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Journal articles on the topic 'Establishments of restaurant economy'

Author: Grafiati

Published: 30 May 2022

Last updated: 31 July 2025

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1

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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4

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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Bezhlibna, Anastasiia, Tatyana Kuklina, and Svitlana Zhuravlyova. "STRATEGIC PROSPECTS FOR INCREASING THE COMPETITIVENESS OF THE UKRAINIAN RESTAURANT BUSINESS UNDER MARTIAL LAW." Economic scope, no. 201 (June 10, 2025): 14–21. https://doi.org/10.30838/ep.201.14-21.

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The development of the Ukrainian restaurant industry under martial law has become an important topic of research due to the complexity of the challenges faced by this industry. The purpose of the article was to study the strategic prospects for increasing the competitiveness of the restaurant business in Ukraine under martial law. A feature of the restaurant business is that competitiveness here is often based not only on functional advantages, but also on the emotional value that consumers associate with the brand, the atmosphere of the establishment or the cultural identity of the cuisine. T

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Shelemetieva, Теtiana. "Trends of development of hotel and restaurant economy of Zaporizhzya region in the context of strategy formation." Herald of the Economic Sciences of Ukraine, no. 1(40) (2021): 27–34. http://dx.doi.org/10.37405/1729-7206.2021.1(40).27-34.

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The article substantiates the need to study trends in the hotel and restaurant industry of the Zaporozhye region in the context of strategy formation. Today, the domestic hospitality industry is developing rapidly, especially in large industrial and financial centers of the country. But the significance of this segment for the domestic economy is much lower than in developed countries. It is noted that the efficiency of the hotel and restaurant industry depends on many external and internal factors that have a broad impact on the further development of the hospitality industry. The hotel and r

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de Fátima Brilhante, Maria, and Maria Luísa Rocha. "COVID-19 Impact on the Tourism Accommodation and Restaurant Sectors of São Miguel (Azores)." Sustainability 15, no. 1 (2022): 343. http://dx.doi.org/10.3390/su15010343.

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The importance of tourism in the Azores’ economy has been increasing over the years. In order to respond to higher tourist demand, new accommodation establishments and restaurants started activity in the region, creating new jobs and wealth. This trend of economic expansion has been slowed down, possibly reversed, since the COVID-19 pandemic and the various strategies adopted by the government to decrease the infection rate, which led to the arrival of fewer tourists. To assess the pandemic impact after the first lockdown on the economy of São Miguel, the biggest and most visited island of the

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PIDDUBNIY, V.A., H.M. TARASIUK, A.O. CHAHAIDA, and S.V. KRASNOZHON. "Increasing the efficiency of the hospitality industry by organizing mini–productions of food products." Market Relations Development in Ukraine №5(228)2020 132 (July 9, 2020): 76–82. https://doi.org/10.5281/zenodo.3937289.

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The subject of the study is restaurant and mobile catering services in the hospitality industry through the organization of mini–food production. The purpose of the article is to analyze the prospects of introducing individual mini–food production in hospitality establishments. Methodology of work is a systematic approach, which involves a comprehensive study of the hospitality industry, the method of financial analysis, the method of statistical processing of economic data, the method of optimal management (in formulating conclusions and recommendations). Total of work – Bas

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Fedyshyn, I., and A. Boiko. "Ensuring the competitiveness of the hospitality industry enterprises." Socio-Economic Problems and the State 29, no. 2 (2023): 90–101. http://dx.doi.org/10.33108/sepd2023.02.090.

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The article discusses theoretical concepts, essence and features of ensuring the competitiveness of hospitality industry enterprises. Authors analyzed trends in the development of the hotel and restaurant business in the period 2020-2022. In particular, it was determined that the crisis conditions of the pandemic had a negative impact on the number of restaurants in Ukraine. Also, changes in the political and economic environment of recent times have greatly affected the way companies operate. The shift from a production economy to a market economy and globalization have put companies in front

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СИДЯКОВА В.А., СИДЯКОВА В. А., САЛЯЕВА Е. Ю. САЛЯЕВА Е.Ю., СМИРНОВА Ж. В. СМИРНОВА Ж.В., КРАЕВА Н. А. КРАЕВА Н.А., and ЧЕРНЕЙ О. Т. ЧЕРНЕЙ О.Т. "TRENDS IN THE MARKET FOR SERVICES OF RESTAURANT BUSINESS ENTERPRISES IN NIZHNY NOVGOROD." Экономика и предпринимательство, no. 4(165) (June 25, 2024): 747–51. http://dx.doi.org/10.34925/eip.2024.165.4.145.

