Relevant bibliographies by topics / Enterprise restaurant management

Contents

  1. Journal articles
  2. Dissertations / Theses
  3. Books
  4. Book chapters
  5. Conference papers

Academic literature on the topic 'Enterprise restaurant management'

Author: Grafiati
Published: 30 May 2022
Last updated: 31 July 2025

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Journal articles on the topic "Enterprise restaurant management"

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PUZYROVA, P.V. "Concept of functioning and strategies of development of enterprises of hotel–restaurant sphere." Market Relations Development in Ukraine №7-8(218-219)2019 149 (September 19, 2019): 52–58. https://doi.org/10.5281/zenodo.3447479.

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The subject of the research is the theoretical and methodological foundations of the process of strategic development of hotel and restaurant enterprises and their conceptual functioning. The aim of the study isto study economic phenomena in the functioning and development strategy of hotel and restaurant enterprises. Results of the investigation. During the writing of the article, it was found that the conceptual foundations of hotel and restaurant enterprises are based on determining the basic concept of the enterprise’s functioning, taking into account its orientation to certain
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Кучер, М. М., Н. Ф. Стеблюк, С. О. Гапоненко, М. Ю. Разінькова, and К. О. Папсуй. "FEATURES OF MANAGEMENT OF OPERATIONAL ACTIVITIES OF RESTAURANT ENTERPRISES." Systems and Technologies 68, no. 2 (2024): 155–60. https://doi.org/10.32782/2521-6643-2024-2-68.18.

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The article reveals the essence of managing the operational activities of a restaurant business enterprise. The functions of production management at the restaurant business enterprise were considered. The condition and evaluation of the operational efficiency of the restaurant enterprise was analyzed. The main indicators characterizing the production capacity of the operating system at the enterprises of the restaurant industry were established. Indicators that increase the efficiency of the use of production facilities and indicators that characterize the organizational and technical level o
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Sokolovska, Olena, Natalya Danko, and Anastasiia Mykhalchuk. "The analysis of the hotel-restaurant enterprise for the development of marketing strategy, on the example of the restaurant "Milena"." 14, no. 14 (December 30, 2021): 161–68. http://dx.doi.org/10.26565/2310-9513-2021-14-16.

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The subject of the study is the analysis of the hotel and restaurant enterprise in order to develop a marketing strategy on the example of the restaurant "Milena". In the era of comprehensive informatisation of society, market competition plays an important role in predicting and planning the long-term development of enterprises, which is based on strategic management of the efficiency of business processes. The aim of the article is to analyse the specific enterprise of the hotel and restaurant sphere in order to develop an effective marketing strategy. Many entrepreneurs consider it unnecess
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Kabuye, Nansereko Racheal, Wilson Muyinda Mande, and Sadat Lutaaya. "The Contribution of Purchasing Management Practices to Enterprise Growth of Micro Restaurant in Uganda." International Journal of Research and Innovation in Social Science VIII, no. XII (2025): 2755–69. https://doi.org/10.47772/ijriss.2024.8120230.

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Purpose – The purpose of this paper was to examine the contribution of purchasing management practices to enterprise growth. Micro restaurants always start with little capital, they earn little profits, and for that matter do not show substantive economic worth to the owners. The only viable option is to grow to small, medium and later to large scale restaurants. So, it was important to investigate on how much purchasing practices contributed to the growth of the micro restaurants. Design/methodology– In this study, a cross-sectional design was used. Data was gathered from a sample of 300 part
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Kalienik, Kseniia, and Hanna Balamut. "Financial flows of restaurant business enterprises: essence, assessment of management efficiency." Ukrainian Journal of Applied Economics and Technology 9, no. 1 (2024): 332–38. http://dx.doi.org/10.36887/2415-8453-2024-1-56.

