Restaurant and hotel consulting. Innovations

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ISSN / EISSN : 2616-7468 / 2617-9504
Total articles ≅ 69
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Luidmila Bovsh, Igor Komarnitskyi, Oksana Oliinyk
Restaurant and hotel consulting. Innovations, Volume 4, pp 39-53; https://doi.org/10.31866/2616-7468.4.1.2021.234829

Abstract:
The topicality. The escalation of the pandemic and the oscillating lockdown create depressive moods in the restaurant business: owners balance on the verge of choosing between survival and violation of quarantine conditions, staff are forced to change professions. The realities of further uncertainty require the transformation of the restaurant’s business environment and strengthening the competencies of staff suitable for crisis management. The strategic framework requires effective tactical sessions given the specifics of working in a lockdown: restaurant business adjusts service formats and continues effective communication through distribution systems, distancing services, organizing targeted delivery to customers and sales of restaurant products. Customer-oriented management thus acquires new meaning and flexible forms, where mentoring becomes a flagship in a disoriented economic environment. Therefore, the introduction of mentoring, which is correlated with Agile-management technologies, is an important component of the strategy of restaurant business development and a relevant object of study. Purpose and methods. The purpose of the study is a theoretical analysis of mentoring and the formation of its reference model, which determines the areas of restaurant management improvement in pandemic risks. The inter paradigmatic nature of the research objects determines the use of a set of general scientific methods, such as theoretical analysis and synthesis, modeling, elimination, which provided a thorough consideration of the components of mentoring and Agile-management of business processes in the restaurant, their modeling into a single system of anti-crisis lockdown. Results. An empirical analysis of the definitions of “mentoring” and “Agile” has been made. A reference model of mentoring has been formed and its main components have been investigated. The basic provisions of Agile-control in a restaurant in the conditions of oscillating lockdown have been developed. Recommendations for compiling mentoring and Agile management into an effective model of restaurant tactical development have been developed. Conclusions and discussions. The study showed that the actualization of mentoring and flexible management methods is an urgent scientific task, as it allows studying and scientifically substantiating the recommendation complex for their implementation in the practice of business entities. Further research needs to be deepened to assess the mentoring effectiveness and Agile-management in restaurants in the post-harvest period.
, Валентина Русавська
Restaurant and hotel consulting. Innovations, Volume 4, pp 73-86; https://doi.org/10.31866/2616-7468.4.1.2021.234831

Abstract:
The topicality. In recent years, there has been a need to study the artificial intelligence use for the operation of restaurants, as in Ukraine (and in most countries) there is no such experience. The use of artificial intelligence systems customer-to-customer and item-to-item will ensure the quality of food delivery sites, which will allow you to analyze the order of the guest and identify the patterns of his preferences thus, automatically ask him to choose a certain set, dish and successful additions to the order, which will increase the average check, or choose new establishments that will help them enter the market of restaurant services. Purpose and methods. The purpose of the study is to analyze the current state, determine the prospects for the application of existing robotic technologies in the technological process of restaurants and develop a robotization scheme of the technological process of restaurants such as salad bar. Methods are in the course of research the methods of logical generalization concerning development of the robotization scheme of technological process which were carried out by means of the computer ArchiCaD program were applied. Results. The problem of introduction and the artificial intelligence use are studied by scientists and researchers in various fields of science. Considering their scientific works, it can be noted that artificial intelligence is already actively used for the manufacture of culinary products in foreign restaurants. There are known examples of the use of barista robots, pizza robots, salad maker robots, burger maker robots, etc. The study developed the robotization scheme of the technological process of salad bar, consisting of three stages. The first stage is the service of visitors in the shopping area, where the selection of the order, payment through the terminal and the subsequent automatic receipt of culinary products and beverages. The second stage is the preparation of semi-finished products in the procurement area. This process is controlled by a chef-operator, who controls the required number of semi-finished products and cleans and cuts vegetables, fruits, meat and fish products using machines for cleaning and slicing culinary products. The program provides for the analysis of the balance and the required number of semi-finished products and the choice of components for the preparation of salads with artificial intelligence. The third stage is the automatic preparation of salad in the pre-cooking production area. The artificial intelligence placed in the system analyzes the guest’s order and activates the containers with the necessary ingredients, mixes them and unloads them into a container covered with a plastic lid, and the robot stamping element leaves the order number on the lid. The proposed scheme provides for compliance with sanitary and hygienic standards for institutions of this type. With the developed system of production activities, the required number of employees will be 5 people: cleaner in the trade area, dishwasher, tray packer, cook-operator of the pre-cooking area and system administrator of artificial intelligence. Conclusions and discussions. The authors analyze the current state, identify prospects for the application of existing robotic technologies in the technological process of restaurants and developed a robotization scheme of the technological process on the example of a salad bar. The developed scheme consists of three stages: service of visitors, preparation of semi-finished products and automatic preparation of finished goods. It is assumed that the implementation of the developed system will speed up the process of customer service, reduce the area of production facilities and, accordingly, increase the restaurant turnover.
Volodymyr Klapchuk, Lesia Polova, Ihor Makaruk, Raisa Zagnybida
Restaurant and hotel consulting. Innovations, Volume 4, pp 12-27; https://doi.org/10.31866/2616-7468.4.1.2021.234825

