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Документ Business processes re-engineering in agrifood sphere as a factor of ensuring food safety and quality(2020) Kalashnyk, O. V.; Moroz, S. E.; Vovk, M. O.; Калашник, Олена Володимирівна; Мороз, Світлана Едуардівна; Вовк, Микола ОлександровичДокумент Business processes re-engineering in agrifood sphere as a factor of ensuring food safety and quality(2021) Kalashnyk, O. V.; Moroz, S. E.; Vovk, M. O.; Калашник, Олена Володимирівна; Мороз, Світлана Едуардівна; Вовк, Микола ОлександровичПублікація Comprehensive assessment of the quality of Ukrainian-made sour-milk cheese(Commodity Bulletin, 2024-04-26) Kalashnyk, O. V.; Moroz, S. E.; Калашник, Олена Володимирівна; Мороз, Світлана ЕдуардівнаComprehensive research of food products, as well as compliance with the rules and regulations in the food industry, are necessary to provide consumers with quality and safe products. The purpose of this article is to provide a comprehensive analysis of the quality and safety of sour-milk cheese, including the evaluation of organoleptic characteristics, physicochemical properties, and microbiological indicators. The study was conducted with one of the largest producers of milk powder and fermented milk products on the Ukrainian market, BIAGR LLC as its basis. To achieve the set goal, the following methods were used: organoleptic, physicochemical, microbiological, and measurement of the content of toxic elements (cadmium, arsenic, lead). At the beginning of the measurement of quality indicators, packaging and labelling were evaluated, whichcomplied with the requirements of the national standard. During the study of the organoleptic quality indicators of sour-milk cheese with a fat content of 5%, it was found that its consistency is soft, without whey separation; distinctive fermented milk smell and taste are without extraneous odour and favour; the colour of the sample is uniformly white. At the second stage of the research, the mandatory physicochemical quality indicators were measured and evaluated, namely: mass fraction of fat – 5.0%; mass fraction of protein – 14.6%; mass fraction of moisture – 68.0%; titratable acidity – 176°T; phosphatase was absent. Since food safety is now an urgent issue in Ukraine, the following safety indicators were measured during the research: the number of lactic acid bacteria, which was 2×106 CFU per 1 g; Escherichia coli bacteria were not detected; the number of mould fungi was 1×101 CFU per 1 g; the amount of yeast was 1×101 CFU per 1 g; pathogenic microorganisms, including Salmonella, Staphylococcus aureus, Listeria monocytogenes were not detected.Документ Determining the Project Model for Implementation ERP Class Information System for the Resurses and Activities Management in Territorial Communities(ЛНУП, м. Львів, 2023-10-05) Kopishynska, O. P.; Utkin, Y. V.; Kalashnyk, O. V.; Moroz, S. E.; Chubenko, V. M.; Копішинська, Олена Петрівна; Уткін, Юрій Вікторович; Калашник, Олена Володимирівна; Мороз, Світлана ЕдуардівнаThe paper presents a case study on the preparation of a pilot project for the implementation of ERP system modules for managing the resources and activities of the territorial community. Based on the study of the structure and activity of territorial communities, the uniqueness of such a solution for non- industrial organizations is revealed. Results of the survey of specialists and the content of the work at the project initiation stage are summarized.Документ Digital culture and digital competence in a creative educational environment(2021-08-16) Spitsyna, A.; Kalashnyk, O. V.; Moroz, S. E.; Калашник, Олена Володимирівна; Мороз, Світлана ЕдуардівнаДокумент Economic culture and its importance in society(2022-02) Spitsyna, A.; Makhmudov, H. Z.; Kalashnyk, O. V.; Moroz, S. E.; Махмудов, Ханлар Зейналович; Калашник, Олена Володимирівна; Мороз, Світлана ЕдуардівнаДокумент ENTERPRENEURSHIP TRAINING: PEDAGOGICAL MANAGEMENT AS A MECHANISM FOR ESTABLISHMENT OF ADAPTIVE EDUCATIONAL ENVIRONMENT IN HIGHER EDUCATION INSTITUTION(Прага, 2018) Калашник, Олена Володимирівна; Мороз, Світлана Едуардівна; Михайлова, Олена Сергіївна; Писаренко, Світлана Валеріївна; Kalashnyk, O. V.; Moroz, S. E.; Mykhailova, O. S.; Pysarenko, S. V.Ensuring the competitiveness of Ukraine in the global market for goods and services requires multifunctional, mobile high-skilled workers with leadership and entrepreneurial qualities, communication skills and teamwork. The domestic educational system, with numerous undeniable achievements and accomplishments, nowadays needs to be substantially updated in line with the needs of social developmentДокумент Factor analysis of the rationality of enterprise potential management in the coordinate system of organizational development(2020) KNIAZ, Sviatoslav; SHCHEBEL, Andrii; MRYKHINA, Oleksandra; PAVLENKO, Olena; BOHIV, Yaryna; Kalashnyk, O. V.; Moroz, S. E.; KYRYCHENKO, Olena; KUSHKA, Beata; PASTYRSKA, Iryna; DZVONYK, Vasyl; Калашник, Олена Володимирівна; Мороз, Світлана ЕдуардівнаПублікація Food culture and ethics as a strategic resource for the development