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The purpose of the article is to study the essence of the concept of "financial flow" and improve the system of indicators for analyzing the effectiveness of the management of financial flows in the restaurant business enterprise. The study was conducted using a rigorous set of research methods, including theoretical generalization, scientific abstraction, systematization and decomposition, formalization, economic-mathematical, and graphic. These methods were chosen to ensure the robustness and reliability of the research findings. Research results. The article analyzes the main approaches to
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Odnolko, Viktoria. "SCIENTIFIC PRINCIPLES OF ORGANIZATION OF THE COST MANAGEMENT PROCESS AT THE HOTEL AND RESTAURANT BUSINESS ENTERPRISE." Development of Management and Entrepreneurship Methods on Transport (ONMU) 79, no. 2 (2022): 89–103. https://doi.org/10.31375/2226-1915-2022-2-89-103.

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The article is devoted to the organization of the process of cost management in the hotel and restaurant business. The article investigates and summarizes theoretical approaches to determining the essence of cost management of hotel and restaurant businesses. The costs of the enterprise − is a set of costs that arise in the enterprise for a certain period of time in the process of life. In fact, the costs of the enterprise − an estimate in money of the value of all material, informational, labor, natural and financial resources needed by the enterprise to work. The article considers the featur
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Кузина, О., O. Kuzina, М. Раденович, M. Radenovich, Р. Ашурбеков, and R. Ashurbekov. "Personnel Management in the Hotel Business: the Importance of Training." Management of the Personnel and Intellectual Resources in Russia 8, no. 1 (2019): 56–60. http://dx.doi.org/10.12737/article_5c505cbd8d07f2.12912050.

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The enterprises human assets or, put more conventionally, its human resources tend to be one the most significant costs for most hospitality enterprises. In most hotels the payroll is the single biggest cost item, whilst in restaurants and bars it is usually second only to material costs. A valet, cleaning personnel and restaurant servers have different requirement than check-in clerks, concierge providers and managers. Yet, the entire workforce is a reflection of a hotel’s hospitality culture, which is why everyone needs to be trained from top to bottom on certain specific values and standard
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Yakymenko-Tereshchenko, Natalіia, Kateryna Kunitsia, and Maryna Karminska-Bielobrova. "PERSONNEL MANAGEMENT AS THE MAIN RESOURCE OF THE ACTIVITY OF THE FIELD OF SERVICES." Bulletin of the National Technical University "Kharkiv Polytechnic Institute" (economic sciences), no. 2 (April 5, 2024): 77–82. https://doi.org/10.20998/2519-4461.2024.2.77.

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Labor resources, which belong to the socio-economic category, are one of the most important aspects of the theory and practice of management at enterprises of any industry, including the hotel and restaurant industry. The specificity of the hotel and restaurant industry is that this type of activity is, first of all, the sale of services, the quality of which depends on the performer, that is, on the hotel staff. Resource management of personnel management in a hotel and restaurant enterprise includes various aspects covering planning, recruitment, development, motivation and retention of pers
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Ihnatenko, Mykola, Iryna Romanіuk, Liudmyla Levaieva, and Vladyslav Yatsenko. "Managing the efficiency and competitiveness of hotel, restaurant and tourism enterprises in Ukraine during the war." University Economic Bulletin 18, no. 4 (2023): 8–16. http://dx.doi.org/10.31470/2306-546x-2023-4-8-16.

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In each case, the tactics and strategy of management are complemented by other tools and mechanisms, depending on the conditions of accommodation, specialisation, and life cycle of a particular enterprise. However, the war has also led to the emergence of new circumstances for the functioning of hotel, restaurant and tourism enterprises. The purpose of the article is to substantiate and develop new and improve the existing directions, mechanisms and tools for managing the efficiency and competitiveness of hotel, restaurant and tourism enterprises in the context of war, taking into account mili
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Ihnatenko, Mykola, Iryna Romanіuk, Liudmyla Levaieva, and Vladyslav Yatsenko. "Managing the efficiency and competitiveness of hotel, restaurant and tourism enterprises in Ukraine during the war." University Economic Bulletin 18, no. 4 (2023): 8–16. http://dx.doi.org/10.69587/ueb/4.2023.8.

