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Relevant bibliographies by topics / Establishments of restaurant economy

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Academic literature on the topic 'Establishments of restaurant economy'

Author: Grafiati

Published: 30 May 2022

Last updated: 31 July 2025

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Journal articles on the topic "Establishments of restaurant economy"

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Dzyundzya, Oksana Valentynivna, Dmytro Mykhailovych Yakymchuk, and Iryna Oleksandrivna Nosova. "ANALYSIS OF DEMAND FOR PRODUCTS AND SERVICES OF RESTAURANTS IN THE RESORT AREA OF THE KHERSON REGION." SCIENTIFIC BULLETIN OF POLISSIA, no. 3(15) (2018): 127–31. http://dx.doi.org/10.25140/2410-9576-2018-3(15)-127-131.

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Urgency of the research. In recent year headily internal tourism collects turns and a requirement is sharply tested in development of industry of hospitality. One of its important components is the restaurant economy, which affects the growth of the socio-economic level of the country. In connection with this, there is a need to study the demand for products and services of restaurants. Target setting. Quality of restaurant services abandons the most proof emotional impression in memory of tourist. Therefore the analysis of demand on products and services of establishments of restaurant econom

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Kuchechuk, L. V., and P. O. Podlepina. "https://www.business-inform.net/article/?year=2021&abstract=2021_9_0_131_138&lang=en." Business Inform 9, no. 524 (2021): 139–44. http://dx.doi.org/10.32983/2222-4459-2021-9-139-144.

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The article is aimed at analyzing the current state of the restaurant economy of Ukraine and determining prospects for its development in the context of the COVID-19 pandemic. This study analyzes the impact of the COVID-19 pandemic on the quantitative composition of the national restaurant services market. A significant reduction in the number of establishments in 2020, as well as a significant decrease in sales compared to 2019, are identified. The regions with the biggest number of establishments engaged in restaurant business are defined. The specific structure of establishments of the dome

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Yemchuk, Tetiana. "The competitiveness of restaurant business establishments in Chernivtsi." Scientific Herald of Chernivtsi University. Geography, no. 808 (December 13, 2019): 134–43. https://doi.org/10.31861/geo.2019.808.134-143.

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According to definition given at the European Forum for Quality Management, competitiveness of a company represents its real and potential opportunities in its present conditions to develop, produce and realize goods that appear to be more attractive than the competitor’s if their price and non-price merits are taken into account. Specific nature of competition in restaurant business is connected with functions characteristic for industrial enterprises when the latter manufacture, realize and organize the consumption of their products. Combination of functions of production and non-production

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Svitlychna, V., and S. Kravtsova. "ORGANISATIONAL SUPPORT FOR THE APPLICATION OF EFFECTIVE MANAGEMENT METHODS IN THE OPERATIONS OF RESTAURANT ESTABLISHMENTS." Series: Economic science 2, no. 183 (2024): 55–61. http://dx.doi.org/10.33042/2522-1809-2024-2-183-55-61.

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The article studies the main aspects of effective management methods for restaurant establishments. Attention is on the issues of content, goals, and advantages of using the mentioned methods. The study aims to systematise methodical approaches for ensuring the effective management of restaurant establishments. The emphasis of the work is on the fact that by February 2022, the establishments of the restaurant sector were actively developing, exerting a positive influence on all spheres of economic life. Russian armed aggression had a devastating effect on economic spheres, including restaurant

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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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Petrovska, Yu, and V. Zubanova. "PHYTODESIGN IN THE INTERIOR OF PUBLIC CATERING ESTABLISHMENTS: DOMESTIC AND INTERNATIONAL PRACTICES." Scientific Bulletin of Building 1, no. 109 (2023): 6–11. http://dx.doi.org/10.33042/2311-7257.2023.109.1.1.

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The article highlights the topic of the use of phytodesign methods in the interior of public catering establishments, analyzes the modern world experience in the interior design, as well as the development of phytodesign in our country, identifies its common and distinctive features, and characterizes advantages and disadvantages of the vertical gardening in the interior design of restaurants. Functions of phytodesign in the interior of public catering establishments are identified and the specifics of selection of plants for the vertical gardening in this type of the interior are outlined. De

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Stamat, Viktoriia. "Modern Trends in Restaurant Business Management." Modern Economics 36, no. 1 (2022): 130–36. http://dx.doi.org/10.31521/modecon.v36(2022)-19.