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В статье рассматривается развитие ресторанного бизнеса в г. Нижней Новгород. Автором обусловлены основные проблемы развития рынка услуг на современном этапе. Анализ рынка услуг ресторанного бизнеса обусловлен внедрением современных технологий, которые являются одним из способов увеличения эффективности работы предприятия ресторанного бизнеса. Нельзя и не отметить тот факт, что ресторанный бизнес, общественное питание, является особо важной ветвью народного хозяйства, поскольку несет за собой существенное экономическое благосостояние страны. Изучая более подробно ресторанный бизнес Нижнего Новг

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Reshetnyak, Olena I., Olena B. Zhykhor, Mikhailo V. Popovich, and Bohdan I. Zhykhor. "Ensuring the Resilience of the Restaurant Market of Ukraine During the Wartime." Business Inform 12, no. 551 (2023): 215–22. http://dx.doi.org/10.32983/2222-4459-2023-12-215-222.

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The recovery of domestic business, in particular restaurant business, during and after the wartime should be based on a new philosophy of economic management. One approach that can be taken into account is the conception of resilience of socioeconomic systems. The aim of the study is to form directions for ensuring the resilience of the restaurant market of Ukraine in the conditions of wartime and the post-war reconstruction. It is defined that the resilience of restaurant market enterprises is their ability to resist, adapt and be successful in the face of shocks, crises and challenges of the

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Postova, Valentyna, Maryna Riabenka, Iryna Mazurkevych, Natalia Onyshchuk, and Iryna Vivsiuk. "Application of Innovative Methods of Managing the Labor Potential in the Hotel and Restaurant Business Establishments." Journal of Law and Sustainable Development 11, no. 3 (2023): e810. http://dx.doi.org/10.55908/sdgs.v11i3.810.

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Purpose: The purpose of the academic paper is to study the tendencies and practice of applying innovative methods of managing labor potential in the hotel and restaurant business in changing environmental conditions.  Theoretical framework: Considering labor shortages in the hospitality industry and the necessity to attract employees after the pandemic, the EU hospitality and restaurant businesses have been changing their methods of managing the labor workforce.  Design/methodology/approach: The research methodology is based on a systematic approach to studying trends a

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Postova, Valentyna, Maryna Riabenka, Iryna Mazurkevych, Natalia Onyshchuk, and Iryna Vivsiuk. "Application of Innovative Methods of Managing the Labor Potential in the Hotel and Restaurant Business Establishments." International Journal of Professional Business Review 8, no. 6 (2023): e01590. http://dx.doi.org/10.26668/businessreview/2023.v8i6.1590.

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Purpose: The purpose of the academic paper is to study the tendencies and practice of applying innovative methods of managing labor potential in the hotel and restaurant business in changing environmental conditions. Theoretical framework: Considering labor shortages in the hospitality industry and the necessity to attract employees after the pandemic, the EU hospitality and restaurant businesses have been changing their methods of managing the labor workforce. Design/methodology/approach: The research methodology is based on a systematic approach to studying trends and the practice of applyin

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Ierko, Iryna, Anastasiia Hrynasiuk, Liliia Hromko, and Nadiia Melnyk. "Features of development of hotel and restaurant economy of Lutsk territorial community." Human Geography Journal, no. 32 (June 8, 2022): 79–88. http://dx.doi.org/10.26565/2076-1333-2022-32-09.

