Innovative Development of the Organization of Catering of Schoolchildren as an Integral Part of the Management of Modern Institutions of General Secondary Education

Abstract

The article is aimed at carrying out a comprehensive analysis and an evaluation of innovative processes that are currently taking place in the organization of school meals of general secondary education institutions (GSEI) of Ukraine and aimed at improving the management of their activities. To achieve the aim, general scientific and special research methods were used. The content essence of some concepts in the theory and practice of catering are closer defined. It is determined that innovations for the development of the organization of catering of schoolchildren in modern GSEI are being implemented in the following directions: updating the collection of recipe dishes for schoolchildren; development of a multi-variant menu of dishes, composed breakfasts and lunches; organization of production of semi-finished products and finished products, new forms of student service; providing new forms of communication between students (their parents) and the head of school canteen production, etc. The assessment of the quality of organization of catering in 10 schools of different districts of city of Kyiv, which have not same level of propensity for innovative changes, is carried out. It is determined that there is a sufficiently strong correlation between the introduction of innovations in the organization of catering in GSEI and the score assessment of the quality of this organization. It is identified that each innovation has certain advantages and probable disadvantages of its implementation, in order to overcome which it is necessary to plan and implement the proposed management measures. Concluding it is substantiated that a system approach to solving a complex of issues related to innovative processes in the organization of catering will increase the efficiency, safety and quality of nutrition of GSEI students and will contribute to improving the management of their activities. It is justified that the presented results are suitable for improving both the management of GSEI and the restaurant facilities organizing meals at the place of study.

COVID-crisis: opportunities vs challenges for innovative transformations and self-development

“…They are useful, and sometimes extremely necessary, even in the conditions of crisis phenomena and their consequences. This is confirmed by studies of the different scientists [8][9][10][11][12].…”

“…In our previous studies, the dichotomy of innovative transformations was identified [11]; the analysis of social innovations was carried out [18]; an assessment of the innovative potential of enterprises in various sectors of the economy during the deployment of the fourth wave of globalization was conducted [10]; the correlation between the new requirements for managers (in particular, HR-managers) of companies and the rapid development of digital innovative technologies that began to be actively used during the pandemic [19], etc.…”

“…Innovative transformations take place regardless of the opportunities and threats of the market environment. However, not every innovative change causes the desired results in the management of the enterprise in a pandemic [11]. This is due to the dual nature of the probable consequences of innovative transformations: on the one hand, they may lead to the emergence of new competitive advantages of the enterprise, and on the other -lead to its additional costs and risks.…”