural taste, light consistency. Reduced acidity, moderate fat content and balanced moisture content indicate the potential benefits of ice cream for vegetarian consumers. Thus, the created ice cream can become a promising example of a functional product that combines high quality, nutritional value and ethical orientation. Reducing acidity can positively affect the taste properties of the product and increase its attractiveness for certain categories of consumers, in particular for people with increased sensitivity to acidic products. In addition, moderate acidity contributes to a longer preservation of taste stability during storage of ice cream. The active acidity (pH) of the experimental sample was 7.12, which corresponds to a neutral or slightly alkaline environment inherent in plant raw materials. This also confirms the mild, neutral taste characteristic of rice milk, and additionally indicates the possibility of using such ice cream in the diets of people with sensitive gastrointestinal tract. Thus, the conducted studies confirmed the feasibility of using pumpkin fiber and banana in the composition of vegetarian ice cream as a means of improving the organoleptic, physicochemical and nutritional characteristics of the product.

AMARANTH IN PÂTÉ FORMULATIONS: INNOVATIVE APPROACHES TO NUTRITIONAL ENHANCEMENT AND SHELF-LIFE EXTENSION

Kostiantyn Derevianko — 2025-11-18

In today’s context of increasing attention to the quality and safety of food products, the development of meat products that combine high nutritional value with consumer convenience is of particular relevance. Liver pâtés enjoy significant popularity due to their rich content of proteins, vitamins, and minerals, making them an important component of a balanced diet. However, traditional formulations of these products often contain a high proportion of fat, which limits their appeal among individuals who prefer a healthy lifestyle. This article focuses on improving the consumer properties of liver pâtés through the use of amaranth-based raw materials and examines the impact of this factor on the product’s shelf life. The aim of the study was to investigate the effect of amaranth flakes on the nutritional value and stability of liver–plant pâtés, which enables optimization of the formulation, improvement of the product’s functional and technological characteristics, and development of a product with enhanced biological value and extended shelf life. The study employed general scientific methods, including analysis, synthesis, comparison, systematization, as well as experimental modeling of technological processes. A promising direction for formulation improvement is the incorporation of plant-based ingredients, particularly amaranth flakes, which are a source of easily digestible protein, dietary fiber, minerals, and natural antioxidants. They contribute to strengthening the immune system, normalizing metabolism, increasing nutritional value, improving organoleptic characteristics, and extending storage life by slowing oxidative processes. The plant component significantly influences the flavor, aroma, and appearance of liver-plant pâtés. Amaranth flakes help balance the product’s fat content and serve as a natural preservative, while onions enhance its aromatic profile. At the same time, the effect of amaranth flakes on the quality, nutritional value, and stability of liver pâtés during storage remains insufficiently studied. Therefore, investigating these aspects is important for the development of modern technologies in the meat processing industry. The results obtained indicate that the addition of plant components has a positive effect on pâté quality, although the degree of this influence depends on their concentration in the formulation.

TECHNOLOGIES OF FISH PRODUCTS IN UKRAINE: MODERN ACHIEVEMENTS AND PROSPECTS

Vladyslav Dorozhko — 2025-11-18

The article is devoted to the study of fish product technologies in Ukraine, their current achievements and prospects for development. The purpose of the research is to analyze the present state of production and processing technologies of fish products in Ukraine, to identify the key problems of the industry, and to determine its development prospects considering global innovation trends. The scientific research applied general scientific methods of cognition: analysis, synthesis, comparison, generalization, a systematic approach, and forecasting. The results show that the development of fish product technologies in Ukraine is mainly defined by the use of traditional processing methods, with canning and preserving dominating, as stipulated in current DSTU standards. It is concluded that the established infrastructure of canning production allows the industry to maintain stable positions in the domestic market, ensuring long-term storage of products and meeting consumer needs. The study demonstrates that the current state of the industry is characterized by a number of systemic problems. It has been established that the Ukrainian fish processing industry critically depends on imports, which account for more than 90% of the total market volume. The key challenges identified include the decline in industrial fishing due to the loss of the Black and Azov Sea areas; the prevalence of the shadow sector, which reaches up to 60%; a low level of domestic consumption compared with EU countries; and limited application of modern processing technologies. At the same time, promising directions for industry development have been studied, with innovative methods playing a crucial role. Emphasis is placed on non-thermal processing technologies for fish products (HPP, CP, PEF, ultrasound processing), which help preserve nutritional value, organoleptic properties, and safety of the final products. The importance of applying digital solutions and artificial intelligence systems for quality control, shelf-life prediction, and production process optimization is highlighted. The practical significance of the research lies in the possibility of using its results for shaping strategies aimed at modernizing Ukraine’s fish processing industry in line with global innovative practices.

