The gist of this article boils down to the need of integrating Russia into the global space, business development and the exchange of experience with international partners. The object of the study is English-language journalistic texts about the features of life insurance. The subject of the study -insurance terms found in the texts. The purpose of the work is to study insurance-specific terms in English and analyze their translation into Russian. Tasks of work: to define the essence of terms in general and terms in insurance in particular; highlight the features of insurance terminology; to analyze the basic methods of translation of terms; translate texts related to life insurance; identify difficult points in the translation of insurance terms; analyze the origin of terms, word formation; Choose the most suitable Russian equivalent. The hypothesis of the study: the authors consider the advantage of new technologies in translation of terms in insurance documentation at the present stage. Research methods: qualitative and quantitative analysis of the results in translation of terms in insurance documentation at the present stage. The result of the study: the advantage of new technologies in translation of terms in insurance documentation at the present stage. The material of the study was economic terms derived from a typical sample of sources representing the sphere of their functioning, namely, articles related to life insurance.

The gist of this article boils down to the problem of providing hard-to-reach areas of the Russian Federation and Sverdlovsk region with bread, as well as the need to develop a method for preparing long-term storage of bread. Nowadays in the context of industrialization the bread intended for long-term storage is necessary in hard-to-reach areas of Sverdlovsk region, participants of expeditions, workers of logging, geological parties, etc. Taking into account the constant demand for such products, it is necessary to develop new approaches to their creation. Experimentally proved that the use of wheat flour with a low content of amylose helps to preserve the freshness of bread-on the 10th day of storage, the specific volume of crumb decreased by 39 %. We investigated the effect of the addition of betulin, lowland, at the suppression of potato disease of bread. It was determined that each of the components has little effect on the suppression of potato disease, and the use of these additives in the complex gives a synergistic effect of suppressing the development of potato disease. The article has a practical focus on the findings and recommendations: the use of wheat flour with a low content of amylose, and the simultaneous introduction of a complex additive consisting of nisin, betulin and ascorbic acid in an amount of 0.05% to the mass of flour allowed to obtain wheat bread with high consumer characteristics with a shelf life of at least 10 days.

The causative agent of potato bread disease (Bacillus subtilis, ssp. Mesentericus) develops in the crumb of wheat bread. To prevent potato disease of bread, it is necessary to control raw materials and finished products in order to identify their microbiological contamination. Various methods can be used to determine the presence of bacteria that cause potato bread disease. These methods are usually subdivided into four groups: 1) bacteriological; 2) technological; 3) biochemical and 4) physical. Within the framework of all four groups of methods, there is no single method for analyzing the detection of pathogens of potato disease in bread, which would be easily reproduced in any laboratory and would have a correct assessment of the results.At the Department of Nutrition Technology of the Ural State University of Economics, an express method for the colorimetric determination of the contamination of wheat flour with Bac spores has been developed. subtilis by the content of erythrodextrins in it, which give a reddish-brown color when interacting with iodine solution. The advantages of the improved method for determining the potato disease of bread include: speed and rapidity; the possibility of both qualitative and quantitative determination of Bac. subtilis in flour to predict the occurrence of potato bread disease in wheat flour bread.

This article presents the results of a study on the use of betulin nanosuspension in order to increase the shelf life of bread made of wheat flour. The content of betulin in nanosuspension is 0.5%. The dosage of nanosuspension in the amount of 2% by weight of the flour corresponds to the recommended daily dose of betulin. Betulin nanosuspension has the ability to increase the bioavailability of the dispersed phase due to the micronization of insoluble betulin and to decent resistance to gravity separation. The best positive effect is established from the use of betulin nanosuspension in combination with lecithin: the strength characteristics of the dough loosening and product volume increase, the crumb's rheological properties change, the thin-walled small-pore structure is formed, the crumbiness of the sample with the betulin nanosuspension after 120 hours is 50% lower than in the control sample.

The article is devoted to the study of the degree of satisfaction of consumers of a public catering enterprise as the basis for ensuring rational consumption patterns at the present stage of economic sustainability development and the most important criterion of the company’s performance in order to obtain long-term profit. Customer satisfaction research is one of the main directions in marketing. The provision of rational consumption patterns, according to the authors, in line with the assessment of consumer satisfaction is influenced by many factors such as the environment, consumer behavior patterns, the quality of food and service, the atmosphere, and the company’s image. The main methods we use in assessing satisfaction are SERVQUAL, NPS, and CSI. The CSI index assesses the level of customer satisfaction immediately after interacting with the company. It is based on identifying product properties that are important to the consumer. NPS is one of the best tools for determining the effectiveness of a company in determining the degree of customer loyalty. The concept of “SERVQUAL” reflects in detail the peculiarities of customer perception of service services, allows them to come to an understanding of the standard that will be most in demand among customers.To describe the “Customer Satisfaction” process, the authors used a process passport, which contains the following elements: process name, process definition, process goal, process inputs / outputs, process consumers, process resources, process performance indicators and their criteria, methods of measuring indicators.From the analysis of CSI data obtained from clients, conclusions are drawn about the most important indicators. In this case, it is the quality of the food, the atmosphere, the level of service. Based on the study, recommendations have been developed aimed at increasing the degree of consumer satisfaction and increasing the competitiveness of the catering enterprise.