NEW APPROACHES TO THE DESIGN OF RESTAURANT FACILITIES
Abstract
The article is devoted to the analysis of proposals for the development of restaurant business establishments at the design stage. The primary aspect in the implementation of new projects was the need to ensure an adequate level of security and protection of visitors and staff from the impact of hazards that may arise as a result of hostilities or emergencies. An important step to eliminate or reduce the impact of these hazards is to design shelters or other protective structures. The article also describes the main directions of greening of restaurant business enterprises. The article considers aspects of using energy-efficient heating, ventilation and air conditioning systems, using environmentally friendly building materials: low-emission and highly renewable, water-saving technologies to reduce water consumption, energy saving systems, implementation of energy-efficient technologies and installation of green roofs or walls to improve thermal insulation and reduce the heat island effect in cities. Modern automated systems such as «AutoCAD», «Revit», Matterport», «3ds Max», «SketchUp», «Sweet home 3D» help to optimize the process of designing and developing the interior design of restaurant establishments. When designing a restaurant for young people, you should also take into account the peculiarities of the restaurant's menu. The use of healthy food in the menu, which is one of the current trends in the food industry, stimulating the development of new technologies for preparing dishes and drinks with improved nutritional and biological values. The article analyzes the implementation of restaurant space zoning. In particular, it is proposed to provide a comfort zone, a game zone, and a study zone in restaurant establishments.
References
2. Charkina, T. YU., Martsenyuk, L. V., Zadoya, V. O., & Pikulina, O. V. (2021). Stratehichni napryamy upravlinnya hotelʹno-restorannym biznesom v umovakh kryzy [Strategic directions of hotel and restaurant business management in crisis conditions]. Ekonomika ta derzhava. (2), 19–23 [in Ukrainian].
3. Nykolaychuk, O. A., Pryymak, N. S., Simakova, O. O., & Klevtsov, E. H. (2022). Hotelʹno-restorannyy biznes. Hotelʹno-restorannyy biznes [Hotel and restaurant business. Hotel and restaurant business: education]: navch. Posibnyk: Kryvyy Rih: Vyd. DonNUET, 2022, 1–250 [in Ukrainian].
4. . Polotay, B. YA., & Zhmur-Klymenko, B. V. (2022). Restorannyy biznes pid chas viyny [Restaurant business during the war]. Industriya turyzmu i hostynnosti v Tsentralʹniy ta Skhidniy Yevropi, (7), 37–42 [in Ukrainian].
5. Morhuletsʹ, O. B., & Nyshenko, O. V. (2023). Hotelʹno-restorannyy biznes Ukrayiny u dovoyennyy, voyennyy ta pislyavoyennyy period [Hotel and restaurant business of Ukraine in the pre-war, war and post-war period]. Industriya turyzmu i hostynnosti v Tsentralʹniy ta Skhidniy Yevropi, (8), 88–96 [in Ukrainian].
6. Protsak, K., & Peredriy, M. (2022). Restorannyy biznes v umovakh kryzy: problemy ta napryamky rozvytku [Restaurant business in crisis conditions: problems and directions of development]. Ekonomika ta suspilʹstvo, (44) [in Ukrainian].
7. Volodʹko, O.V., Rohova, N.V., Kushch, L.I., & Dudnyk, S.O. (2023). Hotelʹno-restorannyy biznes u voyennyy chas: potochnyy stan ta hlobalʹni tendentsiyi [Hotel and restaurant business in wartime: current state and global trends]. Mizhnarodnyy naukovyy zhurnal: Hraalʹ nauky – Vinnytsya: HO «Yevropeysʹka naukova platforma», №26. S. 42–45 [in Ukrainian].
8. Lytvyn, M. (2023). Innovatsiyni pidkhody do rozvytku zakladiv restorannoho hospodarstva v systemi spozhyvchoyi kooperatsiyi [Innovative approaches to the development of restaurant establishments in the system of consumer cooperation]. Zbirnyk tez dopovidey uchasnykiv Devyatnadtsyatoyi naukovo-praktychnoyi konferentsiyi studentiv zakladiv vyshchoyi ta fakhovoyi peredvyshchoyi osvity Ukrkoopspilky «Innovatsiyni protsesy i yikh vplyv na efektyvnistʹ diyalʹnosti pidpryyemstva». Chastyna 2. Kyyiv. NMTS «Ukooposvita», S. 31–36 [in Ukrainian].