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Abstract. Introduction. The restaurant industry is one of the most competitive businesses in the world. To succeed in an industry where competition is high and profit margins are low, you need to manage your restaurant business effectively. It consists of interrelated variables of both internal and external environment. They are characterized by the complexity of connections, the rapid change of information, and the mobility of factors. The restaurant industry is a complex branch of the economy that has its own specific features. This means that the management of restaurant establishments shou

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Kovalchenko, K., and V. Sosyn. "Prospects and development strategies of the restaurant industry at the regional level." Journal of Education, Health and Sport 57 (March 29, 2024): 217–22. https://doi.org/10.12775/jehs.2024.57.016.

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The article examines the prospects and development strategies of the restaurant industry at the regional level in Ukraine. Despite the challenges caused by military actions, the restaurant industry in Ukraine has shown remarkable resilience, as recent years have seen predominantly positive dynamics in the growth of new establishments. This indicates that the industry is recovering and is able to continue its development. The Ukrainian foodservice market has characteristic regional features. In some areas, the structure of visitors and target audiences changes, also the demand for restaurants i

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Postova, Valentyna V. "Features of Development and Implementation of Competitive Advantages of Establishments of Restaurant Economy in Modern Market Conditions." Scientific Bulletin of Mukachevo State University Series “Economics” 8, no. 1 (2021): 58–67. http://dx.doi.org/10.52566/msu-econ.8(1).2021.58-67.

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The relevance of the study of the development of competitive advantages is related to the need to ensure the competitiveness of restaurants, given the current market conditions. The purpose of the study is to investigate the ways of developing a strategy to ensure and implement the competitive advantages of restaurants. Theoretical and methodological framework of the study included general scientific methods (methods of scientific generalisation and comparison), specific methods (methods of analysis and synthesis). The study defines that indirect criteria are used to assess competitiveness, wh

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Wang, Dongcheng, and Olena M. Krasnonosova. "Inventory Management as a Component of the Digitalization Process at Restaurant Business Enterprises." Business Inform 5, no. 544 (2023): 121–26. http://dx.doi.org/10.32983/2222-4459-2023-5-121-126.

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During the 20s of the XXI century, significant efforts of small businesses are aimed at finding opportunities to continue their activities in the context of the COVID-19 pandemic. Disruption of supply chains and a negative impact on demand are observed. The pandemic has shown a devastating force for the food service sector in a market economy. The aim of the publication is to analyze industry trends in digitalization of management at restaurant business enterprises to search for competitive advantages, such as possible changes in product supplier chains and inventory volumes. Despite the ongoi

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Dissertations / Theses on the topic "Establishments of restaurant economy"

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Dapolito, Dennis. "An analysis of a new tier pricing strategy in distilled spirit sales : a longitudinal approach /." Online version of thesis, 1993. http://hdl.handle.net/1850/11573.

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Raine, Emily. "On waiting: a political economy of affect in restaurant service." Thesis, McGill University, 2013. http://digitool.Library.McGill.CA:80/R/?func=dbin-jump-full&object_id=114210.

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This research project attends to the social and political relations surrounding casual restaurant servers' production of "good service." Service standards have become so normalized as to be largely invisible in day-to-day life, yet their performance reproduces and reinforces sexualized gender roles and social differences. Restaurant service is consumed as part of the "experience economy," such that the interactions with service workers become a constituent part of the service commodity, making servers' intersubjective work directly productive for capital in a way that requires novel disciplina

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Broderick, Laura. "Gigs and Grub: How the Gig Economy Impacts Restaurant Industry Performance." Scholarship @ Claremont, 2018. http://scholarship.claremont.edu/scripps_theses/1141.

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In the last ten years, the gig economy has become a significant part of the labor market. Consumers depend on the services provided by people performing gig work, particularly as on-demand services are increasingly desired. Another trend that has developed is the rise of fast casual restaurants due to their relatively inexpensive and quick service while simultaneously providing unique and interesting cuisine options. I examined if there was a relationship between the rise of these emerging sectors of the economy through looking at the performance of limited service eating place establishments

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Балєсна, А. С. "Стан та перспективи розвитку спеціалізованих ресторанів (на прикладі ресторану «Di Mare»)". Thesis, Одеський національний економічний університет, 2021. http://local.lib/diploma/Balesna.pdf.

