Верхнее меню

INNOVATION DEVELOPMENT OF CATERING CHAINS BASED ON CENTRALIZED CULINARY PRODUCTION



Yelena Kharitonova
Elvira Safonova
Irina Timoshenkova
slnspb@rambler.ru
elvira-safonova@rambler.ru
tiagr@rambler.ru
senior lecturer at the Department of Institutional Economics and Pricing of St. Petersburg State University of Commerce and Economics, PhD in Economics, associate professor
senior lecturer at the Department of Technology and Catering Services of St. Petersburg State University of Commerce and Economics, PhD in Economics, associate professor
senior teacher at the Department of Technology and Catering Services of St. Petersburg State University of Commerce and Economics
Saint-Petersburg
Saint-Petersburg
Saint-Petersburg

Keywords:

  • catering industry
  • complex food supplement
  • chain companies
  • quality
  • innovation technology
  • safety
  • system of product traceability
  • vacuum processing
  • The catering industry being an economic system is undergoing dramatic changes in scientific, technological, labour potential both in individual companies and in chain structures, though we believe that the trends in question have not been researched enough in recent years. To ensure the efficiency of using the resource potential of the catering industry we suggest rebuilding the chain model establishing production centers for culinary products.
    We substantiate the system of functional interaction of chain organization elements oriented at prolonged selling of finished product due to applying innovation technologies such as Cook&Chill, Cook&Freeze, Cook&Hold. We offer the results of our own research concerning quality improvement and increasing the shelf-life of culinary products by using complex food supplements, vacuum processing of culinary products and the introduction of the system of product traceability.

    188300 Russia, Leningrad region, Gatchina, st. Roshchinskaya, 5