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In each case, the tactics and strategy of management are complemented by other tools and mechanisms, depending on the conditions of accommodation, specialisation, and life cycle of a particular enterprise. However, the war has also led to the emergence of new circumstances for the functioning of hotel, restaurant and tourism enterprises. The purpose of the article is to substantiate and develop new and improve the existing directions, mechanisms and tools for managing the efficiency and competitiveness of hotel, restaurant and tourism enterprises in the context of war, taking into account mili
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Dissertations / Theses on the topic "Enterprise restaurant management"

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Єрмакова, Л. Е. "Удосконалення управління персоналом онлайн-ресторану «Смайл фуд»". Thesis, Одеський національний економічний університет, 2021. http://local.lib/diploma/Yermakova.pdf.

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Доступ до роботи тільки на території бібліотеки ОНЕУ, для переходу натисніть на посилання нижче<br>У роботі розглядаються нормативно-правові та науково-теоретичні основи обслуговування споживачів на підприємствах ресторанного господарства. Проведено аналіз організаційної структури онлайн-ресторану «Смайл Фуд», досліджено стан конкурентного середовища готелю, наведено динаміку показників розвитку підприємства. Надано рекомендації щодо впровадження додаткових послуг з безпеки обслуговування споживачів у ресторані «Смайл Фуд». Впровадження новітньої японської системи «Кайдзен» на підприємство, дл
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Pitisom, Yingluck. "Restaurant industry and marketing plan for Studio Thai restaurant." CSUSB ScholarWorks, 2004. https://scholarworks.lib.csusb.edu/etd-project/2603.

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This project focused on restaurant industry analysis, start-up requirements, planning decisions, human resource management and restaurant marketing strategies. A marketing plan has been developed for the purposes of opening Studio Thai in the near future.
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Павлова, О. А. "Напрями удосконалення конкурентної стратегії ресторанного бізнесу в сучасних умовах". Thesis, Чернігів, 2021. http://ir.stu.cn.ua/123456789/22857.

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Павлова, О. А. Напрями удосконалення конкурентної стратегії ресторанного бізнесу в сучасних умовах : дипломна робота : освітньо-професійна програма «Менеджмент» / О. А. Павлова ; керівник роботи С. В. Повна ; НУ "Чернігівська політехніка", кафедра менеджменту та державної служби. – Чернігів, 2021. – 70 с.<br>Об'єктом дослідження роботи є удосконалення конкурентних переваг ресторану «Золотий берег». Предметом дослідження роботи є економічні, фінансові, виробничі, організаційні переваги створення конкурентоспроможності ресторану «Золотий берег». Метою роботи є дослідження та обґрунтування теорет
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Chen, Yaming. "Chinese Restaurant Online System." CSUSB ScholarWorks, 2005. https://scholarworks.lib.csusb.edu/etd-project/2833.

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Chinese Restaurant Online System was designed to allow customers to view information about the restaurant over the Web and order some dishes online. It allows employees to login to do their work, depending on their sponsored rights.
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Welter, Karen. "Sustainability in the restaurant industry : a Cape Town study." Thesis, Stellenbosch : Stellenbosch University, 2012. http://hdl.handle.net/10019.1/71819.

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Thesis (MPhil)--Stellenbosch University, 2012.<br>ENGLISH ABSTRACT: The main aims of this thesis were to focus on the restaurant system in Cape Town with a view to creating a support mechanism for a move to more sustainable practices. A review of the literature found that despite a growing global population, the pressure on resources and consumption has been driven by the global middle class. Over half the world lives in cities and dualistic urban systems reinforce access to resources by excluding the poor and favouring the wealthy. Resource flows and consumption have degraded ecosystems, cre
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Von, Hoffman Ethen Langeford. "The influence of copreneurial relationships on the restaurant industry : a study in the Nelson Mandela Metropole." Thesis, Nelson Mandela Metropolitan University, 2012. http://hdl.handle.net/10948/d1020003.

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Entrepreneurship plays an important role in the South African economy, especially in light of the recent global recession. For family businesses, namely copreneurs in the restaurant industry, to be afforded a better opportunity to perform better and be viable and sustainable, a deeper understanding and insight into their dynamics is required. Researching and implementing strategies or recommendations to improve the influence of copreneurial relationships in the restaurant industry is fundamentally important to the growth and sustainability of restaurants in the hospitality industry, in the Nel
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Веліксар, К. В. "Управління персоналом на підприємстві ресторанного господарства". Thesis, 2018. http://dspace.oneu.edu.ua/jspui/handle/123456789/9871.

