Особливості проєктування та оснащення устаткуванням ресторанів етнічної кухні

• Дата: 2025
• Автори: Ряшко, Галина, Ткачук, Оксана
• Формат: Стаття
• Мова: Ukrainian
• Опубліковано: Odesa National University of Technology 2025
• Онлайн доступ: //journals.ontu.edu.ua/index.php/fie/article/view/3291
• Назва журналу: Food Industry Economics

The article examines the contemporary challenges associated with the comprehensive technological design and equipment of production facilities in ethnic-cuisine restaurants. The relevance of the study has been substantiated by the dynamic growth of global gastronomic tourism and the increasing consumer demand for authentic culinary experiences, which necessitate the integration of non-traditional equipment and strict cultural norms into modern infrastructure. The aim of the study is to conduct a critical analysis and systematization of recent scientific and practical publications concerning the complex requirements for technological design and equipment of ethnic cuisine restaurants, taking into account national culinary traditions, current technological trends, and international food safety standards. The research methodology is based on a systematic literature review incorporating elements of critical analysis and comparative synthesis. The application of these methods have enabled the identification and classification of non-standard thermal equipment (such as tandoors, wok stations, and mangal grills) according to their engineering and technological requirements, as well as the analysis of religious dietary regulations (Kashrut and Halal) related to spatial zoning and infrastructural duplication. As a result of the conducted analysis, a Hybrid Structural Model of technological design for production facilities was developed, integrating requirements of authenticity, ergonomics, food safety, and principles of religious segregation. This model is presented in the form of a step-by-step algorithm intended to serve as a guideline for engineering planning. The scientific novelty of the study lies in the first attempt to systematically conceptualize the principles of technological design for ethnic restaurants through the development of a model that incorporates cultural and religious determinants. The practical significance of the obtained results is reflected in the potential application of the proposed model and algorithm for minimizing design errors and optimizing capital expenditures in the planning of ethnic-oriented foodservice establishments, as well as in the educational process within the “Hospitality and Restaurant Management” academic program.