GASTRONOMIC ENGINEERING OF MAIN COURSES ON THE EXAMPLE OF "HOT POT". CURRENT DESIGN AND PRESENTATION TRENDS
Abstract
The creation of competitive, innovative domestic food products requires monitoring activities and the study of modern world gastronomic trends. The purpose of the research: analysis of the conditions of technological support of production and ways to optimize the technological processes of making hot dishes from meat using the example of "hot pot" in modern restaurants of Ukraine. The assortment, features of the "hot pot" dish technology are described, the prospects for the development of this technology are given in order to expand the assortment of Asian and European food establishments. Modern trends in design and presentation of this type of product to consumers in different countries of the world are described; the technological process that will ensure the production of competitive products was analyzed, modern restaurant technologies of meat dishes were studied using the example of "hot pot"; developed recommendations for creating a professional image, increasing the quality of products and services of restaurant business establishments, which emphasize production activities on the globally popular dish "hot pot".
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