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Доступ до роботи тільки на території бібліотеки ОНЕУ, для переходу натисніть на посилання нижче<br>У роботі розглянуто теоретичні аспекти функціонування спеціалізованих ресторанів; вивчено сутність спеціалізованого ресторану як різновиду закладів ресторанного господарства; виявлено особливості обслуговування споживачів у ресторанах різної спеціалізації; розглянуто світові та національні тенденції розвитку спеціалізованих ресторанів. В аналітичній частині досліджено сучасний стан спеціалізованих ресторанів на прикладі ресторану «Di Mare»; вивчено специфіку його функціонування як ресторану з мо

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Ідрісова, К. І. "Удосконалення організації надання послуг в ресторанах (на прикладі ресторану «Котелок»)". Thesis, Одеський національний економічний університет, 2021. http://local.lib/diploma/Idrisova.pdf.

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Доступ до роботи тільки на території бібліотеки ОНЕУ, для переходу натисніть на посилання нижче<br>У роботі розглянуто теоретичні аспекти організації надання послуг у ресторанах; вивчено сутність ресторану як різновиду закладів ресторанного господарства; виявлено комплекс основних та додаткових послуг, надаваних ресторанами; розглянуто сучасні тенденції розвитку ресторанів у світі та в Україні. В аналітичній частині вивчено специфіку функціонування ресторану «Котелок», виявлено особливості надання послуг в цьому закладі ресторанного господарства; досліджено динаміку його виробничо-економічної

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Budiakova, Olena. "Management of personnel in the tourism and hotel and restaurant business of the hospitality industry." Thesis, Луцький національний технічний університет, 2021. https://er.knutd.edu.ua/handle/123456789/19412.

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The importance and role of tourism in our time for the development of the economy of states, meeting the needs of the individual, the mutual enrichment of social ties between countries cannot be overestimated. A feature of the current stage of development of domestic tourism is the focus on expanding inbound tourism and the domestic market of tourist services.

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Larrouquet, Estelle, and Alexia Groga-Bada. "“Beyond Goods and Services": an application of the Experience Economy and Strategic Management in the Restaurant Industry : A qualitative study of restaurant professionals." Thesis, Umeå universitet, Företagsekonomi, 2020. http://urn.kb.se/resolve?urn=urn:nbn:se:umu:diva-172426.

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“In a world saturated with largely undifferentiated goods and services, the greatest opportunity for value creation resides in staging experiences” (Pine & Gilmore, 2011, p. ix). This observation is more than ever actual. Nowadays, organizations must face intense competition and struggle to differentiate themselves. The saturation of the market is due to the decline of the industrial and service economy. This decline is a synonym of high competition and announces the emergence of the next economy, which is, in this case, the experience economy. In the experience economy, experiences are ec

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Bower, Hannah Blythe. "Waging a Living in Casual Dining Restaurant Chains." Digital Commons @ East Tennessee State University, 2012. https://dc.etsu.edu/etd/1511.

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Through in-depth interviews with 14 restaurant servers who worked in "casual dining" restaurant chains, this study explores service work and servers' perceptions of restaurant culture. Interactions between servers and customers are examined through the lens of servers' personal experiences. The analysis of interview data focus on how servers understand their role, how "casual dining" restaurant chains try to avoid the appearance of fast food outlets, and how "the customer is always right" slogan affects servers and customers. As a response to difficult and inflexible structural conditions pres

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Kloow, Christopher. "The Economics of Sport : The impact of professional sports on the local economy." Thesis, Internationella Handelshögskolan, Högskolan i Jönköping, IHH, Economics, Finance and Statistics, 2011. http://urn.kb.se/resolve?urn=urn:nbn:se:hj:diva-15579.

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Economics of sport is not an extensively well covered subject in Sweden and the purpose of this study is to examine the impact of professional sport on the local economy, and also shed some light on the situation of this subject in Sweden. Seven municipalities housing a professional hockey team and seven municipalities without any hockey team was compared and analysed to view any differ-ence of two sets of local economies. The finding was that professional sport has no effect on the number of workers in the restaurant sector. This sector act as an indicator on how the local economy was affecte

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Jalali, Nasim. "Entertainment & Arts’ effect on Hotel & Restaurant Industries : An Empirical Study of Sweden." Thesis, Internationella Handelshögskolan, Högskolan i Jönköping, IHH, Economics, Finance and Statistics, 2013. http://urn.kb.se/resolve?urn=urn:nbn:se:hj:diva-23551.

