Promising Business Concepts in the Restaurant Industry

Dzhum, T.A.; Tamova, M.Y.; Poddubnaya, T. N.; Zadneprovskaya, E.L.

doi:10.37124/20799136_2022_1_49_37

Cited by 3 publications

(1 citation statement)

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“…В связи с этим, чтобы сохранить большую часть полезных свойств используемого сырья при минимальных потерях массы, необходим поиск новых технологических решений. Одним из инновационных направлений индустрии питания является технология су-вид, представляющая собой низкотемпературную варку -специфический способ приготовления в водяной бане, что позволяет обеспечить хороший внешний вид готовой продукции, улучшить его текстуру, сократить тепловые потери массы полуфабрикатов, а также биологически активных веществ, благотворно влияющих на те или иные функции организма [2].…”

Section: ; 19 (3)unclassified

The use of innovative technologies in the production of culinary products in public catering enterprises

Franchenko,

Tamova,

Dzhum

et al. 2023

Novye tehnologii

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The article investigates the use of non-traditional ingredients and the use of innovative processing methods in the production of preventive products. The relevance of the research lies in the fact that currently the importance of the treatment of pathological diseases such as iron deficiency anemia, accompanied by a low level of hemoglobin and red blood cells in the circulating blood and is characterized by impaired oxygen transport and the development of hypoxia, is increasing. The article provides an overview of the types of raw materials containing increased amounts of digestible iron, and describes modern technologies for the production of culinary products for people suffering from anemia. The purpose of the research is to expand the range of specialized culinary products – homogeneous products made from raw meat that meet the concept of healthy nutrition. The main tasks include justification of the choice of recipe ingredients, innovative technology for the preparation of liver pate with high biological and nutritional value, developing a recipe and studying consumer properties and safety indicators. The object of the research is beef liver pate with pine nuts, obtained using innovative sous vide technology. Experimental studies have been carried out at the Department of Public Nutrition and Service of Kuban State Technical University on the qualitative characteristics of raw meat and offal (liver), which have the highest content of iron, pine nuts, in order to confirm the prospects of their use for the development of a recipe composition that allows replacing animal fats with vegetable fats, which has a positive effect on the calorie content and chemical composition of a dish. Methods for preparing pates have been analyzed, based on the identified shortcomings, and the authors have proposed temperature-time regimes for low-temperature heat treatment to reduce the loss of nutrients. Organoleptic, microbiological and physical and chemical quality indicators of the developed pate have been determined. Conclusions: to prevent iron deficiency anemia, it is necessary to develop products not only rich in iron, but also with the vitamin, fatty acid (ω-3 and ω-6 acids) and amino acid composition with which iron is better absorbed, to use innovative processing methods to reduce the loss of beneficial substances.

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Section: ; 19 (3)unclassified

The use of innovative technologies in the production of culinary products in public catering enterprises

Franchenko,

Tamova,

Dzhum

et al. 2023

Novye tehnologii

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Creative Strategies for the Development of Modern Cities: Features, Essence of the Concept and Approaches to their Understanding

Panina,

Leontyeva,

Franchenko

2023

Engineering Technologies and Systems

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Introduction. Creative strategies are strategies for activating the development of urban agglomeration, built on innovative projects, usually with an emphasis on the active development of local culture, the preservation of historical heritage and experience, the development of the uniqueness of the agglomeration, and may also include the ideas of a “smart city”. In agglomerations, creative strategies are implemented according to different scenarios, since urban spaces have different cultural and infrastructural contexts. The purpose of this article is to analyze approaches to understanding creative strategies in urban planning and urban space management; to consider the experience of a number of creative cities of the Russian Federation, including the city of Krasnodar, which will allow developing a number of measures within the framework of creative strategy as the most universal and promising approach to urban creativity. Materials and Methods. The presented research is based on the results of the works of authors studying various aspects and approaches to the development and use of creative strategies within the urban environment, engaged in the search for promising universal strategies that contribute to the development of the potential of the cultural, social, economic sphere of the creative city. Diagnostics of the state of the urban cultural environment, assessment of the creative activity of the largest Russian cities, identification of threats and justification of priorities for the development of the urban creative environment are based on the use of retrospective analysis, comparison, synthesis, analogy, generalization. Results. The features of modern creative strategies based on the concept of new urbanism are identified and analyzed. A comparative characteristic of the indices of creativity of urban spaces is given, the problems of their use are analyzed. The experience of creating and implementing projects of creative urban space of Russian cities is analyzed. A comprehensive analysis of internal and external factors, significant challenges and significant threats to the active development of the creative sphere of the city of Krasnodar has been carried out, which makes it possible to develop a number of measures within the framework of the creative strategy as the most promising approach to urban creativity. Discussion and Conclusion. The study allowed us to identify approaches to understanding creative strategies based on innovative ideas, a creative approach to solving problems with an emphasis on the development of art, local culture, preservation of historical heritage and the uniqueness of urban spaces. The conclusions and suggestions of this study can be used as a universal matrix for the development of activities within the framework of a creative strategy for the development of modern urban space.

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Lean production as a competitive approach to managing the production and trading activities of a modern public catering enterprise

et al. 2023

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The article presents an overview of the features of the economic environment that forms the appearance of a modern catering enterprise. All this affects the stability of a company’s activities in market conditions and its ability to meet consumer expectations. The purpose of the research is to implement the basic principles of lean manufacturing in the practical activities of catering enterprises aimed at organizing the technological process in such a way that, with minimal labor costs and efficient use of material and technical equipment available at the enterprise, to obtain the maximum result associated with an increase in production profits and a decrease in the expenditure part of the balance. The profit of the enterprise is considered as the prosperity of the business. The selling price is determined by the market, and the reduction of losses is considered as a way to influence the amount of profit. The research methods used are analysis, synthesis, generalization, observation and forecasting. The results are as follows: the article emphasizes the need to pay attention to the development of the creative potential of a company’s personnel. The 5S methodology for system improvement of the working environment has been characterized. Standardization of production operations has been considered as a way to consolidate the best order of work. Assessing how close an enterprise is to its goal, performance indicators related to the use of overcoming methods for successful management of organizational changes are used. The standard directions of improving the company’s activities to minimize losses have been identified. With this in mind, the characteristic of the ADKAR model has been presented, which is found in almost any work and is associated with change management. The following conclusions have been drawn in order to achieve results in the activities of public catering enterprises: a lean manufacturing approach contributes to solving problems related to the final performance indicators of an enterprise, dependent on throughput, which, in turn, is associated with the consumer desire to visit this enterprise, which inspires employees to improve their skill level to meet the bar of guests’ expectations.

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Promising Business Concepts in the Restaurant Industry

Cited by 3 publications

References 0 publications

The use of innovative technologies in the production of culinary products in public catering enterprises

The use of innovative technologies in the production of culinary products in public catering enterprises

Creative Strategies for the Development of Modern Cities: Features, Essence of the Concept and Approaches to their Understanding

Lean production as a competitive approach to managing the production and trading activities of a modern public catering enterprise

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