The article examines the current state of restaurant business and trends in market development. hospitality industry are highly vulnerable to global shocks. coronavirus epidemic events significantly impacted became a real shock for owners restaurants, cafes, other public catering establishments. According statistical data, has become one sectors most affected by restrictions that governments ma...

This paper examines sports, cultural, historical, and urban geography to analyse hodonyms (names of streets squares) ergonyms hospitality establishments) located in the proximity sports centres. The research whether there is a link between associated with location facilities. starting point this was assumption that spatial influences motivation for naming streets, squares, establishments. Accor...

The quantitative risk assessment (QRA) approach recommended by the Codex Alimentarius Commission was used to assess the risk of human salmonellosis from the consumption of 'cordon bleu', a specific turkey product, in collective catering establishments (CCEs) of a French department. The complete process was modeled and simulated, from the initial storage in the CCE freezer to the consumption, us...

In the research, case study deals with interiors of catering establishments reflecting different models décor styles time. Government institutions have preserved public buildings characterized by recurrent academic and historical motifs complemented elements National style. On contrary, privately owned this period been altered to fit new trends, dominance modernist style perceived be part Weste...

At the current stage, restaurant industry is one of most profitable spheres economic activity in world. And although historically it oldest human activity, quite innovative. It should be noted that there no reference model for formation architectural environment catering establishments. Changes social, economic, and cultural affect industry. However, this area has its own patterns. The specific...

Food waste is a significant problem within public catering establishments, caused mainly by serving arising from overcatering. Overcatering means that establishments rarely run out of food but surplus ends up as waste. The challenge to find solution minimizes while ensuring sufficient can be provided. A key element in this balancing act forecast accurately the number meals needed and cook amoun...