VI International Scientific and Practical Conference of the Department of Hotel and Restaurant Business of Ivan Boberskyi LSUPC a landmark event shaping the future of the industry
On 13–14 November, Ivan Boberskyi Lviv State University of Physical Culture hosted the VI International Scientific and Practical Conference “Modern Trends in the Development of the Hospitality Industry.”
The event brought together representatives of 58 educational institutions of Ukraine, as well as speakers and participants from Poland, France, the United Kingdom, Italy and Austria.
This is one of the largest and most influential Ukrainian events in the HoReCa and tourism sectors - a traditional meeting point for scholars, practitioners, restaurateurs, technologists, educators and future specialists of the hospitality industry.
Practical part: tastings, demonstrations and master classes
One of the highlights of this year’s conference was its applied, hands-on component, which brought together 18 HoReCa business partners. Participants were able to explore new technologies, products and service models firsthand.
Key events of the practical block included:
- Tasting-presentation “Catering as a modern model of restaurant business development” by Roman Lobai, co-founder of ART Catering.
- Presentation of the authentic local cake “Svaliava” and tasting of pastries from Lvivskyi Kish bakery.
- Tasting of craft products from Tsypa Brewery, Rozental Eco-Farm and the Hirska Tysa health complex.
- Presentation of the book “The Fantastic History of Ukrainian Cuisine” by Vsevolod Polishchuk.
- Master class “Golf in Tourism and Service” by UNBROKEN Center specialist Volodymyr Shevchun.
- Presentation of professional equipment for gastrobusiness by MaResto.
About the conference: content, atmosphere and significance
The conference was designed to unite science, education, practice and business.
Participants submitted 220 scientific developments, covering key themes such as:
- development of the hotel and restaurant industry;
- innovations and craft technologies;
- service during wartime and post-war recovery;
- tourism under global challenges;
- local gastronomy and cultural diplomacy;
- accessibility, inclusion and smart technologies;
- modern HoReCa management and educational models.
The program featured plenary sessions, sectional presentations, creative demonstrations, product showcases, tastings, master classes, discussions, and informal professional networking — an essential component of industry development.
A special emphasis was placed on the practical component, with 18 business partners presenting innovations, equipment, craft products and catering solutions for modern hospitality.
Within the framework of the conference, a National Record of Ukraine was also set for the largest number of authentic Boyko dishes recreated in one restaurant — an important step in promoting local gastronomy.
Representatives of the Ukrainian School of Hospitality: who attended and why it matters
Among this year’s participants were representatives of the Ukrainian School of Hospitality:
- Yuliia Feshchyn — Manager of Consulting Projects;
- Olha Boiko — Head of the Barista Department.
Their participation emphasizes the importance of integrating applied education with modern scientific discourse, and demonstrates the School’s commitment to staying engaged in the key processes that shape the future of the hospitality industry in Ukraine.
Our sincere gratitude
We extend heartfelt appreciation to the organizers and inspirers of the conference —
Rector Yaroslav Svyshch, Professor Mariia Paska, the team of the Department of Hotel and Restaurant Business, the students, and all partners —
for the opportunity to be part of such a powerful and meaningful event.
The VI International Hospitality Conference once again proved:
Ukrainian education, business and science do not merely maintain high standards —
they set new ones, defining fresh meanings, new directions and new horizons for the entire hospitality industry.