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The geographical boundaries and composition of the Lutsk territorial community are characterized, namely the community includes 1 city, 1 urban-type settlement and 34 villages. We defined the dynamics of the number of tourists visiting Lutsk. The tourists number growth testifies to the strong promotion of the city and its environs, the development of tourist infrastructure and hotel and restaurant facilities, which are always ready to offer an interesting unique product to every visitor. We analysed the dynamics of the volume of tourist revenues to the budget of Lutsk from 2016 to 2019. There

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Hromyk, Oksana, and Kseniia Prykhod’ko. "Peculiarities of the Hospitality Industry Development in Ukraine." Restaurant and hotel consulting. Innovations 6, no. 2 (2023): 184–98. http://dx.doi.org/10.31866/2616-7468.6.2.2023.291701.

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Topicality. The hospitality industry plays a significant role in solving the problems of bringing the national economy out of the crisis, contributing to its structural transformation, which is of exceptional importance for Ukraine nowadays. Despite the huge recreational potential, the Ukrainian market of hotel and restaurant services is significantly lower than the world market of the hospitality industry in terms of economic efficiency. The main problems of the hospitality industry development are insufficient amounts of investment in renovation and building of new establishments, an inadequ

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Hromyk, Oksana, and Kseniia Prykhod'ko. "Peculiarities of the Hospitality Industry Development in Ukraine." Restaurant and Hotel Consulting. Innovations 6, no. 2 (2023): 184–98. https://doi.org/10.31866/2616-7468.6.2.2023.291701.

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<strong>Topicality. </strong>The hospitality industry plays a significant role in solving the problems of bringing the national economy out of the crisis, contributing to its structural transformation, which is of exceptional importance for Ukraine nowadays. Despite the huge recreational potential, the Ukrainian market of hotel and restaurant services is significantly lower than the world market of the hospitality industry in terms of economic efficiency. The main problems of the hospitality industry development are insufficient amounts of investment in renovation and building of new establish

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Daries, Natalia, Eduard Cristobal-Fransi, Berta Ferrer-Rosell, and Estela Marine-Roig. "Behaviour of culinary tourists: A segmentation study of diners at top-level restaurants." Intangible Capital 14, no. 2 (2018): 332. http://dx.doi.org/10.3926/ic.1090.

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Aim: The main aim of this research is to characterize the tourists visiting top-level restaurants to ascertain the profile of this type of customer, their behaviour and their influence on the destinations where they are located.Design/methodology: During the months of July to December 2016, a survey was conducted on a sample of 187 tourists who had visited Michelin-starred restaurants in order to highlight the most valued aspects during the process of choosing, consulting and booking the top-level restaurant service.Contributions and results: The results reveal the existence of two segments wh

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Rousseva, Blaga, та Dimitar Baturov. "ФАКТОРИ, ВЛИЯЕЩИ ВЪРХУ ИЗБОРА НА РЕСТОРАНТИ В ПЕРИОДА СЛЕД ПАНДЕМИЯТА ОТ COVID-19". Journal 'Pirinski Knizhovni Listi' 16, № 1 (2025): 58–62. https://doi.org/10.5281/zenodo.14879082.

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<em>Пандемията от COVID-19 засегна всички сфери на икономиката, включително ресторантьорския. Особено актуален стана въпросът в този сектор за това по какъв начин заведенията могат да дочакат възстановяването на регулярния поток от посетители, тоест да се адаптират към възникналите проблеми. Този въпрос обаче, може да бъде решен единствено с редица изследвания, насочени към нагласите, потребностите, ценностите, възможностите, предпочитанията и т.н. на посетителите. Получените резултати от проведените анализи могат да бъдат полезни при изготвянето на стратегия за справянето с проблемите в завед

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PIDDUBNIY, V.A. ., H.M TARASIUK, A.O. CHAHAIDA, and S.V. KRASNOZHON. "Economic and social aspects of the use of cultivated food products in the hospitality industry." Market Relations Development in Ukraine №2(237)2021 111 (May 26, 2021): 89–94. https://doi.org/10.5281/zenodo.4809145.

