Olga Pasko
PhD (Food Science and Technology)
Professor,
"Improve the quality of hospitality services, its resource and human potential with scientific achievements and practical activity."
2002
Graduated with honours from the Faculty of Food Market, Saratov State Vavilov Agrarian University with a degree in Catering products technology.
2002 - 2004
Vocational training instructor at Student Nutrition Plant, Omsk College of Entrepreneurship and Law.
2002 - 2004
PhD student, Omsk State University.
2004
Defended her PhD thesis entitled “Research and Development of Technology of Fermented Dairy Combined Product for Functional Nutrition”.
2004 - 2007
Head of the Department of Public Catering Technology, Omsk Institute of Economics.
2007 - 2016
Dean, Faculty of Technology, Omsk Institute of Economics.
2011
Defended her doctoral thesis entitled “Scientific and Experimental Justification of Fermented Dairy Products Technology”.
2013
Was elevated to a full professor at the Department of Food Technology and Service.
2016 - present
Head, Department of Hotel and Restaurant Business, Senkevich Moscow State Institute of Physical Culture, Sports and Tourism; professor at the Institute of Hotel Business and Tourism, Peoples' Friendship University of Russia (RUDN).
2016 - present
An expert in classification of hotels and other accommodation facilities; certified expert in hazard analysis and critical control points (HACCP), expert in professional public and state accreditation of the “Service and Tourism” educational programs in the enlarged group of specialties and areas; expert for the “My country: my Russia” national competition for young author’s projects, member of the Presidium of the International Union of Non-Governmental Organizations “Eurasian Peoples' Assembly”.
2016 - present
Participant and speaker at professional forums and business conferences: forum-exhibition “Otdykh” and “Intourmarket”, Forum of tourism industry professionals, International exhibition “PIR-EXPO”, All-Russian summit of restaurateurs and hoteliers, Business forum on Moscow hotel complex, the “Your business: restaurant” forum.
2016 - present
Creative director of student teams at RUDN, Russian State Social University (RSSU), Senkevich Moscow State Institute of Physical Culture, Sports and Tourism - participants and winners of the following professional, educational projects:
- All-Russian student hospitality competition;
- National hotel competition “Comfort and Coziness”;
- Regional championship of blue-collar jobs by WORLD SKILLS standards;
- Moscow Open Championship in Culinary Arts and Service, international festival “Russkaya Kukhnya” (“Russian Cuisine”).
2017 - present
Chairman, State Attestation Commission on educational institutions of higher and secondary vocational education:
- Belgorod State National Research University;
- Moscow Witte University;
- Academy of Public Administration of Moscow Region;
- College of Service Industry No. 10 (Moscow city);
- College of Modern Management (Moscow city).
2017 - present
Member of the federal educational and methodological association for enlarged group of specialties and training areas for the “Service and Tourism” educational program, member of Dissertation Council D 212.287.02 domiciled at Ural State University of Economics (in “Technology and Science of Food Products for Functional and Specialized Purposes and Public Catering” (technical sciences).
2018
Winner of the “Golden Names of the Higher Education” competition; was entered in the Book of Honor for University Teachers of the Russian Federation.
2018 - present
Member of the Academic Council for Technical Sciences of the Russian Professors' Assembly.
2018 - present
Founder of HorekaExpertGroup, an independent center for certification and expertise.
Teaching
Holds lecture courses in the field of "Service" for undergraduate and graduate students at the Institute of Hospitality and Tourism, RUDN:
- Event management in the hospitality industry;
- Organization of restaurant service;
- Food safety technology.
Teaches the following training courses for RUDN students:
- Food safety and HACCP under the “design minimum” of HoReCa enterprises;
- Digitalization of food safety in the hospitality industry. Digital Food Safety is here;
- Soft skills in complying with existing restaurant sanitary legislation;
- How to implement HACCP in hotels.
Author of books and learning guides:
- Shetinin M., Pasko О., Burakovskaya N. Designing Catering Establishments. A Guide to the Implementation of Training Projects: A Learning Aid for Applied Baccalaureate. Moscow, Urait, 2019, 287 p.
The guide reflects the main aspects of development of a feasibility study for a future enterprise. It presents detailed methods for performing technological calculations, principles for calculating and selecting modern high-tech equipment, methods for developing layout concepts for future and reconstructed enterprises. This guide will help students to acquire the necessary professional skills, and also prepare them for future technological and project activities.
https://urait.ru/bcode/437673 - Pasko O., Avtyukhova O. Catering Products Technology. Laboratory Practice: A Learning Aid for Applied Baccalaureate. Moscow; Urait, 2017, 248 p.
