Innovations and Technologies in the Service Sphere and Food Industry
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Published By Cherkasy State Technological University

2708-4949

Author(s):  
Lyudmyla Neshchadym

Modern market conditions require constant improvement and application of innovative technologies in the food industry. The main technologies of making dessert products with low sugar content are investigated in the article. Natural and artificial sugar substitutes, their benefits and harms of use are analyzed. The latest trend in the development of the food industry in Ukraine and the world is the strengthening of integration and globalization. This situation leads to stable economic growth and ensuring the competitiveness of the food industry. An important condition for the implementation of innovative technologies and methods in the food industry is the evaluation of their effectiveness, which largely depends on the object of evaluation, the type of effect, the approach to evaluating efficiency. Today, desserts are the most popular food. The constant increase of the population and, accordingly, the satisfaction of the consumption needs of any products require innovative approaches to product technologies. The latest trends and trends in improving the quality of food products while reducing calories and increasing nutritional value lead to the creation of innovative types of dessert products with functional recognition. New types of dessert products are significantly influenced by the need for a healthy diet, taking into account all the necessary macronutrients. When creating a new functional dessert, much attention is paid to improving the nutritional value. A promising area of the development of functional products is dessert products with low energy value and low sugar content. As of today, the confectionery industry and, accordingly, dessert products are becoming increasingly popular. The total production of food industry enterprises, in terms of dessert products, is more than 1.4 million tons of products per year (3% of GDP). This house closely cooperates with agricultural enterprises of Ukraine and is one of the largest consumers of their products ˗ milk, flour, sugar, etc. In modern conditions, the food industry is stably developed, self-sufficient and occupies a leading position in both domestic and global markets. The production of dessert products is constantly growing. This trend is observed not only in Ukraine. Monitoring and research of the confectionery market in Ukraine demonstrates the fact that the largest share is occupied by domestic products. This is about 95% of the total. This percentage is provided by a highly concentrated market with a large number of food industry enterprises (about 800 companies). Modern consumers want to get something innovative as a dessert, with a low sugar content, balanced in the number of macronutrients. In a number of European countries and Japan, desserts with the addition of vitamins, minerals, sweeteners, sugar substitutes (including stevia) have become very popular.


Author(s):  
Svitlana Bieliaieva ◽  
Iryna Herman

The paper presents historical facts about the town of Kamianka in Cherkasy region, famous historical figures that lived in this area and their guests ‒ world famous and respected. The analysis of natural resources and objects in the territory of the Decembrists Park is given, their tourist attractiveness for the organization and carrying out of excursions for tourists and wide sections of the population of Ukraine and visitors from other countries of the world is proved. The purpose of the study is to analyze tourist resources and determine a strategy to increase the tourist attractiveness of the Decembrists Park in Kamianka. Analytical, statistical methods, comparison methods, etc. were used during the research. The article proves that the tourist potential of the Decembrists Park in Kamianka in Cherkasy region meets the requirements for its tourist importance at the global level and motivates to create appropriate programs for its preservation and improvement of tourist potential at the level of local government agencies, the state as a whole, and internationally. The article summarizes the arguments on the issue of defining appropriate indicators for the development of a strategy to increase the level of tourist attractiveness of the Decembrist Park in Kamianka. According to the results of the research, it was concluded that garden and park landscapes are not only the decoration of the respective territories, but have natural, social, historical and cultural significance for the development of communities; contribute to the promotion of tourist and sightseeing facilities; motivate to preserve the natural, historical and cultural heritage of the region. The results of the study can be useful for workers in the field of tourism and services; scientists, teachers, students of higher educational institutions who master the specialty "Tourism", as well as for employees of museums, historical and local lore reserves, cultural and architectural institutions; local governments and state institutions of culture, art, etc.


