id: 26989
Назва: Optimization of the menu for institutions of restaurant industry based on mathematical modelling methods
Автори: Basyuk D., levytska I., Ivchenko l., Semenyshyna I., Koliadenko S.
Ключові слова: Restaurant management, menu customization, balanced eating, check minimization, linear programming, optimization
Дата публікації: 2020-11-27 10:06:02
Останні зміни: 2020-11-27 10:06:02
Рік видання: 2020
Аннотація: This study is dedicated to innovative approaches to the individualization
of service in institutions in the restaurant industry based on the requirements of balanced nutrition and cost optimization. The study was conducted on the materials of the existing objects of the restaurant industry in Kyiv (Ukraine), taking into account the approved norms of the energy value of the daily diet for different age groups. The solving of the problem
was carried out by linear programming methods on the example of a specific category of consumers: men aged 18–29 years old. The coefficient of physical activity was set at 1.4, with which the optimization task of compiling menus from Ukrainian and Georgian cuisine was formulated. The prices of famous Kiev restaurants, the content of nutrients and energy values of dishes, and the nutrient consumption rates were established for the selected category of customers and used as the initial data. It is demonstrated that the condition for minimization of the target function (account) allows for a reduction in the cost of nutrition by up to 20%, without reducing energy value and nutrition.
URI: http://repository.vsau.org/repository/getfile.php/26989.pdf
Тип виданя: Статті Scopus
Видавництво: Intellectual Economics. 2020 № 14 (1). Р. 130-143.
Розташовується в колекціях :
Ким внесений: Адміністратор
Файл : 26989.pdf Розмір : 329182 байт Формат : Adobe PDF Доступ : Загально доступний
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