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Plant-based milk alternatives for hospitality industry
(2024) Tsirulnikova, Vita; Tyshchenko (Usatiuk), Olena; Lukashuk, Dariia
There is a demand for non-dairy milk alternatives among restaurant guests to substitute milk in coffee, teas, smoothies, and other drinks and foods. Many foodservice establishments are adding plant-based milks to their menus to satisfy customer needs, according to the trend of wellbeing
Keto-bread for restaurant business establishments
(2024) Tsirulnikova, Vita; Tyshchenko (Usatiuk), Olena; Diakova, Yelyzaveta
Ketogenic diets are a growing well-being trend for weight management, the prevention of overweight, obesity, insulin resistance, and diabetes. The thesis deals with the application of keto-bread to restaurant menus. Keto-breads satisfy restaurant guests’ protein and lipid needs and are an additional source of dietary fibres, polyunsaturated fatty acids, and other essential micronutrients for health and well-being
MIND-menu for restaurant business establishments
(2024) Tsirulnikova, Vita; Tyshchenko (Usatiuk), Olena; Naser, Diana
The thesis deals with the recommendation for MIND-menu development for restaurant business establishments. MIND diet as a part of a healthy lifestyle strategy can lower the risk of neurological and cardiovascular diseases, improve health status and well-being