Перегляд за Автор "Arpul (Oleksiichuk), Oksana"

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Automatization of system planning in hotels by the fidelio v8 system
(2019) Arpul (Oleksiichuk), Oksana; Spilchuk (Molokova), Anastasia
Сьогодні існує кілька тисяч систем планування ресурсів різні за спрямованістю, специфікою та ціновою політикою. Готель і підприємства ресторанного господарства мають спеціально інтегрований Enterprise Resource Системи планування (ERP-системи). ERP є одним із найважливіших інструментів для готельної індустрії; ця система допомагає захопити доступну позицію на ринку, шукає сильні сторони передових технологій та роблять роботу готелю легкою та ефективною. ERP послуги в готельній індустрії можуть допомогти менеджерам покращити процеси, гостинність, обслуговування клієнтів, щоб максимізувати потенціал для легкої роботу всієї системи. Серед усіх досліджуваних систем найцікавішою, на нашу думку, є Fidelio V8 - це нова система, яка не має аналогів на ринку система управління готелем. Це здатність вирішувати проблеми з продажу, бронювання, прийом і розміщення гостей, організація конференцій і банкетів, а також управління відносинами з клієнтами до моменту, який надав повну інформацію для фінансового контролю та управлінський облік підприємства. Це система, яка забезпечує функціональність, надійність і гнучкість. Це революціонер втілення перевіреної часом бізнес-логіки та концепції подальший розвиток від лідера ринку Micros-Fidelio. Fidelio V8 це потужна форма звіту та джерела, створена за допомогою market провідна підтримка Crystal Reports і HTML. Today, there are several thousand resource planning systems different in the direction, specificity and price policy. Hotel and restaurant enterprises have specially integrated Enterprise Resource Planning Systems (ERP-systems). ERP is one of the most important tools for the hotel industry today; this system helps to seize an affordable market position, seek out the strengths of advanced technologies and make hotel operations easy and effective. ERP services in the hotel industry can help managers improve processes, hospitality, customer service to maximize the potential for smooth operation of the entire system. Among all the systems studied, the most interesting, in our opinion, is Fidelio V8 - it's a new system, which hasn't analogues in the market hotel management system. It is the ability to solve problems from sales, booking, reception and accommodation of guests, organizing 75 conferences and banquets, and managing customer relations until the moment that provided complete informayion for financial control and management accounting of an enterprise [2]. It is a system that provides functionality, reliability, and flexibility. It is a revolutionary embodiment of the proven time of business logic and the concept of further development from the market leader Micros-Fidelio. Fidelio V8 is a powerful report and source form created with the help of market leading Crystal Reports and HTML support.
Competitive Positions in Restaurant Business in Present-Day Conditions Based on the Example of Chernivtsi (Ukraine)
(2020) Yemchuk, Tetiana; Arpul (Oleksiichuk), Oksana
Intensification of competition in restaurant business is accompanied by the emergence of a large number of competing dining establishments in both domestic and foreign markets, the increase of market requirements that force restaurants to continuously develop their strategic potentials, seek for various options for their effective work and create new competitive advantages. Availability of such advantages in restaurant industry is among the most important preconditions to obtain the surplus and develop business, which determines the relevance of the present research. Thus, the present study is aimed at demonstrating the ways of helping an increase of the competitiveness and efficiency in public catering establishments in present-day conditions of economic management. The authors discuss the concept of competitive advantages, analyse the results of the assessment of restaurant competitiveness (60 restaurants of Chernivtsi have been assessed), and suggest criteria to help rank the restaurant-type establishments of Chernivtsi by indicators of their competitiveness. The company’s total rating combines all important parameters (indicators) of financial and economic activity, marketing, investment, production activities, etc. Rating of competitiveness makes it possible to see which the best restaurants are, as well as to determine further goals and steps for those who gained fewer points. These goals and steps include: efficient use of available potential; definition and expansion of the range of products; up-to-date serving; development and introduction of new forms of service; development of customer-oriented complex of restaurant services based on the study of customers’ habits; increase of staff competitiveness; reduction of restaurant expenses; attraction of new customers by way of modern advertising campaigns.
Development prospects of hotel аnd restaurant business in Ukraine
(2017) Dotsenko, Viktor; Arpul (Oleksiichuk), Oksana; Galynska, Olena; Pushka, Olga
The article analyzes the development of hotel and restaurant business in Ukraine. The analysis of the number of accommodation facilities in different areas is presented and the prospects for the development of hotel and restaurant business in Ukraine are determined.
Dolphinarium hotel as innovative type of health centre
(2013) Arpul (Oleksiichuk), Oksana; Tyshchenko (Usatiuk), Olena; Riabokon, Tetiana
The paper argued the actuality and importance of healthful trend of hotel industry that is based on communication with dolphins in the world and in Ukraine. The current state of dolphinarium hotels in Ukraine has been analysed. The basic features, challenges and development opportunities have been found.
