Increasing the efficiency of the hospitality industry by organizing mini–productions of food products

V.A. PIDDUBNIY, H.M. TARASIUK, A.O. CHAHAIDA, S.V. KRASNOZHON
2020 Zenodo  
The subject of the study is restaurant and mobile catering services in the hospitality industry through the organization of mini–food production. The purpose of the article is to analyze the prospects of introducing individual mini–food production in hospitality establishments. Methodology of work is a systematic approach, which involves a comprehensive study of the hospitality industry, the method of financial analysis, the method of statistical processing of economic data, the method of
more » ... the method of optimal management (in formulating conclusions and recommendations). Total of work – Based on positive international experience in the hospitality industry, innovative areas for catering have been identified. The article outlines the positive aspects of the introduction of mini–technologies for the production of certain types of food products in the context of hotel and restaurant facilities, which will ensure their competitiveness. Conclusions – Installation of the necessary technological equipment will allow to provide the most demanding exclusive products of the most demanding visitors of the establishment.
doi:10.5281/zenodo.3937288 fatcat:bkavi3efibco7imbwqe3dysbgm