MODERN HEALTHY EATING TECHNOLOGIES: EXPERIENCE AND TRENDS

Lilia Ivashyna — 2025-11-18

The relevance of the chosen research topic is determined by the need to generalize and highlight certain adaptive features of the formation of a healthy eating system under the influence of external and internal factors affecting the development of modern technologies. The purpose of this article is to deepen theoretical knowledge regarding the conceptual foundations of the feasibility of applying modern healthy eating technologies in the restaurant services market, taking into account the experience gained in the restaurant business around the world and identifying global and local trends. To explore the topic of scientific research, standard research methods were used to search, analyze, and systematize literary sources, as well as analytical, comparative, and scientific research methods. A summary of motivational factors has been compiled regarding the reasons for the emergence of the healthy eating trend, which is linked to growing demand for products made from natural, gluten-free ingredients and organic products. Emphasis is placed on the importance of personalizing food preparation in accordance with recommendations based on genetic testing, analysis of customers' health status, and their individual diets. It has been proven that the main components of food consumed in restaurants are elements that have only beneficial effects on the human body (amino acids, fatty acids, and glucose). Emphasis is placed on the advisability of studying the experience of applying European innovative technologies for healthy nutrition in leading healthy nutrition establishments in Europe, where, in particular, technologies for the production of plant-based meat substitutes, vertical forms for growing vegetables and greens, 4-3D food printing, and use products made using cryogenic, low-temperature, membrane, or nanotechnologies in food preparation. It is recommended to continue research as the simplest, most accessible, and most cost-effective technological method for obtaining innovative products based on enriching traditional food environments with functional ingredients of natural or synthetic origin, as well as an increasingly expanding range of new technological solutions for creating products and dishes for healthy nutrition.

CURRENT TRENDS IN THE GLOBAL WINE INDUSTRY: STATUS AND DEVELOPMENT PROSPECTS

Olga Kalaman — 2025-11-18

The article is devoted to the study of the state and prospects for the development of the world wine industry, therefore the goal was to research and structure the current trends of the world wine industry by clarifying the current state and identifying the prospects for its development. The trends of the main forecasts regarding the volumes of wine production in the modern world are analyzed. The key directions of segmentation of the world wine market are shown, indicating the leading producing countries of the industry. The negative state of the industry in the current period is presented. Trends in the preferences of modern consumers are identified, emphasizing the focus on organic origin and terroir preferences. Research by leading companies in the world on the trends of buyers who concentrate on economical and organic products is presented. Modern trends in packaging and its importance for buyers are analyzed. It is proved that the prevailing part of sales belongs to the red wine segment. The reasons for the choice of red wines by consumers of different cultures and tastes are substantiated. The involvement of augmented reality technologies in the activities of wine companies is analyzed. It was found that such a tool allows buyers to analyze the quality of wine, compare the experience and trends of wine companies and ensure that the company meets the appropriate level of sustainable development standards. It is shown how companies implement AI elements in winemaking and viticulture in order to improve and standardize the production process. The important role of logistics processes in communications between producers and consumers in the wine market is synthesized. The complexity and importance of legislative regulation of the wine industry both in Ukraine and in the world are analyzed. However, the mentioned problematic aspects in the development of the industry are not prevalent. It is proven that wine companies, in addition to challenges, have significant and versatile opportunities for the potential development of the industry and in increasing the level of profitability. The main directions of development for enterprises in the industry are proposed, the implementation of which will help to achieve an increase in the efficiency of their activities

DEVELOPMENT OF AN AYURVEDIC JAM FOR HARMONIZING VATA DOSHA: FORMULATION, TECHNOLOGICAL AND PHYSICOCHEMICAL JUSTIFACATION

Anatoliy Kravchenko — 2025-11-18

The modern trend towards the use of natural remedies in nutrition and disease prevention is actualizing the development of products based on the principles of Ayurvedic nutrition. The expansion of the range of Ayurvedic dishes, especially the dietary group, is facilitated by the creation of combined jams, harmonized with the constitutional features of the human body (according to Ayurveda – Dosha), in particular Vata Dosha, which is characterized by instability, dryness and coldness. The research methodology included the analysis of classical Ayurvedic sources, the selection of components for the balance of Vata dosha, the creation of Ayurvedic jam recipe options and the modeling of the technological process of its preparation. The organoleptic evaluation of the samples was carried out using the sensory profiling method, the taste, aroma and textural characteristics were determined, the profilographic display of quality was carried out, and the results were statistically processed using variational statistics methods. The proposed recipe for a combined vegetable and fruit jam includes kumquat, sweet potato, carrot, agave syrup and spices (ginger, cinnamon, cardamom), which have a warming, moisturizing and soothing effect, which is favorable for balancing the condition of people with a priority Vata dosha. The optimal ratio of ingredients was determined to achieve a balanced taste, aroma, consistency and functional properties. The obtained samples met the requirements for the quality of dietary products, had an attractive appearance and a high organoleptic rating. The scientific novelty of the work lies in the proposed combination of plant-based ingredients to create a functional product taking into account the Ayurvedic principles of dosha balance. The practical value of the research is determined in the creation of a jam recipe that can be recommended as an element of nutritional support for people with Vata dosha imbalance, as well as for expanding the range of functional food products, introduction into restaurant technologies, dietary programs and use in the preventive nutrition system.

