НОВІТНЯ РЕСТОРАННА СПРАВА В ІНДУСТРІЇ ГОСТИННОСТІ

Abstract

The aim of the article is to substantiate the introduction of the latest restaurant business for hospitality enterprises by analyzing the main directions of molecular technologies. Research methodology. The article is based on scientific works of foreign and domestic scientists in the field of hotel and restaurant business. The general scientific methods of analysis for processing, presentation and generalization of the received data are used in the work. Research results. The introduction of innovations in the market of hotel services indicates the need for the harmonious development of hospitality facilities, which in the long run will provide the possibility of sustainable income for the establishments of the hospitality industry. The latest restaurant technologies enable hotel enterprises not only to occupy leading positions in their market segments, but also to meet global service standards. Therefore, the question of understanding the needs and wishes of consumers in eating unique dishes, using modern technologies, which is of significant importance for hospitality enterprises due to the formation of their culinary brand, is relevant. The possibility of introducing the latest restaurant business in the hospitality industry to expand catering services and attract consumers of hotel services in the restaurant business of the hotel enterprise is analyzed. The main directions of molecular technologies to meet the needs of consumers in extravagant and extraordinary technologies that meet the requirements of all lovers of gourmet dishes, including gourmets. Given the peculiarity of molecular technologies, ensuring the proper structural and mechanical properties of ready meals is impossible without the use in their recipes of food additives of natural origin and raw materials with emulsifying and gelatinizing properties, which are able to regulate the consistency and texture in order to obtain the required effect. The use of food additives agar-agar, carrageenan, sodium alginate, calcium chloride, egg powder, glucose, lecithin, trimolin, xanthan not only perform the role of improvers, but also have an important physiological value for the human body and contribute to improving the nutritional value of dishes with their use. Practical significance. The introduction of the main directions of molecular gastronomy in the restaurant business of the hotel company will expand the range of unique specialties on the menu, and in particular provide them with health, ensure a high level of organization of the technological process, reduce production losses and increase potential consumers of restaurant services.