Прилепа, Н.В.Prilepa, N.2018-03-232018-03-232017Прилепа Н. В. Сучасні тенденції розвитку ресторанного господарства України та Європи / Н. В. Прилепа // Вісник Хмельницького національного університету. Економічні науки. – 2017. – № 3, т. 1. – С. 163-166.https://elar.khmnu.edu.ua/handle/123456789/6242У статті розглянуті сучасні тенденції розвитку ресторанного господарства України та Європи, зокрема нові формати закладів ресторанного господарства, які використовуються для утримання постійних і залучення нових клієнтів. Проаналізовані актуальні проблеми щодо застосування сучасних тенденцій розвитку ресторанного господарства.The article considers modern tendencies in the development of the restaurant industry in Ukraine and Europe, in particular the new formats of restaurant facilities, which are used to maintain permanent and attract new customers. It is determined that the role of the restaurant industry at the present stage is determined by the nature and scale of the needs of people in the services on the organization of consumption of material and spiritual goods. Therefore, enterprises of the restaurant industry are forced to introduce the newest modern development tendencies, methods and techniques at the level of management of the institution, and at the level of service . The actual problems concerning the application of modern trends in the restaurant industry are analyzed. In our opinion, the modern tendencies in the development of the restaurant industry in Ukraine and Europe are: style and style of service, waiters' clothes, interior design and well-cooked meals will remain and will be important components of the overall atmosphere in the restaurant restaurant and will affect the level of satisfaction of service guests; use the set menu as a sign of quality and a characteristic feature of the restaurant restaurant. In authoritarian cuisine, chefs create special tasting menus that help visitors to get an idea of the product; emphasis on organic, natural and freshness of products. Mandatory use of standards in the preparation of dishes, the absence of chemical additives, the principle of delivery of products "from the ground to the table"; open kitchen and cooking directly in front of the consumer. When cooking, the minimum processing is used: customers want to taste the products, not numerous spices. And the menu - more and more dishes of greenery, vegetables and fruits; the further emphasis on healthy eating will increase the number of soup bars, salad bars, vegetarian restaurants. In the other, there is no obvious difference in trends in the development of the restaurant market in Europe and Ukraine.ukспеціалізовані підприємстваресторанне господарстворестораніндустрія харчуванняspecialized enterprisesrestaurantrestaurantfood industryСтаття338.488.2:640.43(477)