“Public catering in service to the industrial financial plan of the “Apatit” trust”: from the history of the establishment and development of a new branch of the socialist economy in 1930–1935

The article retrospectively highlights the main stages of the establishment and development of public catering as a subsystem of food distribution in the area of apatite mining of the Apatit trust in 1930–1935 in the context of the socio-economic modernization processes of the first five-year plans, which led to the rapid urbanization of the population in the new industrial regions of the USSR. Despite the presence of a wide range of foreign and domestic studies of the history of Russian society during the period of its transition from the traditional agrarian to the industrial type of development, including everyday life and the organization of supply of the urban population, which are based on the methodology of social and economic history, anthropology, the scientific literature lacks information on the history of providing food on the regional level to the urbanized population of the new industrial centers of the USSR, in particular through public catering enterprises. This indicates the relevance of studying the history of the formation of a new branch of the Soviet economy in the Khibiny. Within the framework of the humanitarian and systemic approaches, the methodology of the case study is based on general scientific methods of scientific cognition, archival, source study, problem-chronological, comparative, historical-genetic (retrospective) methods. The empirical material for the study was archival documents from the end of 1929–1935 deposited in the collections of the Kirovsk branch of the State Archive of the Murmansk Region and in the Main Collection of the Museum-Archive of the History of Study and Development of the European North of the BCH of the KSC of the RAS, including published prescriptive documents of state power and political administrating authorities in the USSR in 1930–1935, materials of the periodical press of Khibinogorsk (since December 1934 — Kirovsk) in 1930–1935.

IMPROVING STAFF MOTIVATION IN THE CATERING SECTOR

The purpose of the article is to identify areas for improving staff motivation in the field of public catering. Achievement of this goal involves the solution of the following tasks: to carry out a theoretical analysis of existing methodological approaches to understanding staff motivation in the field of public catering; to study the systems of motivation of personnel working in the field of public catering on the example of several restaurants in Moscow; identify motivation problems and develop directions for improving the motivation of personnel working in the field of public catering. The relevance of the topic of the article is due to the fact that at present the overall success of a public catering enterprise largely depends on how effectively each individual employee works. To achieve high performance indicators of personnel, it is necessary to create the necessary conditions that form labor motivation, maximally conducive to high labor achievements. The personnel, satisfied with the working conditions, the level of remuneration, the psychological environment at work, is the main component of the success of the catering enterprise, which can greatly increase its efficiency. The practical significance of the article lies in the study of modern aspects of labor motivation and the development of directions for improving staff motivation in the field of public catering.

Understanding regional variation in the use of local food in public catering

PurposeThe main aim of this study is to identify the factors that can affect regional differences in the procurement of local food in public catering. Understanding how some regions procure more local food products than others could help promote the use of local food in public catering. Regions with a lower share of local food can learn from regions that have a higher local food share.Design/methodology/approachThe studied phenomenon is complex; therefore, we used several approaches to identify the share of local food procurement and the reasons behind the regional differences. The study gathered survey data and used fuzzy-set qualitative comparative analysis (fsQCA), a computable general equilibrium model and several data sources.FindingsThe share of local food within the total food procurement varies markedly between regions. The highest local food shares can be linked to a combination of three factors: sufficient and suitable supply, adequate organisational conditions and a political atmosphere that encourages the use of local food. In addition to limited political incentives, poor supply or inadequate organisational conditions effectively characterise why some regions use very few local food products. Hence, a move towards using more local food in public catering requires political decision makers, food producers and procurement personnel to demonstrate a common will and take cohesive action.Originality/valueBy examining regional variation, the results of this study offer a new perspective on the use of local food in public catering.

Integrated Use of Microalgae in Waste Water Purification and Processing of Food Industry Waste

The processing of liquid and solid waste from the food industry using microalgae is considered on the example of St. Petersburg enterprises. Waste water from Baltika Brewing Campaign and food waste from public catering enterprises were used in the work, using the example of food waste from the canteens of Peter the Great St. Petersburg Polytechnic University. Тhe possibility of purifying wastewater from the brewing industry using microalgae was studied. The obtained biomass of microalgae after purification of waste water from the food industry is proposed to be used to accelerate the processes of anaerobic digestion of food waste generated in the canteens of the Peter the Great St. Petersburg Polytechnic University. It has been shown that the addition of microalgae biomass is capable of accelerating the decomposition of food waste and producing more biogas with a maximum methane content.

Measures to counter the COVID-19 pandemic and the permissibility of human rights restrictions

Following the declaration of a pandemic caused by the SARS-CoV-2 virus, the EU and Ukraine have taken various measures to prevent infection and protect the health of citizens, including: mandatory obervation (most countries); introduction of the rules of responsibitity for violation of quarantine restrictions (usually administrative, but criminal liability is also possible); closure of educational and entertainment facilities, as well as public catering establishments (remote operation of educational facilities is allowed, as well as operation of public catering establishments with food delivery); obligation to wear masks; prohibition of movement of groups of persons; maximum transfer of employees to remote work; ban on operation of most companies (introduced by Italy and Spain); closing borders; curfew (introduced in Italy, Spain and Georgia); self-isolation of persons belonging to risk groups. Ukraine has implemented all these measures, except for curfew and closure of all enterprises. Implemented measures in most countries have restricted: freedom of movement and peaceful assembly of citizens; the right to private and family life; protection of personal data; freedom of religion (most European countries and Ukraine have banned services and other religious ceremonies with gatherings); the right to medical care (in many countries, citizens have limited access to non-life-saving medical services, including dental, preventive medical services, non-urgent operations, etc.) and others. In the context of the fight against the COVID-19 pandemic, states relied on various types of measures, which allowed us to distinguish three models: "hard" model (USA and most European countries and Ukraine); the "minimum intervention" model (introduced in South Korea); the "maximum public awareness" model (in Sweden). The question of the proportionality of measures taken by the state to counter the COVID-19 pandemic may be considered by the ECtHR regardless of whether the state has made a declaration of derogation, and the establishment of a violation of a particular right will depend on the specific situation in the country, scope and length of applied measures, as well as their feasibility and effectiveness.

Nutrition issues

For the first time, the Moscow Institute of Public Catering publishes a scientific journal on its own. The organization of such a journal makes it possible to print scientific and practical articles not only of a strictly scientific order, but also of a practical one, solving the problems of today.

Rationalizing hospital nutrition

The decisive successes in the construction of the USSR, the cultural growth of the masses and the involvement of members of the working family in production, in connection with the complete elimination of unemployment, set before the consumer cooperation the task of gradually switching food supply from individual consumption to public catering, as the first condition for the transition from small, single household to a large, socialized one. "