The guide is devoted to catering products technology. Organizing and holding laboratory work on preparation of all groups of dishes and culinary products are consistently presented, practical assignments and self-test questions are formed. The appendices contain extensive reference material. The authors have summarized the existing experience in organizing laboratory classes on professional discipline. Issues of modern culinary technologies are also looked at.
https://urait.ru/bcode/397172 - Pasko О., Burakovskay N. Catering Products Technology Abroad: A Learning Aid for Applied Baccalaureate. Moscow; Urait, 2017, 163 p.
The learning guide presents modern trends, directions, features, traditions and technologies for culinary products in European countries, neighboring countries, South and North America, and East Asia. The guide includes a laboratory workshop, providing detailed description of the technology for preparing and decorating dishes. In the appendices are flow charts indicating a set of products for one portion of gross weight, net weight and yield in grams.
https://urait.ru/bcode/437672 - Pasko О., Avtyukhova O. Designing Catering Establishments. Final Processing Shop and Commercial Premises: A Learning Aid for Vocational Secondary Education. Moscow, Urite, 2017, 201 p.
This learning guide includes the main provisions and methods for designing final processing specialized shops, as well as an auxiliary and commercial group of premises for catering enterprises. Various layout concepts for workshops with the arrangement of technological equipment are presented.
https://urait.ru/bcode/437755 - Pasko О., Avtyukhova O. Catering Products Technology. Laboratory Practice: A Learning Aid for Vocational Secondary Education. Moscow, Publishing house Urait, 2017, 248 p.
The guide is devoted to catering products technology. Organizing and holding laboratory work on preparation of all groups of dishes and culinary products are consistently presented, practical assignments and self-test questions are formed. The appendices contain extensive reference material. The authors have summarized the existing experience in organizing laboratory classes on professional discipline. Issues of modern culinary technologies are also looked at.
https://urait.ru/bcode/437750 - Pasko О., Burakovskay N. Catering Products Technology Abroad: A Learning Aid for Vocational Secondary Education. Moscow, Publishing house Urait, 2017, 163 p.
The learning guide presents modern trends, directions, features, traditions and technologies for culinary products in European countries, neighboring countries, South and North America, and East Asia. The guide includes a laboratory workshop, providing detailed description of the technology for preparing and decorating dishes. In the appendices are flow charts indicating a set of products for one portion of gross weight, net weight and yield in grams.
https://urait.ru/bcode/437778 - Shetinin M., Pasko О., Burakovskaya N. Designing Catering Establishments. A Guide to the Implementation of Training Projects: A Learning Aid for Vocational Secondary Education. Moscow, Urait, 2019, 287 p.
The guide reflects the main aspects of development of a feasibility study for a future enterprise. It presents detailed methods for performing technological calculations, principles for calculating and selecting modern high-tech equipment, methods for developing layout concepts for future and reconstructed enterprises. This guide will help students to acquire the necessary professional skills, and also prepare them for future technological and project activities.
https://urait.ru/bcode/437752 - Pasko О., Tikhnenko А., Nikolskaya Ye., Skabeyeva L. Hotel Business Technology. A Guide to Writing a Monograph: Moscow, RUSCIENCE, 2017, 310 p.
The monograph presents results on the study of hotel business technologies in the hospitality industry. In addition, author's developments and guidelines for application of the technologies in the educational process for development of skills related to the organization and technology of basic services, effective use of functional hotel premises, as well as quality control of services and safety of hotel enterprises are presented.
https://www.litres.ru/a-tihnenko/tehnologii-gostinichnoy-deyatelnosti-25720918/
Sciene
- Developed a composition for producing a milkshake containing: skim milk, an enzyme preparation of β-galactosidase Ha-Lactase, “Cedar. Antistress” syrup, amaranth flour, Marine 87 refined carrageenan, FD-DVS BB-12 lyophilized starter culture. The development allows to obtain a product with functional and preventive properties, high nutritional value and high organoleptic characteristics.
https://elibrary.ru/item.asp?id=37815934 - Studied the specifics of modern regulatory requirements for accommodation facilities. Analyzed foreign experience in the classification and improvement of accommodation facilities, environmental requirements for certification of services, problems of development of hostels and features of services for the disabled and people with limited mobility. Investigated the development of environmental policy of hotels and organization of services for the disabled. Identified the main problems of classification of hotels in Krasnodar Krai, Crimea and Kaliningrad, associated with their placement at the sites of individual housing construction and in residential premises.
