No. 4 (18) (2025): Innovations and Technologies in the Service Sphere and Food Industry

Published: 2026-01-30

Issue

• ТИТУЛЬНА СТОРІНКА (Українська)
• ЗМІСТ (Українська)

FOOD TECHNOLOGY

• ENHANCING THE NUTRITIVE VALUE OF TOMATO SAUCE WITH THE USE OF DIETARY SUPPLEMENTS

  Artem Antonenko, Larisa Bal-Prylypko

  7-12

  • PDF (Українська)
• PROSPECTS OF USING PLUM POMACE IN THE PRODUCTION OF ALCOHOLIC EXTRACTS

  Igor Mazurenko, Yevheniya Demydova, Yana Yevchuk

  13-18

  • PDF (Українська)
• CONSUMER EXPECTATIONS AS A DRIVER OF INNOVATIONS IN THE BREADMAKING INDUSTRY

  Valerii Makhynko, Anna Hryshchenko, Liudmyla Makhynko

  19-26

  • PDF (Українська)
• ORGANIZATION AND TECHNOLOGY OF PRODUCTION OF SPECIAL PURPOSE SNACK MUFFINS FOR RESTAURANT ESTABLISHMENTS

  Olena Pavlyuchenko, Daria Lantukh

  27-35

  • PDF (Українська)
• INFLUENCE OF PLANT PROTEINS AND ENCAPSULATED IODINE ON FUNCTIONAL AND TECHNOLOGICAL INDICATORS OF SEMI-FINISHED PRODUCTS UNDER THE INFLUENCE OF TEMPERATURES

  Vasyl Pasichnyi, Khrystyna Chebanenko, Yevheniia Shubina

  36-41

  • PDF (Українська)
• FOOD SAFETY MANAGEMENT SYSTEM IN THE RESTAURANT INDUSTRY THROUGH ELECTRONIC SYSTEMS

  Oksana Soldatova, Oleh Kuzmin, Oleksandra Niemirich, Yaroslav Smitiukh, Olena Podobii

  42-46

  • PDF (Українська)
• TECHNOLOGICAL AND SAFETY ASPECTS OF USING BEER GRAINS AS AN INNOVATIVE INGREDIENT IN THE PRODUCTION OF COMBINED MEAT PRODUCTS

  Liubov Telezhenko, Аnna Dubyna

  47-53

  • PDF (Українська)
• IMPROVEMENT OF THE COOKED SAUSAGE TECHNOLOGY WITH BUCKWHEAT-BASED INGREDIENTS

  Vasyl Tishchenko, Nataliia Bozhko

  54-63

  • PDF (Українська)
• ТECHNOLOGICAL PRINCIPLES OF VEGAN CULINARY PRODUCTION IN RESTAURANT ESTABLISHMENTS

  Daria Shapirenko, Iryna Sylka, Olena Matiyaschuk

  64-69

  • PDF (Українська)

HOSPITALITY AND CATERING

• INTERNATIONAL EXPERIENCE IN USING ECONOMIC INSTRUMENTS FOR STATE SUPPORT OF ENVIRONMENTAL SUSTAINABILITY IN THE HOTEL BUSINESS

  Oksana Konarivska, Yurii Opanashchuk, Viacheslav Lihostaiev, Marta Opanashchuk

  70-75

  • PDF (Українська)
• PREREQUISITES FOR CREATING BAR PROGRAMS FOR HOTELS AND RESTAURANTS

  Olga Pushka, Tetyana Silchuk, Ilya Shevchenko, Myroslava Voyk

  76-80

  • PDF (Українська)
• INFORMATION AUTOMATED MANAGEMENT SYSTEM FOR A HOTEL ENTERPRISE'S MINI-MARKET IN CONDITIONS OF DIVERSIFICATION

  Mykola Skopen, Oleksandr Budya

  81-90

  • PDF (Українська)

TOURISM

• INSTITUTIONAL INFRASTRUCTURE FOR THE BALANCED DEVELOPMENT OF CULTURAL TOURISM ACTORS IN THE POST-WAR PERIOD

  Tetiana Zubekhina

  91-97

  • PDF (Українська)
• ESSENTIAL CHARACTERISTICS AND PECULIARITIES OF THE LIFE CYCLE OF A TOURISM ENTERPRISE IN MODERN BUSINESS CONDITIONS

  Maksym Kovalenko

  98-104

  • PDF (Українська)
• COMPARATIVE ANALYSIS OF THE ESSENCE AND CONCEPTUAL APPROACHES TO MEDICAL AND TREATMENT-REHABILITATION TOURISM

  Hanna Omelchak

  105-110

  • PDF (Українська)