Abstract:
The topicality. The main natural recreational resources of Ivano-Frankivsk region are balneological, which include medicinal mineral waters, therapeutic mud and ozokerite. Mineral waters and, especially, medical occupy a significant place. Purpose and methods. The purpose of the study is a theoretical and methodological justification of the prospects for the development of balneological tourist and recreational resources in Ivano-Frankivsk region. To carry out this study a number of general scientific methods, approaches and techniques have been used which are applied in social geography. The authors have developed a new methodology for assessing natural recreational resources. In this study, balneological resources are on an example of Ivano-Frankivsk region. Results. The research examines the evaluation features of the distribution and development of balneological tourist and recreational resources of Ivano-Frankivsk region. The potential of spa treatment, which is not fully used, is thoroughly analyzed. In the article the authors propose to intensify the development of balneological resource potential of Ivano-Frankivsk region. In addition, it is proposed to divide the resorts of the region according to the specialization, which will correspond to a certain type of effective treatment of the disease. Conclusions and discussions. The study confirmed that Ivano-Frankivsk region has unique recreational and tourist resources. The scientific novelty of the study is to substantiate the prospects for the development of balneological tourist and recreational resources for the needs of resorts in the Carpathians. The practical significance of the obtained results is manifested in the possibility of applying a comprehensive model of development of balneological tourist and recreational resources in Ivano-Frankivsk region.
Oksana Polinkevych
Restaurant and hotel consulting. Innovations, Volume 4, pp 28-38; https://doi.org/10.31866/2616-7468.4.1.2021.234827

Abstract:
The topicality. In the context of the COVID-19 pandemic, the latest technologies to stimulate business development are becoming important. The source of change is millennials, which determine the prospects for development and contribute to the formation of competitiveness in the market. The purpose of the article is to determine the role of millennials in the formation of the hotel and restaurant business brand in the conditions of COVID-19. Research methods. The study used general scientific methods: analysis, abstraction, induction, deduction, synthesis, inference, generalization, comparison. Research results. The peculiarities of the concept of “millennials” have been defined. It has been established that millennials are young people aged 18-35 who have a positive impact on the development of the hotel and restaurant business and are generators of change. An expert assessment of the impact of millennials on the hotel and restaurant business was conducted. It identifies the main technologies preferred by millennials by gender and age group. The scheme of formation of the brand model by millennials in the conditions of COVID-19 has been developed. Conclusions and discussions. It is determined that millennials are the main driving force of strategic changes in the hotel and restaurant business and contribute to the development and competitiveness of organizations.
, Natalia Dudchenko, Dina Lisohurska, Kateryna Pylypko
Restaurant and hotel consulting. Innovations, Volume 4, pp 137-157; https://doi.org/10.31866/2616-7468.4.1.2021.234835

