Please use this identifier to cite or link to this item:
https://repository.hneu.edu.ua/handle/123456789/41153| Title: | Features of the planning and design of a restaurant establishment based on slow food principles |
| Authors: | Hirenko N. I. Kramarenko D. P. Nechepurenko K. B. Bykadorova N. O. Yesipov A. O. |
| Keywords: | Slow Food restaurant establishment Slow Architecture design interior design sustainable development wabi sabi protective structures DBN B.2.2-5:2023 Kharkiv martial law gastronomic tourism local products open kitchen security solutions |
| Issue Date: | 2026 |
| Citation: | Hirenko N. I. Features of the planning and design of a restaurant establishment based on slow food principles / N. I. Hirenko, D. P. Kramarenko, K. B. Nechepurenko and other // Theory and Practice of Design. - 2026. - 2 (40). - Р. 42–51. |
| Abstract: | The philosophical and conceptual foundations of the Slow Food movement and their projection onto the architectural paradigm of Slow Architecture have been determined. The global trends in the development of the Slow Food concept, including the principles of sustainable development, digitalisation and gastronomic tourism, are systematised. The specifics of the restaurant industry in Ukraine in the context of a full-scale war are considered. |
| URI: | https://repository.hneu.edu.ua/handle/123456789/41153 |
| Appears in Collections: | Статті (ГРБКТ) |
Files in This Item:
| File | Description | Size | Format | |
|---|---|---|---|---|
| Особливості проєктування та дизайну закладу ресторанного господарства з впровадженням принципів Slow Food.pdf | 784,79 kB | Adobe PDF | View/Open |
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