Author(s):  
Svitlana Maikova ◽  
Miroslav Bomba ◽  
Olga Vivcharuk

The use of non-traditional and including wild raw materials for introduction into restaurant dishes is relevant because it improves the biological effect of dishes on the human body, improves taste, aroma and other properties. Nowadays the effect of biologically active substances of plant origin for the creation of dishes remains insufficiently studied. The purpose of this work is to search for non-traditional raw materials with a significant content of biologically active substances among the plants of the Carpathian region and to develop the technology of their introduction into restaurant dishes. The paper presents an analysis of the introduction of non-traditional raw materials into dishes and proposes innovative approaches to improve the technology of creating preventive dishes with the addition of wild raw materials of the Carpathian region. The properties of non-traditional raw materials of local origin are considered and the priority directions of its use in the development of dishes with health-improving properties for restaurants are proposed. Additional substantiation of introduction of non-traditional raw materials into restaurant dishes is carried out; changes in technology of production of restaurant dishes with use of the modern restaurant equipment are offered. The article proposes the use of technology for making a multi-component mixture of wild raw materials in the form of puree for introduction into restaurant dishes. The introduction of plant mixtures to prevent disease, create consumer immunity, draw attention to the updated range of dishes, the acquisition of new original flavors of dishes is an urgent task for modern restaurateurs. That is why an example of developing typical dishes from the collection of recipes for updating their range with health and preventive effect is shown.


Author(s):  
Svitlana Tymchuk ◽  
Natalia Tereshchuk

The article considers the process of improving the quality of service in hospitality enterprises through animation activities. Animation is considered as a whole industry in hotel service, an integral part of the whole service and quality hotel service. The paper also outlines areas for improving service in hotel enterprises through the introduction of animation services to their activities. The main purpose of this article is to analyze the factors influencing the development of animation services, to reveal the main functions and directions of animation services and to find possible innovations in the hotel industry animation programs, using the experience of leading hotel companies and foreign countries. The problem of product quality assurance is very important now, because much in the development of a particular industry depends on how progressive its implementation is. However, speaking about the main indicators of quality, as well as possible problems that may arise with the release of quality services, they are individual for the hotel and restaurant business and the hospitality industry in general. Now a whole new direction has been actively used all over the world - animation, it occupies an important niche in the development of tourism in general, and is quite relevant for the effective functioning of hospitality enterprises. The organization of animation is the main part of the hotel business, which expresses its high degree of professionalism. Considering the animation service in hotels, we can conclude that in today's world in conditions of fierce competition in the market of tourist services it is impossible to imagine a hotel complex without the organization of animation activities. In order for the guests of the hotel and restaurant business of different nationalities, different ages, wealth and opportunities (physical, intellectual, etc.) to remain satisfied, animation programs must be improved and changed throughout the season in content, intensity, time and other parameters for the return of visitors to the hotel.


Author(s):  
O. V. Hladkyi

This article summarizes different approaches to investigation of land rent in the central place system e.g. in the business district of a large city or agglomeration as a key factor of social service development. The main purpose of the study is increase of profitability and competitiveness of service enterprises due to improvement of their location in the business district centre. Systematization of literature sources and approaches to solving the problem of land rent in central business district development allowed to single out the works of domestic scientists such as Tkachenko T. I., Drapikovskyi O. I., Ivanova O. O., Gritsai O. V., Vakulenko V. M., Dekhtiarenko Yu. F., Zakharchenko V. I., Litvinenko R. I., as well as researches of foreign scientists such as Fujita M, Thisse J.-F., Henderson V., Herbert Giersch. The urgency of solving this scientific problem is that land rent in central place system e.g. in the business district of a large city became the main driver of service sector development. The study of land rent development in the article is carried out in the following logical sequence: land rental development of trade objects in a monocentric city, retail locations, rent for trade in episodic demand goods, rent for trade in goods of constant demand, the main feature of the trading enterprises rent investigation, residential land rent of a city, two rent types of residential development estimation, rent function with replacement of production factors instead of output or rent gradient investigation. Methodical tools of the conducted research are methods of formalization, algorithm development, descriptive, analytical and synthetic. The object of the study is land rent development in the central business district of a large city or agglomeration. The article presents the results of an empirical analysis of land rent development in the central business district, which showed its influence on service sector location and growth. The study empirically confirms and theoretically proves procedures of land rent estimation for increasing profitability and competitiveness of service enterprises due to improvement of their location. The results of this study may be useful for different Tourism and Service Companies looking for the best location place in the central business district of a large city.