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The purpose of this study is to examine the relationship between the presence of the Arts (the arts, and museums) and Entertainment (Sports) industries and the core of the hospitality industry, being hotels and restaurants, in Sweden. More specifically, it deals with how the development of sport, the arts and museum industries is related to the development of Hotel and Restaurant industries in the country. This has been tested by multiple regression models and results do not reject the first hypothesis of the study which is the positive relationship between the development of Entertainment and

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Books on the topic "Establishments of restaurant economy"

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American Institute of Certified Public Accountants. Management Consulting Services Division. Restaurants and food-service establishments. American Institute of Certified Public Accountants, 1992.

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Henry, Adams Michael, and Real Publishing Company, eds. The real New York restaurant guide. Real Publishing Co., 1997.

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Huls, Mary Ellen. Restaurant and bar lighting: A bibliography. Vance Bibliographies, 1986.

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Lundberg, Donald E. The hotel and restaurant business. 5th ed. Van Nostrand Reinhold, 1989.

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Lundberg, Donald E. The hotel and restaurant business. 6th ed. Van Nostrand Reinhold, 1994.

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G, Marshall Anthony, ed. Hotel, restaurant, and travel law. 3rd ed. Delmar Publishers, 1988.

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McManus, Robert A. The Locksley nightclub, bar, and restaurant security handbook. Edited by O'Toole Sean M and Gainey Kathryn M. Locksley Pub., 1995.

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Egerton-Thomas, Christopher. How to manage a successful bar. Wiley, 1994.

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G, Marshall Anthony, and Morris Karen 1950-, eds. Hotel, restaurant, and travel law: A preventive approach. 6th ed. Delmar Learning, 2004.

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G, Marshall Anthony, and Morris Karen 1950-, eds. Hotel, restaurant, and travel law: A preventive approach. 5th ed. Delmar Publishers, 1999.

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Book chapters on the topic "Establishments of restaurant economy"

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Hentschel, Sven. "E. Digitalisation of the Economy and Its Implications for the PE Concept." In The Taxation of Permanent Establishments. Springer Fachmedien Wiesbaden, 2021. http://dx.doi.org/10.1007/978-3-658-34000-1_5.

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Hentschel, Sven. "F. Adapting the International Corporate Tax System to the Digitalisation of the Economy." In The Taxation of Permanent Establishments. Springer Fachmedien Wiesbaden, 2021. http://dx.doi.org/10.1007/978-3-658-34000-1_6.

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Urinboyev, Rustamjon, and Sherzod Eraliev. "Informality and Migrant Agency in Non-Western Migration Regimes." In The Political Economy of Non-Western Migration Regimes. Springer International Publishing, 2022. http://dx.doi.org/10.1007/978-3-030-99256-9_7.

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Borisenko, Irina V., Svetlana I. Ershova, Natalia G. Nagai, Olga V. Eliseeva, and Olga S. Mysova. "Conceptual Framework for Organizing Leisure Time in Public Catering Establishments." In Business 4.0 as a Subject of the Digital Economy. Springer International Publishing, 2022. http://dx.doi.org/10.1007/978-3-030-90324-4_82.

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Melo, António, Daniel Azevedo, Susana Silva, et al. "Moving Toward Sustainability and Circular Economy in the Restaurant Industry." In Springer Proceedings in Business and Economics. Springer Nature Switzerland, 2025. https://doi.org/10.1007/978-3-031-87019-4_8.

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Hidalgo Crespo, Jose Armando, Manuel Soto, Jorge Luis Amaya-Rivas, L. Borja-Mora, R. Robles-Iglesias, and Leonardo Alvaro Banguera Arroyo. "Towards a Circular Economy for Restaurant Waste in Guayaquil: Characterization and Energy Generation Potential." In Environmental Science and Engineering. Springer Nature Switzerland, 2023. http://dx.doi.org/10.1007/978-3-031-43559-1_51.

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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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Marco-Lajara, Bartolomé, Javier Martínez-Falcó, Eduardo Sánchez-García, and Luis A. Millán-Tudela. "Wine Tourism, Circular Economy Practices and Hospitality in the Spanish Wine Industry: The Case of Bodegas Casa Sicilia Wine Restaurant." In SpringerBriefs in Business. Springer Nature Switzerland, 2024. http://dx.doi.org/10.1007/978-3-031-49689-9_6.

