No. 2 (6) (2022): Innovations and Technologies in the Service Sphere and Food Industry

Published: 2023-02-03

HOSPITALITY AND CATERING

• MARTIAL LAW: PECULIARITIES OF HOTEL AND RESTAURANT BUSINESS ORGANIZATION IN CHERKASY REGION

  Lilia Ivashyna, Larysa Byshovets

  5-8

  • PDF (Українська)
• PROSPECTS OF THE IMPLEMENTATION OF THE SAFETY AND QUALITY MANAGEMENT SYSTEM OF RESTAURANT PRODUCTS

  Liudmyla Matviichuk, Larysa Chepurda, Hanna Chepurda

  9-14

  • PDF (Українська)
• THEORETICAL AND METHODOLOGICAL PRINCIPLES OF HOTEL NETWORKS CONTRACT MANAGEMENT

  Larysa Chepurda, Ihor Lutskyi

  15-19

  • PDF (Українська)

TOURISM

• ORMATION OF INCLUSIVE REHABILITATION TOURISM IN UKRAINE

  Liudmyla Bezuhla, Mariia Bieloborodova, Tetiana Herasymenko

  20-25

  • PDF (Українська)
• PRINCIPLES OF RATIONAL TAXATION IN THE GLOBAL SPACE

  Larysa Vasyurenko

  26-29

  • PDF (Українська)
• ASSESSMENT OF THE TOURISM POTENTIAL OF THE KHERSON DISTRICT OF THE KHERSON REGION

  Liubov Ivchenko, Serhii Kravtsov, Dayana Krushelnytska

  30-37

  • PDF (Українська)

FOOD TECHNOLOGY

• USE OF PLANT RAW MATERIALS AS A COMPLEX OF BIOLOGICALLY ACTIVE SUBSTANCES FOR FUNCTIONAL BEVERAGES

  Zoia Bondarchuk, Yuliia Kurylenko, Halyna Andronovych

  38-43

  • PDF (Українська)
• PROTECTION OF RESOURCE SYSTEMS OF FOOD ENTERPRISES AND FAULT OF ENVIRONMENTAL CORROSION INHIBITORS

  Vladyslav Sukhenko, Lesia Avdieieva, Iryna Osypenkova, Yuliia Kurylenko

  44-50

  • PDF (Українська)