INTEGRATED QUALITY AND SAFETY MANAGEMENT SYSTEM FOR RESTAURANT BUSINESS ORGANIZATION THROUGH ELECTRONIC SYSTEMS

Oleh Kuzmin — 2025-11-18

The article explores both theoretical and practical foundations for the development and implementation of an integrated quality and safety management system in restaurant enterprises (HoReCa) with the use of modern electronic solutions, particularly the automated platform «SUPiK 2». The relevance of ensuring stable quality and food safety in the restaurant and catering sector is substantiated, especially in the context of Ukraine’s post-war recovery, when higher requirements for management efficiency, process transparency, and inclusive environments become particularly urgent. The paper outlines the key organizational aspects of building such a system: the management structure of service personnel, distribution of functional responsibilities, mechanisms of staff training and qualification assessment, as well as internal standards regulating technological service processes. It is emphasized that the implementation of HACCP principles in combination with electronic tools makes it possible to identify potential hazards, monitor critical control points in real time, and apply corrective actions without delay. The advantages of using digital journals for warehouse accounting, raw material quality control, finished product monitoring, waste management, procurement planning, and menu formation in accordance with current regulations are analyzed in detail. Special attention is paid to the significance of digital systems in ensuring inclusive catering: integration of consumer-specific data enables the formation of personalized diets that take into account age, medical, and dietary restrictions. The study proves that the comprehensive application of the «SUPiK 2» system in restaurant enterprises enhances competitiveness, optimizes staff performance, reduces financial abuse risks, and ensures compliance with international standards such as ISO 22000 and Ukraine’s Digital Transformation Strategy for Innovation Development until 2030. Therefore, an integrated quality and safety management system based on electronic solutions is considered an effective tool for the sustainable development of modern restaurant business, aimed at improving service quality, strengthening consumer trust, and creating a safe and inclusive food environment.

COMPARATIVE ANALYSIS OF THE INFLUENCE OF ALTERNATIVE BREWING METHODS ON THE ORGANOLEPTIC PROPERTIES OF COFFEE

Olga Shykina — 2025-11-18

This article presents a comprehensive comparative analysis of the impact of alternative brewing methods on the organoleptic properties of coffee, including aroma, flavor, body, acidity, bitterness, and aftertaste. In recent years, the growing popularity of alternative brewing techniques – such as French press, AeroPress, Chemex, V60, cold brew, nitro brew, and siphon – has stimulated both consumer interest and professional inquiry into how these methods influence the sensory characteristics of coffee. However, existing studies often lack systematic assessment of how variables such as grind size, water temperature, extraction time, filtration type, and coffee-to-water ratio interact to affect sensory perception. The purpose of this research is to fill this knowledge gap by synthesizing findings from scientific literature and conducting a structured comparison of brewing variables and resulting flavor profiles. The methodological approach includes a comparative matrix of seven major brewing methods, drawing from empirical data, chemical analyses, and sensory evaluation studies. The analysis reveals that pour-over methods (V60, Chemex) produce clean, bright cups with well-defined acidity and floral-fruity notes, while immersion methods (French press, siphon) yield fuller-bodied, richer beverages with more pronounced mouthfeel. Cold brew and nitro brew are characterized by their low acidity, smooth texture, and high caffeine concentration due to prolonged extraction at low temperatures. AeroPress demonstrates notable flexibility, allowing control over strength and clarity based on the chosen recipe and filter type. Additionally, the study highlights the relevance of filtration media to the clarity and aromatic precision of the final brew. Paper filters tend to produce cleaner cups, while metal mesh and cloth filters retain more oils and solids, affecting both body and flavor balance. Siphon brewing, as a vacuum-based method, uniquely combines immersion and filtration, offering a complex and refined cup profile. The findings underscore that no single method is universally superior; rather, each method creates a distinct sensory experience, making it essential to align brewing choices with consumer preferences, bean origin, and intended use. The implications of this study are significant for specialty coffee professionals, baristas, hospitality educators, and coffee enthusiasts seeking to optimize quality through method selection. By systematizing the relationships between brewing techniques and sensory output, the article contributes to a deeper understanding of coffee preparation science and supports informed decision-making in both domestic and commercial contexts.

THE POTENTIAL OF ARTIFICIAL INTELLIGENCE IN THE CONTEXT OF THE SPECIFICITY OF SERVICES AND OPERATIONAL STRATEGIES OF THE HOTEL AND RESTAURANT COMPLEX

