Vol. 33 No. 1 (2021)

DOI: https://doi.org/10.30857/2415-3206.2021.1

Published: 2021-08-27

USING THE ENERGY EFFICIENCY HUB IN THE UNIVERSITY ENERGY MANAGEMENT SYSTEM IN THE CONTEXT OF PREVENTING A NEW OUTBREAK OF THE COVID-19 PANDEMIC

Ivan Gryshchenko

9-18
- PDF
USING THE UNIVERSITY ENERGY EFFICIENCY KNOWLEDGE HUB FOR ENERGY CERTIFICATION AND ENERGY AUDITS OF HIGHER EDUCATION INSTITUTIONS

Valeriia Shcherbak

19-31
- PDF
SOCIAL RESPONSIBILITY OF THE EDUCATIONAL ECOSYSTEM OF A HIGHER EDUCATION INSTITUTION UNDER CONDITIONS OF STRUCTURAL AND INNOVATIVE CHANGE

Valentyna Yatsenko

32-42
- PDF
SOCIAL RESPONSIBILITY OF BUSINESS IN PREVENTING A COVID-19 PANDEMIC

Pavlo Dudko

43-51
- PDF
HUMAN CAPITAL AS A KEY FACTOR IN THE DEVELOPMENT OF UNIVERSITY INNOVATION

Roman Kozhushko

52-60
- PDF
DETERMINING WHETHER THE PROTOTYPE HACKATHON ECOSYSTEM FOR TECHNOLOGY TRANSFER IN A HIGHER EDUCATION INSTITUTION MEETS THE NEEDS OF STAKEHOLDERS

Nina Krakhmalova

61-73
- PDF
CONCEPTUAL MODEL OF THE HACKATHON ECOSYSTEM OF TECHNOLOGY TRANSFER IN AN INSTITUTION OF HIGHER EDUCATION

Iryna Goncharenko

74-84
- PDF
USING THE HACKATHON ECOSYSTEM AS AN EFFECTIVE TOOL FOR MANAGING THE COMPETITIVENESS OF AN INSTITUTION OF HIGHER EDUCATION

Liudmyla Hanushchak-Yefimenko

85-93
- PDF
ORGANIZATION OF THE ENERGY MANAGEMENT SYSTEM ON THE BASIS OF THE UNIVERSITY KNOWLEDGE HUB

Оlena Nifatova

94-104
- PDF
METHODOLOGY AND TECHNOLOGY OF HACKATHON ECOSYSTEM TO ENGAGE UNIVERSITY FACULTY AND STUDENTS IN INNOVATION AND ENTREPRENEURSHIP IN THE CONTEXT OF REDUCING THE IMPACT OF THE COVID-19 PANDEMIC

Valeriia Shcherbak, Svitlana Arabuli

105-114
- PDF
CONCEPTUAL PRINCIPLES OF HOTEL AND RESTAURANT BUSINESS DEVELOPMENT

Victoria Hotra

115-122
- PDF
FORMATION OF AN INFORMATION TECHNOLOGY PLATFORM TO SUPPORT AND DEVELOP THE HOTEL BUSINESS

Yuliia Biriukova

123-131
- PDF
MATHEMATICAL MODEL OF THE MANAGEMENT OF DEVELOPMENT OF INTEGRATED BUSINESS STRUCTURES

Asem Djamal Dawoud

132-140
- PDF
MATHEMATICAL MODELING OF THE DEVELOPMENT OF THE POTENTIAL OF INTEGRATED BUSINESS STRUCTURES

Yurii Grechyshkin

141-148
- PDF