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Journal articles on the topic 'Enterprise restaurant management'

Author: Grafiati

Published: 30 May 2022

Last updated: 31 July 2025

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1

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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2

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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9

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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Yarmolitska, Olha. "INFLUENCE OF ACCOUNTING AND TAXATION PECULIARITIES ON THE MANAGEMENT OF RESTAURANT BUSINESS ESTABLISHMENTS (ENTERPRISES)." Collection of scientific research papers State University of Infrastructure and Technologies Section “Economics and Management”, no. 54 (December 15, 2023): 87–95. http://dx.doi.org/10.32703/2664-2964-2023-54-87-95.

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The article studies the peculiarities of accounting and taxation of restaurant business establishments (enterprises) and draws attention to their impact on business management. The nuances considered of choosing KVEDs when registering establishments (enterprises) and choosing a taxation system, as this will affect the payment of taxes and the form of accounting. The article identifies the limitations and advantages of the simplified taxation system for restaurant establishments (enterprises). The peculiarities are considered of taxation of individual entrepreneurs under the simplified and gene

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Olga, Chatchenko. "Research of practical aspects of the modeling of the risk tolerance management system of business models of restaurant business enterprise." Technology audit and production reserves 1, no. 4(45) (2019): 44–50. https://doi.org/10.15587/2312-8372.2019.161321.

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<em>The object of research is the risk tolerance management process of the business model of a restaurant enterprise. One of the most problematic places in the implementation of the business model of the enterprise is the timely recognition of risk and minimization of its impact on activities. The restaurant business is the most profitable and profitable in the world. Competition in this area increases over time. Risk arises where there is profit and competition, as well as various options related to the likelihood of risk occurring in conditions of uncertainty. Identification and consideratio

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Yakubiv, Valentyna, and Iryna Boryshkevych. "Forming the strategy to increase the competitiveness of the restaurant business enterprises." Regional Economy, no. 1(95) (2020): 144–53. http://dx.doi.org/10.36818/1562-0905-2020-1-15.

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The development of a modern restaurant business depends to a large extent on the adaptation of the enterprises to the new conditions of management in market conditions. This process involves increasing the competitiveness of restaurants and ensuring the creation of competitive advantages in times of market volatility. Enterprise competitiveness management is a set of measures aimed at systemic improvement of the production process, constant search for new sales channels, new customer groups, service improvement, advertising. It should be considered as an integral part of the enterprise managem

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MAZORENKO, Oksana, Oleksandr BOBLOVSKYI, and Zhou WU. "NEW EXPLORATION OF TALENT INCENTIVES IN CATERING ENTERPRISES UNDER STRATEGIC MANAGEMENT PRACTICE: CASE OF GUANGZHOU RESTAURANT." Herald of Khmelnytskyi National University. Economic sciences 340, no. 2 (2025): 518–22. https://doi.org/10.31891/2307-5740-2025-340-82.

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This article deeply analyzes how catering enterprises, relying on strategic management practices, carefully carve out the talent incentive mechanism of catering enterprises, thereby revitalizing the enterprise. We not only explore the positive role of various theoretical frameworks and management strategies such as scientific management principles, economic incentive mechanisms, and team dynamics principles in talent incentives, but also through a meticulous analysis of Guangzhou Restaurant, reveal the core driving force of leadership in the incentive chain, the indispensability of teamwork in

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15

Garasymliuk, Mariia, and Olga Datsiv. "WAYS TO INCREASE THE EFFICIENCY OF PERSONNEL MANAGEMENT OF THE RESTAURANT ENTERPRISE." HERALD OF KHMELNYTSKYI NATIONAL UNIVERSITY 298, no. 5 Part 1 (2021): 47–51. http://dx.doi.org/10.31891/2307-5740-2021-298-5(1)-8.