Oleg Dzyubar — 2025-11-18

The article reveals the features of the use of artificial intelligence in the context of the specifics of the problems of operational strategies of the hotel and restaurant complex. The variability of the application of artificial intelligence technologies in the hotel and restaurant industry is characterized, their capabilities and challenges are assessed, and the prospects for their successful integration are outlined. Based on the study of scientific literature, it is clarified that the most potential use of augmented reality and virtual reality as artificial intelligence tools in the hotel and restaurant complex are: virtual tours, expanded menu, training and development, virtual events, marketing and promotion, virtual modeling of customer experience. It is emphasized that the hotel and restaurant complex must meet the high demands of the modern market. The inclusion of RAISA (Robots, Artificial Intelligence and Service Automation) in the hospitality industry through commercial services in the form of chatbots, delivery robots, concierge robots, conveyor restaurants, self-service information kiosks/check-in/check-out, etc. demonstrates that the industry is at the forefront of implementing innovative technologies to improve customer experience and optimize operations. It was found that the integration of artificial intelligence into the hospitality industry is a prerequisite for exponentially improving customer service, facilitating real-time changes and collecting valuable data for personalization of services. It was found that this, in turn, necessitates the following: modernization of digital systems and platforms of the hospitality industry; ensuring the protection of customer data confidentiality and transparency of its use: using AI not as a replacement for professionals, but rather as an ally that expands their capabilities (AI-based learning systems improve productivity and interaction with customers). It was found that in the context of the specifics of services and operational strategies of the hotel and restaurant complex, artificial intelligence not only changes the customer experience, but also training and operational efficiency.

SANITARY AND HYGIENIC REQUIREMENTS FOR THE SELECTION AND OPERATION OF EQUIPMENT FOR HOTEL AND RESTAURANT FACILITIES

Lilia Ivashyna — 2025-11-18

The relevance of this study is related to the latest trends in the development of the hospitality industry, certain changes in Ukrainian legislation, and a number of external and internal factors that influence the interpretation of the degree and specificity of requirements for the sanitary and hygienic condition of establishments in the hospitality industry, which necessitates a more detailed study of this topic using the example of hotel and restaurant businesses in Ukraine. The purpose of the article is to systematize, summarize, and analyze sanitary and hygienic requirements for the selection and operation of equipment in hotel and restaurant establishments in modern economic conditions. To reveal the topic of scientific research, methods of generalization, comparison, systematization, analysis, synthesis, induction, and deduction were used. The article conceptually outlines specific areas related to sanitary and hygienic requirements for the selection and operation of equipment in hotels and restaurants. The focus is on basic and structurally significant segments in this multifaceted, complex, and integrated field, which combines systemic theoretical, methodological, and applied aspects. The importance of careful and precise implementation of measures to ensure compliance with HACCP system requirements has been proven. Based on the results of the study, sanitary and hygienic requirements for the selection and operation of equipment in hotel and restaurant establishments in modern economic conditions were systematized, generalized, and analyzed using the example of hotel enterprises and restaurant establishments. Research into this topic in the hotel and restaurant business is becoming increasingly important over time, Therefore, it requires further comprehensive analysis and consideration of dynamic changes in many areas of life support for the population of Ukraine, safe and innovative implementation of modern technologies, equipment with a guarantee of compliance with sanitary and hygienic requirements, and effective application.

SOCIOCULTURAL ROLE OF NATIONAL CUISINE IN THE FORMATION OF ETHNIC IDENTITY

Natalia Kolinko — 2025-11-18

The article addresses the sociocultural role of national cuisine in the construction, maintenance, and transformation of ethnic identity. It argues that food should not be reduced to its utilitarian function of satisfying physiological needs but must be recognized as a powerful cultural code that embodies historical memory, collective values, symbolic meanings, and mechanisms of socialization. National cuisine represents one of the most resilient cultural markers, capable of preserving distinctive features over centuries while simultaneously adapting to external influences such as migration, globalization, and technological modernization. The relevance of this research stems from the insufficient scholarly focus on the interaction between culinary practices and identity-building processes, as well as the necessity of conceptualizing food as a structural element of the sociocultural system. The theoretical foundation of the study combines approaches from food studies, ethnographic and cultural research, and interdisciplinary investigations, which highlight the role of everyday food practices in shaping cultural memory and ensuring intergenerational continuity. The article shows that national cuisines reflect the interaction of geography, climate, historical experiences, and socio-economic conditions, creating unique gastronomic repertoires. Particular emphasis is placed on the symbolic and psychological dimensions of food, including the concept of “comfort food,” which contributes to emotional stability, a sense of belonging, and the preservation of cultural ties in situations of displacement, migration, or crisis. The analysis demonstrates that culinary symbols not only serve as markers of ethnic distinctiveness but also operate as instruments of cultural communication, transmitting inherited values, tastes, and behavioral norms. Thus, cuisine emerges as both a material and spiritual category, linking everyday life with broader cultural narratives. The study concludes that investigating national cuisine from a sociocultural perspective opens new horizons for understanding how ethnic identity is constructed, preserved, and transformed in the context of contemporary global challenges.

