Publication Details
Issue: Vol 2, No 6 (2025)
Pages: 52-57
ISSN: 2997-9366
Abstract
The article highlights the post-industrial nature of the development of the service sector, the characteristic trends of restaurant services for a post-industrial society such as the service landscape, improving menus, improving recipes, scientifically justified acceleration and further expansion of the concept of “molecular cuisine”, green economy and catering business in the field of restaurant services.
Keywords
post-industrial society
green economy
restaurant services
consumer value
consumer behavior
consumption acculturation
recipe of dishes
menu
molecular cuisine