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The article is devoted to outlining ways to improve the personnel management system in the field of corporate development of restaurant enterprises, which includes the introduction of innovative technologies of restaurant service, employee training programs to grow professional competencies and personal psychological characteristics, career advancement for the best employees. It is determined that the basic principle of personnel management in restaurants is systemic, so the search for ways to improve management should include consideration of this process as a holistic system, taking into acc

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Nikolaichuk, О. А., and V. O. Ivanaha. "METHODICAL APPROACH IMPROVEMENT TO THE ANALYSIS OF THE FOOD EFFICIENCY MANAGEMENT SERVICE IN A HOTEL AND RESTAURANT ENTERPRISE." Visnyk of Donetsk National University of Economics and Trade named after Mykhailo Tugan-Baranovsky, no. 2 (77) (2022): 41–54. http://dx.doi.org/10.33274/2079-4819-2022-77-2-41-54.

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Objective. The objective of the study is to generalize theoretical and methodological approaches to the essence, features of functioning and analysis of the effectiveness of food service management in a hotel and restaurant enterprise and to substantiate on this basis an improved methodical approach to assessing the effectiveness of its management. Methods. In the research process, general scientific methods and techniques of research were used: analysis, synthesis, generalization, induction, deduction, abstract-logical method, graphic and tabular methods (for a visual representation of the an

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17

Liu, Mengyu. "The Impact of Diversification in Strategic Management on The Catering Industry: A Case Study of Haidilao." Journal of Education, Humanities and Social Sciences 35 (July 4, 2024): 459–64. http://dx.doi.org/10.54097/5ezdb619.

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The catering industry began to stagnate as a result of COVID-19. Faced with the competitive environment, F&B brands began to adopt various strategic management methods, of which diversification was an effective strategy. This study mainly examines the impact of diversification strategies on the development of the catering industry, taking the well-known hot pot restaurant Haidilao as an example. Based on the theory of corporate strategy management, it analyzes the business situation and the implemented diversification strategies of the company. Firstly, this paper discusses the current sit

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18

Tsviliy, Sergiy, Darya Gurova, and Tetiana Kuklina. "Marketing competitiveness of hotel and restaurant enterprise: theoretical approach and methods of definition." VUZF Review 6, no. 2 (2021): 30–41. http://dx.doi.org/10.38188/2534-9228.21.2.05.

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The article considers topical issues of marketing competitiveness of hotel and restaurant business enterprises. The product marketing complex and the service marketing complex have been modernized by including the "period" element in the list of their components. The list of marketing functions of the manufacturer of a complex hotel and restaurant product has been supplemented with the function of implementing the time policy. The stages of the product life cycle are divided according to the principles of achieving effective interaction between producer and consumer based on cost structuring.

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Antonova, A. А. "Competitiveness of modern restaurant business enterprises." Economics and Management 28, no. 7 (2022): 694–707. http://dx.doi.org/10.35854/1998-1627-2022-7-694-707.

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Aim. Based on the developed general theoretical provisions, the presented study aims to formulate practical recommendations for increasing the competitiveness of restaurant business enterprises in the Republic of Crimea. Tasks. Based on the analysis of existing interpretations, the author formulates an original definition of the competitiveness of a restaurant business enterprise and identifies its key characteristics; investigates factors affecting the competitiveness of enterprises in the examined field; develops theoretical and methodological provisions for assessing the composite indicator

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Morokhovych, Vasyl, and Bohdan Morokhovych. "Digital Technologies as an Important Factor of the Restaurant Business Development." Restaurant and hotel consulting. Innovations 6, no. 1 (2023): 27–36. http://dx.doi.org/10.31866/2616-7468.6.1.2023.278469.