Author(s):  
Valentina Zhukova ◽  
Vira Tarasenko

The article develops a rational recipe composition and technology for the preparation of functional dairy cakes enriched with pumpkin seed flour, the quality of finished products is assessed. It is shown that the correction of traditional recipes of products of mass demand and daily nutrition in accordance with the nutritional needs of the population is one of the most relevant in the context of a healthy lifestyle. Local plant raw materials with preventive and functional properties are analyzed. It has been suggested that a part of wheat flour should be replaced in the recipe by pumpkin seed flour with a higher content of proteins, lipids, carbohydrates, fiber, vitamins, macro- and microelements. The relevance of scientific research is to solve the important problem of purposeful search for cheap local plant ingredients with high physiological activity and selection of their optimal dosage in recipes to increase biological and nutritional value, as well as taste properties of finished products. The aim of the research was to improve the technology of preparation of dairy cakes of high biological value with the use of non-traditional raw materials, as well as to study changes in the quality indicators of finished cakes. In the course of research, the dependence of the mass fraction of moisture of the finished cakes on the dosage of pumpkin flour was determined. It is established that at replacement of 5-20% of wheat flour on pumpkin humidity of products changes insignificantly and remains within norm. The degree of baking of cakes was determined by the difference in weight of the product before and after baking. It was found that with increasing the dose of pumpkin seed flour, the baking rate decreases. It is determined that at a content of 15% and above of pumpkin flour in the recipe of the cake have a pronounced taste and smell of pumpkin seeds. Organoleptic analysis showed that the optimal amount of pumpkin flour in dairy cakes is 10%. Experimental samples have a well-developed porosity, pleasant, sweet taste, with a slight tinge of pumpkin seeds. The results of the study may be useful for manufacturers of functional foods.


Author(s):  
Natalia Tereshchuk

The relevance of the statistic begins when in the minds of postindustrial development the sphere of restaurant service is intensively developing, new services and technology have appeared, and the globalization of the restaurant sector has made it possible to state the competitiveness of food in the restaurant sector. Yak galuz ekonomiki, Ukrainian restaurant service is guilty of more and more focus on consumer and interest of foreign tourists and survivors of life, economic economy and suspension. The main method is the statty є development of restaurant service (restaurantology) as a scientific and methodical basis for the development and promotion of services in the restaurant business, to enter the warehouse of the current economy of Ukraine. The statutes of the restaurant service policy are being formed (service policy in the restaurant service management) as the scientific basis of the restaurant business design and the evaluation of the quality of service in the restaurant service, the development of the sphere of service in the restaurant service, the development of the The market of this kind of services, the development of service and information technologies and communica- tions, is able to display the functional and decomposition of restaurants (complexes of restaurant services). The broken science theory of hotel service (hotel service) has not yet been formed, insufficiently rooted, not represented by the scientific spirit and numerical sub'ekts of the economy and the suspension, which is to work on the hope of the last guests. As a result of the abundant current nutrition and development of the sphere of hotel services, there can be no change without a theoretical rationalization of the day service and the development of scientific theory of services (hotel serviceology). At the same time, the advancement of the theoretical foundations of the sphere of hotel services is not only theoretical, but in the meaning of the world, applied value, some specificity of technology in the sphere of hotel management services, resource storage and production of the sphere of production