9. Podoynik, YU. (2024). Prohresyvni napryamy rozvytku zakladiv restorannoho hospodarstva systemy spozhyvchoyi kooperatsiyi [Progressive directions of development of restaurant establishments of the system of consumer cooperation]. Zbirnyk tez dopovidey uchasnykiv Dvadtsyatoyi Vseukrayinsʹkoyi naukovopraktychnoyi konferentsiyi studentiv zakladiv vyshchoyi ta fakhovoyi peredvyshchoyi osvity spozhyvchoyi kooperatsiyi Ukrayiny «Innovatsiyni protsesy i yikh vplyv na efektyvnistʹ diyalʹnosti pidpryyemstva». Chastyna 3. Kyyiv: NMTS «Ukooposvita», S. 17–22 [in Ukrainian].
10. Liu, P. and Tse, E.C.-Y. (2018). "Exploring factors on customers’ restaurant choice: an analysis of restaurant attributes", British Food Journal, Vol. 120 No. 10, pp. 2289–2303.
11. Bacon, L., & Krpan, D. (2018). (Not) Eating for the environment: The impact of restaurant menu design on vegetarian food choice. Appetite, 125, 190–200.
12. Dyshkantyuk, O. V., Vlasyuk, K. V., Titomyr, L. A., & Zhmudʹ, A. V. (2023). Innovatsiyi v restorannomu hospodarstvi: adaptatsiya tekhnolohiy kharchuvannya do suchasnykh vymoh staloho rozvytku [Innovations in the restaurant industry: adaptation of food technologies to modern requirements of sustainable development]. Tavriysʹkyy naukovyy visnyk. Seriya: Tekhnichni nauky, (6), 113–119 [in Ukrainian].
13. Syerikova, O. M., & Ivanov, S. O. (2023). Zelene budivnytstvo yak faktor ekolohichnoyi bezpeky urbanizovanykh terytoriy [Green construction as a factor of ecological safety of urban areas]. The 10th International scientific and practical conference «Progressive research in the modern world» (June 22-24, 2023) BoScience Publisher, Boston, USA. S. 151–154 [in Ukrainian].
14. Khomych, H. P., Horobetsʹ, O. M., Levchenko, V. V., Tkach, N. I. I Dobrynʹ, YU. S. (2021). Vykorystannya vtorynnoyi roslynnoyi syrovyny v tekhnolohiyi solodkykh strav ta ozdoblyuvalʹnykh napivfabrykativ Naukovyy visnyk [The use of secondary plant raw materials in the technology of sweet dishes and decorative semi-finished products]. Poltavsʹkoho universytetu ekonomiky i torhivli. Seriya «Tekhnichni nauky», 91(1), s. 21–28 [in Ukrainian].
15. Kompozytsiya inhridiyentiv dlya pryhotuvannya sambuku yabluchnoho z chornoyu smorodynoyu:[Composition of ingredients for preparing apple sambuca with black currant]. pat. 129209 Ukrayina : A 23L 21/10(2016.01). №u 201804140; zayavl. 16.04.2018 ; opubl. 25.10.2018, Byul. № 20. 3 s [in Ukrainian].
16. DBN B.2.2-5:2023. (2023). Zakhysni sporudy tsyvilʹnoho zakhystu [Protective structures of civil defense]. Kyyiv : Ministerstvo rozvytku hromad, terytoriy ta infrastruktury Ukrayiny, 131 s [in Ukrainian].
17. Borovyk, T. N., & Nikitina ET.A. (2021). Ekolohizatsiya, yak innovatsiya v hotelʹno-restorannomu hospodarstvi [Greening as an innovation in the hotel and restaurant industry]. Naukovi zdobutky molodi – vyrishennyu problem kharchuvannya lyudstva u XXI stolitti : materialy 87 Mizhnarodnoyi naukovoyi konferentsiyi molodykh uchenykh, aspirantiv i studentiv, 15–16 kvitnya 2021 r., m. Kyyiv. Kyyiv: NUKHT ( CH. 3). S. 270 [in Ukrainian].
18. DBN V.1.2-8:2021. (2022). Osnovni vymohy do budivelʹ i sporud Hihiyena, zdorov'ya ta zakhyst dovkillya [Basic requirements for buildings and structures Hygiene, health and environmental protection]. Kyyiv Minrehion Ukrayiny. (2022-09-01), 11 s [in Ukrainian].
19. Syvash, I. O. (2022). Etnodyzayn – vazhlyvyy chynnyk konsolidatsiyi ukrayinsʹkoho suspilʹstva v umovakh viyny [Ethnodesign is an important factor in the consolidation of Ukrainian society in wartime conditions]. Visnyk Natsionalʹnoyi akademiyi kerivnykh kadriv kulʹtury i mystetstv. (№ 3). S. 120–12 [in Ukrainian].
20. George Omura with Brian Benton. (2021). Mastering AutoCAD 2016 and AutoCAD LT 2016. Published simultaneously in Canada. 1046 р.
