No. 1 (7) (2023): Innovations and Technologies in the Service Sphere and Food Industry

Published: 2023-03-27

HOSPITALITY AND CATERING

• STUDY OF METHODOLOGICAL APPROACHES TO EVALUATING THE HOTEL SERVICES QUALITY

  Oleksandr Kurakin

  5-9

  • PDF (Українська)
• DEVELOPMENT OF THE “FINE DINING” FORMAT IN THE RESTAURANT BUSINESS OF UKRAINE

  Mykhailo Rutynskyi, Volodymyr Zaychenko, Halyna Kushniruk

  10-14

  • PDF (Українська)

TOURISM

• INTERNATIONAL EXPERIENCE OF THE DEVELOPMENT OF TOURIST REGIONS

  Liudmyla Bondarenko

  15-20

  • PDF (Українська)
• INNOVATIVE AND PROJECT MANAGEMENT IN TOURISM

  Ihor Nestoryshen

  21-26

  • PDF (Українська)
• INNOVATIVE APPROACHES TO THE DEVELOPMENT OF FRANCHISE NETWORKS IN THE TOURISM INDUSTRY

  Larysa Chepurda, Dmytro Dubinovskyi

  27-31

  • PDF (Українська)
• THEORETICAL ASPECTS OF FORMING A QUALITY MANAGEMENT SYSTEM AT TOURISM ENTERPRISES

  Larysa Chepurda, Serhii Yurchenko

  32-35

  • PDF (Українська)
• CURRENT TRENDS OF SUSTAINABLE ECOLOGIZATION OF THE TOURISM INDUSTRY IN THE CHERKASY REGION

  Olena Shestel, Olena Starynets

  36-41

  • PDF
• QUEST-EXCURSION WITH A VIRTUAL GUIDE AS AN INNOVATIVE EVENT PRODUCT FOR THE TOURISM AND HOSPITALITY INDUSTRY

  Natalia Yakimenko-Tereschenko, Tetiana Chaika, Myroslava Yariko

  42-47

  • PDF (Українська)

FOOD TECHNOLOGY

• BEER FLAVOR FORMATION

  Nina Nahurna, Iryna Osypenkova, Oksana Chepurna, Yuliia Kurylenko

  48-56

  • PDF (Українська)