Innovative approaches to organising breakfasts in hotels

Sitnik S.; Kramarenko D.

Please use this identifier to cite or link to this item: https://repository.hneu.edu.ua/handle/123456789/41142

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DC Field	Value	Language
dc.contributor.author	Sitnik S.	-
dc.contributor.author	Kramarenko D.	-
dc.date.accessioned	2026-06-30T08:49:57Z	-
dc.date.available	2026-06-30T08:49:57Z	-
dc.date.issued	2026	-
dc.identifier.citation	Sitnik S. Innovative approaches to organising breakfasts in hotels / S. Sitnik, D. Kramarenko // Матеріали V Всеукраїнська науково-технічна конференція здобувачів вищої освіти і молодих учених «Молодь - науці і виробництву: Актуальні питання харчової промисловості»: тези доповідей, Кропивницький, 14 травня 2026 р. [Електронне видання] – Кропивницький: ХДАЕУ, 2026. - С. 63-64.	uk_UA
dc.identifier.uri	https://repository.hneu.edu.ua/handle/123456789/41142	-
dc.description.abstract	Innovative approaches to organising breakfasts in hotels under the transformation of the hospitality industry are considered. It is determined that the implementation of innovations is based on the synergy of three vectors — technological (artificial intelligence, the Internet of Things, robotisation), product-related (healthy diets, 3D food printing) and organisational-managerial. The shift from 'theatrical excess' to 'intellectual abundance' is substantiated.	uk_UA
dc.language.iso	en	uk_UA
dc.subject	hospitality industry	uk_UA
dc.subject	breakfast organisation	uk_UA
dc.subject	artificial intelligence	uk_UA
dc.subject	multisensory design	uk_UA
dc.subject	cross-cultural management	uk_UA
dc.title	Innovative approaches to organising breakfasts in hotels	uk_UA
dc.type	Article	uk_UA
Appears in Collections:	Статті (ГРБКТ)

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