Abstract:
The topicality. Honey, a natural saturated sugar solution, which consists of fructose and glucose in the amount of 65-80% of the total amount of sugars, and also contains important minor components – enzymes (diastase and invertase), organic acids (glycolic acid, acetic acid, etc.) , vitamins, phytoncides, phenolic compounds and minerals. Monofloral honeys, obtained mainly from the nectar of one plant species, are characterized by a conditionally stable composition and unique properties, which gives grounds to class them as functional products. Purpose and methods. The purpose of the work is to use melisopalinological, organoleptic and physicochemical analyses to determine reliable criteria for the authenticity of Ukrainian original sorts of honey. Results. The botanical origin of the investigated honeys has been confirmed by the study of the pollen spectrum of various honey samples by identifying the dominant pollen grains. In addition, all studied samples had their own profile of scent, tastes and consistency, a unique complex of which correlated with honey sorts. The varietal characteristics of the samples under study also influenced the physicochemical indicators, some values of which were outside the permissible limits in accordance with the national regulatory documentation. Conclusions and discussion. For original sorts of honey with varying degrees of monoflority, there is a need for further study of the physicochemical composition in connection with their possible varietal characteristics. The scientific novelty of the work lies in a pilot study of the organoleptic characteristics and physicochemical parameters of the original of honey from Ukraine, in particular pumpkin, blueberry, and echinacea. Practical use of the obtained results is possible for further authentication of coriander, goldenrod, pumpkin, blueberry, thyme, phacelia and Echinacea honey as original sorts for further study of their properties and introduction into functional nutrition.
Mykhailo Peresichnyi, Svitlana Peresichna, Anna Sobko
Restaurant and hotel consulting. Innovations, Volume 4, pp 56-72; https://doi.org/10.31866/2616-7468.4.1.2021.234830

Abstract:
The topicality. To date, the structure of the population’s diet has significant deviations from the formula of a balanced diet in terms of protein intake, including sulfur-containing, which causes the formation of risk factors for the development alimentary and alimentary-dependent diseases. For the prevention of diseases caused by protein deficiency, it is promising to increase its content in vegetable dishes due to the integrated use of raw materials and dietary supplements of high biological value. It is advisable to use food combinatorics in the innovative technologies development for vegetable dishes of improved amino acid composition. The purpose of the study is food combinatorics of amino acid composition of potato croquettes with soy flour, wheat germ; natural shrimp powder “Rieber Food Ingredients” and lentil-spirulina filling in terms of content and balance of essential and substitute amino acids and the degree of their assimilation by the human body. Research methods. Physicochemical, mathematical and statistical methods of experimental data processing with the use of information technologies, methods of ion exchange liquid column chromatography and qualimetric methods have been used. Results. Research is aimed at the use of food combinatorics and scientific substantiation of the amino acid composition of potato croquettes with the use of protein vegetable and non-fish water raw materials and dietary supplements. As a result of scientific researches the food combinatorics at development of technology of vegetable dishes has been carried out, the amino acid structure has been proved and experimentally generalized, the amino acid score and balance of sulfur-containing amino acids in the complex use of potato mass with wheat germ, soy flour, natural shrimp powder “Rieber Food Ingredients” and lentil-spirulina filling in culinary products have been analyzed. The social effect of fuller use of vegetable, non-fish water raw materials, expansion of the range of vegetable dishes with improved amino acid composition and consumer properties of potato dishes in restaurants, preservation and protection of public health has been confirmed. Conclusions and discussions. Food combinatorics was carried out during the potato croquet technology development with the use of protein vegetable and non-fish water raw materials, which contributed to the improvement of the amino acid composition of vegetable dishes and, in particular, to the increase of their biological value.
Svitlana Kovalchuk, Tetyanа Mudrak, Alina Nakonechna
Restaurant and hotel consulting. Innovations, Volume 4, pp 158-168; https://doi.org/10.31866/2616-7468.4.1.2021.234836