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The subject of the study – used of cultivated food products for cooking in catering establishments. The purpose of the article – analysis of the prospects for use for the production of food products in the establishments of the hospitality industry, obtained through cultivation. Methodology of work – is a systematic approach, which involves a comprehensive study of the hospitality industry, the method of financial analysis, the method of statistical processing of economic data, the method of optimal management (in formulating conclusions and recommendations). Total of work &n

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Sewruikov, Ivan Yu, Olga V. Leushina, and Vera Z. Shurbe. "Organization of Public Catering as a Factor in the Competitiveness of Hotel Complexes." Journal of Modern Competition 16, no. 5 (2022): 33–52. http://dx.doi.org/10.37791/2687-0657-2022-16-5-33-52.

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The relevance of the study lies in the fact that in the context of the development of the regions of the country, the tourism and hotel business contributes to the activation of the national economy. The provision of hospitality services stimulates the creation of additional direct and indirect jobs, increasing the tourist attractiveness of the destination, intensifying incoming tourist and, accordingly, financial traffic. With the evolution of society, technical and technological progress, informatization and other ongoing processes, the requests and needs of the guests of collective accommod

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Valentyna, Burak. "Training of future specialists in the hotel and restaurant industry in higher educational establishments in the conditions of distance learning." ScienceRise: Pedagogical Education, no. 6(39) (December 25, 2020): 16–20. https://doi.org/10.15587/2519-4984.2020.217512.

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In the present article a structural-system analysis of studying the experience of preparation of future specialists in the hotel and restaurant industry in the conditions of distance learning is carried out. Features of training of future specialists in the hotel and restaurant industry in domestic institutions of higher education are characterized. It is, established that the purpose of their training is to provide the hotel industry with highly qualified staffl, competitive, requested in domestic and foreign labor markets, on the basis of real public demand for services, at developing the ab

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Sharko, Marharyta, Natalia Nebaba, Marharyta Kucher, and Еlena Vіshnikina. "CHARACTERISTICS OF THE FORMATION OF THE RESTAURANT BUSINESS RESOURCE POTENTIAL IN TOURISM." Actual Problems of Economics 1, no. 241 (2021): 25–36. https://doi.org/10.32752/1993-6788-2021-1-239-25-36.

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The restaurant business in tourism is one of the promising sectors of the economy, which is in demand by the consumer market and is developing rapidly. The article compares the difficulties and obstacles of introducing the restaurant business in the practice of foreign and regional tourism in order to actualize the importance of the restaurant business is its interaction with tourist distances, as due to the flow of tourists increases the number of visitors. It is noted that the practical tools for developing the resource potential of the service sector and the mechanisms for their management

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DYAKONOVA, Andzhela, Liudmyla TITOMYR, Yuliia KHALILOVA-CHUVAIEVA, and Olena KOROTYCH. "STANDARDISATION AND JUSTIFICATION OF PRODUCT AND SERVICE QUALITY MANAGEMENT IN THE HOTEL AND RESTAURANT INDUSTRY." "EСONOMY. FINANСES. MANAGEMENT: Topical issues of science and practical activity", no. 4(58) (December 24, 2021): 67–82. http://dx.doi.org/10.37128/2411-4413-2021-4-4.

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The hospitality industry is a fast-growing sector of the economy, which contributes to the development of other sectors of the country’s economy. Cultural and business relations of Ukraine with other countries are expanding, the number of tourists requiring accommodation and service facilities meeting international standards is growing. Therefore, attention to the quality, safety, competitiveness and standardisation of hotel services has recently increased. The main task of hospitality industry enterprises is to serve guests of our country providing them with accommodation, arranging business

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Shevchenko, N. N., and V. I. Shevchenko. "Forming competencies of future specialists in restaurant service in professional training." Services in Russia and Abroad 17, no. 6 (2023): 136–49. https://doi.org/10.5281/zenodo.10442034.

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<em>The tourism and hospitality industry is one of the modern and rapidly developing areas of the Russian economy. Restaurant service, acting as an important structural unit of inbound tourism, creates conditions for the integrated development of the region, representing its investment attractiveness. In this regard, the article examines the problem of training personnel for the hospitality industry and restaurant service in higher education based on the theoretical principles of the competency-based approach. The essence of this approach as a fundamental imperative for the formation of profes

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Orou Seko, Malik, Walter Ossebi, Gnamien Sylvain Traoré, et al. "Typology, technical efficiency and scale economy of dibiteries in Dakar, Senegal." AAS Open Research 2 (March 11, 2019): 10. http://dx.doi.org/10.12688/aasopenres.12953.1.