THE POTENTIAL FOR THE DEVELOPMENT OF SPA AND RECREATIONAL SERVICES IN UKRAINE

Mykhailo Lepkiy — 2025-11-18

This scientific article investigates the development potential of SPA and recreational services in Ukraine, analyzing it within the context of contemporary challenges and opportunities. The topic's relevance is driven by the increasing demand for services that promote physical and psychological recovery, especially amidst the ongoing war, which has significantly heightened the population's need for rehabilitation and stress management. The research aims to comprehensively assess available resources and factors influencing the development of the SPA industry in Ukraine, as well as to substantiate the development potential of SPA and recreational services in Ukraine within the hotel and restaurant sector. The article notes that SPA services are an organic and crucial component of recreational services provided in the hotel and restaurant sector, serving as a powerful tool to enhance the competitiveness of accommodation and catering establishments by attracting clients who value their health and well-being. Ukraine possesses a unique and diverse natural resource potential, which forms a fundamental basis for the development of a robust and competitive SPA industry. The article analyzes various types of SPA facilities within Ukraine's hotel and restaurant business. These facilities not only expand the range of services offered by the hotel and restaurant business but also act as a powerful competitive factor, increasing guest loyalty and length of stay. It is noted that SPA procedures in hotel and restaurant complexes are adapted for both short-term tourists and clients undergoing wellness programs. Their combination allows for the creation of individualized service packages, enhancing guest loyalty and satisfaction levels. Despite significant challenges, the market for SPA and recreational services in Ukraine demonstrates flexibility and adaptability. The growing domestic demand and the increasing awareness of the importance of wellness create a foundation for its further development and modernization in the post-war period. The article concludes that the development of SPA and recreational services in Ukraine holds not only significant economic potential but is also strategically vital for the physical and mental recovery of the nation.

THE PROBLEM OF EFFECTIVE COST MANAGEMENT IN THE RESTAURANT INDUSTRY IN THE CONTEXT OF DEVELOPMENT TRENDS OF MODERN SOCIETY

Mykola Mylyi — 2025-11-18

The article examines key aspects of effective cost management in the restaurant industry at the current stage of society's development through the prism of the specifics of integrating digital technologies into the activities of a restaurant establishment. It was found that in the era of the digital society, the integration of leading innovative information and communication technologies (from digital means of communication, document management, digital tools for accumulating and analyzing information, to digital platforms, software products, etc.) into the cost management process of restaurant establishments is of particular relevance. It was found that digital solutions in the modern restaurant industry directly affect profits due to better cost control and revenue optimization, and restaurant establishments that use technology are ahead of their competitors in the modern digital world. Improving POS systems transforms the process of managing operations and interacting with customers in the restaurant industry. It was found that the main trends in restaurant technology that create the basis for success in the restaurant industry at the current stage are: automated digital menus and self-service kiosks, augmented reality (AR) and virtual reality (VR), robotic kitchens, AI-Power, hyper-personalized experiences, smart restaurant management and IoT, rethinking the organization of events and private dining: three-seaters, eco-friendly technologies, online ordering platforms, hiring and scheduling technology, contactless and mobile payment solutions, improvements to POS systems, reservation and booking systems, food and beverage cost solutions, Wearable Tech. Digital tools that contribute to improving the efficiency of the cost management process in the restaurant industry using the example of back-of-house (BOH) are analyzed. It was found that a significant advantage of implementing digital tools in the back-of-house is the ability to easily access the restaurant's digital footprint, which stores, analyzes, and interprets data from all critical processes in a catering establishment.

INNOVATIVE DEVELOPMENT OF COFFEE SHOPS AS A FACTOR IN IMPROVING THE QUALITY OF SERVICE IN DESTINATIONS

Liudmyla Matviichuk — 2025-11-18

The article examines the innovative development of coffee shops as an important factor in improving the quality of service and the competitiveness of tourist destinations in Ukraine. It is determined that in modern conditions, coffee shops cease to perform only a gastronomic function, transforming into cultural and social spaces that combine gastronomy, technological innovations, cultural practices, and educational initiatives. The main directions of innovative changes in the coffee business are considered: the introduction of modern equipment and automation of production processes, the use of alternative brewing methods, the digitalization of service (mobile applications, loyalty systems, CRM technologies), as well as a focus on sustainable development, which involves energy efficiency, waste minimization, and cooperation with local coffee producers. Emphasis is placed on the importance of personalizing the consumer experience and creating signature products that form the uniqueness and value of service for different groups of guests. Special attention is paid to the impact of Russia’s war against Ukraine on the coffee business. It has been established that the relocation of coffee shops to safer regions has become an adaptive response of entrepreneurs to wartime challenges and has contributed to the formation of new service clusters. According to the analysis of the regional distribution of relocated coffee shops, their largest share is concentrated in Lviv and Zakarpattia regions, which are powerful tourist centers, while a significant part of the business has moved to other regions. This indicates the potential for diversification and the spread of coffee culture in less developed but promising territories. The article systematizes examples of the innovative development of popular coffee shops that integrate thematic design, art spaces, coworking environments, the use of local roasting, and ecological solutions into their activities. It is shown that innovations not only contribute to improving the quality of service and meeting consumer needs but also create added value for the regional economy, shape a modern culture of hospitality, and strengthen the brand of destinations. It is concluded that the innovative development of coffee shops is a strategic resource for the long-term attractiveness of Ukrainian tourist territories in the European and global dimensions.

