Students’ research work is an integral part of student education and training of highly qualified specialists who are able to solve professional, scientific and technical problems on their own. Research work contributes to the formation of the readiness of future professionals for the creative implementation of the acquired knowledge and skills. Student research groups are created to attract talented young students to inventive work in the field of “Service” and expand the scientific potential and skills of research work of students in their free time.
The department has scientific groups, whose work is devoted to the study of trends in the hospitality industry, modern requirements for hotel and restaurant services, the development of innovative technologies in the restaurant and hotel industry:
– workshop “Culture and correction of restaurant food” led by Assoc. Prof. Nikitchina TI, Engineer-Technologist Dubkova TP
– workshop “Trends in the development of the bar industry” under the leadership of Assoc. Prof. Kovalenko NO
– workshop “Development of local Ukrainian cuisine” led by Assistant Prof. Tkachuk OV
The purpose of attracting students to work in the scientific workshop “Innovative technologies in the restaurant business” is to expand their research interests, develop skills for independent experimental research, scientific thinking, development of skills to analyze the competitiveness of restaurants taking into account the range of dishes offered to consumers.
The purpose of attracting students to work in the scientific group “Culture and correction of restaurant food” is research and analytical and research work to study the demand for healthy food and trends in its development in the hotel and restaurant business.
Students of the research group “Culture and correction of restaurant nutrition” are offered the following areas of research:
– development of new food products for special purposes and development of technologies for their production in the restaurant industry;
– development of scientifically sound recommendations for improving the menu with healthy food in the hotel and restaurant business;
– development of recommendations for different age groups on food culture to improve the activities of the restaurant industry and improve the quality of their services.
In the classes of the scientific group it is planned to deepen the practical skills of professional activity: the implementation of mathematical processing of experimental data; selection of the most important consumer properties of healthy food, which characterize their quality and demand in the field of hospitality.
While working in student research groups, students make essays, presentations on the materials of domestic and foreign specialized literature, study trends in the field of work of the circles, make reports on the results of their own personal research. In addition, students take an active part in scientific and practical conferences, “round tables”, workshops with leading teachers of free economic zones and representatives of the restaurant and hotel business. Students always have the opportunity to express their views on the subject of discussion.
