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Information × Registration Number 0216U005236, 0113U004496 , R & D reports Title SCIENTIFIC substantiationof the process of manufacturing food and ethnic food in the WEST REGION implement them in productive activity of the INSTITUTIONS of the restaurants business popup.stage_title Head Bilonoha Iurii Lvovych, Registration Date 21-01-2016 Organization Lviv Institute of Economics and Tourism popup.description2 Report on the subject of scientific study includes 68 pages of text covering the annual period of implementation of the above research topics which highlighted two successive stages, and included findings and a list of scientific references (25 positions). The report for the first phase of the research results of the survey reflected a new innovation technology and formulation of food products offered for use in institutions restaurant industry in our region, as part of the further development of Lviv and Galician regional cuisine. Phase II involved the study as new species culinary products of modern national dishes within the scientific theme "Scientific substantiation of technological processes of manufacture of food products and national dishes of the western region with the introduction of their production activities in institutions restaurant industry." The object of the study were technological aspects of preparation and prescription composition authentic and new types of culinary products using local products. The aim of the study was to investigate the features technologies and developments compounding food and national dishes of the western region, identify key indicators of quality finished products for economic, environmental, organoleptic, physical, chemical and microbiological parameters are manufacture consistent quality and guaranteed safety while maintaining the characteristics and properties finished product Research methods - general (systems analysis and synthesis, structural, abstract and logical), economic-mathematical methods (factor analysis, economic modeling method relative and average values, the method of grouping), special method (balance method, field studies) , economic-statistical methods (sample surveys, questionnaires, observations torque, graphical methods), auxiliary (inductive, deductive). Results and novelty - the scientific basis and development of technical documentation for culinary products of modern national dishes Western region with the introduction of innovative market trends make it possible to create products and food that meet international standards. The degree of implementation - promotes tourism development business, namely gastronomic tourism. The relationship is work on the subject "Technology products restaurants", "Food Technology", "technology industry", "Organization restaurants" and "tourism organization". It is recommended to use the results of research in the restaurant business and tourism. Areas of Application - catering in the tourism industry. Socio-economic efficiency of introduction is to broaden the range of high-quality food products, preserving the authenticity of the formulation, providing economic benefit enterprises through the use of highly efficient energy-saving and processing methods, providing the appropriate level of food, service and recreation of local people and tourists. Conclusions and suggestions. The above subject has great prospects, since the available scientific research recipes of authentic dishes, identify ways of improving their quality and adaptation in the production of modern institutions restaurant industry taking into account the latest technological developments and equipment contribute to the formation of significant scientific base to create new tourism products and further development of domestic and international Tourism in our country. Product Description popup.authors Джурик Надія Роман-Йосипівна Ключковська Ольга Євгенівна Кректун Богдан Васильович Майкова Світлана Віталіївна Майструк Ірина Миколаївна Сливка Наталія Богданівна Солод Микола Іванович Сусол Наталія Ярославівнак Турчин Ірина Миронівна popup.nrat_date 2020-04-02 Close