of the restaurant business("Collection of Scientific Papers", Czech Republic, 2025-08-15) Budnyk, N. V.; Moroz, S. E.; Kalashnyk, O. V.; Будник, Ніна Василівна; Мороз, Світлана Едуардівна; Калашник, Олена ВолодимирівнаThe modern restaurant business is developing in the context of a profound transformation of economic, sociocultural, and technological systems. Alongside competition for the quality and innovativeness of gastronomic offerings, societal demands for ethical, safe, and sustainable operations of food service establishments are growing. Guests increasingly evaluate restaurants not only by the taste and presentation of dishes, but also by the principles of menu formation, sources of ingredient supply, waste management approaches, and consideration of cultural and dietary needs. This paradigm shift creates a dual challenge for the industry: the need to ensure profitability while integrating the values of food culture and ethics into daily operations. The restaurant is no longer merely a place for consuming prepared meals–it is becoming a carrier of a gastronomic philosophy that combines respect for traditions, social responsibility, and environmental sustainability.Публікація Foodpairing across cultures: a comparative study for Ukrainian HoReCa education(Integration of Education, Science and Business in Modern Environment: Summer Debates, Dnipro, 2025-08-08) Budnyk, N. V.; Moroz, S. E.; Kalashnyk, O. V.; Будник, Ніна Василівна; Мороз, Світлана Едуардівна; Калашник, Олена ВолодимирівнаIn today’s context of globalization, intercultural mobility, and sustainable development, there is growing interest in a deeper understanding of food culture as an important component of identity, communication, and gastronomic experience. Pairing, as an approach to harmonizing the flavors of different foods and beverages, is gaining significant importance in professional gastronomy, restaurant service, and food design. At the same time, this area remains underexplored in the educational process, especially in the context of its integration into disciplines related to the culture and ethics of eating. The lack of systematized knowledge about pairing as an interdisciplinary tool for sensory, cultural, and ethical analysis of food complicates the preparation of HoReCa professionals for the challenges of modern gastronomic trends. The relevance of this issue is further reinforced by the growing demand for culturally sensitive and ethically motivated approaches to menu creation, food service organization, gastronomic tourism, and the promotion of local flavors in an international context.Публікація Hotel and restaurant education through the prism of globalisation processes("ScientificWorldJournal", 2025) Moroz, S. E.; Kalashnyk, O. V.; Мороз, Світлана Едуардівна; Калашник, Олена ВолодимирівнаThe article explores the evolving role of hospitality education amidst globalization, emphasizing its significance in shaping professionals who represent national economies and cultures on a global stage. It addresses the dual challenge of aligning with international standards in service, management, and food technologies while preserving local cultural authenticity, a key factor in attracting global tourists. The study highlights the need for forward-thinking educational models that anticipate industry trends, such as digitalization, sustainable development, multicultural interactions, and crisis resilience. By analyzing contemporary practices, including the University of Paderborn’s innovative approaches and the Culinology framework, the article proposes strategies to enhance training programs. These include integrating international service standards, fostering multilingual and multicultural competencies, and incorporating practical simulations to prepare students for diverse markets. Emphasis is placed on digital tools like CRM platforms and data analytics, alongside crisis management training, to equip professionals for dynamic global environments. The article underscores the importance of balancing global standards with national identity to produce mobile, creative, and adaptable specialists. Through international partnerships, dual-degree programs, and hands-on practices like «live labs» and gamification, hospitality education can drive innovation and competitiveness, ensuring graduates contribute to sustainable growth and cultural dialogue in the global hospitality industry.