- Conducted research on hotel technologies used at hospitality enterprises. Presented author's developments and recommendations: classification cases, checklists for evaluating hotel enterprises, operating standards for hotel services – for the application of hotel technologies in the educational process. The research results are used to develop skills related to the organization and technology of basic services, effective use of functional hotel premises, as well as quality control of services and safety of hotel enterprises.
Scientific interests
- Food safety in the food and hospitality industry;
- Catering product technology;
- Management in the hotel industry;
- Designing catering establishments.
This article is directed to consideration of ecological development factors in hospitality. Authors provide and analyze the data of authoritative research such as World Tourism Barometer and Statistical Annex, Environmental performance index 2017 Report, and others. They confirm the growth of tourist flow in general and increasing share of ecological hotels and objects. The information about consumer preferences changing in hospitality is also provided. The second part of the article is devoted to determining the key particular features of eco-hotels: nature proximity, certification, innovative technologies, organic food, and ecological infrastructure. In conclusion, 10 criteria eco-hotels classification is given. There are lots of examples of different types of hotels considering, from modern and technological ones to conventional dwelling: hut, chalet, igloo, tent, wigwam, yurt. Authors emphasizing the social aspects of green hospitality and importance of development for tourism cluster branding and industry success.
In the development strategies and programmes of the Russian Federation as a whole and of individual regions, tourism is recognized as an important tool for sustainable rural development. The popularity of rural tourism is largely due to the low cost of recreation and the possibility of recreation and rehabilitation in certain climatic conditions, but its development requires the search for new forms of organization and the creation of appropriate conditions, and in the first place infrastructure. The aim of the study is to substantiate the role of guest houses in the formation of the infrastructure of the agro-tourist complex as one of the forms of organization of rural tourism and solving the problem of rural employment. Based on the analysis of statistical data, the article shows the importance of supporting alternative forms of employment and self-employment of the rural population; the advantages of the development of agro-tourism and the accompanying system of rural guest houses in solving the problem of employment in rural areas. The characteristic of elements of the production sphere of rural tourism is given. The conditions, requirements, recommendations on the organization of guest houses in rural areas as a key element of the infrastructure of agro-tourism are analyzed.
This paper focuses on the development of techniques for modeling the competitive advantage of companies within the hotel industry in a region. The authors make the case that their proposed techniques for modeling the competitive advantage of companies within the hotel industry in a region can help to cumulatively evaluate and give a well-substantiated quantitative and qualitative assessment of the sector’s competitiveness factoring in a set of specific indicators. This kind of algorithm for constructing a model for competitive advantage could help assess in real time the quality of services provided within the hospitality sphere and conduct comparative analyses across the nation’s regions.
At present, in the conditions of a tense ecological situation connected with the growth of industrial enterprises and their sewage, technogenic accidents and catastrophes, as well as various natural anomalies, modern methods of water treatment are among the priority areas. Particular attention is paid to cleaning heavily polluted sewage by using modern technological innovations and technical solutions. In the work presented, research is given in the field of disinfection and wastewater treatment of agro-industries using "green" technologies - electrochemical activation and electrostatic treatment. The technology of obtaining activated solutions in the electrochemical form, created by special installations, the use of which is possible at the place of consumption in the required quantity is popular in the world. As a result of electrochemical activation, aqueous solutions transform into a metastable (activated) state, while exhibiting increased reactivity in various physicochemical processes. Energy characteristics of the electrostatic field (ESF), allow to carry out activation processes at an Е ⃗ ESF intensity of 6-50 kV / m and inhibition of microorganisms at an ЕESF intensity of more than 75-120 kV / m. In general, electrostatic treatment of sewage will be able to improve the efficiency of treatment in terms of: chemical oxygen demand (COD) – 15%, biochemical oxygen consumption for 5 days (BOD5) – 21%, nitrogen-containing compounds (N total) – 8%; phosphate (P total) – 11%. Thus, the development of "green" technologies will solve many environmental problems, preserve water resources and achieve consistently high water quality with lower costs.
This paper is devoted to developing a set of techniques for boosting the competitiveness of hotel business operators under the conditions of today. The authors substantiate that hotel business operators need government support in ensuring the interoperability of documentation relating to strategic and territorial planning at all levels of governance and in developing hospitality industry infrastructure in recreationally attractive regions. It is established that of special relevance is implementing in the management of domestic hotel complexes the latest efficient management models that are consistent with world standards. Some of the key activities suggested to be undertaken to enhance the domestic hotel sector include building new hotel complexes, renovating existing ones, and boosting the level of service provided by hotels. The study helps identify a set of priority vectors for the development of hotel business operators, including the development of the material base of hotel enterprises through attracting additional investment for renovations and new construction projects.