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Background: In recent years, a profound transformation has been observed in the eating habits of the populations of African cities, induced by accelerated socioeconomic and demographic growth. In Senegal, these changes have manifested in the proliferation of collective informal catering enterprises, such as the ‘dibiteries’, where the roasted meat of sheep is prepared and sold. The rise of the average household income has contributed substantially to increasing levels of meat consumption, leading to the expansion of the dibiteries. The purpose of the current work was to evaluate the managerial

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Orou Seko, Malik, Walter Ossebi, Gnamien Sylvain Traoré, et al. "Typology, technical efficiency and scale economy of dibiteries in Dakar, Senegal." AAS Open Research 2 (December 12, 2019): 10. http://dx.doi.org/10.12688/aasopenres.12953.2.

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Background: In recent years, a profound transformation has been observed in the eating habits of the populations of African cities, induced by accelerated socioeconomic and demographic growth. In Senegal, these changes have manifested in the proliferation of collective informal catering enterprises, such as the ‘dibiteries’, where the roasted meat of sheep is prepared and sold. The rise of the average household income has contributed substantially to increasing levels of meat consumption, leading to the expansion of the dibiteries. The purpose of the current work was to evaluate the managerial

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Angelia, Nina, Marlon Sihombing, Heri Kusmanto, and Hatta Ridho. "ANALYSIS OF RESTAURANT TAX ON ORIGINAL REGIONAL INCOME REVENUE IN MEDAN CITY." Proceeding of International Conference on Business, Economics, Social Sciences, and Humanities 7 (June 27, 2024): 468–76. http://dx.doi.org/10.34010/icobest.v7i.557.

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The purpose of this research is to analyze the establishment of restaurant tax on receipts of local real income in the City of Medan. This type of research is qualitative research. Data collection techniques are carried out through interviews, observations, library studies, documentation and focus group discussions. The results of this study found that the reception of local income as a restaurant tax in the City of Medan is still not optimal. The impact of restaurant tax on development is as a source of regional financing in the maintenance of regional development, thus will improve and regul

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Svitlana, Pavliuk. "Business Processes Organization in the Hotel and Restaurant Business." Modern Economics 38, no. 1 (2023): 117–24. http://dx.doi.org/10.31521/modecon.v38(2023)-18.

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Abstract. Introduction. In our days modern society is characterized by changes. The economy of production has been replaced by the economy of service. The hotel and restaurant sector is one of the most profitable and promising economic systems, which has been developing at the fastest pace. Satisfying and focusing on the needs of consumers requires hotel and restaurant owners to respond to their changing requirements and make rational management decisions. An effective business organization is essential for solving such problems and ensures long-term success. The conceptual foundations of the

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Razali, Mohamad Azli, Noorliza Zainol, Norrina Din, Khairul Hidayat Rezo, Irina Mohd Akhir, and Hasniza Abdullah. "A Phenomenological Study on The Factors Impacting The Sustainability of Nasi Kandar Among Restaurant Owners in Penang." BORNEO AKADEMIKA 8, no. 1 (2024): 88–96. https://doi.org/10.24191/ba/v8i1/98238.

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This study investigates the sustainability challenges confronting Nasi Kandar eateries in Penang, an integral facet of local culture and economy. It aims to comprehend the factors influencing these establishments' sustainability, spanning economic, socio-cultural, and environmental realms. Employing a qualitative phenomenological approach, 15 purposively selected participants underwent in-depth interviews, with thematic analysis unveiling prevalent themes. The findings underscore the intricate nature of sustainability in Penang's Nasi Kandar scene, emphasizing aspects like cost management, sta

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Malyuta, Lyudmyla, Olha Vladymyr, and Vitaly Rudan. "Integration of design in the hotel and restaurant business: effects for tourism and development of local communities." Economic Analysis, no. 32(3) (2022): 307–15. http://dx.doi.org/10.35774/econa2022.03.307.