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Topicality. The restaurant business success is determined by the high level of service and efficient work of the staff. The combination of quality and speed of service, first of all, became real due to the possibilities of information technologies implementation in the work of restaurants. The relevance of the study grounds on the fact that the use of information technologies in restaurant service can allow to quickly and efficiently solve many management tasks, improve service quality, and, consequently, increase business revenue. The aim of the article. The aim of this study is to analyze th

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Morokhovych, Vasyl, and Bohdan Morokhovych. "Digital Technologies as an Important Factor of the Restaurant Business Development." Restaurant and Hotel Consulting. Innovations 6, no. 1 (2023): 27–36. https://doi.org/10.31866/2616-7468.6.1.2023.278469.

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Topicality<em>. </em>The restaurant business success is determined by the high level of service and efficient work of the staff. The combination of quality and speed of service, first of all, became real due to the possibilities of information technologies implementation in the work of restaurants. The relevance of the study grounds on the fact that the use of information technologies in restaurant service can allow to quickly and efficiently solve many management tasks, improve service quality, and, consequently, increase business revenue. The aim of the article. The aim of thi

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Kruhlyanko, Andriy, and Inna Kormakova. "IMPACT OF ADMINISTRATIVE MANAGEMENT ON THE COMPETITIVENESS OF HOSPITALITY INDUSTRY ENTERPRISES." BULLETIN OF CHERNIVTSI INSTITUTE OF TRADE AND ECONOMICS 2, no. 86 (2022): 124–36. http://dx.doi.org/10.34025/2310-8185-2022-2.86.09.

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In the period of economic globalization changes, competitiveness becomes a mandatory criterion for the effective development of the market of hotel and restaurant services. In the process of competition, hotel and restaurant business (HRB) enterprises are looking for ways to satisfy consumer demand, taking into account the optimal use of resources. Determining the optimal algorithm for building management processes of a strategic and operational nature is currently one of the most urgent and complex business problems for the facilities of the hospitality business. The stabilization of the favo

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Shtuler, Iryna. "CONCEPTUALIZATION OF COST MANAGEMENT EFFICIENCY IN ANTI-CRISIS MANAGEMENT CONTINUITY OF RESTAURANT ENTERPRISES." Actual Problems of Economics 1, no. 236 (2021): 87–94. http://dx.doi.org/10.32752/1993-6788-2021-1-236-87-94.

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The article reveals the definition of conceptualization of cost management efficiency in crisis management of business continuity of restaurant enterprises. Each time new conditions and challenges require increased attention to cost management in crisis management of business continuity, both by the state and by the owners. It is established that the main goal in the crisis management of business continuity is to make a profit. It is at the expense of the received profit that the development of the enterprise is ensured, technical re-equipment and modernization takes place in order to achieve

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MOSKVYAK, Yaroslava. "MANAGEMENT OF MARKETING ACTIVITIES OF THE HOTEL AND RESTAURANT BUSINESS ENTERPRISE." Herald of Khmelnytskyi National University 302, no. 1 (2022): 137–41. http://dx.doi.org/10.31891/2307-5740-2022-302-1-23.

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In the article the analysis concerning necessity of use of marketing in activity of a hotel – restaurant complex is carried out, the maintenance of marketing in system of management of the hotel enterprise is investigated. The main trends in the development of the hotel industry in Ukraine are substantiated. The main factors influencing the process of forming the hotel business in the country and determining the main directions for the development and improvement of the efficiency of the hotel and restaurant industry with the use of communications are studied. It is determined that the approac

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Sydoruk, Anna V., Nataliya V. Makovetska, and Yevheniy H. Bortnykov. "Brand- and PR-management of tourism and hotel and restaurant business enterprises: theoretical aspects." Socio-Economic Problems of the Modern Period of Ukraine, no. 3(149) (2021): 16–19. http://dx.doi.org/10.36818/2071-4653-2021-3-3.

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The article addresses the study of such a modern tool for increasing the market competitiveness of an enterprise as brand management in the context of strategic development of modern enterprises of the tourism industry and hotel and restaurant business. The historical background of the process of brand management development in the world is examined. Theoretical bases for the formation of the scientific idea of this type of marketing activity are defined, and also views of domestic and foreign scientists concerning the realization of this tool in the activity of the enterprises are considered.