Effectiveness of fortification of food fibres
(2015) Kobets (Zadorozhnia), Elena; Dotsenko, Viktor; Arpul (Oleksiichuk), Oksana; Smirnova, Elizabeth
Innovative breakthrough in the restaurant industry
(2013) Arpul (Oleksiichuk), Oksana; Bloshchinska (Dudkina), Olena
The paper deals with molecular gastronomy which enables to provide the traditional dishes and culinary products the unusual appearance without changing their nutritional and biological value. У роботі описується молекулярна гастрономія, яка дозволяє надати традиційним стравам і кулінарним виробам незвичайного зовнішнього вигляду без зміни їх харчової та біологічної цінності.
Perspective approaches to the formation of the product range of hotel and restaurant business
(2018) Dotsenko, Viktor; Arpul (Oleksiichuk), Oksana; Spilchuk (Molokova), Anastasia
In this research was confirmed that if identify the products that are most in need among all population, establish a potential contingent of consumers, analyze the world experience of innovative developments to extend the assortment of products in hotels and restaurants, and to develop innovative products, to test the developed innovation, take measures for the popularization of the developed products, it will be possible to construct a competent assortment policy at the hotel and restaurant business enterprises. У цьому дослідженні було підтверджено, що, якщо визначити продукти, які найбільше потребують у всьому населенні, встановити потенційний контингент споживачів, аналізувати світовий досвід інноваційних розробок, розширити асортимент товарів у готелях та ресторанах, а також розробляти інноваційні продукти, для перевірки розробленої інновації, прийняття заходів для популяризації розробленої продукції, можна буде побудувати компетентну асортиментну політику на підприємствах готельного та ресторанного бізнесу.
Spherification as a prospective technique of product production at restaurants
(2012) Dotsenko, Viktor; Arpul (Oleksiichuk), Oksana; Tyshchenko (Usatiuk), Olena; Bloshchinska (Dudkina), Olena
The paper presents the results of practical researches of spherification as an innovative technique of molecular gastronomy which enables to provide the traditional dishes and culinary products the unusual appearance without changing their nutritional and biological value.
The development of the restaurants’ chain in the capital region of Ukraine
(2013) Dotsenko, Viktor; Arpul (Oleksiichuk), Oksana; Bondar, Natalia; Yemchuk, Tetiana; Bloshchinska (Dudkina), Olena
Розглянуто питання стану та перспектив розвитку ресторанного господарства м. Києва. The problem of the status and prospects of the restaurant industry of Kiev.
The use of plant materials in culinary products out of yeasted dough
(2015) Arpul (Oleksiichuk), Oksana; Silchuk, Tatiana; Zuiko (Kulinich), Vira; Tyshchenko (Usatiuk), Olena
The article deals with the technology of garlic donuts (pampushkas) enriched with schavnat (hybrid of spinach dock or patience dock and Tien Shan sorrel) as a source of plant protein. The influence of schavnat on the technological process and the quality of pampushkas was determined. The organoleptic properties and the physical and chemical properties such as titrated acidity, texture, specific volume, dough fermentation property and viscoplastic properties were investigated.We obtained a «Special pampushkas with garlic» with a high content in plant proteins which could be recommended for balancing the nutrient composition of population diet. У статті розглядається технологія пампушок, збагачених щавнатом (гібрид щавлю шпинатного чи шпинату англійського із щавлем тянь-шанським) як джерелом рослинного білка. Було визначено вплив щавнату на технологічний процес та якість пампушок. Було досліджено органолептичні та фізико-хімічні показники, такі як: титрована кислотность, текстура, питомий об’єм, бродильна активність і вязкопластичні властивості. Отримано «Спеціальні пампушками з часником» з високим вмістом рослинного білку, які можуть бути рекомендовані для збалансування структури харчування населення.
Use of dietary fibre concentrates in semi-finished biscuits technology
(2016) Kobets (Zadorozhnia), Elena; Arpul (Oleksiichuk), Oksana; Dotsenko, Viktor; Dovgun, Irina
The effect of the dietary fibre concentrates, namely, wheat, cocoa and apple fibres on the protein-proteinase and carbohydrate-amylase complexes of wheat flour is studied. Вивчено вплив концентратів харчових волокон, а саме пшениці, какао і яблучних волокон на білково-протеїназний і вуглевод-амілазний комплекси пшеничного борошна.
Vegetable oils as a source of functional ingredients
(2016) Kobets (Zadorozhnia), Elena; Arpul (Oleksiichuk), Oksana; Dotsenko, Viktor
Vegetable oils are unique pit health, they stimulate metabolic processes, used to treat cardiovascular diseases, diseases of the central and peripheral nervous system, obesity, anemia, allergic reactions, which is why their conduct in the product as a functional ingredient useful in physiologically significant amounts that will enhance the biological value of the product and will not lead to a deterioration in the organoleptic and physico-chemical characteristics of it.
Wheat fibre impact on flour confectionery products quality
(2015) Kobets (Zadorozhnia), Elena; Dotsenko, Viktor; Arpul (Oleksiichuk), Oksana; Dovgun, Irina
The article reviews the current state and prospects of the development of products enriched by dietary fibres, including wheat fibre, and their importance to the public. The importance of the dietary fibres for people suffering from diabetes and cardiovascular disease is emphasized. The features of the chemical and fractional composition of wheat fibre are described. The impact of wheat fibre and emulsifier mixture on wheat flour gluten complex is determined. The influence of wheat fibre and emulsifier mixture on physical and chemical indicators of the quality of the biscuit semi-finished product is studied.