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Content available Modern Aspects of Safety Assessment of Foodstuff
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EN
Food safety is one of the decisive components of the economic security of each state and is determined by the ability of the country to control effectively the production and import of safe and high-quality food on the generally accepted principles of the world. This sphere of activity in human society has extremely important humanitarian, social, economic and political aspects. The food raw materials and food products quality and safety control is currently the most relevant analytical task. It is more important than environmental pollution, according to some data, more than 70 % of harmful pollutants in the human body gets through food, 20% of water and 10 % of the air. Technogenic pollution of the environment through soil, water and air gets directly into the food. However, food products are contaminated with natural harmful substances that appear in improper storage, in violation of technologies, food processing and processing charts. The article is devoted to the main factors analysis influencing the safety of food products and the improvement of instrumental methods for the study of quality aromatic products (for example, coffee).
EN
Purpose: The purpose of the article is to research and analyze the main trends in the hotel and restaurant industry of Ukraine under the conditions of the COVID-19 pandemic, to identify the main problems of business entities in the field of hospitality and to outline the prospects for its further development. Design/methodology/approach: In the research process, general scientific methods were used – information collection, its analytical processing, theoretical generalization and comparison; graphic method – to illustrate the dynamics of the indicators studied in the work. The object of the study is the activity of enterprises of the hotel and restaurant industry in Ukraine. The subject of the study is the peculiarities of the functioning of domestic enterprises of the hotel and restaurant business in the conditions of the COVID-19 pandemic. The information base of the research became theoretical and methodological developments of domestic and foreign authors, materials of periodicals; statistical data of the State Statistics Service of Ukraine; research of the Association of Hotels and Resorts of Ukraine (UHRA); informational materials of the National Tourist Organization of Ukraine. Findings: The article provides an analysis of the efficiency of the hotel and restaurant business. In article is shown the negative impact of the pandemic on the development of the hotel and restaurant industry in Ukraine. The analysis of the consequences of the COVID-19 pandemic showed that the hotel and restaurant business needs the implementation of complex innovative approaches in various spheres of activity. Practical implications: Based on the analysis of the theoretical and methodological principles and trends in the development of the hotel and restaurant business in Ukraine during the pandemic, were summarized practical recommendations and were substantiated a measures aimed at overcoming the consequences of the crisis and improving the efficiency of the enterprises. Originality/value: The results of the conducted research will contribute to the improvement of the management system of hotel and restaurant business enterprises and increase their competitiveness on the domestic and international markets.
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