The purpose of the research is to develop a university system of healthy nutrition, which determines the preservation and strengthening of students’ health by optimizing their nutrition in educational institutions, using an innovative menu and «high cuisine» techniques to organize a high-class student cafe. The used terminology, graphic materials and tools comply with GOST R ISO 21500-2014; UNIDO business planning methodology; methodology for developing EBRD business strategy. The peculiarities of eating behavior of students of Maykop State Technological University and the Adygh State University of the Republic of Adygea have been investigated. Peculiarities of students’ perception of the quality of services of public catering enterprises, an assessment of the structure of expenses for the acquisition of various dishes at catering enterprises, an assessment of the impact of the social status of students on the structure of consumption of products of public catering enterprises, etc. have been considered. Particular attention is paid to identifying nutritional problems existing among students in the region. On the basis of the research the directions for improving healthy nutrition of students have been identified. A university system of healthy nutrition for students has been developed, based on the philosophy of youth taste and preferences: food behavior and reasonable quality: balance in basic substances, with specified beneficial properties, a recommended diet consisting only of healthy food products. The developed system of healthy nutrition will ensure the formation and development of food culture: aesthetic taste for food and its consumption in order to reorient young people from fast and unhealthy nutrition to a healthy diet, using «high cuisine» techniques (careful preparation and careful presentation of dishes / products designed to form a sustainable high motivation for healthy eating, which persists throughout the rest of life, the quality of which can be predicted with predominant indicators. Increasing the efficiency of a public catering enterprise for students will ensure the use of the procurement automation system; takeaway cooking and delivery service; QR-code is a progressive way to get accurate on-line statistics; electronic menu.

The objective process of expanding application of digital technologies, significantly accelerated and enhanced by the pandemic, has identified a number of promising directions in training both within the framework of university educational programs and in the postgraduate development system of competences. Among adequate education formats the so-called MOOCs are allocated - mass open online courses, which have become particularly popular in the conditions of insulation of people caused by the coronavirus pandemic. The problem: reformatting educational material in order to transfer it to a remote type with the use of educational technologies of e-learning - interactive elements, various media formats, etc. The purpose of the research is to show the possibility of transferring online management personnel to the skills of the application of the principles and instruments of Lean production based on the developed mass open course in order to master the lean technologies, if necessary, the translation of the educational process into electronic form in the pandemic period. The research methods used are critical analysis of pedagogical, psychological and regulatory sources, design, modeling, systematization. The research results are the following: the article shows the practical possibility of digital transformation of the learning process and lean production tools in a remote form on the basis of mass open online courses conducted in the pandemic period with the help of an electronic information educational environment of the University. The tasks of the online course and its structure are also given, experience has been described with training groups of employees of manufacturing divisions and administrative workers, whose heterogeneity requires special attention, the process and peculiarities of transfer of lean production teaching to the online format have been described. Key findings: training in the online format allows to improve special knowledge in a convenient form, to acquaint employees with corporate values and strengthen the competitive advantages of an organization by forming an excellently prepared team, armed with lean production skills.

The purpose of the research is to develop and improve human resources of an organization by using a competence model in the field of lean production. The following methods are used: methods of generalization, comparative analysis, induction, decomposition, formalization, and modeling. The results: the paper defines the essence and necessity of a competency-based approach in mastering the philosophy, principles and tools of lean production. Nowadays, lean manufacturing is a harmonious frame of reference that can be represented in the form of four levels: philosophy, values, principles, tools. The widespread introduction of lean manufacturing allows you to improve processes, concentrate efforts on creating value for a consumer, and reduce the waste of time and resources of all kinds. Also, the article presents a matrix of lean competencies, which allows you to assess the most important competencies for specific positions and allows employees to compare their own ideas about themselves, their potential with the ideas of a manager and, in accordance with this, to orient their way of action in the field of lean production, advanced training. The conclusion: the development and improvement of human resources, including pedagogical, scientific and scientific and pedagogical workers, engineering and technical workers are directly dependent on the management system. The person who owns deeply the knowledge of lean production and the skills of their application in various fields: production, management, healthcare, education, social sphere plays the major role. Therefore, the competency model presented in the research in the field of lean technolo- gies will be focused on achieving strategic goals, improving organization processes, reducing losses, and therefore add value to the organization. Assessment of employees using the competency matrix will allow the head of an organization to analyze the approaches and tools used by him in the field of lean manufacturing and offer training in innovative educational programs and technologies that ensure high quality of development of lean competencies.

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The goal. Marketing research and analysis of the current situation on the Russian healthy food market in general and the Republic of Adygea in particular. The methods. The results of desk research carried out by the authors, methods of generalization, comparative analysis, induction, decomposition, graphical method were used. The Results. The article outlines the results of the analysis of the public catering market in Russia in general, and the Republic of Adygea, in particular. Despite the crisis in the economy, the Russian public catering market is quite promising. The capacity of domestic catering is several times higher than the current turnover, which indicates its undersaturation. In addition, the article presents monitoring of the Russian and regional market for healthy food products, which led to the conclusion that public catering networks promoting a healthy lifestyle are recognized as one of the fastest growing segments of the public catering market. The conclusion. The growth of the Russian and world markets for healthy food is a direct consequence of changes in consumer patterns. Today traditional criteria of consumer choice in the food market (price, taste and quality) are inseparable from a new group of criteria, most of which are indicators of growing popularity for residents of all countries: health and a healthy lifestyle, safety and transparency (consumers want to know what exactly they consume). A healthy lifestyle today is becoming not just a trend, but a lifestyle all over the world.