Keyword: «resource-saving technologies»

The article covers the issues of optimization of technological process in the cultivation of table watermelon and improving energy efficiency. Rises one of the main problems of horticulture – the further use of the trademark harvest time has not implemented Nai is smaller expenses of energy. The cultivation of watermel-ons with further conser-cultivation unrealized at the date of the fruit is effective and allows full use of prod-ucts, and as a consequence of the provision of the population during the year, ecologically clean food.

The text summarizes and systematizes the main directions of innovative development as a factor of strategic management in the field of public catering. The necessity of involving in the restaurant business organizational, technological, production, logistics, economic, social innovations is justified. The emphasis is on the fact that innovation can be implemented by introducing innovations, that is, product innovations. At the same time, the innovation may be the process of implementing a new one or the improvement of an existing technological process. The possible results of the introduction of innovations, which can be both positive and negative, are also considered.