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Seliutin, Serhii. "DETERMINATION OF STRATEGIC DEVELOPMENT DIRECTIONS OF RESTAURANT INDUSTRY INSTITUTIONS ON BENCHMARKING BASES." Economic Analysis, no. 28(3) (2018): 184–91. http://dx.doi.org/10.35774/econa2018.03.184.

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Introduction. The article deals with the issues of strategic development of restaurant industry institutions. Nowadays, the fractal structuring is one of the most efficient tools for the study of complex organizations. This structuring has allowed using a hierarchical system of indicators to carry out a strategic assessment and develop the direction of strategic development of enterprises. Purpose. The article aims is to determine the directions of strategic development of the restaurants of Kharkiv, which are the part of the networks, on the basis of benchmarking. For this purpose, the system

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O., Davydova. "FORMATION OF THE SYSTEM OF ADAPTIVE INNOVATIVE MANAGEMENT THROUGH THE DEVELOPMENT OF HOTEL AND RESTAURANT ENTERPRISES." ECONOMIC STRATEGY AND PROSPECTS OF TRADE AND SERVICES SECTOR DEVELOPMENT 1 (29) (July 2, 2019): 195–207. https://doi.org/10.5281/zenodo.3265714.

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<em>Economic essence of the "adaptive management" concept is analyzed. It is determined that the driving force of transformations within the enterprise is innovative management of the development of enterprises of the hotel and restaurant industry, whose effectiveness is determined by the nature of changes in the environment, the creative abilities of the enterprise to adequately perceive these processes and rebuild according to objective laws.</em> <em>The main directions of adaptation from the standpoint of system, situational and process approaches are highlighted, and its main el

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PANDEY, RAKESH KUMAR. "Linear Programming in a Restaurant Setup." INTERANTIONAL JOURNAL OF SCIENTIFIC RESEARCH IN ENGINEERING AND MANAGEMENT 07, no. 10 (2023): 1–11. http://dx.doi.org/10.55041/ijsrem26302.

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The restaurant industry is a dynamic and pretty competitive zone that calls for powerful aid management and efficient choice-making to thrive inside the marketplace. Linear programming, a mathematical technique that optimizes aid allocation, has emerged as a powerful tool for boosting eating place operations. This paper delves into the application of linear programming inside the context of restaurant management and its profound impact on streamlining various facets of the enterprise, from menu making plans and personnel scheduling to inventory control and pricing strategies. This observe make

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CHMIL, Hanna. "Strategic analysis of the hospitality industry: challenges Covid-19." Economics. Finances. Law, no. 8 (August 28, 2020): 14–17. http://dx.doi.org/10.37634/efp.2020.8.3.

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The paper considers the features of determining the development strategies and activities of the enterprise in the hospitality industry. A SWOT table for selecting the basic strategy of a restaurant enterprise is constructed. it consists of three basic strategies with corresponding measures: A – strategy for increasing production; B – strategy for stabilizing production; and C – strategy for reducing production. It is proved that under the conditions of adaptive quarantine, the restaurant should choose the strategy C6 (if there are opportunities) and C12 (if there are only threats). It is prop

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Hembarska, N., Kh Danylkiv, and L. Kvasnii. "MANAGEMENT OF FINANCIAL SUSTAINABILITY OF THE ENTERPRISE AND ITS FEATURES IN THE FIELD OF SMALL RESTAURANT BUSINESS." Journal of Lviv Polytechnic National University. Series of Economics and Management Issues 5, no. 1 (2021): 1–14. http://dx.doi.org/10.23939/semi2021.01.001.