FEATURES OF IMPLEMENTING THE HACCP SYSTEM IN THE RESTAURANT BUSINESS: REGULATORY REQUIREMENTS AND PRACTICAL ASPECTS

Olena Mital — 2025-11-18

The article analyzes the aspects of implementing the HACCP food safety management system in the restaurant business of Ukraine. Effective implementation of HACCP principles involves not only compliance with formal requirements, but also a detailed understanding of the specifics of the production processes of each establishment. Adapting HACCP standards to the conditions of the Ukrainian market requires the integration of international experience with national regulations and legislation. An analysis of regulatory requirements in accordance with current legislation and international standards was conducted, and key legal acts regulating certification and quality control procedures were identified. The main stages of integrating the HACCP system for establishments of various formats - restaurants, steakhouses, sushi bars and enterprises with their own production were described. Particular attention is paid to the issue of identifying critical control points, developing sanitary programs and monitoring procedures, as well as the importance of proper documentation and personnel training. It has been demonstrated that the implementation of HACCP contributes to increasing the level of product safety, optimizing costs, strengthening the reputation of the establishment and ensuring competitiveness in the restaurant services market. The results of the study show that investments in the development of quality control systems provide sustainable benefits, minimize the risks of food poisoning, reduce the number of claims from regulatory authorities, and increase consumer confidence. The need for an individual approach to the implementation of standards for different types of establishments is justified, as well as the importance of systematic work and staff responsibility for achieving stable quality of services and developing long-term relationships with customers. The quality of process organization determines not only the safety of food products, but also the reputation of the establishment, the level of customer loyalty and competitiveness in the European restaurant services market. In addition, the introduction of the system has a positive effect on the reputation of the establishment, as guests increasingly prefer places with a guaranteed high level of service. Increasing customer satisfaction is a key advantage, since satisfied visitors return and recommend the establishment to others. Continuous improvement of processes ensures the competitiveness of the enterprise in the conditions of a dynamic restaurant services market.

FEATURES OF FORMATION OF CROSS-CULTURAL COMPETENCE OF HOSPITALITY SPECIALISTS IN THE PROCESS OF STUDYING PROFESSIONAL DISCIPLINES

Hanna Chepudra — 2025-11-18

The study examines the concepts of «cross-cultural competence» and «cross-cultural communication», the features of the formation of cross-cultural competence of hospitality specialists (specialties «Tourism» and «Hotel and Restaurant Business») in the process of studying professional disciplines. Special attention is paid in this article to the importance of mastering cross-cultural communication skills in the system of professional education of hospitality specialists. In the process of analyzing educational programs in the above-mentioned specialties, professional disciplines were identified, the study of which can contribute to the formation of hospitality specialists cross-cultural competence, as well as methods and technologies of studying. Such educational components are: «Foreign language for professional purposes», «Second foreign language for professional purposes», «Tourism and recreation local studies», «Ethnic cuisines», «World art culture in tourism» etc. Factors and conditions under which the successful development of cross-cultural competence is possible have been identified. In particular, the standards of higher education in the specialties «Tourism» and «Hotel and Restaurant Business» of the first (bachelor’s) level of higher education have been analyzed and general and professional competencies related to cross-cultural communication of service sector specialists have been identified. It should be noted that during the period of deepening globalization and European integration processes, the issue of cross-cultural competence for hospitality professionals is becoming particularly relevant, since the daily performance of professional tasks and duties is directly related to the need to communicate with representatives of different nationalities who have their own cultural characteristics. An important aspect of intercultural communication is tolerance and respect for the characteristics of different cultures, avoiding «culture shock». Thus, possession of cross-cultural competence is an important condition for the successful professional activity of specialists in the specialties «Tourism» and «Hotel and Restaurant Business».

GLOBAL AND DOMESTIC TRENDS IN THE ORGANIZATION OF HOTEL ENTERPRISES: MODERN CHALLENGES AND ADAPTIVE MEASURES

Larysa Chepurda — 2025-11-18

The knowledge and analysis of experience regarding global and domestic trends in the organization of hotel enterprises, consideration of modern challenges and the need to develop and implement adaptive measures during crises and uncertainty remains relevant and encourages further research. The experience of Ukrainian hotel companies, even in recent years, proves the legitimacy of actions regarding the need to learn how to survive even in the most difficult situations and overcome obstacles to success with dignity. The article is aimed at determining the factors influencing the dynamics of changes in the main global and domestic trends in the organization of hotel enterprises' activities, taking into account current challenges and the need to implement appropriate adaptive measures. The methods of logical generalization, comparison, classification, systematization, analysis and synthesis were used to conduct the research. As a result of the carried out scientific research, the factors influencing the dynamics of changes in the main global and domestic trends in the organization of hotel enterprises' activities have been identified, taking into account current challenges and the need to implement appropriate adaptive measures. The existing information is summarized, the dynamics of changes in priorities in the hospitality industry is studied. The most characteristic trends for Ukrainian hotel enterprises during martial law and in the postwar period are highlighted. It is proved that in the context of the war in Ukraine, entrepreneurs find new and improve the mechanisms confirmed by the experience gained to promote the improvement of the situation in the hotel services market, apply effective tools for adaptation to the negative impact of crisis phenomena, conditions of uncertainty and direct their efforts to develop strategic plans for the post-war recovery of the country, meet the needs of consumers and increase their profits through quality services. The results of the study may be of interest to scientists, higher education students, research and teaching staff, as well as business entities in the hospitality industry, and in particular, in the field of Ukrainian hotel enterprises.

