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No. 2 (12) (2024): Innovations and Technologies in the Service Sphere and Food Industry

Published: 2024-05-30

Issue

FOOD TECHNOLOGY

FORMATION OF TASTE QUALITIES OF CHERRY FRUIT UNDER THE INFLUENCE OF ABIOTIC FACTORS IN THE SOUTHERN STEPPE ZONE OF UKRAINE

Iryna Ivanova, Maryna Serdyuk, Vira Malkina, Tetiana Kolisnychenko, Iryna Kryvonos, Liliya Ivashyna

5-16
- PDF (Українська)
INNOVATIVE ACTIVITY OF THE WINE INDUSTRY ENTERPRISE: DEGREE, SIGNIFICANCE AND DEVELOPMENT PECULIARITIES

Nina Nahurna, Yuliia Kurylenko, Iryna Osypenkova

17-21
- PDF (Українська)

HOSPITALITY AND CATERING

THE ROLE OF GLOBAL INNOVATIVE TECHNOLOGIES IN THE DEVELOPMENT OF THE HOTEL AND RESTAURANT BUSINESS

Olha Vdovichena, Karina Palamarek

22-27
- PDF (Українська)
INNOVATIVE DIGITAL TECHNOLOGIES OF ELECTRONIC BUSINESS IN THE HOTEL INDUSTRY

Halyna Volyanyk, Nataliia Kolinko, Svitlana Shutka

28-33
- PDF (Українська)
EXPANSION THE RANGE OF OWN-PRODUCED FLOUR PRODUCTS AS A GUARANTEE OF RESTAURANT’S COMPETITIVENESS

Viktoriia Sheludko

34-40
- PDF (Українська)

TOURISM

CONTEXTS OF STRUCTURAL AND SPATIAL DEVELOPMENT OF THE TOURIST AND RECREATIONAL SPHERE

Pavlo Romaniv

41-47
- PDF (Українська)
CONCEPTUAL PRINCIPLES OF BUSINESS PLANNING IN TOURISM AND HOTEL AND RESTAURANT BUSINESS

Larysa Chepurda, Iryna Herman, Oleksandr Kurakin

48-58
- PDF (Українська)
TRENDS IN TOURISM AND HOTEL AND RESTAURANT BUSINESS IN THE INTERNATIONAL SERVICE MARKET

Hanna Chepurda, Olena Starynets, Olena Shestel

59-67
- PDF (Українська)
EXPERIENCE OF APPLYING INNOVATIVE TECHNOLOGIES IN THE PRACTICE OF IMPLEMENTING STRATEGIC MARKETING METHODS IN TOURISM AND HOTEL AND RESTAURANT BUSINESS

Larysa Chepurda, Hanna Chepurda, Liudmyla Matviichuk

68-78
- PDF (Українська)