Abstract:
The topicality. Requirements for the quality of ethyl alcohol produced for further use in the production of alcoholic beverages are constantly increasing. This is due to the growing competition of producers of alcoholic beverages (improving the range and quality of products) and the revision of standards for products. New directions in the alcohol technology development require increasing the dry matter concentrations of the wort; fermentation at elevated temperatures and concentrations of alcohol in the brew; ensuring the reduction of the cost of alcohol by saving raw materials and energy resources. In such conditions, highly productive breeds of yeast with increased osmophilicity, thermotolerance and fermentation activity are required. Research related to the search for new strains producers of ethyl alcohol, and the technology development for highly concentrated mash from grain raw materials are relevant issues for the alcohol industry. Purpose and methods. Investigation of the alcoholic yeast races influence on the synthesis of metabolites during fermentation of highly concentrated wort from grain raw materials. For research methods common to the alcohol and alcoholic beverages have been used. Results. The influence of races of alcoholic yeast on the quality indicators of alcohol has been studied. It was found that the selected race of yeast S. cerevisiae DO-16 in the process of life synthesizes significantly fewer side metabolites compared to other studied races DO-11, K-81 and XII. The use of the selected race of S. cerevisiae DO-16 makes it possible to ferment highly concentrated wort from grain raw materials. It has been experimentally proved that at a concentration of DM concentration of the wort 28 %, the selected osmophilic strain of the yeast S. cerevisiae DO-16 provides regulated indicators of the hydrocarbon composition of mature brews and synthesizes up to 14.40 % vol. alcohol, respectively. To improve the qualitative sensory characteristics of ethanol, the possibility of metabolically adjusting the synthesis of volatile alcohol impurities using different races of alcoholic yeast was investigated. Conclusions and discussions. Scientific novelty lies in the selection race for the yeast fermentation of corn mash highly concentrated with reduced alcohol content related impurities. The influence of yeast race on the formation of alcohol metabolites has been studied. The practical significance of the obtained results lies in the industrial implementation of the selected race of alcoholic yeast for fermentation of highly concentrated wort from grain raw materials. Prospects for further research are the possibility of influencing the quality of alcohol as a raw material for high-quality alcoholic beverages. During the fermentation of wort from grain raw materials, the qualitative and quantitative composition of volatile impurities of alcohol largely depends on the race of alcoholic yeast. The results of research on the biosynthesis of volatile impurities of alcohol allow you to adjust the quality of alcohol for the production of high quality alcoholic beverages.
Karyna Svidlo, Tatiana Gavrish, Ольга Даниленко, Serhii Krasovkyi
Restaurant and hotel consulting. Innovations, Volume 4, pp 122-136; https://doi.org/10.31866/2616-7468.4.1.2021.234834

Abstract:
The topicality. According to the World Organization of Gastroenterologists (FOG-OMGE), patients with active (clinically severe) celiac disease have an increased risk of death compared to the general population; patients with celiac disease should definitely not eat wheat, rye or barley in any form. However, there is the increased risk of death resumes after three to five years of strict adherence to a gluten-free diet, so it becomes especially important to develop technologies for confectionery products based on gluten-free flour compositions and study their quality indicators. The purpose of the article is to determine the influence of gluten-free flour compositions based on flaxseed, rice, sesame, pumpkin seed meal, sugar substitute on the quality of cupcakes. Research methods. The dependence of stress on the shear rate of biscuit dough based on gluten-free flour compositions has been determined using a Brookfield viscometer. The adhesive stress of the dough masses from the effects of different concentrations of the model system based on gluten-free flour compositions has been performed on a bursting machine МТ-140/RV2. Results. The data of research of gluten-free flour compositions influence on qualitative properties of biscuit cake dough are resulted. An organoleptic evaluation of cupcakes for a gluten-free diet was carried out and the daily requirement for vitamins of people aged 18-59 when consuming this confectionery has been determined. Conclusions and discussions. Determining the effect of gluten-free compositions on the quality of biscuit dough and finished products makes it possible to offer for a gluten-free diet three recipes for cupcakes based on compositions of rice-flax flour, sesame-flax flour and flax flour with pumpkin seed meal, added bougainvillea, carrot and pumpkin. Developed cupcakes for a gluten-free diet can be used in the diet of people aged 18-59 years for both dietary nutrition and general disease prevention.
Iryna Ditrich, Tetyana Silchuk, Tetiana Tuz
Restaurant and hotel consulting. Innovations, Volume 4, pp 87-104; https://doi.org/10.31866/2616-7468.4.1.2021.234832