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У роботі розглядаються теоретичні аспекти кадрової політики управління персоналом на підприємствах ресторанного господарства. Проаналізовано кадрову політику підприємства, надано оцінку кількісних та якісних характеристик працівників, досліджено ефективність систем управління персоналом підприємства. Запропоновано напрямки вдосконалення мотивації трудової поведінки працівників. Обґрунтовано заходи щодо підвищення ефективності загальної системи управління персоналом підприємства ресторанного господарства.<br>The work deals with the theoretical aspects recruiting policy of personnel manage
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Маришева, М. Д. "Сучасні технології управління персоналом підприємства". Thesis, 2020. http://dspace.oneu.edu.ua/jspui/handle/123456789/11753.

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У роботі розглядаються теоретичні аспекти сучасних методів управління персоналом. Проаналізовано стан фінансово-економічної діяльності ТОВ «КАСА-БЛАНКА», визначено його напрямки покращення результативності через підвищення рівня системи управління персоналом. Запропоновано заходи з поліпшення управління персоналом ТОВ «КАСА-БЛАНКА» на основі врахування результатів аналізу внутрішнього та зовнішнього середовища, персоналу підприємства та фінансових показників.<br>The paper considers the theoretical aspects of modern methods of personnel management. The state of financial and economic activit
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Дрожжин, О. А. "Управління вартістю підприємства (на прикладі «Clubhouse hotel)". Thesis, 2018. http://dspace.oneu.edu.ua/jspui/handle/123456789/9504.

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У роботі розглядаються теоретичні аспекти управління вартістю підприємства, фактори, що впливають на вартість, а також теоретичні засади прийняття управлінських рішень на основі вартості. Проведено аналіз діяльності підприємства «Clubhouse hotel», що функціонує у сфері готельно-ресторанного бізнесу. Визначені цільові орієнтири підприємств готельно-ресторанного бізнесу в контексті управління вартістю Проведено оцінку економічної ефективності проекту відкриття Велнесс-СПА та винного бару. Проаналізовані можливі сценарії впливу проектів на платоспроможність та майбутню вартість підприємства.<
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RUSNÁKOVÁ, Tereza. "Optimalizace procesu řízení restaurace BEER FACTORY." Master's thesis, 2013. http://www.nusl.cz/ntk/nusl-153671.

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This thesis is based on the needs of effective management of restaurants. This topic is very comprehensive and consists of issues stemming mainly from theories of management, economics and psychology. On the basis of needs, the thesis deals with optimization of management process in a selected organization. The main objective of this thesis is analysis of products and management methods in the restaurant Beer factory in comparison with competing products of restaurants and clubs followed by recommendations to optimize business interactions and proposals for the development of the product based
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Books on the topic "Enterprise restaurant management"

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Lesonsky, Rieva. Ultimate book of restaurant and food-service franchises 2005/2006. Entrepreneur Media, 2005.

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Krupina, Nadezhda, Mihail Moskalev, and Magomed Omarov. Strategic management in the hotel and restaurant service. INFRA-M Academic Publishing LLC., 2023. http://dx.doi.org/10.12737/1832108.

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The textbook is structured on topics that are relevant in the practice of strategic management at modern enterprises of the hospitality industry and for the formation of professional competencies of students in the direction of "Service".&#x0D; A wide range of theoretical issues, factual data and illustrative materials are presented, which reveal the nature and essential content of the strategy, strategic management, develop ideas about the organizational environment and methods of its qualified analysis, form skills of strategic planning, development, formalization, implementation and evaluat
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Henning, Katherine J. Restaurant start-up profile. Illinois Dept. of Commerce and Community Affairs, 1999.

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Henning, Katherine J. Restaurant start-up profile. Illinois Dept. of Commerce and Community Affairs, 1999.

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Lyon, Heather. How to start your own coffee shop and lunch bar. How To Books, 2008.

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Godsmark, Carol. How to start and run your own restaurant. How To Books, 2007.

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Lewis, Jerre G. How to start & manage a restaurant business: A practical way to start your own business. Lewis & Renn Associates, Inc., 1999.

