No. 3 (17) (2025): Innovations and Technologies in the Service Sphere and Food Industry

Published: 2025-11-18

Issue

• ТИТУЛЬНА СТОРІНКА (Українська)
• ЗМІСТ (Українська)

FOOD TECHNOLOGY

• TECHNOLOGY OF EGG-OIL SAUCE USING DIETARY ADDITIVES

  Artem Antonenko, Larisa Bal-Prylypko

  5-10

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

  Oleksandr Bozhok

  11-16

  • PDF (Українська)
• STUDY OF THE NUTRITIONAL VALUE OF GLUTEN-FREE BREAD BASED ON GREEN BUCKWHEAT ENRICHED WITH QUINOA SEEDS

  Alina Vaskivska, Tetiana Sylchuk

  17-22

  • PDF (Українська)
• BIOLOGICAL VALUE AND CONSUMER PROPERTIES OF VEGETARIAN ICE CREAM WITH FUNCTIONAL PURPOSE

  Nataliia Holembovska, Taisia Volkhova

  23-28

  • PDF (Українська)
• AMARANTH IN PÂTÉ FORMULATIONS: INNOVATIVE APPROACHES TO NUTRITIONAL ENHANCEMENT AND SHELF-LIFE EXTENSION

  Kostiantyn Derevianko, Nataliya Povarova, Nataliia Derevianko

  29-33

  • PDF (Українська)
• TECHNOLOGIES OF FISH PRODUCTS IN UKRAINE: MODERN ACHIEVEMENTS AND PROSPECTS

  Vladyslav Dorozhko

  34-39

  • PDF (Українська)
• MODERN HEALTHY EATING TECHNOLOGIES: EXPERIENCE AND TRENDS

  Lilia Ivashyna, Oleksandr Kurakin, Larysa Byshovets

  40-48

  • PDF (Українська)
• CURRENT TRENDS IN THE GLOBAL WINE INDUSTRY: STATUS AND DEVELOPMENT PROSPECTS

  Olga Kalaman, Vitalii Larin

  49-53

  • PDF (Українська)
• DEVELOPMENT OF AN AYURVEDIC JAM FOR HARMONIZING VATA DOSHA: FORMULATION, TECHNOLOGICAL AND PHYSICOCHEMICAL JUSTIFACATION

  Anatoliy Kravchenko, Natalia Frolova

  54-60

  • PDF (Українська)
• INTEGRATED QUALITY AND SAFETY MANAGEMENT SYSTEM FOR RESTAURANT BUSINESS ORGANIZATION THROUGH ELECTRONIC SYSTEMS

  Oleh Kuzmin, Oksana Soldatova, Olena Pavliuchenko, Daria Foksha, Dmytro Kuzmin

  61-69

  • PDF (Українська)
• COMPARATIVE ANALYSIS OF THE INFLUENCE OF ALTERNATIVE BREWING METHODS ON THE ORGANOLEPTIC PROPERTIES OF COFFEE

  Olga Shykina, Pavlo Dykyi

  70-75

  • PDF (Українська)

HOSPITALITY AND CATERING

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

  Oleg Dzyubar, Sergey Koval

  76-81

  • PDF (Українська)
• SANITARY AND HYGIENIC REQUIREMENTS FOR THE SELECTION AND OPERATION OF EQUIPMENT FOR HOTEL AND RESTAURANT FACILITIES

  Lilia Ivashyna, Oleksandr Kurakin, Larysa Byshovets

  82-89

  • PDF (Українська)
• SOCIOCULTURAL ROLE OF NATIONAL CUISINE IN THE FORMATION OF ETHNIC IDENTITY

  Natalia Kolinko, Halyna Volyanyk, Svitlana Shutka

  90-95

  • PDF (Українська)
• THE POTENTIAL FOR THE DEVELOPMENT OF SPA AND RECREATIONAL SERVICES IN UKRAINE

  Mykhailo Lepkiy, Volodymyr Podoliak

  96-100

  • PDF (Українська)
• THE PROBLEM OF EFFECTIVE COST MANAGEMENT IN THE RESTAURANT INDUSTRY IN THE CONTEXT OF DEVELOPMENT TRENDS OF MODERN SOCIETY

  Mykola Mylyi, Volodymy Semykras

  101-107

  • PDF (Українська)
• INNOVATIVE DEVELOPMENT OF COFFEE SHOPS AS A FACTOR IN IMPROVING THE QUALITY OF SERVICE IN DESTINATIONS

  Liudmyla Matviichuk, Yuliia Sheiko, Vitalii Polishchuk, Volodymyr Podoliak

  108-113

  • PDF (Українська)
• FEATURES OF IMPLEMENTING THE HACCP SYSTEM IN THE RESTAURANT BUSINESS: REGULATORY REQUIREMENTS AND PRACTICAL ASPECTS

  Olena Mital

  114-121

  • PDF (Українська)
• FEATURES OF FORMATION OF CROSS-CULTURAL COMPETENCE OF HOSPITALITY SPECIALISTS IN THE PROCESS OF STUDYING PROFESSIONAL DISCIPLINES

  Hanna Chepudra, Olena Shestel, Olena Starynets

  122-125

  • PDF (Українська)
• GLOBAL AND DOMESTIC TRENDS IN THE ORGANIZATION OF HOTEL ENTERPRISES: MODERN CHALLENGES AND ADAPTIVE MEASURES

  Larysa Chepurda, Oleksandr Kurakin, Alla Danyliuk

  126-132

  • PDF (Українська)
• CURRENT ECONOMIC ISSUES IN THE ACTIVITIES OF HOTEL ENTERPRISES IN UKRAINE IN THE CONTEXT OF THE CRISIS AND UNCERTAINTY

  Larysa Chepurda, Hanna Chepurda, Iryna Herman

  133-140

  • PDF (Українська)
• 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

  141-146

  • PDF (Українська)

TOURISM

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

  Valentyna Demko, Halyna Taranenko, Liudmyla Shlieina

  147-154

  • PDF (Українська)
• TOURISM BETWEEN ENVIRONMENTAL CONSTRAINTS AND INNOVATION: RISKS OF EXCESSIVE REGULATION

  Halyna Omelchenko, Liliya Kharchevnikova, Bogdan Svyd

  155-159

  • PDF (Українська)
• TOURISM 4.0 AND SMART DESTINATIONS AS VECTORS OF DIGITALISATION OF THE TOURISM INDUSTRY OF UKRAINE IN THE EUROPEAN INTEGRATION SPACE

  Maryna Salun, Karyna Tymoshenko

  160-166

  • PDF (Українська)