No. 1 (2020): Innovations and Technologies in the Service Sphere and Food Industry

Статті

• TOURISM AND INTERCULTURAL COMMUNICATION: INNOVATIVE ASPECT

  Hanna Chepurda, Larysa Chepurda

  6-12

  • PDF
• CURRENT TRENDS OF REGULATORY ENVIRONMENT OF THE QUALITY OF ORGANIZATION AND SERVICE PROVISION IN THE FIELD OF TOURISM

  Svitlana Bieliaieva, Olena Shestel

  13-19

  • PDF (Українська)
• CURRENT TRENDS OF TOURISM DEVELOPMENT IN UKRAINE

  Nataliia Kornilova, Alla Danyliuk

  20-31

  • PDF (Українська)
• CHEMORECEPTION IN THE WORLD OF BEER

  Nina Nahurna, Iryna Osypenkova, Oksana Chepurna

  32-39

  • PDF (Українська)
• AGILE METHODOLOGY IN MANAGEMENT OF HOSPITALITY INDUSTRY LABOR RESOURCES

  Olena Starynets, Tetiana Lytvyn

  40-47

  • PDF (Українська)
• FRANCHISING AS A MODERN CATALIZER OF TOURIST SERVICES MARKET DEVELOPMENT

  Yuliia Tykhonenko, Liliia Ivashyna

  48-56

  • PDF (Українська)
• INNOVATIONS IN THE PLANNING OF THE SALE OF THE TOURIST PRODUCT AND ITS INDIVIDUAL SERVICES

  Liudmyla Frei

  57-64

  • PDF (Українська)
• PROSPECTS OF DEVELOPMENT OF INTERNAL ETHNIC TOURISM IN UKRAINE

  Olena Shestel, Svitlana Bieliaieva

  65-72

  • PDF (Українська)
• PROBLEMS OF HEALTHY EATING OF THE YOUTH

  Larysa Yaroslavska, Vasyl Zahorodnii

  73-81

  • PDF (Українська)
• THE USE OF FREEZE-DRIED POWDERS OF THE WILD BERRIES IN CHEESE CREAM TECHNOLOGY

  Oleksandr Kurakin, Larysa Byshovets

  82-89

  • PDF (Українська)