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Group, Entrepreneur, ed. Pizzeria. 4th ed. Entrepreneur Magazine Group, 1993.

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Lynn, Jacquelyn. How to start a restaurant and five other food businesses: A step-by-step guide to success. 3rd ed. Entrepreneur Media Inc., 2001.

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Lynn, Jacquelyn. Entrepreneur magazine's how to start a restaurant and five other food businesses: A step-by-step guide to success. 3rd ed. Entrepreneur Media Inc., 2001.

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Book chapters on the topic "Enterprise restaurant management"

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Akhmedova, Rimma R. "Strategic Management of Digital Transformation in Restaurant Business Enterprises." In Advances in Science, Technology & Innovation. Springer Nature Switzerland, 2025. https://doi.org/10.1007/978-3-031-83331-1_8.

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Huang, Ruoxi. "Study on Crisis Management System of Old Restaurant Enterprises Under the COVID-19." In Proceedings of the 2022 3rd International Conference on Big Data Economy and Information Management (BDEIM 2022). Atlantis Press International BV, 2023. http://dx.doi.org/10.2991/978-94-6463-124-1_37.

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Batchenko, Liudmyla, Liliia Honchar, and Andrii Beliak. "THE EFFECTIVENESS OF ENSURING THE FINANCIAL STABILITY OF THE RESTAURANT BUSINESS IN THE CRISIS COVID-19." In Anti-Crisis Management: State, Region, Enterprise. Publishing House “Baltija Publishing”, 2020. http://dx.doi.org/10.30525/978-9934-26-020-9-11.

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The study identifies and systematizes key indicators and criteria for ensuring the financial stability of the restaurant business. The complex and thorough analysis of features of maintenance of financial stability of the enterprises of restaurant business on an example of one of restaurants of a chain of the Japanese kitchen of LLC «Sushiya» is carried out. After analyzing the key indicators of financial and economic activity of the restaurant, using the method of complex calculation of the rating of the financial condition of enterprises in the hospitality industry, the level of financial st
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Honchar, Liliia, and Olha Aukhimik. "FORMATION OF THE CONTROL SYSTEM AT THE ENTERPRISES OF HOTEL AND RESTAURANT BUSINESS: THEORETICAL AND METHODOLOGICAL ASPECT." In European vector of development of the modern scientific researches. Publishing House “Baltija Publishing”, 2021. http://dx.doi.org/10.30525/978-9934-26-077-3-31.

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Modern market conditions dictate the new rules of operation for enterprises and require improvement of the enterprise management process. That is why it is important to organize a controlling system at the enterprise to optimize and improve the efficiency of microeconomics management in the hotel and restaurant business. Awareness of the relevance led to the definition of the subject of research, which are scientific and applied principles and approaches, methods and tools of the controlling system in the hotel and restaurant business. The purpose of the paper is a comprehensive analysis and s
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Kocaman, Emel Memis, and Mehmet Kocaman. "Restaurant Management System (RMS) and Digital Conversion." In Advances in Hospitality, Tourism, and the Services Industry. IGI Global, 2019. http://dx.doi.org/10.4018/978-1-5225-8494-0.ch004.

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Customers expect a high standard and fast service from enterprises. In addition, competition among enterprises necessitates that enterprises renew themselves, meet customer expectations at maximum level, and raise the standard of products and services. Traditional restaurant management is inadequate to provide all this. This situation led to search, and restaurant management systems (RMS) have been developed. RMS, which emerged in the 1970s, are now much more developed, facilitating both the operation and management process and offering a professional management opportunity. RMS has made it po
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Voloshyna, Oksana. "METHODS OF BANKRUPTCY PREDICTION AT THE ENTERPRISES UNDER CONDITIONS OF QUARANTINE RESTRICTIONS DUE TO THE COVID-19 PANDEMIC." In Theoretical and practical aspects of the development of modern scientific research. Publishing House “Baltija Publishing”, 2022. http://dx.doi.org/10.30525/978-9934-26-195-4-3.