CURRENT ECONOMIC ISSUES IN THE ACTIVITIES OF HOTEL ENTERPRISES IN UKRAINE IN THE CONTEXT OF THE CRISIS AND UNCERTAINTY

Larysa Chepurda — 2025-11-18

The analysis of the published results of scientific research on the economic component of the hotel business shows significant developments and recommendations in the field of analysis of the economic component of the functioning of hotel enterprises, but the dynamics of changes in the system of factors influencing various aspects of business entities in the context of crisis and uncertainty necessitates further search for the most optimal models and principles of the mechanism of action for business structures. This is especially true for Ukrainian hotel enterprises under martial law and in the context of the need to prepare the basic principles for post-war economic development. Thus, in the context of the crisis and uncertainty, economic issues in the activities of Ukrainian hotel companies remain relevant, which prompted us to highlight these issues and find new ways to improve the economic activities of hotel companies. The main purpose of the study is to summarize the available information and identify current economic problems and ways to overcome them in the activities of Ukrainian hotel enterprises in the context of crisis and uncertainty, as well as trends and strategies for their development. To achieve this goal, a set of complementary research methods was used, including methods of systematic and statistical analysis, generalization and systematization, comparison, classification, synthesis, and visualization. The basic components of the problems of hotel enterprises in Ukraine during the war and the levels of their mutual influence on the state of economic activity and financial balance are determined. The essential features of the concept of “economic security” of hotel enterprise have been allocated and researched. The issue of understanding the characteristic features of the main stages of business practice in modern economic conditions is actualized. The basic principles of formation of guaranteed solvency of modern hotel enterprises, criteria of their profitability and profitability are considered. An analysis of the available tools for determining the financial condition of a hotel enterprise in times of war is carried out. A search for systemic solutions and methods for a comprehensive assessment of the financial potential of a hotel enterprise in conditions of crisis and uncertainty is carried out.

CONCEPTUAL BASES FOR CHOOSING A MODEL OF ADAPTIVE MANAGEMENT OF MATERIAL INCENTIVES FOR THE STAFF OF HOTEL ENTERPRISES IN UKRAINE UNDER MARTIAL LAW AND IN THE POST-WAR PERIOD

Vira Chyzh — 2025-11-18

In accordance with the topic of the study, the author systematizes the theoretical and methodological basis for the model of types, forms and principles of material incentives for the staff of hotel enterprises in Ukraine under martial law and in the postwar period. The article is aimed at defining the conceptual framework for choosing a model of adaptive management of material incentives for the staff of hotel enterprises in Ukraine under martial law and in the post-war period. The object of the study is the conceptual foundations for choosing a model of adaptive management of material incentives for the staff of hotel enterprises in Ukraine under martial law and in the postwar period. The subject of the study is a set of theoretical and methodological foundations for determining the essence of the conceptual bases for choosing a model of adaptive management of material incentives for the staff of hotel enterprises in Ukraine under martial law and in the postwar period. To achieve the purpose of the study, general scientific theoretical methods were used, including system analysis, induction and deduction, and the logical and abstract method. On the example of Ukrainian hotel enterprises, the author systematizes the actual methods and tools for implementing incentive measures to meet the needs of employees in the context of martial law and the crisis phenomena associated with this period, uncertainty and changing priorities in the urgent and strategic needs of corporate and personalized nature. The importance of financial incentives as the most priority form of motivation of hotel staff at different stages of the life cycle in the business system is proved. The scientific novelty of the study is to summarize the essential features of the conceptual component of the conceptual framework for choosing a model of adaptive management of material incentives for the staff of hotel enterprises in Ukraine and to propose design solutions for its application under martial law and in the post-war period. The concept of formation and selection of a model of adaptive management of material incentives for the staff of hotel enterprises in Ukraine under martial law and in the postwar period is proposed.

EUROPEAN APPROACHES TO ASSESSING THE TOURISM POTENTIAL OF REGIONS IN THE CONTEXT OF SUSTAINABLE DEVELOPMENT

Valentyna Demko — 2025-11-18

The article analyses European approaches to assessing the tourism potential of regions, taking into account the principles of sustainable development. It substantiates the feasibility of applying multidimensional, integrated, spatial and indicator approaches, which form the basis of modern European methodologies (ESPON, ETIS, Eurostat, OECD). The methodological principles of a comprehensive assessment of tourism potential are examined in detail, considering natural-geographical, historical-cultural, infrastructural, socio-economic, managerial and environmental factors. The importance of spatial analytics using GIS for identifying tourism clusters, assessing transport accessibility and modelling tourism flows is emphasized. The role of stakeholders (local government, business, community) in the assessment process is highlighted. Using the example of the Zaporizhzhia region, changes in tourist flows and tourist infrastructure during 2015–2021, the impact of the COVID-19 pandemic and the consequences of full-scale war are examined. A model for sustainable tourism development in the Zaporizhzhia region is proposed, which includes economic, social, environmental and security sustainability. A strategic ‘Roadmap for the recovery of tourism in the Zaporizhzhia region for 2026–2030’ is presented as a tool for comprehensive management of the post-war development of the regional tourism system. The necessity of implementing a phased approach to the restoration of tourism infrastructure in the context of security challenges, destruction of recreational facilities and socio-economic destabilisation caused by military actions is substantiated. The proposed roadmap is structured according to the principles of integrated spatial planning, cluster development, public-private partnership, and digital transformation. The roadmap is a strategic framework for consolidating the efforts of authorities, communities, businesses, scientific institutions and international partners in the field of sustainable tourism development, which can act as a catalyst for regional revival. The results of the study are of practical importance for strategic planning of tourism development in Ukrainian regions in conditions of transformation.

