The aim of this research paper was a sanitary-toxicological study of the effectiveness and safety of developed functional property products, such as chopped semi-finished products from chicken with wheat bran and shortbread cake with cottage cheese and sea buckthorn, in preclinical studies on laboratory animals. Methods — The effect of new products on the experimental rats was studied using physiological, biochemical, pathomorphological and histological research methods. As a result, it was discovered that the inclusion of foods with wheat bran and fresh sea buckthorn into the diet of experimental animals had a positive effect on the behavioral reactions of rats, the increase of appetite and the rapid growth of animals. Results — The improvement in the metabolic processes physiology of the studied rats was noted in the biochemical and morphological blood parameters. In the experimental group of rats where carbohydrates were partially substituted with cottage cheese shortbread cake and sea buckthorn, a significant decrease in the total bilirubin content was noted; the level of cholesterol in the blood serum of experimental animals from group which received chicken cutlets with bran was 1.4-1.7 times lower than the cholesterol content in animals of the control and other experimental groups. At the same time, statistically significant differences in the number of red blood cells, white blood cells, platelets and hemoglobin level, the activity of alanine and aspartate aminotransferases, alkaline phosphatase and amylase, the level of total protein and the creatinine content were not revealed in the group of experimental rats compared with the control group of rats, receiving a standard diet. The histological data showed that the liver structure of the experimental animals had a more pronounced beam and capillary structure compared with the control group, and the condition of the villi and epithelium of the small intestine showed the positive physiological effect of the studied herbal additives in food technology with functional properties. Conclusion — The research results allow us to conclude that the developed products are functional, intended for the systematic use in the composition of food rations by all age groups of a healthy population, which reduces the risk of gastrointestinal and liver diseases.

Russian universities that have bachelors' and masters' programs of “Hotel business” are facing some problems. Firstly, the number of enrollees in “Hotel business” began to decline due to the closure of hotels and the reduction of staff. Secondly, the hotel chains have developed and are successfully using their own training system both for line employees and heads of departments, and on a continuous basis, which will allow them in the future to abandon the universities' education completely. And thirdly, the level of preparedness of university teachers and the laboratories for training does not currently meet the expectations of the hotel industry. As a result, the universities need a development strategy in “Hotel business” education, including contemporary requirements, to remain part remain relevant in the hotel services market. The article proposes not just a strategy, but specific actions broken down into stages for successfully achieving the goals of the strategy.

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