{"id":603,"date":"2021-01-14T19:49:46","date_gmt":"2021-01-14T17:49:46","guid":{"rendered":"http:\/\/journals.khnu.km.ua\/vestnik\/?p=603"},"modified":"2021-01-14T19:55:21","modified_gmt":"2021-01-14T17:55:21","slug":"%d1%82%d0%b5%d0%bd%d0%b4%d0%b5%d0%bd%d1%86%d1%96%d1%97-%d1%80%d0%be%d0%b7%d0%b2%d0%b8%d1%82%d0%ba%d1%83-%d0%ba%d0%b5%d0%b9%d1%82%d0%b5%d1%80%d0%b8%d0%bd%d0%b3%d1%83-%d0%b2-%d1%83%d0%bc%d0%be%d0%b2","status":"publish","type":"post","link":"https:\/\/journals.khnu.km.ua\/vestnik\/?p=603","title":{"rendered":"\u0422\u0435\u043d\u0434\u0435\u043d\u0446\u0456\u0457 \u0440\u043e\u0437\u0432\u0438\u0442\u043a\u0443 \u043a\u0435\u0439\u0442\u0435\u0440\u0438\u043d\u0433\u0443 \u0432 \u0443\u043c\u043e\u0432\u0430\u0445 \u0456\u043d\u043d\u043e\u0432\u0430\u0446\u0456\u0439\u043d\u0438\u0445 \u0437\u043c\u0456\u043d \u0456\u043d\u0434\u0443\u0441\u0442\u0440\u0456\u0457 \u0445\u0430\u0440\u0447\u0443\u0432\u0430\u043d\u043d\u044f"},"content":{"rendered":"

<\/p>\n

\u0422\u0415\u041d\u0414\u0415\u041d\u0426\u0406\u0407 \u0420\u041e\u0417\u0412\u0418\u0422\u041a\u0423 \u041a\u0415\u0419\u0422\u0415\u0420\u0418\u041d\u0413\u0423 \u0412 \u0423\u041c\u041e\u0412\u0410\u0425 \u0406\u041d\u041d\u041e\u0412\u0410\u0426\u0406\u0419\u041d\u0418\u0425 \u0417\u041c\u0406\u041d \u0406\u041d\u0414\u0423\u0421\u0422\u0420\u0406\u0407 \u0425\u0410\u0420\u0427\u0423\u0412\u0410\u041d\u041d\u042f<\/p>\n

CATERING DEVELOPMENT TRENDS IN THE CONDITIONS OF INNOVATIVE CHANGES IN THE FOOD INDUSTRY<\/p>\n

<\/a>\u00a0 \u00a0\u0421\u0442\u043e\u0440\u0456\u043d\u043a\u0438 170-177. \u041d\u043e\u043c\u0435\u0440 \u21161, 2020 (261)<\/strong><\/p>\n

\u0410\u0432\u0442\u043e\u0440\u0438:<\/strong>
\n\u0422\u0410\u0420\u0410\u0421\u042e\u041a \u0413. \u041c.,
\n\u0427\u0410\u0413\u0410\u0419\u0414\u0410 \u0410. \u041e.
\n\u0414\u0435\u0440\u0436\u0430\u0432\u043d\u0438\u0439 \u0443\u043d\u0456\u0432\u0435\u0440\u0441\u0438\u0442\u0435\u0442 \u00ab\u0416\u0438\u0442\u043e\u043c\u0438\u0440\u0441\u044c\u043a\u0430 \u043f\u043e\u043b\u0456\u0442\u0435\u0445\u043d\u0456\u043a\u0430\u00bb
\nTARASIUK H.,
\nCHAHAIDA A.
\nZhytomyr Polytechnic State University<\/p>\n

DOI:<\/strong> https:\/\/www.doi.org\/10.31891\/2307-5740-2020-278-1-30<\/a>
\n\u041d\u0430\u0434\u0456\u0439\u0448\u043b\u0430 \/ Paper received:<\/strong> 27.12.2019
\n\u041d\u0430\u0434\u0440\u0443\u043a\u043e\u0432\u0430\u043d\u0430 \/ Paper Printed:<\/strong> 11.03.2020<\/p>\n

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\u0420\u043e\u0437\u0448\u0438\u0440\u0435\u043d\u0430 \u0430\u043d\u043e\u0442\u0430\u0446\u0456\u044f \u0430\u043d\u0433\u043b\u0456\u0439\u0441\u044c\u043a\u043e\u044e \u043c\u043e\u0432\u043e\u044e.<\/strong><\/p>\n

Catering, as a significant world service sector, has shown the most dynamic development in recent decades. The paper substantiates the relevance of the development of catering services. In addition, the nature of catering, its types, and the features of catering service are determined. In particular, the following types of catering are highlighted: cooking indoors; cooking outdoors (out restaurant service); supply contract (delivery to the office); social catering; retail sale of finished culinary goods; VIP catering; catering drinks and cocktails (out bar). The typical structure of the catering enterprise is determined and the logistical scheme of its activity is introduced. The structure of the catering enterprise involves the presence of: the office where the staff are engaged in sale and organization of events; tasting rooms (if possible); production workshop (for enterprises engaged in indoor service in office centers and the equipment may be provided by the customer); warehouses for storage of products, stock, special equipment;motor transport (if regular departures are necessary). The analysis of the development of catering services in the world and the prospects of its development in Ukraine are conducted. It is proved that an increasing number of consumers are choosing catering services for the organization of both indoor and outdoor services, and clients primarily pay attention to the experience and level of organization of above-mentioned events. The article identifies that there are three important components in the catering service system: service, product and logistics. The combination of these three components allows catering enterprises to confidently increase the number of events and attract new customers.<\/p>\n

\u041a\u043b\u044e\u0447\u043e\u0432\u0456 \u0441\u043b\u043e\u0432\u0430:<\/strong> \u043f\u043e\u0441\u043b\u0443\u0433\u0430, \u043a\u0435\u0439\u0442\u0435\u0440\u0438\u043d\u0433, \u0456\u043d\u0434\u0443\u0441\u0442\u0440\u0456\u044f \u0445\u0430\u0440\u0447\u0443\u0432\u0430\u043d\u043d\u044f, \u0440\u043e\u0437\u0432\u0438\u0442\u043e\u043a, \u0456\u043d\u043d\u043e\u0432\u0430\u0446\u0456\u0439\u043d\u0456 \u0437\u043c\u0456\u043d\u0438.<\/p>\n

References.<\/strong><\/p>\n

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