The purpose of this guide is to provide systematic knowledge and practical recommendations on greening, modern development formats, and digitization of restaurant establishments. It aims to train specialists who can effectively apply environmental and digital innovations in their professional activities, as well as adapt to modern challenges and trends in the restaurant market.
This guide will help form a comprehensive understanding of the environmental, organizational, and digital aspects of the restaurant business, providing thorough theoretical training and practical tools for further professional development.
The toolkit was developed and compiled by a group of teachers from the Volyn Professional College of the National University of Food Technologies: Iryna Savchenko, Viktoria Kavara, Olga Roiko, Lesya Steshenko, and Oleksandr Roiko.