Teachers and students of the Faculty of Management, Hotel and Restaurant Business and Tourism of the International Humanitarian University visited the production complex of the "Obzhora" retail chain to explore the modern organization of food production in practice. The educational session was conducted by the production director, Mariia Vasylivna Polokhova.
During the visit, the participants:
▪️ thoroughly studied the infrastructure model of the production complex as a centralized food preparation hub for the retail network;
▪️ familiarized themselves with the stages of the technological process: raw material intake control → storage under proper temperature conditions → processing and production of semi-finished products → thermal treatment → packaging of the finished goods;
▪️ analyzed the internal quality control system, traced the logic of “clean” and “contaminated” zones, and learned about staff movement procedures;
▪️ learned how HACCP principles are implemented in real production conditions, as required in modern food enterprises;
▪️ explored supplier requirements and the workflow with certified raw materials.
The focus was on modern approaches to food safety, automated documentation processes, the use of information systems for process monitoring, and practical implementation of standards that meet European market requirements.
For students, this was more than just a visit — it was a valuable experience in developing professional competence within a real production environment, strengthening the connection between theoretical knowledge and practical application.
We express our sincere gratitude to production director Mariia Vasylivna Polokhova and the entire “Obzhora” team for their openness and willingness to cooperate in training future professionals in the restaurant industry. Special thanks to the stakeholder of the faculty, member of the expert council of employers of the educational program, and director of the restaurant Antica Cantina, Volodymyr Ihorovych Perkin, for organizing this initiative!
During the visit, the participants:
▪️ thoroughly studied the infrastructure model of the production complex as a centralized food preparation hub for the retail network;
▪️ familiarized themselves with the stages of the technological process: raw material intake control → storage under proper temperature conditions → processing and production of semi-finished products → thermal treatment → packaging of the finished goods;
▪️ analyzed the internal quality control system, traced the logic of “clean” and “contaminated” zones, and learned about staff movement procedures;
▪️ learned how HACCP principles are implemented in real production conditions, as required in modern food enterprises;
▪️ explored supplier requirements and the workflow with certified raw materials.
The focus was on modern approaches to food safety, automated documentation processes, the use of information systems for process monitoring, and practical implementation of standards that meet European market requirements.
For students, this was more than just a visit — it was a valuable experience in developing professional competence within a real production environment, strengthening the connection between theoretical knowledge and practical application.
We express our sincere gratitude to production director Mariia Vasylivna Polokhova and the entire “Obzhora” team for their openness and willingness to cooperate in training future professionals in the restaurant industry. Special thanks to the stakeholder of the faculty, member of the expert council of employers of the educational program, and director of the restaurant Antica Cantina, Volodymyr Ihorovych Perkin, for organizing this initiative!