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Purpose. The purpose of this study is to analyze the theoretical foundations of financial sustainability management and their practical application in the field of small restaurant business, improve methodological approaches and develop recommendations for the concept of financial sustainability management to overcome existing problems in today’s conditions. Design/methodology/approach. In the article the authors used the methods of induction, deduction, theoretical generalization to clarify the essence of financial stability from the standpoint of different authors and formulate a generalizin

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Lopatiuk, Ruslana. "IMPROVING THE METHODS OF PERSONNEL MANAGEMENT OF THE RESTAURANT CHAIN." Three Seas Economic Journal 3, no. 3 (2022): 42–48. http://dx.doi.org/10.30525/2661-5150/2022-3-7.

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The aim of the article is to study the issues that determine the relationship between the management function and its instrumental apparatus to improve the efficiency of enterprises in the field of catering. Methodology. The management system used and inherent in the network of restaurants in Vinnytsia is investigated in order to identify their effectiveness and determine their strengths and weaknesses. The article analyzes the relationships in the team, which form the basis of personnel management at restaurant business enterprises, because in the conditions of constant socio-economic changes

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Balatska, Natalia. "THE VALUE OF RESTAURANT SERVICE AS A KEY DETERMINANT OF ENTERPRISE DEVELOPMENT." Economic discourse, no. 4 (December 2019): 38–48. http://dx.doi.org/10.36742/2410-0919-2019-4-4.

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Introduction. Globalization of economic processes, dynamic changes in value priorities, transformations, changes in consumer preferences of Ukrainian society, its high dependence on mental parameters, sacrifice competition in the restaurant business lead to the need to find innovative directions of development, of which are value aspects. The restaurant business performs an important social function – to cause the consumer to feel satisfied with the restaurant service. The value formation of a restaurant service is complicated by the requirements of consumers for its characteristics. Consideri

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KLYMCHUK, Alona, Valentyna POSTOVA, Olena MOSKVICHOVA, and Iryna HRYHORUK. "Crisis Management of Restaurant Business in Modern Conditions." Journal of Environmental Management and Tourism 12, no. 4 (2021): 977. http://dx.doi.org/10.14505//jemt.v12.4(52).12.

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The aim of the article is the study of presumable and real causes of the crisis, the factors that cause it, its signs and consequences that deteriorate the normal conditions of the enterprise functioning. Research methods used in the process of writing the work include general and special methods. From general research methods the following were used: deduction (when constructing the structure of work in the logical interconnectedness and unity, as well as the interdependence of its components), induction (when forming general conclusions of the study), abstract logic and synthesis (when clari

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SOKIRNIK, I. "FORMING AND REALIZATION OF STRATEGIES OF ENTERPRISES OF RESTAURANT ECONOMY IS IN THE CONDITIONS OF DIGITAL TRANSFORMATION OF ECONOMY." Herald of Khmelnytskyi National University. Economic sciences 270, no. 3 (2019): 165–71. https://doi.org/10.31891/2307-5740-2019-270-3-174-180.

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Purpose of work is determination of features of process of forming and realization of strategies of development of establishments of restaurant business in the conditions of digital transformation of economy taking into account the results of research of existent market of restaurant services condition, in particular him regional segment. Restaurant business is the computer-integrated sphere of entrepreneurial activity which has good potential of development even in the conditions of the limited height of economy. Enterprises which carry out activity from providing foods and drinks combine the

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Rumyk, Ihor, Viktoriia Lakiza, Oksana Kurylо, Nataliia Antoshkova, and Halyna Taranenko. "ASSESSMENT OF FINANCIAL MANAGEMENT BY OWN EXPENSES AT HOTEL AND RESTAURANT ENTERPRISES." Financial and credit activity problems of theory and practice 6, no. 59 (2024): 311–21. https://doi.org/10.55643/fcaptp.6.59.2024.4574.