Abstract:
The topicality. The current state of nutrition of Ukraine population is analyzed in the article, draws conclusions about the possible improvement of the situation by creating products from fish raw materials with the addition of functional food ingredients of plant origin, which will have improved organoleptic characteristics and increased energy and nutritional value, as well as recommended as a functional product in the diet of certain categories of the population. Purpose and methods. The purpose of the study is to substantiate the recipe of a new type of fish semi-finished products “Zrazy fish slices chopped with poppy and sesame seeds” with enrichment with their functional ingredients. The object of research is the technology of the semi-finished product “Zrazy fish cut with poppy and sesame seeds”. The subject of the study are semi-finished products “Zrazy fish slices”, semi-finished products “Zrazy fish slices with poppy seeds and sesame seeds”, Atlantic mackerel fillets (DSTU 4378: 2006), sesame seeds (DSTU 7012: 2009) and poppy seeds (DSTU 7696: 2015). Research methods: the research was based on methods of theoretical generalization, comparative analysis, and calculation, organoleptic. Results. The results of theoretical and experimental research of creation of technology of fish semi-finished product “Zrazy fish cut with poppy and sesame seeds” of functional purpose have been shown. The chemical composition of the main raw material of the dish – Atlantic mackerel has been analyzed and its advantages in the recipe composition have been proved. Possibility of using poppy seeds and sesame seeds as functional ingredients in the dish has been confirmed. The organoleptic parameters of the dish were studied and the optimal ratio of poppy seeds and sesame seeds in breadcrumbs has been determined. The nutritional, energy value and vitamin-mineral composition of the dish “Fish slices chopped with poppy and sesame seeds” have been calculated. Conclusions and discussions. The traditional recipe of the dish “Zrazy fish cut” has been analyzed. The expediency of modification of the traditional recipe due to the complete replacement of the main fish raw material with Atlantic mackerel fillet and the functional ingredients introduction of plant origin, namely poppy seeds and sesame seeds in breadcrumbs zrazy has been proved. The optimal content of poppy seeds and sesame seeds has been determined in the recipe of the dish “Fish cut with poppy seeds and sesame seeds”, which is 1.2% of poppy seeds and 0.6% of sesame seeds in breadcrumbs. It has been found that the variant of the recipe № 3 dishes “Zrazy fish slices cut with poppy and sesame seeds” has the best organoleptic quality indicators: harmonious taste properties, and due to the introduction of breading poppy and sesame seeds acquire an attractive and original appearance. It has been proved that the introduction of Atlantic mackerel fish fillets, poppy seeds and sesame seeds into the recipe composition allows to significantly increase the content of fats (5 times chopped fish with poppy seeds and sesame seeds) in fats (5 times), unsaturated fatty acids (4.5 times) , PUFA (6.9 times). The content of such minerals as calcium, magnesium, iron, and vitamins B2, B3, B6, PP, K, D in the dish increased by more than 50%. The latest recipe “Fish cut with poppy and sesame seeds” ensures the absorption of calcium in full due to the presence in its chemical composition of the optimal ratio of Ca: P: Mg = 1: 1,48: 0,5. The energy value of the dish has increased almost 1.5 times. The degree of daily nutrient requirements for men of the III working age group aged 30 to 39 years of the dish “Fish cut with poppy and sesame seeds” in such as dietary fiber (13.05%), PUFA (36.6%), calcium (12.99%), magnesium (18.88%), phosphorus (19.23%), vitamin D (258.4%).
Viktoriia Sheludko, Halyna Riashko
Restaurant and hotel consulting. Innovations, Volume 4, pp 105-120; https://doi.org/10.31866/2616-7468.4.1.2021.234833

Abstract:
The topicality. Flour confectionery remains the leader in sales among other delicacies in Ukraine. Especially their consumption increases during the holidays. But today, society is increasingly concerned about its health. Young people prefer not only well-decorated dishes, but also pay considerable attention to the qualitative and quantitative composition of raw materials. Currently popular in Ukraine are muffins, cupcakes, brownies, blondes, biscuits, cantucci, craffins, biscuits “Savoyardi” and “Madeleine”. Good nutrition is the key to good health, especially in today’s environment. The production of high nutritional value products has a more complex technology than the classic, and requires other approaches to the design of confectionery shops in this direction, so this issue is relevant. Purpose and methods. The purpose of the study is to improve the technological lines of the confectionery shop in restaurants specializing in the production of high nutritional value. Methods of modeling, analogy, system approach and formalization have been used in writing the article. Results. In the course of the research the expediency of improving the technological line of dough preparation and the line of preparation of cream and finishing semi-finished products in confectionery shops of restaurants is substantiated. Conclusions and discussions. Approaches to the improvement of technological lines of confectionery shops of restaurant establishments, which produce flour confectionery products of high nutritional value, have been substantiated, and the requirements for the premises of confectionery shops have been given.
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