Food Processing: Techniques and Technology Food Processing: Techniques and Technology Техника и технология пищевых производств 2074-9414 2313-1748 96602 10.21603/2074-9414-2025-1-2562 ОРИГИНАЛЬНАЯ СТАТЬЯ ORIGINAL ARTICLE ОРИГИНАЛЬНАЯ СТАТЬЯ Innovative Modeling in Public Catering: Theory and Methods Теоретико-методологическое обоснование моделирования процессов инновационного развития общественного питания https://orcid.org/0000-0002-1477-8759 Урудж Шабана Urooj Shabana https://orcid.org/0000-0002-4114-4006 Дриль Анастасия Александровна Dril Anastasiia A. https://orcid.org/0000-0003-4592-8382 Маюрникова Лариса Александровна Mayurnikova Larisa A. nir30@mail.ru Университет принцессы Нуры Бинта Абдулрахмана Эр-Рияд Саудовская Аравия Princess Nourah Bint Abdulrahman University Riyadh Saudi Arabia Новосибирский государственный технический университет Новосибирск Россия Novosibirsk State Technical University Novosibirsk Russian Federation Кемеровский государственный университет Кемерово Россия Kemerovo State University Kemerovo Russian Federation 28 03 2025 28 03 2025 55 1 148 165 31 07 2024 01 10 2024 https://fptt.ru/en/issues/23416/23401/

Любые переходные процессы сопряжены с разработкой новой парадигмы, поэтому актуален пересмотр основных положений понятийного аппарата и терминологических систем, используемых на новых уровнях развития науки и техники, частных областей знаний, в том числе отраслевых. Общественное питание является значимой отраслью для реализации стратегий продовольственной безопасности страны. Как следствие, в этой сфере приоритетно инновационное развитие, переходный период которого должен быть обеспечен теоретико-методологической базой. Цель исследования – обобщить и систематизировать терминологическую базу и понятийный аппарат для последующего теоретико-методологического обоснования процесса моделирования инновационного развития сферы общественного питания. Объектами исследования послужили понятийный аппарат и терминологическая система, отражающие существующее положение дел в теории и практике отрасли общественного питания с учетом смежных отраслей, положенных в основу разработки процесса моделирования инновационного развития. Поиск информации по теме исследования проводили по литературным источникам за 2019–2024 гг. через СПС Гарант, поисковую систему научных публикаций Google Scholar и научную электронную библиотеку eLIBRARY.RU. Общественное питание – часть малого предпринимательства, разнообразие направлений которого осложняет унификацию процессов развития. Предложена трехуровневая методология инновационного развития предприятий, включающая теоретический, эмпирический и технологический уровни. К первому уровню отнесли принципы, подходы и понятийный аппарат. Ко второму – методы, методики и механизмы. Третий описывает факторы: особенности и условия, логическую и временную (переходную) структуры деятельности предприятий. Дано подробное описание элементов методологии. Приведена теоретико-методологическая база для обоснования моделирования процесса инновационного развития предприятий общественного питания. Предложенная методология является методическим обеспечением переходного этапа развития предприятий от классического подхода управления к инновационному, инварианты которого применимы в частных случаях.

Transition processes need a new paradigm. At each new stage of development, an industry has to reconsider its basic concepts and terms. Public catering is important from the national food safety perspectives, which makes innovative development a priority. To complete a paradigm shift, it requires new theoretical and methodological foundations. The article generalizes and structures new terms and concepts needed for a theoretical and methodological rationalization of modeling the innovative development in the public catering sector. The research featured concepts and terms that reflect the current theory and practice of public catering and adjacent spheres related to innovative development and its modeling. The review covered scientific articles and legal documents indexed in the Garant, Google Scholar, and eLIBRARY.RU databases in 2019–2024. Public catering represents a wide variety of small businesses, which complicates any attempts at unifying the development processes. The authors designed a three-level methodology for innovative development with a comprehensive and detailed description. The methodology includes theoretical, empirical, and technological levels, i.e., from principles, approaches, and concepts through methods, techniques, and tools to specifics, conditions, logic, and temporal structure. The article provides the theory and methodology needed to rationalize the modeling of innovative development in the sphere of public catering. The methodology supports the shift from classical to innovative management, with invariants that could be applied to individual cases.

 Общественное питание переходный период новая парадигма понятийный аппарат инновационное развитие терминологическая система отраслевые особенности методология структура Public catering transition period new paradigm concepts innovative development terminological system industry methodology structure

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