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Evaluating a management system is always a complex and debatable process, as it is difficult to find an approach that integrates all aspects of management and allows for a comprehensive assessment that reflects the level satisfying all the needs of enterprise management. This also pertains to financial management, which, despite the possibility of using indicators of financial activity of the enterprise, also includes a range of other indicators such as technical support, staff, and more. Considering the existing difficulties, this article aims to propose an integral approach to the assessment

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Lopatiuk, R. I. "Staff Management as an Effective Instrument for Improving the Hospitality Industry." Business Inform 12, no. 527 (2021): 277–82. http://dx.doi.org/10.32983/2222-4459-2021-12-277-282.

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The article is aimed at studying the issues that determine the relationship between the management function and its instrumental apparatus to improve the efficiency of the functioning of enterprises in the food organization industry. The article analyzes the relationships in the team, which form the basis for staff management in restaurant facilities, since in the conditions of constant socioeconomic changes and dynamic development of market relations, the need for effective and professional management staff increases. Socioeconomic approaches to improving the efficiency of human resource mana

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Davydova, Oksana Yu, Nataliia I. Cherevychna, and Anna A. Grechko. "The Role of HR-Management in the Hotel and Restaurant Industry." Business Inform 2, no. 565 (2025): 262–69. https://doi.org/10.32983/2222-4459-2025-2-262-269.

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The aim of the article is to explore the functioning of the HR management service of hotel and restaurant enterprises using the example of the «Baden-Baden» hotel in the city of Kharkiv, to identify its expediency and necessity for ensuring the competitiveness of the enterprise, and to form potential opportunities to increase the efficiency of staff and the enterprise as a whole. The article examines the peculiarities of organizing HR management in the hospitality industry using the example of the «Baden-Baden» hotel located in the city of Kharkiv. The defining aspects of personnel management

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Sabadosh, Ganna. "DEFINITION OF METHODOLOGY FOR FORMATION OF PROFESSIONAL SKILLS IN THE APPLICATION OF INNOVATIVE TECHNOLOGIES IN FUTURE RESTAURANT BUSINESS TECHNOLOGISTS." Bulletin of the National Technical University "KhPI". Series: Innovation researches in students’ scientific work, no. 2 (December 16, 2021): 59–67. http://dx.doi.org/10.20998/2220-4784.2021.02.08.

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In article theoretical and empirical methods of research have been used: essence of the concepts «innovation», «innovative activity», «innovative process», etc. are considered by the author. Classifications of innovations by various signs are investigated. Introductions of an innovative component to technology of food and the offer of special services, application of the interactive (electronic) menu of the screen tablet on tables, the touch display, application of a QR code in marketing of the enterprise, the LED technology of the notification, food 3-D printers, touch producers of food, use

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Tonkykh, Oleksii, and Oksana Oliinyk. "Characteristics of Management Methods in the Restaurant Business." Restaurant and Hotel Consulting. Innovations 1, no. 2 (2018): 81–92. https://doi.org/10.31866/2616-7468.2.2018.157174.

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Actuality. The urgency of the topic is determined by the need for the managerial science development in the Ukrainian restaurant business, and the problem in organization interaction between people, and especially between management and subordinates, it is getting increasingly important. One of the most important parts of the Ukrainian economy is the sphere of organization and provision of high-quality food. It acts as the interconnected link of production, exchange, consumption and obtaining positive impressions from the organization of hospitality and high quality cultural services in r

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Voroniuk, I. V. "Key Threats to Economic Security of Hotel and Restaurant Enterprises." Business Inform 6, no. 521 (2021): 145–50. http://dx.doi.org/10.32983/2222-4459-2021-6-145-150.

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The modern stage of the development of the world economy, the level of competition and innovation-technological development significantly affect the economic security of hotel industry enterprises. Today, for the effective and secure economic development of the hotel industry, it is necessary to ensure the safety of guests, employees and others; maintain brand reputation; form an environment of safety and sufficient transparency of the information resources of the enterprise for hotel guests. Modernity constantly forms new requirements for ensuring the economic security of hotel and restaurant

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Hrosul, Viktoriia, Serhii Zubkov, and Tetiana Ivanova. "SUBSTANTIATION OF THE STRATEGIC ALTERNATIVES FOR TRANSFORMATION OF BUSINESS MODELS IN RESTAURANT BUSINESS ENTERPRISES." Journal of Social Sciences II (4) (November 22, 2019): 65–74. https://doi.org/10.5281/zenodo.3550687.