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AbstractThe objective of this research is to analyze the link between wine tourism, winery restaurant activity, circular economy practices, and sustainable performance in the Spanish wine context. In order to contrast the propositions put forward in the study, the single case method is employed. The results of the research show that wine tourism has a positive influence on the sustainable performance of the winery examined, with circular economy practices and hospitality activities moderating and mediating this link, respectively. The research may be useful, therefore, both for wine profession

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Ravichandran, R., and G. Laxmana Rao. "Digital Economy and The Taxation of Permanent Establishments in EPC Contracts and Large Contracts: A Global Perspective." In Advances in Economics, Business and Management Research. Atlantis Press International BV, 2024. https://doi.org/10.2991/978-94-6463-612-3_8.

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Gatta, Mary. "Balancing Trays and Smiles: What Restaurant Servers Teach Us About Hard Work in the Service Economy." In Work Matters. Macmillan Education UK, 2009. http://dx.doi.org/10.1007/978-1-137-03671-1_7.

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Conference papers on the topic "Establishments of restaurant economy"

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Hаvrylіuk, Svitlana, and Tetiana Lytvynova. "SPECIFICS OF FINANCIAL SUPPORT OF RESTAURANT ESTABLISHMENTS IN UKRAINE." In 2nd International Conference on Relationship between public administration and business entities management. Scientific Center of Innovative Researches OÜ, 2022. http://dx.doi.org/10.36690/rpabm-2022-143.

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Velázquez-Castro, Judith Alejandra, Liza Viviana Velasco-Alvarez, Abraham Briones-Juárez, and Angelica Ruth Terraces Juarez. "Environmental innovation practices in the restaurant sector: Theoretical evidence." In V Seven International Multidisciplinary Congress. Seven Congress, 2024. http://dx.doi.org/10.56238/sevenvmulti2024-173.

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Tourist activities involve mobility between the tourist's place of residence and the destination they decide to visit, in addition to this, during their stay they require lodging and food consumption. This last aspect includes all those establishments that offer the food and drink preparation service - cafes, markets, bars and restaurants, among others.

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S., Kovalchuk, and Nakonechna A. "EXPANDING THE RANGE OF DRINKS IN THE RESTAURANT BUSINESS ESTABLISHMENTS USING PECTIN." In TOURISM OF THE XXI CENTURY: GLOBAL CHALLENGES AND CIVILIZATION VALUES. Київський національний торговельно-економічний університет, 2020. http://dx.doi.org/10.31617/k.knute.2020-06-01.69.

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Jevtić, Jelena, Mirjana Antonijević Nikolić, and Dragana Ilić Udovičić. "Food Waste on Restaurant – A Circular Economy Approach." In 7th International Scientific Conference – EMAN 2023 – Economics and Management: How to Cope With Disrupted Times. Association of Economists and Managers of the Balkans, Belgrade, Serbia, 2023. http://dx.doi.org/10.31410/eman.2023.277.

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Food waste is a serious environmental and economic problem. Some studies suggest that about 1/3 of the food produced for human consumption is wasted, amounting to about 1.3 billion tons per year. Considering the economic aspect, food waste means money losses, both for individual units and national economies. The circular economy is a general term that encompasses all activities that reduce, reuse, and recycle materials in the processes of production, distribution, and consumption. Organic components of food waste are of interest for further use because they contain large quantities of high

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Dolikashvili, Larisa, and Tako Davitashvili. "Restaurant Service Standards as a Means of Image Creation and Business Development." In Multidisciplinary International Scientific Conference: „Sustainable Development: Modern Trends and Challenges“. Kutaisi University, 2024. https://doi.org/10.52244/c.2024.11.19.

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High quality service is an important determinant of customer satisfaction and loyalty. This is the factor that makes the restaurant business more competitive and leads it to success. In the tourism and service sector, the restaurant business plays an important role, where the demands and expectations of customers are constantly growing and changing. Service standards are the main criterion by which customers determine the quality and professionalism of a restaurant facility. Service quality is directly related to customer satisfaction, which significantly affects business revenues and reputati

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Grigoryan, Marta Iurevna, and Yulia Adolfovna Kosikova. "MARKETING RESEARCH ON THE IMPACT OF THE WORLD CUP ON THE RESULTS OF THE RESTAURANT KAVIST." In Russian science: actual researches and developments. Samara State University of Economics, 2020. http://dx.doi.org/10.46554/russian.science-2020.03-1-142/145.

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This article discusses the results of marketing research of the market of public catering enterprises. In 2018, Russia was the mistress of the world championship on football. This event could not but affect the attendance of catering establishments in the cities hosting fans. Almost all restaurateurs agree on one thing - the championship had a great impact on business. On average, revenue growth in restaurants and bars in Moscow ranged from 10% on the outskirts of the city and up to 150% in the center. Beer sales have increased significantly. The staff has increased and improved qualitatively.

