Browsing by Author "Kuzmin, Oleg"

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Antioxidant capacity of alcoholic beverages based on infusions from non-traditional spicy-aromatic vegetable raw materials
(Ukrainian Food Journal, 2020) Kuzmin, Oleg; Kucherenko, Volodymyr; Sylka, Iryna; Isaienko, Volodymyr; Furmanova, Yuliia; Pavliuchenko, Olena; Hubenia, Viacheslav
The aim of the study is to determine the antioxidant capacity of aqueous-alcoholic infusions using nontraditional spicy-aromatic raw materials in the technology of alcoholic beverages.
Competitive advantages of the visual information system of transport centers
(Higher School of Social and Economic (Przeworsk), 2019) Chemakina, Oktyabrina; Svirko, Vladimir; Kuzmin, Oleg; Kuzmin, Anton
The basis of modem design of visual information systems is design thinking. This involves the integrated integration of theoretical and practical knowledge, as well as design ideas into a coherent project.
Development of resource-saving technologies for processing wood waste for the production of alcoholic beverages
(European Scientific Platform, 2020-07-24) Kuzmin, Oleg; Isaienko, Volodymyr
Waste reduction is a key challenge for the sustainable development of the food industry, so reducing it is a pressing issue for most businesses in the industry. Waste recycling and utilization is a strategic goal for each company, which involves the involvement of innovative technologies based on the evaluation of decisions in reducing the cost of finished products, minimizing raw material losses, increasing the yield of finished products.
The quality management system of the reception service - as one of the elements of the innovative development of the hotel-restaurant industry
(Aleksandras Stulginskis University, 2018) Kuzmin, Oleg; Chemakina, Oktyabrina; Kuzmin, Anton
Today, one of the main problems of the hotel-restaurant industry is the development and implementation of a quality management system, the presence of which remains an important tool in the competitive struggle in the market. The implementation of the quality management system and the standardization of the work of the reception service are relevant. This will make it possible to carry out the work of each participant in the process as efficiently as possible and to simplify control over the quality of the work performed. The article describes the reception service as an integral part of the hotel industry, the main purpose of which is to meet the needs of hotel guests. The main levels of quality control of the work of the reception service are considered. The documentation is developed for the quality management system of the reception service, which is necessary for the proper functioning of the quality management system and ensuring the quality of products and services.