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The research paper presents the review of “<em>strategy</em>” and “<em>business model</em>” categories, substantiates indices for determining current business model strategic alternatives of restaurant enterprises, proposes the assessed verbal and numerical scale to decide on the strategic transformation of current restaurant business enterprise model, as well as it develops the strategic transforming matrix. The choice of alternative strategy is recommended depending on the matrix segments. The methodological tools are tested on the set of restaurant business enterpris

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Sari, Maitri Purnama, and Didi Sundiman. "Risk Management Framework for Social Enterprise: A Case of Vegetarian Restaurant." Binus Business Review 10, no. 2 (2019): 139–46. http://dx.doi.org/10.21512/bbr.v10i2.5760.

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The purpose of this research was to find out the risks influenced the field of business for social enterprises, and how these risks affected the aspects of social enterprise. This research used a qualitative research approach. The data analyzed in this research were the results of questionnaires and interviews with 17 informants from the vegetarian restaurants in Batam. The results of the questionnaire were processed using Analytic Hierarchy Process (AHP) as analytical tools. This research used descriptive statistical analysis techniques as a data analysis. The results show that the risks exam

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Hakova, Mira, and Tatyana Teslenko. "The role of key behavioral events in managing employee behavior at hotel-restaurant enterprises." E3S Web of Conferences 538 (2024): 02006. http://dx.doi.org/10.1051/e3sconf/202453802006.

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The article aims at studying the essence of the concepts of "behavior", "labor behavior", "organizational behavior", and determine the zone of correlation between the areas of intersection of organizational and labor behavior. The results of the study made it possible to identify the key behavioral events in the professions of waiters and maids in the context of functional and dysfunctional behavioral events as tools of influence on managing employee behavior at hotel and restaurant enterprises. The article characterizes behavioral levels of managerial influence, analyzes, summarizes, and syst

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Moussavou, Elsa-Olivia, Robertson K. Tengeh, and Chris Cupido. "Major challenges to sustainable enterprise development within the tourism industry in Libreville, Gabon." Problems and Perspectives in Management 14, no. 4 (2016): 103–11. http://dx.doi.org/10.21511/ppm.14(4).2016.13.

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SMMEs provide an indispensable framework for addressing unemployment, poverty and boosting the economy of a country. This report was impelled by the need to create and sustain enterprises within the hotels and restaurant sub-sector of the tourism industry in Libreville, Gabon. A quantitative methodology was embraced to disperse seventy self-administered questionnaires to owners and managers of hotels and restaurants. The results demonstrate that the key components which lead to the failure or non-sustainability of businesses include: limited access to start-up finance required to cover start-u

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Strygul, Larysa, Svyatoslav Bulgakov, and Natalіia Yakymenko-Tereshchenko. "STUDY OF THE CURRENT STATE AND DETERMINATION OF PROSPECTS FOR THE FUNCTIONING OF TOURISM AND HOSPITALITY INDUSTRY OF UKRAINE." Bulletin of the National Technical University "Kharkiv Polytechnic Institute" (economic sciences), no. 5 (October 14, 2024): 70–74. https://doi.org/10.20998/2519-4461.2024.5.70.

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The article studies the conceptual and categorical apparatus of service quality management in Ukrainian hotel and restaurant enterprises. It is proven that identifying the existing aspects of the current state of the conceptual and categorical apparatus of service quality management in Ukrainian hotel and restaurant enterprises determines both the relevance and timeliness of the selected study. It is determined that the category of "quality management" is in the focus of attention of representatives of various fields of science: economists, sociologists, political scientists and lawyers. It is

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Kristianto, Eka Waras, Richardus Eko Indrajit, and Erick Dazki. "Rancangan Arsitektur Enterprise Pada Industri Restoran." Jutisi : Jurnal Ilmiah Teknik Informatika dan Sistem Informasi 10, no. 3 (2021): 347. http://dx.doi.org/10.35889/jutisi.v10i3.703.

