Perspectives of development healthy food institutions in the restaurant services market in Kharkiv

DOI: https://doi.org/10.26565/2310-9513-2019-10-21
Keywords: restaurant economy, healthy food, menu, products, competitiveness

Abstract

The article highlights the analysis of the development of a healthy nutrition system in the restaurants of the Kharkiv restaurant industry. The object is a restaurant economy, as a complex system. The subject is the organization of a healthy food restaurant. The purpose of this article is to deepen theoretical knowledge about the organization of restaurant economy in Ukraine and to identify the prospects for the development of healthy eating institutions in the market of restaurant services in the city of Kharkiv. To achieve the goal in the article, the following tasks were addressed and solved: to highlight the main theoretical concepts and normative and legal provisions of the restaurant industry; to consider overweight problems inUkraine; to analyze the European market of healthy food establishments; to study the Ukrainian market of healthy food companies; characterize the current state and prospects of the "Eathealthy" system in therestaurantindustry; to find out the format of establishments in which healthy eating can be introduced. Methods of research used during the writing of this article - analytical, comparative, research. Through the solution of the tasks, the following results were obtained: studies confirm the presence of such an incomplete segment in the restaurant market as a healthy diet. To date, there are practically no institutions in Ukraine that can offer such a menu. But the following conclusions are made that the menu "Healthy eating" can be implemented in institutions of any format. The most common is the fast food format. There-orientation of fast-food restaurants for healthy eating in Ukraine is in appropriate, since such institutions are aimed at consumers with lo win comes, and for the use of environmentally friendly raw materials and materials whose cost is high on the market, it will lose most of the customers.

Downloads

Download data is not yet available.

References

Avetisova, A. (2002). Ekonomika predpriyatiy pitannya. [Economics of catering] Donetsk: DonGUZT. (in Russian)

Arkhipov, V. (2007). Orghanizacija restorannogho ghospodarstva. [Organization of restaurant business ] Kyjiv: Inkos. (in Ukrainian)

Borodina, V. (2003). Restoranno-gostinichnyy biznes. [Restaurant and hotel business] Moscow: Knizhnyy mir. (in Russian)

Mikhaylitskaya, M., Voytenko, T., & Soloshenko, L. (2012). Vse ob uchete i organizatsii restorannogo khozyaystva. [All about accounting and organization of restaurant facilities] Kharkiv: Izdatelskiy dom Faktor. (in Russian)

Statsenko, V. V. (2002). Glavnaya tekhnologiya uspekha restorannogo biznesa. [The main success technology of the restaurant business] Kherson: Oldi-plyus. (in Russian)

Navarra, T. (2017, november 27). Restaurant Statistics That Will Shape the Industry in 2018. Available at: https://www.7shifts.com/blog/15-restaurant-stats-for-2018

Asociacija franchajzynghu Ukrajiny. (2018). Asociacija franchajzynghu Ukrajiny [Franchising Association of Ukraine ]. Available at: www.franchising.org.ua (in Ukrainian)

Sendvich-kafe «Freshline». (2018). Sendvich-kafe «Freshline». [Sandwich Café «Freshline»] Available at: www.freshline.name (in Ukrainian)

Restoran «Zelenyj Papugha». (2018). Restoran «Zelenyj Papugha» [Restaurant «Green Parrot»]. Available at: www.greenparrot.com.ua (in Ukrainian)

Kafe-maghazyn «NaKhLIBnyk». (2018). Kafe-maghazyn «NaKhLIBnyk» [Cafe-shop ««NaKhLIBnyk»] Available at: www.nahlebnik.com (in Ukrainian)

Derzhavnyj komitet statystyky Ukrajiny. (n.d.). UKSTAT.[ The State Statistics Committee of Ukraine] Available at: www.ukrstat.gov.ua (in Ukrainian)

Biletska, Y., Babenko, V., Gusliev, A. (2019). Marketing studies of consumption preferences at developing dietary products. EUREKA: Social and Humanities, 5, pp. 16-21. doi: 10.21303/2504-5571.2019.001009

Kafe-maghazyn «Vitamin». (2018). Kafe-maghazyn «Vitamin» [Cafe shop «Vitamin»] . Available at: www.vitamin-magazin.com (in Ukrainian)

Vsesvitnja orghanizacija okhorony zdorov'ja. (2018). VOOZ. [World Health Organization] Available at: www.who.int (in Ukrainian)

Published
2020-01-03
Cited
How to Cite
Danko, N., & Chubaka, A. (2020). Perspectives of development healthy food institutions in the restaurant services market in Kharkiv. The Journal of V. N. Karazin Kharkiv National University. Series: International Relations. Economics. Country Studies. Tourism, (10), 200-208. https://doi.org/10.26565/2310-9513-2019-10-21
Issue
No. 10 (2019): The Journal of V.N. Karazin Kharkiv National University Series "International Relations. Economics. Country Studies. Tourism"
Section
Tourism and hospitality research

Authors submitting publications for this edition agree to the following terms:

  • The authors retain the copyright to their publications and grant the journal “The Journal of V. N. Karazin Kharkiv National University. Series: International Relations. Economics. Country Studies. Tourism” for the right of first publication.
  • Submission and acceptance of a publication to the journal means that the authors grant the journal a non-exclusive license to publish, distribute, and archive the material in print and electronic form and to include it in international abstracting and bibliographic databases.
  • Authors may:
  • deposit the published version of their work in institutional or disciplinary repositories,
  • distribute it on personal or professional web pages,
  • use the material for educational or research purposes,

provided that:

  • the publication is not altered,
  • it is not used for commercial purposes,
  • a complete bibliographic reference for the publication in the journal is provided.

 Authors' Responsibility

  • The authors guarantee that the submitted publication is an original work and does not infringe on the copyrights or intellectual property of third parties.
  • The authors confirm that this manuscript has not been published previously and is not under consideration by another publisher.
  • If the publication uses materials (figures, tables, data, etc.) belonging to third parties, the authors are responsible for obtaining the necessary permissions and for correctly citing the sources.

Publisher's Responsibility

  • This publication ensures a transparent and ethical publication process, as well as open access to all materials in accordance with the terms of the CC BY 4.0 license.
  • The publication guarantees long-term digital preservation of content by archiving it in internal and external repositories.

Authors who publish with this journal agree to the following terms:

  1. Authors retain copyright and grant the journal right of first publication of this work under the terms of a license Creative Commons Attribution License 4.0 International (CC BY 4.0).
  2. Authors are able to enter into separate, additional contractual arrangements for the non-exclusive distribution of the journal's published version of the work (e.g., post it to an institutional repository or publish it in a book), with an acknowledgement of its initial publication in this journal.
  3. Authors are permitted and encouraged to post their work online (e.g., in institutional repositories or on their website) prior to and during the submission process, as it can lead to productive exchanges, as well as earlier and greater citation of published work.