Author(s):  
Svitlana Tymchuk

The main purpose of the article is a comprehensive study of issues related to the analysis of the main components and the development of measures to ensure the economic efficiency of enterprises in the field of tourist services in modern conditions. Systematization of literature sources and approaches to solving the problem showed that the service of tourists during the trip involves various companies and organizations in the field of service. The object of the study are selected enterprises in the field of tourist services. The study period is 2015-2019. The study of the economic efficiency of service enterprises showed that in recent years there has been an increase in the number of tourists who were served by tour operators and travel agents in Ukraine 2.6 times, of which inbound tourists ‒ 5.5 times, outbound tourists ‒ 2.9 , and domestic tourists ‒ 1.3 times. The cost of sold tourist vouchers also increased (3.5 times). The study empirically confirms and theoretically proves that the main executor that ensures the implementation of the stages of accommodation and service in the hotel guest cycle, is the accommodation sector. Its representatives are also involved in the organization of leisure tourists. The number of persons in collective accommodation facilities increased 1.2 times in 2015-2019. Meeting the needs and demand for tourism implies the need to provide a large number of tourist services. Significant growth in terms of all costs incurred by tourism entities for the services of third-party organizations used in the production of tourism products. In the structure of the studied costs, the largest share is occupied by accommodation and accommodation costs ‒ 25.7%, transport services ‒ 26.9%. Thus, the analysis of economic efficiency of enterprises in the field of tourist services is of practical importance. According to its results, you can not only assess the efficiency of the enterprise, analyze the total effect of its structural units and activities, but also identify promising areas of development of the industry and the results of the resourses use. The analysis indicates a gradual increase in most of the studied indicators that characterize the work of enterprises in the field of tourist services. In the future, to successfully overcome the crisis, it is necessary to develop integration forms of enterprises in the hospitality industry and tourist services


Author(s):  
Olena Shestel ◽  
Olena Starynets ◽  
Alla Danyliuk

The article analyzes the role of and approaches to the formation of “soft skills” in the studying and professional activities of service professionals. The relevance of the proposed study lies in the lack of coverage in the scientific literature of the role of “soft skills”in the professional activities of service professionals. It should be noted that the role of “soft skills” in the process of performing professional tasks of specialists in various fields of knowledge is increasingly attracting the attention of scientists, primarily due to globalization, focus on European quality standards in services, and employers' requirements for employee’s not only professional but also social skills. To achieve this goal it is necessary to perform the following tasks: to determine the pedagogical conditions for the formation of “soft” competencies in higher education in Tourism and Hospitality, which are extremely important for the daily professional activities of hospitality professionals, to analyze the prospects for “soft skills” actually in the process of professional activity, during professional internships, etc., as well as to analyze the current requirements of employers to the level of mastery of social skills. Achieving this goal led to the use of the following research methods: systematization of modern scientific literature, theoretical analysis of scientific sources to determine the status and theoretical justification of the role of “soft skills” in the professional activities of service professionals. Methods of empirical research: observation, comparison, generalization. It was proved that social skills play an important role in the professional activities of hospitality professionals, as the implementation of daily tasks is related to communication, including communication in foreign languages, teamwork, cooperation, stress, responsibility, etc. It should be noted that the analysis of labor market requirements revealed that employers are increasingly paying attention to the possession of future employees’ not only professional knowledge, skills and abilities, but “soft”competencies.


Author(s):  
Liliia Ivashyna ◽  
Larysa Byshovets

The paper presents an analysis of the current state of Ukrainian national cuisine and considers new technologies in the preparation of Ukrainian borsch. The main purpose of the study is to substantiate the development of technology for cooking Kholodnoyarsky borsch, as borscht occupies one of the main places in the diet of various segments of the population. Research and development of new technologies in the preparation of national dishes is relevant today. Increased competition in the restaurant business in Ukraine requires from the professionals to find new ways to meet the demand, develop innovative approaches to creating new food technologies and expand the range of national dishes. The study of the nature and technology of cooking allows the use of modern ingredients in creating new flavors of famous dishes.The following methods were used during the research: systematization of scientific literature and theoretical analysis to determine the status and theoretical justification of the prospects of national cuisine and expand the range of dishes, also methods of comparison, information and analytical methods, generalization method and others were used.In this article the main directions of development of new technologies in the preparation of Ukrainian borsch as a national dish of Ukraine were identified. The necessity of developing this technology as an innovation to ensure the effective operation of the restaurant business is identified and substantiated.It is concluded that the development of innovative technologies in the process of cooking of «Kholodnoyarsky» borsch is a promising direction to expand the range of national dishes. To increase the nutritional value of borsch, marigold flowers (Imereti saffron) were added to the recipe and three types of meat were combined, namely pork, veal and chicken. All products are pre-fried in a cauldron, followed by cooking until the dish is ready. Further research into the technology of cooking national dishes will accelerate the emergence of Ukrainian national cuisine to a new level.The results of the study can be useful for employees of the hotel and restaurant industry, scientists, teachers and students majoring in «Hotel and restaurant business» and «Food technology in the restaurant industry»


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