BUSINESS INFORM №1-2016

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27

Section: Economics of Trade and Services
UDC 6.64.641.05
Tovma L. F., Kramarenko D. P., Deinychenko G. V.
Optimization Methods for the Three-Component Catering System, with the Purpose of Creating Food Products for Military Service (p. 175 - 178)
Meal plan of military service persons determines the number of meals, observance of physiologically reasonable spacings between meals, and rational distribution of products as prescribed by nutritional standards throughout the day. Standards of food rations should be developed taking into consideration requirements of rational nutrition, since rationing of service persons is complicated by the fact that their physical and neuropsychic load varies constantly: it can be increasing, for example, during the periods of hostilities, enhanced combat training, military exercises, physical drill, alert duty; then it can be decreasing during the recreation, education etc. The article provides an example of the process of optimizing the three-component catering model system in order to establish the optimum ratio of components. Use of mince systems for creating specialized food products to supply military service has been substantiated.
Keywords: catering, military service persons, critical shearing stress, mince
Fig.: 1. Tabl.: 1. Formulae: 13. Bibl.: 10.

Tovma Lidiіa F. – Candidate of Sciences (Engineering), Senior Lecturer, Department of Logistics, The National Academy of the National Guard of Ukraine (3 Zakhysnykiv Ukrainy Square, Kharkiv, 61001, Ukraine)
Email: [email protected]
Kramarenko Dmytro P. – Candidate of Sciences (Engineering), Associate Professor, Candidate on Doctor Degree, Department of the Equipment of the Food and Hotel Industry named after M. Belyayev, Kharkiv State University of Food Technology and Trade (333 Klochkіvska Str., Kharkіv, 61051, Ukraine)
Email: [email protected]
Deinychenko Grygorii V. – Doctor of Sciences (Engineering), Professor, Head of the Department, Department of the Equipment of the Food and Hotel Industry named after M. Belyayev, Kharkiv State University of Food Technology and Trade (333 Klochkіvska Str., Kharkіv, 61051, Ukraine)
Email: [email protected]

Article is written in Ukrainian
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Reference to this article:
Tovma, Lidiіa F., Kramarenko, Dmytro P., and Deinychenko, Grygorii V. (2016) “Optimization Methods for the Three-Component Catering System, with the Purpose of Creating Food Products for Military Service.” Business Inform 1:175–178.

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