CRAFTSMANSHIP IS THE BASIS OF THE HOSPITALITY INDUSTRY

Abstract

The essence and key features of the hospitality industry as a complex system combining hotel and restaurant business, tourism and entertainment are highlighted. The stages of its development, the main trends and factors that determine the competitiveness of modern establishments are considered. Particular attention is paid to craft production as one of the leading areas that ensures the uniqueness and authenticity of services, forms new quality standards and meets the growing demands of consumers for naturalness and exclusivity of products. The analysis of the relationship between the hospitality industry and craft production is carried out, in particular in the formation of gastronomic culture and the development of local brands. Using the example of craft cheeses, the features of their production, taste and technological differences from industrial analogues, as well as the role in popularizing gastronomic tourism are considered. The activities of Ukrainian craft cheese factories are analyzed, which, using traditional recipes and local raw materials, contribute to the preservation of cultural heritage and the creation of competitive products on the domestic and international markets. It is noted that the development of craft cheese making has not only economic, but also socio-cultural significance, as it provides employment for the local population, supports the development of farming and forms a positive image of Ukraine as a country with a rich gastronomic tradition. The activities of the Precarpathian dairy farm "Mukko", which is one of the brightest examples of modern craft production in Ukraine, were analyzed. The range of the farm's products was studied, which includes various types of cheeses made from high-quality cow and goat milk obtained from its own livestock. The farm emphasizes the combination of traditional cheesemaking technologies with innovative approaches to improving taste characteristics. A feature of the products is the use of exclusively natural ingredients and additives, which not only emphasize the natural taste of milk, but also form new shades of aroma and texture. This allows you to create cheeses with unique taste properties that meet modern gastronomic trends and the demands of consumers who prefer naturalness, authenticity and high quality products.