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The problem of bankruptcy prevention is growing in importance under conditions of the decline of economic growth and quarantine restrictions caused by the COVID-19 pandemic, which has significantly affected the domestic economy. In the second reading, the Ukrainian Parliament adopted amendments to the Code of Ukraine on the Bankruptcy Procedure, which banned moratorium on bankruptcy initiation by the creditors. Thus, there was approved “Draft Law on Amendments to Certain Legislative Acts to Regulate Certain Issues of Bankruptcy Procedures for the Period of Implementation of the Measures Aimed
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Toubes, Diego R., Noelia Araújo Vila, and Sara Fidalgo Estévez. "Effects of COVID-19 on Small Businesses in the Catering Sector." In Risk, Crisis, and Disaster Management in Small and Medium-Sized Tourism Enterprises. IGI Global, 2021. http://dx.doi.org/10.4018/978-1-7998-6996-2.ch006.

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This study focuses on the effects of COVID-19 on independent restaurant operators in small cities. Proposals for recovery are assessed both in terms of business operations and service provision and in terms of the governance measures demanded by restaurateurs. Semi-structured open-ended interviews were conducted with 38 restaurateurs in Ourense (Spain) during the toughest months of the COVID-19 pandemic. This study provides key operational and governance measures for the recovery of the restaurant sector and confirms the need to generate a greater connection and empathy with the customer and t
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Batchenko, Liudmyla, Lilіia Honchar, and Iryna Holubets. "ANTI-CRISIS BUSINESS MANAGEMENT AS AN URGENT TOOL FOR SURVIVAL IN DIFFICULT ECONOMIC CONDITIONS." In Anti-Crisis Strategy for the Development of Socio-Economic Systems: Global Challenges. Publishing House “Baltija Publishing”, 2024. https://doi.org/10.30525/978-9934-26-500-6-11.

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The section is devoted to the scientific and applied substantiation of the need to use urgent tools for crisis management at the enterprises of hotel and restaurant business in difficult economic conditions of functioning. The article actualises and determines the need for further theoretical and applied research on the challenges of globalisation of socio-economic processes due to the change of worlds, paradigms, concepts, methods of management of modern business. The modern principles of development of the hotel and restaurant business are specified. Compliance with the principles and goals
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Spodar, Kateryna. "THEORETICAL ASPECTS OF IMPROVING THE SYSTEM OF INTER-COMPANY STAFF TRAINING IN HOTEL AND RESTAURANT BUSINESS ENTERPRISES." In Traditions and new scientific strategies in the context of global transformation of society. Publishing House “Baltija Publishing”, 2024. http://dx.doi.org/10.30525/978-9934-26-406-1-30.

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Internal training takes an important place in the personnel management system in organizations, ensuring the necessary level of competence of employees. The set of systems of in-house training of enterprises makes the labor potential of the country more adaptive, which is desirable taking into account the constant changes in market conditions. Society is interested in the constant improvement of working conditions. The increase in the standard of living as a whole determines the increase in the level of demands on the employer from the population, which also affects the organization of work wi
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Yıldırım, Seda, Neslihan Sevik, Vinay Kandpal, and Durmus Cagrı Yıldırım. "The Role of Green Brands on Achieving 2030 Sustainable Development Goals (2030 SDGs)." In Contemporary Management and Global Leadership for Sustainability. IGI Global, 2024. http://dx.doi.org/10.4018/979-8-3693-1273-5.ch009.

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The 2030 agenda has given many roles and responsibilities to individuals, governments, and private enterprises in the long term. To achieve a sustainable future, a great and responsive collaboration should be adapted. The rise of green brands and green enterprises gives people hope to achieving the 2030 SDGs. This study aims to explore the role of green brands on achieving the 2030SDGs and to give a brief framework for the link between green brands and the 2030SDGs. This study selected some green brands from different sectors. When considering green brands from industry of cosmetic, restaurant
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Conference papers on the topic "Enterprise restaurant management"

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Fedorova, A. "Research and analysis of business processes in a catering enterprise." In International Conference "Computing for Physics and Technology - CPT2020". ANO «Scientific and Research Center for Information in Physics and Technique», 2020. http://dx.doi.org/10.30987/conferencearticle_5fd755c0127bd9.87408786.