Документ MANAGING THE COMPETITIVENESS OF INNOVATION CLUSTERS(2020-04-01) KNIAZ, Sviatoslav; FARAT, Olexandra; MEREZHKO, Nina; KOZHUSHKO, Leonid; SKRYNKOVSKYY, Ruslan; Moroz, S. E.; Kalashnyk, O. V.; KARPENKO, German; TURENKO, Yelizaveta; Калашник, Олена Володимирівна; Мороз, Світлана ЕдуардівнаДокумент Methodical approach to the structural parameterization of forming the development strategy of national financial system(2020) HEORHIADI, Nelli; KNIAZ, Sviatoslav; ZAIATS, Olha; SYZON, Markiyan-Orest; BOHIV, Yaryna; PAVLENKO, Olena; YEMCHENKO, Irina; Kalashnyk, O. V.; Moroz, S. E.; STASEVYCH, Serhiy; Калашник, Олена Володимирівна; Мороз, Світлана ЕдуардівнаДокумент Modeling of Options of ProvidingEntrepreneurship Entities Competitiveness on The Basis of Innovation Clusters Development(2019-11) HEORHIADI, Nelli; FARAT, Olexandra; KAZYMYRA, Iryna; PAVLENKO, Olena; GNYLIANSKA, Lesia; SAI, Lesia; Moroz, S. E.; Kalashnyk, O. V.; SKRYNKOVSKYY, Ruslan; Калашник, Олена Володимирівна; Мороз, Світлана ЕдуардівнаПублікація Peculiarities of the Realization of IT Projects for the Implementation of ERP Systems on the Path of Digitalization of Territorial Communities Activitie(International Institute of Informatics and Cybernetics, Fl, USА, 2024) Kopishynska, O. P.; Utkin, Y. V.; Sliusar, I. I.; Makhmudov, H. Z.; Kalashnyk, O. V.; Moroz, S. E.; Kyrychenko, O.; Копішинська, Олена Петрівна; Уткін, Юрій Вікторович; Слюсарь, Ігор Іванович; Махмудов, Ханлар Зейналович ; Калашник, Олена Володимирівна; Мороз, Світлана ЕдуардівнаThis study presents a detailed case analysis focusing on the intricacies involved in preparing a project for implementing an Enterprise Resource Planning (ERP) system, aimed at the comprehensive, phased digitalization of resource management and the operations of territorial communities. The urgency of transitioning to a more effective audit and management system for all types of resources in territorial communities is underscored by the current absence of specialized information systems designed for these specific tasks. The authors demonstrate that deploying ERP systems to manage the diverse activities of territorial communities represents a complex, yet innovative solution. Specifically, a Four-Phase Model for implementing each segment of the project have been adopted. Drawing from the extensive experience of university researchers involved in consulting for numerous territorial communities across Ukraine, this work develops principles for constructing main elements for the project. Special emphasis is placed on the careful selection of software to facilitate project activities.Публікація Pedagogical management as a factor in forming entrepreneurial competence in future specialists in the hospitality industry(ПДАУ, м. Полтава, 2025-10-21) Moroz, S. E.; Kalashnyk, O. V.; Мороз, Світлана Едуардівна; Калашник, Олена ВолодимирівнаEntrepreneurial competence in future specialists in the hospitality industry is a key factor in their professional capability under market economy conditions and the rapid transformation of the service environment. Hospitality as a dynamic sector combines business, social, cultural, and emotional dimensions, requiring specialists not only to master service techniques or management but also to have a deep understanding of entrepreneurial thinking logic. The formation of this competence cannot be spontaneous; it requires a systematic pedagogical organization, in which pedagogical management plays a leading role—a purposeful management of the educational process that integrates learning, personal development, and stimulation of professional initiative.Документ Potential management of the enterprise from the position of functional approach(2020-11-05) Kniaz, Sviatoslav; Heorhiadi, Nellі; Sai, Lesia; Shchebel, Andrii; Moroz, S. E.; Kalashnyk, O. V.; Kyrychenko, Olena; Vilhutska, Roksolana; Peredalo, Khrystyna; Myskiv, Iryna; Shayner, Hanna; Калашник, Олена Володимирівна; Мороз, Світлана ЕдуардівнаДокумент Principles of Enterprise Potential Management in The Coordinates System of Organizational Development(2020-11-04) Kniaz, Sviatoslav; Sopilnyk, Sopilnyk; Shchebel, Andrii; Moroz, S. E.; Kalashnyk, O. V.; Skrynkovskyy, Ruslan; Kramar, Marian; Spitsyna, Anhelina; Gnylianska, Lesia; Lakiza, Viktoriia; Мороз, Світлана Едуардівна; Калашник, Олена ВолодимирівнаДокумент QUALITY AND SAFETY OF FOOD AS A COMPONENT OF FOOD OF SAFETY(2019) Yudicheva, O. P.; Kalashnyk, O. V.; Moroz, S. E.; Kalian, O. S.; Мороз, Світлана Едуардівна; Калашник, Олена Володимирівна; Кальян, Олександр СергійовичПублікація Stakeholder engagement as a factor in enhancing the quality of the educational process: the case of the department of food technologies at Poltava state agrarian university("SWorldJournal", Dnipro, 2025-08-11) Budnyk, N. V.; Moroz, S. E.; Kalashnyk, O. V.; Будник, Ніна Василівна; Мороз, Світлана Едуардівна; Калашник, Олена ВолодимирівнаСтаття присвячена аналізу ролі готельно-ресторанної освіти в умовах глобалізаційних процесів. Розглядаються нові вимоги до підготовки фахівців індустрії гостинності, які поєднують міжнародні стандарти сервісу, менеджменту та харчових технологій зі збереженням локальної культурної автентичності. Особлива увага приділяється інноваційним підходам у навчанні, включаючи цифровізацію, мультикультурну компетентність, підготовку до кризових ситуацій та інтеграцію науки й практики. Стаття підкреслює необхідність формування мобільних, креативних та стійких до викликів професіоналів, здатних працювати в умовах глобального ринку праці, зберігаючи при цьому національну унікальність. На основі аналізу сучасних освітніх практик, зокрема досвіду Університету Падерборна та підходу Culinology, пропонуються шляхи вдосконалення підготовки фахівців для забезпечення конкурентоспроможності та сталого розвитку індустрії гостинності.