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<p>Abstrak. Industri restoran merupakan industri yang mempunyai potensi menjanjikan dan mengalami perkembangan yang sangat cepat. Dengan berkembangnya teknologi digital, industri restoran juga harus melakukan inovasi dalam pemanfaatan teknologi tersebut. System yang digunakan dalam melakukan pelayanan ke pelanggan, masih kurang maksimal. System informasi hanya menggunakan front end di kasir, serta back end menggunakan system pencatatan barang keluar masuk (system inventory), system keuangan. Management restoran melakukan perubahan system informasi menjadi lebih baik, dengan cara melakuka

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Zhurylo, Iryna, and Maria Buhaieva. "Strategic Aspects of Ensuring the Competitiveness of Restaurant Enterprises Based on Their Key Competencies." Central Ukrainian Scientific Bulletin. Economic Sciences, no. 12(45) (2024): 178–91. https://doi.org/10.32515/2663-1636.2024.12(45).178-191.

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The article is devoted to the study of the conceptual framework of competencies and key competencies of restaurant enterprises, the development of methodology for their evaluation, as well as the conceptual foundations of strategic management in the restaurant business and its competitiveness based on competencies. Based on the analysis of existing approaches to the understanding of the concept of "key competencies of an enterprise," the main features of this concept are identified, which create certain positive impacts on the enterprise's performance. A new definition of this category is also

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Balatska, Natalia, and Victoria Grosul. "Development of a methodological basis for assessing the effectiveness of value-oriented management of development of a restaurant business enterprise." Technology audit and production reserves 1, no. 4(57) (2021): 6–9. http://dx.doi.org/10.15587/2706-5448.2021.225084.

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The object of research is the process of value-oriented management of the development of a restaurant business. The article argues that value-oriented management of the development of a restaurant business is aimed at achieving the goal of maximizing the key determinants of value. The parameters and elements of the configuration of the value concept (strategic assets, nomadic competencies, the consumer value frame of the restaurant service) are determined, the content and nature of which reflects the individual elements of the value-oriented management of the restaurant business. The research

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Honchar, Lilia, and Olha Aukhimik. "The Control System in the Hotel and Restaurant Business: Conceptual Approach." Restaurant and hotel consulting. Innovations 4, no. 2 (2021): 235–47. http://dx.doi.org/10.31866/2616-7468.4.2.2021.249075.

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The topicality. In today’s crisis of hotel and restaurant business in terms of ensuring the effectiveness of the management component is relevant to the use of controlling as an element of crisis management in the hospitality industry, which allows you to take management to a qualitatively new level by evaluating, coordinating, coordinating, optimizing and monitoring all services. and divisions operating at the enterprise. The purpose of the article is to develop and substantiate the conceptual theoretical and methodological provisions and practical recommendations for improving the controllin

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Honchar, Lilia, and Olha Aukhimik. "The Control System in the Hotel and Restaurant Business: Conceptual Approach." Restaurant and Hotel Consulting. Innovations 4, no. 2 (2021): 235–47. https://doi.org/10.31866/2616-7468.4.2.2021.249075.

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The topicality. In today’s crisis of hotel and restaurant business in terms of ensuring the effectiveness of the management component is relevant to the use of controlling as an element of crisis management in the hospitality industry, which allows you to take management to a qualitatively new level by evaluating, coordinating, coordinating, optimizing and monitoring all services. and divisions operating at the enterprise. The purpose of the article is to develop and substantiate the conceptual theoretical and methodological provisions and practical recommendations for improvin

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