Fundamental changes in the educational paradigm of the Ukrainian education modern system have led to a revision of the process of improving the university students’ professional training. The issue of students’ soft skills formation as mandatory for the diversification of career opportunities in the labor market is relevant. Unification with European standards has led to the necessity to fill the new content of university education to ensure personal development and self-development of future professionals in the course of mastering fundamental and special disciplines and the soft skills formation, which determines the novelty of the issue. The purpose of the study was to carry out a theoretical analysis of the problem of students’ soft skills formation and empirical study of the students’ attitude (pedagogical specialty) of Ukrainian universities to this process in the context of preparation for their future career. The main method was a survey conducted by respondents filling out an author’s questionnaire “What is an ideal preschool teacher?” in electronic form on the online platform Google. Students of the specialty 012 “Preschool Education” of the first (bachelor’s) level of higher education (1‒4 years of study) from 2 Ukrainian universities (n = 191) were included into the sample. The results were processed both quantitatively and qualitatively and demonstrated that students are aware of the need to form soft skills in preparation for their own professional activities. However, more emphasis was placed on them by senior respondents, who, having mastered a large number of specialized subjects and had various types of educational practices, realized the importance of developing skills (soft skills) for personal growth. In this regard, changes are needed in the educational and professional curriculum of the first (bachelor’s) level of higher education, where it is important to outline the task of students’ soft skills formation as a mandatory component of future professionals’ training to meet the requirements of today’s labor market.

A promising way to create gluten-free foods based on purposeful use of ingredients with a wide range of technological properties is analyzed. Steps to regulate the structural and mechanical properties of gluten-free dough have been determined. These steps allow to improve the structural-mechanical and organoleptic characteristics of the biscuit semi-finished product, to adjust the nutritional value. To determine the technological effect, we considered the connection between the recipe components and the properties of the dough when forming a foamy structure of gluten-free cupcake products. The influence of the design parameters of the mixer (independent factors xi) on the foaming process (Q) has been determined, that is, determining the productivity magnitude from the changes of three main factors: from the attack angle of the frontal surface of the plate working body α, the distance between the plates (step) t and the rotation frequency of working body n. The stability of the foam formed and the rate of its settling and the role of the liquid phase of the dough during short storage before baking were investigated. The comparative characteristics of the microstructure of wheat flour (WF) and extruded corn flour (ECF) in the ratios are presented: a) WF – 100 wt.%; b) WF: ECF – 80:20 wt.%; c) ECF – 100 wt.%. In the tested mixtures, the moisture-holding capacity increases for the sample containing 20% by weight of extruded corn flour two and a half times, and three times for the sample with extruded flour to 100% by weight. With an increasing proportion of extruded corn flour in the flour mixture, the dough density increases and the optimum value is in the range of 0.444 – 0.446 kg.m-3. The comparative characteristic of the microstructure of the samples is given, which has the appearance of foam with the existing and even distribution of air bubbles which later form the porous structure of the biscuit of the semi-finished product. Thus, the size of the formed bubbles of air with the content of wheat flour and starch have a large difference in diameters, in the sample of biscuit dough using ECF 100 wt.% – almost the same size, and between the channels are formed that promote the equalization of air pressure in the middle of the foam system of biscuit dough. It was found that the use of 20 wt.% and 100 wt.% of corn extruded flour contributes to the formation of a fine porous structure of biscuit dough.

Робочий час викладача стає все більш насиченим і все більш актуальним є раціональне його використання. З упровадженням Болонської системи певний час викладачем витрачається ще й на підрахунки рейтингу студентів. З метою оптимізації використання робочого часу пропонується проста, зручна у користуванні і універсальна програма для підрахунку рейтингу студентів. ключові слова: рейтинг, оптимізація, програмування, рейтингова система оцінювання, робочий час.

Baking industry plays one of the most important roles in the production of vital food products. The quality of the bakery products can be improved through the improvement of quality in technological process of dough kneading. A technical solution for providing greater contact with the environment, reducing the duration of the process, and, accordingly, increase productivity due to the developed design of a new machine with a cylindrical working body was proposed. The ways of regulating the course of the technological process in the working chamber of a new kneading machine are considered. They are based on the change of parameters: duration of kneading, temperature, humidity, rotation frequency of the working body. A method of calculating the required power based on the process of kneading the dough is proposed. It allowed obtaining a theoretical calculation of power consumption at unknown values of the friction forces action on the kneading drum, but the known frequency of its rotation with the corresponding design parameters and factors of influence. In addition, it makes possibility to determine the effort main components that affect to the power increase of the working body drive.

The restaurant business is one of the most significant hospitality industry people. However, competition is very high here. Therefore, restaurants are looking for new ways to improve, so the article is devoted to studying the theoretical basis and developing recommendations for developing the restaurant business based on consumer requests. To develop measures, the authors used a theoretical-empirical method, namely, the development of methodological foundations based on the study of theoretical sources, the formation of recommendations on their basis and their empirical testing to form the final proposals. The authors examined consumer literature and consumer inquiries; analyzed traditional and new ways of managing consumer demand. The study's value is that the authors have developed methodological recommendations; namely, they proposed an algorithm for the restaurant business's development, taking into account computer modeling of consumers' preferences and schematically and graphically depicted ways to increase consumer preferences in a restaurant. The suggested recommendations have been tested in real restaurants, which has proven their effectiveness and applicability. The study showed that restaurants need to re-evaluate and review their business strategy and development periodically. There is no universal mechanism that would suit absolutely any restaurant. Still, the steps and principles proposed in the algorithm allow you to start/improve restaurant business development strategy correctly based on computer modeling of consumer preferences.

This article presents a review that provides insight in the concept, characteristics of productive learning in its correlation with education quality as well as the purposes of a productive learning environment. The problem of education inner and outer quality in higher educational establishments has been highlighted. The most important inner and outer components of productive learning as well as main turning points of productive learning history and basic definitions have been succinctly studied. This article defines three the most important components of a Productive Learning both inner and outer: 1) learning opportunity that helps to a select number of relevant learning choices, not a high volume and variety; 2) learning capability that helps to gain competences not just new business skills and knowledge; 3) learning environment that is necessary to share ownership of the learning environment, not just their individual learning. Thus, technology can play a key role in education quality provision.

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