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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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Kashynska, Olena. "LEVELS OF INNOVATION IN HOTEL AND RESTAURANT ENTERPRISES." In Innovation and investment mechanisms for the development of international relations and market economy. Publishing House “Baltija Publishing”, 2024. http://dx.doi.org/10.30525/978-9934-26-417-7-14.

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Pyanikova, E. A., A. E. Kovaleva, S. I. Galchenko, S. N. Kobchenko, E. V. Ovchinnikova, and M. B. Pikalova. "Digitalization of Restaurant Business as a Factor of Competitiveness Increase." In Russian Conference on Digital Economy and Knowledge Management (RuDEcK 2020). Atlantis Press, 2020. http://dx.doi.org/10.2991/aebmr.k.200730.100.

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Kayıhan, Şaban, and Mehmet Eski. "International Economy Law Concept and the Source of International Economy Law." In International Conference on Eurasian Economies. Eurasian Economists Association, 2015. http://dx.doi.org/10.36880/c06.01366.

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Depending on the justification of the domination promulgates Law principles which is related with the multi-areas of the social life and assures implementation of Law rules due to its judicial power. However, nowadays implementation of State’s Law principles has been gradually damaged. In fact, not only markets transformed into the world bazaar with the globalization but also the participants of the markets acts global. As a result of the findings of the economic facts, one State’s cross-border trade and beside the national law which regulates the economic actions, normative arrangements incre

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Reports on the topic "Establishments of restaurant economy"

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Dissanayake, Priyanka, and M. Tennakoon. Guide to on-site wastewater management for industrial and commercial establishments and other institutions: guide for hotel and restaurant owners and managers in Kurunegala, Sri Lanka. International Water Management Institute (IWMI), 2008. http://dx.doi.org/10.5337/2011.0017.

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Nosova, Olga. Structural Changes and the Ukrainian Labour Market Organisation. Publishing House - Vilnius Business College, 2023. http://dx.doi.org/10.57005/ab.2023.1.1.

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The article aims to analyze the structural changes and the Ukrainian labor market organization in the condition of military aggression against Ukraine. The Ukrainian economy encounters the devastating destructions and losses of economic entities, enormous capital, and labor under the effect of military aggression. Structural changes include a change in the industrial structure of production, the destruction of large enterprises, and supply chains, the loss of part of the labor force, and fluctuations between skilled and unskilled jobs. Thus, SMEs in the service sector suffer due to the reducti

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Conover, Emily, and Adriana Camacho. Misallocation and Productivity in Colombia's Manufacturing Industries. Inter-American Development Bank, 2010. http://dx.doi.org/10.18235/0010928.

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Following Hsieh and Klenow (2009), this paper studies productivity dispersions in Colombian industrial establishments using the Colombian Annual Manufacturing Survey (AMS) from 1982 to 1998. The United States is used as a benchmark to estimate the reallocation of capital and labor to equalize marginal products across plants in Colombia. Gains are found in manufacturing Total Factor Productivity (TFP) of approximately 3-8 percent and TPF is positively correlated with exporting status, age, size, and location in the central region of the country. There is also suggestive evidence that opening th

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Financial Stability Report - Second Half of 2022. Banco de la República, 2023. http://dx.doi.org/10.32468/rept-estab-fin.sem2.eng-2022.

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Banco de la República’s main goal is to preserve the purchasing power of the currency in coordination with the general economic policy that is intended to stabilize output and employment at long-term sustainable levels. Properly meeting the goal assigned to the Bank by the 1991 Constitution critically depends on preserving financial stability. This is understood to be a general condition in which the financial system evaluates and manages the financial risks in a way that facilitates the suitable performance of the economy and efficient allocation of resources while, at the same time, it is ab

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Financial Stability Report - Second Semester of 2020. Banco de la República de Colombia, 2021. http://dx.doi.org/10.32468/rept-estab-fin.sem2.eng-2020.

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The Colombian financial system has not suffered major structural disruptions during these months of deep economic contraction and has continued to carry out its basic functions as usual, thus facilitating the economy's response to extreme conditions. This is the result of the soundness of financial institutions at the beginning of the crisis, which was reflected in high liquidity and capital adequacy indicators as well as in the timely response of various authorities. Banco de la República lowered its policy interest rates 250 points to 1.75%, the lowest level since the creation of the new ind

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