Belgorod, Russian Federation
Russian Federation
VAK Russia 05.17.00
VAK Russia 05.23.00
UDC 69
The main advantages of the enterprises of food of fast service are the minimum expenses of time for receiving and reception write, rather low prices for products of the industry of food, a possibility of satisfaction of needs of the population for passing service. In the production and technological plan these enterprises possess stability of the range of the offered dishes (mainly freshly cooked), wide use of semi-finished products high readiness degrees, high level of mechanization of technological processes and material technical base. At the same time, the variety of town-planning conditions, the fast-changing inquiries of consumers, introduction of innovative technologies, technical re-equipment of production open ample opportunities for formation various functional and typological structure with the corresponding architectural environment of fast-food establishments. The factors forming functional and typological structure and the architectural environment of the enterprises of food of fast service are studied. Their mutual multifunctional influence on creation of the enterprises with various alternative typological model, structure and architectural appearance is revealed.
enterprises of food of fast service, functional and typological structure, architectural environment, factor, alternative model
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