TOURISM BETWEEN ENVIRONMENTAL CONSTRAINTS AND INNOVATION: RISKS OF EXCESSIVE REGULATION

Halyna Omelchenko — 2025-11-18

The article examines the ambivalent nature of environmental regulation in the context of innovative development of the tourism sector. It emphasises that innovative tourism, in particular ecotourism, sustainable tourism and smart tourism, is developing at the intersection of sustainable development, economic feasibility and environmental safety. At the same time, it is environmental policy that often becomes both a stimulus and a barrier to the introduction of new practices. Excessive regulation ensures control over the use of natural resources, but at the same time slows down modernisation processes, complicates the introduction of green technologies and reduces investment activity. In Central and Eastern European countries, tourism businesses face excessive licensing procedures, which delays the launch of innovative projects. In the Ukrainian context, the situation is complicated by the fragmented legislative framework and the duplication of control functions by various authorities, which creates a significant administrative burden on business. The concept of "environmental protectionism" is of particular interest in this context, given its manifestation in the form of strict restrictions on economic activity in tourist-attractive regions. These restrictions encompass the regulation of construction, landscape modification and the control of recreational load. Scientific debate emphasises the need to move from a repressive regulatory approach to adaptive management based on the integration of scientific data, public participation and partnerships with business. Some studies show that a predictable and flexible regulatory environment can stimulate innovative solutions in tourism, while excessive regulation creates "institutional traps" and stifles initiative. The issue of conflict between the strategic goals of economic, social and environmental interests of different stakeholder groups is considered. On the one hand, businesses seek to maximise tourist flows, while on the other, environmental organisations advocate for the limitation of recreational pressure on ecosystems. This discordance engenders a convoluted process in the implementation of innovations that have the potential to align interests. European experience demonstrates that, in a number of cases, excessive regulation can reduce investment attractiveness and hinder the development of smart solutions, eco-glamping, or interactive routes. Consequently, it has been demonstrated that the primary challenge confronting contemporary tourism policy is to ascertain the optimal equilibrium between environmental constraints and innovative development. Proposals for achieving this objective have been put forward, including the digitisation of licensing procedures, the introduction of risk-based approaches to control, and the expansion of partnership programmes between businesses and hromadas (communities). Such mechanisms have the potential to ensure environmental protection while concurrently catalysing innovative advancements in the tourism sector.

TOURISM 4.0 AND SMART DESTINATIONS AS VECTORS OF DIGITALISATION OF THE TOURISM INDUSTRY OF UKRAINE IN THE EUROPEAN INTEGRATION SPACE

Maryna Salun — 2025-11-18

The article examines contemporary scientific approaches to the interpretation of digitalisation in the field of tourism and outlines its role as a strategic factor in the competitiveness and innovation of tourism enterprises in the context of global and regional transformations. A comparative analysis of leading scientific schools is carried out, which interpret the essence of digitalisation differently depending on the socio-economic and cultural prerequisites for development. The European tradition focuses on the formation of smart destinations as tools for sustainable development of territories, improving the quality of the tourist experience and integrating information and communication technologies, sensor networks and Big Data into destination management systems. The American school views digitalisation primarily through the prism of platform business models and the transformation of the ‘tourist-enterprise’ interaction, which ensures the personalisation of services, the development of new forms of competition and the growth of business profitability. Asian researchers associate digitalisation with the intensive introduction of technological innovations such as VR/AR, IoT, mobile applications and digital ecosystems, focusing on scaling, speed of implementation and state support for innovation clusters. The Ukrainian school defines digitalisation as a combination of institutional reforms, digital infrastructure development, competence building and the implementation of applied solutions to increase competitiveness in the global environment, while also paying attention to barriers, particularly financial, human resource and organisational ones. The paper considers the concept of Tourism 4.0 as a new paradigm of digital transformation, which involves the integration of IoT, AI, Big Data, VR/AR into the tourism sector with the aim of creating innovative ecosystems. It is shown that the synergy of these technologies allows not only to optimise business processes, but also to create new formats of tourism experience, ensure sustainable development and form unique competitive advantages. Particular attention is paid to the connection between digitalisation and the concept of sustainable development and smart destinations, within which digital technologies serve as a means of reducing anthropogenic pressure on the environment, increasing social inclusiveness, preserving cultural heritage and supporting the economic sustainability of local communities. The results of the study show that for Ukraine, digitalisation is not only a means of modernisation and overcoming structural constraints, but also a strategic tool for integration into the European tourism space.