COMPLEX BASES OF DESIGNING EQUIPMENT FOR HOTEL AND RESTAURANT ESTABLISHMENTS

The materials of the article consider examples of opportunities for determining the goals of training for university students in the educational program Hotel and Restaurant Management and Chemical Engineering in order to develop complex disciplines of modern food technologies for the components of complex innovative projects based on situational tasks. When writing the article, the experience of teaching the disciplines General Food Production Technologies, Food Chemistry, Modern Food Technologies, Commodity Science and Procurement Management, Fundamentals of Equipment Design at the National Technical University "Kharkiv Polytechnic Institute" at the Department of Integrated Technologies, Processes and Devices in 2002–2024 was used. Complex systems fordetermining the components of the discipline have determined the competence and quality of the material, and theissues considered are overlooked through the prism of one's own creative perception, which makes the material especially valuable. The developments were carried out using modern highly effective scientifically based technologies for the production of mayonnaise varieties, for example, from varieties of classification-identification analysis, general concepts and requirements to varieties of methodology for determining quality level indicators, their assessment through the selection of analysis algorithms and calculations at different stages of production and use of the resulting products.