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The restaurant business is currently experiencing a noticeable rise. The recent trend towards an increase in the standard of living of the population increases the demand for the services of enterprises in the hospitality industry, far from the last role in which restaurant-type catering enterprises play. A modern restaurant serves not only as a catering enterprise, but also as an entertainment center, where people come not only to satisfy their hunger, but also to relax, to get positive emotions from the atmosphere of hospitality. The most important aspect in the restaurant business is the qu
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Shi, Yu-qiang, and Jun-Jia Wang. "Evaluation of Service Quality of Restaurant Enterprise Based on SERVQUAL." In 2011 International Conference on Management and Service Science (MASS 2011). IEEE, 2011. http://dx.doi.org/10.1109/icmss.2011.5998727.

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Podarilova, Anastasia. "External management risks of the company." In Simpozion stiintific al tinerilor cercetatori, editia 20. Academy of Economic Studies of Moldova, 2023. http://dx.doi.org/10.53486/9789975359023.20.

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In this paper, we would like to investigate such an issue, as external management risks of the company. The examined enterprise is the restaurant, called «Gastrobar» and the purpose of this work is to analyze it, to anticipate possible risks and to recommend some methods of their minimization. Thereby analyzing one restaurant, we are going to understand, what kind of risks representatives of HORECA can face with. Moreover, there will be identified the consequences of the pandemic of the COVID-19, risks related to it and to the military conflict in the Ukraine. The basic methods for the examina
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Yang, Hao-Wei, Shuo Lee, Chao-Hung Huang, and Yan-Ju Lai. "Running Requirements Analysis to Acquire the Key Success Factors for Better Management in Low GI Healthy Restaurant Operations." In 2022 International Conference on Advanced Enterprise Information System (AEIS). IEEE, 2022. http://dx.doi.org/10.1109/aeis59450.2022.00015.

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Andrade, Sanete Irani de, Angela Trimer de Oliveira, and Wanda Aparecida Machado Hoffmann. "Knowledge and Information Management in micro enterprise: an exploratory study in one restaurant of Piracicaba/SP." In 13th CONTECSI International Conference on Information Systems and Technology Management. TECSI, 2016. http://dx.doi.org/10.5748/9788599693124-13contecsi/rf-4175.

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Morokhovych, Vasyl, Ihor Liakh, Vasyl KutKut, Vitalii Petrus, and Bohdan Morokhovych. "Project of an information system for restaurant business management." In IT Project Management 2024. CEUR Workshop Proceedings, 2024. https://doi.org/10.23939/iw_itpm2024.042.

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Information technologies provide automated systems for enterprises that can help companies track customer interactions and allow employees to quickly process customer data. This concept is known as Customer Relationship Management (CRM), and when properly implemented, it enhances companies’ ability to achieve the ultimate goal of customer retention, thereby achieving strategic improvement in comparison to competitors. The article discusses the main trends in the development of CRM systems for the restaurant business. Implementing specialized software can address the following tasks for restaur
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Kovaci, Idriz, and Alberta Tahiri. "The Role of Tourism Enterprises in Kosovo." In Fifth International Scientific Conference ITEMA Recent Advances in Information Technology, Tourism, Economics, Management and Agriculture. Association of Economists and Managers of the Balkans, Belgrade, Serbia, 2021. http://dx.doi.org/10.31410/itema.2021.31.

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The purpose of this paper is to assess the importance of the tour­ism enterprises in Kosovo in the level of satisfaction of tourists visiting Koso­vo and in identifying the role played by the restaurant sector in promoting the traditional cuisine of the area, based on local production. The data to carry out this work were provided from extensive and contemporary liter­ature as well as from primary sources, using quantitative research through questionnaires and qualitative research through in-depth interviews with chefs of restaurants operating in the tourist areas of Kosovo.
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Peng, Michael Yao-Ping. "Understanding Small and Middle Enterprises' Internationalization Process at Food and Restaurant Service Industry." In 2019 16th International Conference on Service Systems and Service Management (ICSSSM). IEEE, 2019. http://dx.doi.org/10.1109/icsssm.2019.8887618.

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