Through a metrodology close to social philosophy, the purpose of the article was to outline the perspectives for the construction of innovative marketing strategies for the field of tourism on the basis of social ethics and social policy. Business theory and methodology show a tendency to change conceptual approaches - from pragmatic to ethical - and business discourse attests to the activation of innovative business models of management, ethically marked, under the tendency to fill marketing strategies with social accents and the ever wider introduction of the categories of ethics and social responsibility. The concept of socially responsible business is gaining particular importance. It is concluded that the creation of an acceptable ethical marketing concept for the field of tourism and hospitality requires the modernization of the methodological basis. Dealing not with an abstract consumer of services, but with a concrete person, hospitality cannot be limited to generally recognized principles of social responsibility; it needs also, methodological consolidation of human-oriented principles, in addition to the ideas of social ethics by the experience of ethos ethics.

доктор педагогічних наук, професор, професор кафедри міжнародного туризму, готельно-ресторанного бізнесу та іншомовної підготовки Університету імені Альфреда Нобеля, м. Дніпро Захарова С.Г. кандидат наук з державного управління, доцент, доцент кафедри міжнародного туризму, готельно-ресторанного бізнесу та іншомовної підготовки Університету імені Альфреда Нобеля, м. Дніпро

There is an interest in sweet dishes such as aerated desserts, which are gaining popularity among consumers. Raw materials of plant origin, used in the technology of aerated products, are intended mainly to improve their quality characteristics. Especially for enrichment with protein substances, micro and macro elements, vitamins, as well as to obtain a product rich in dietary fiber content. In the segment of aerated dessert products, a distinctive feature of which is the multistage of the production process and the need to use special equipment, technologies involve the use of foam and structure-forming food additives. For the formation of a whipped and stable structure, as well as the addition of surfactants that can cover the surfaces of bubbles and prevent their coalescence, food additives of various origins are used. Therefore, it is relevant to investigate the foaming ability and stability of aerated desserts and improve the technological parameters of the processes or foam structures of desserts. It is necessary to take into account the structural and mechanical properties of aerated dessert products, which are the main characteristics of the quality of aerated desserts. Thus, it is relevant to devise technologies for aerated desserts and food additives in their composition, which will serve as a stabilizing agent, as well as a dietary supplement. A recipe for aerated dessert – mousse based on fermented milk cheese with the introduction of a complex additive into the recipe – was developed. The optimal amount of food additive in the composition of aerated dessert, which is 3 % of the recipe composition, has been established, which will ensure the stability of the food system of aerated products, in particular mousses. The influence of the additive on the structural and mechanical properties of the food system of dessert has been investigated. The experimental data could be used for improving technologies for the production of aerated desserts.

No abstract