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Introduction. The article examines the peculiarities of the integration of design in the hotel and restaurant business and determines its role in the process of attracting tourists and in the development of local tourism business. A number of recommendations have been formulated regarding the feasibility of developing eco and ethno-homesteads as new art forms of hospitality establishments, which is a driver of the development of green tourism in the united territorial communities of Ukraine. Goal. The purpose of the study is to analyze the influence of the design of the hotel and restaurant co

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Pandyak, Igor. "Phenomenon of hospitality industry: definition, concept, basic approaches, structure." Visnyk of the Lviv University. Series Geography, no. 50 (December 28, 2016): 277–85. http://dx.doi.org/10.30970/vgg.2016.50.8714.

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The evolution of the main approaches to the concept of “hospitality industry” among foreign and Ukrainian scientists is analysed. The semantics and the system of concepts of “hospitality”, “tourism industry”, “hospitality industry” are specified. The structure of the hospitality industry, its subordination and the relationship with the tourist industry are discovered and proved. The main stages, factors and current trends in the hospitality industry are analysed and fleshed. Outlined The essence of the hospitality industry as a complex and relatively isolated social and economic system for the

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Bhatia, Anjali. "Nine Decades of Nirula’s Nation, City, Class." International Journal of Research and Scientific Innovation XI, no. X (2024): 960–68. http://dx.doi.org/10.51244/ijrsi.2024.1110073.

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The public restaurant is an important site for exploring a national society’s tryst with modernity. In the nine decades of its run in Delhi, the national capital of India, the trajectory of Nirula’s is inter-woven with the subcontinent’s history and political economy; it bears the imprint of a developmental state and society. Its expansion and diversification into types of eating establishments, reflect the social character of the city, and the changing profiles of consumers in post-independence India. This article analyzes the historical trajectory of Nirula’s, an iconic food company founded

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Sehnem, Simone, Tais Provensi, and Maiara Lais Marcon. "QUANTIFICANDO O DESPERDÍCIO DE ALIMENTOS EM RESTAURANTES." Revista Alcance 31, no. 2(Mai/Ago) (2024): 67–84. https://doi.org/10.14210/alcance.v31n2(mai/ago).p67-84.

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Objective: This study aims to quantify food waste in Brazilian restaurants and propose alternatives for its management within the framework of the circular economy. Methodology: The research was conducted in the city of Chapecó, Brazil, based on the database of companies registered in municipal archives. Researchers visited these establishments to administer a questionnaire, aiming to quantify food waste during preparation, during, and after meals. A total of 177 valid responses were obtained. Results: The findings reveal that the largest volumes wasted in all three stages of food production c

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Bovsh, Liudmyla, Igor Komarnitskyi, Kseniia Prykhod’ko, and Oksana Oliinyk. "Foresite of Restaurant Business Development." Restaurant and hotel consulting. Innovations 6, no. 1 (2023): 8–26. http://dx.doi.org/10.31866/2616-7468.6.1.2023.278468.

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Topicality. Domestic economic environment has been in a state of turbulence since the start of the coronavirus pandemic, additionally reinforced by the risks of a full-scale war escalation. The uncertainty of the crisis timeframe, as well as significant threats of physical destruction and financial losses cause the necessity of searching reference points for adaptation and revitalization of activities. The sphere of service activity, in particular the restaurant business, turned out to be the most vulnerable to the external influence of political and legal, social and cultural, technological t

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Bovsh, Liudmyla, Igor Komarnitskyi, Kseniia Prykhod'ko, and Oksana Oliinyk. "Foresite of Restaurant Business Development." Restaurant and Hotel Consulting. Innovations 6, no. 1 (2023): 8–26. https://doi.org/10.31866/2616-7468.6.1.2023.278468.

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Topicality. Domestic economic environment has been in a state of turbulence since the start of the coronavirus pandemic, additionally reinforced by the risks of a full-scale war escalation. The uncertainty of the crisis timeframe, as well as significant threats of physical destruction and financial losses cause the necessity of searching reference points for adaptation and revitalization of activities. The sphere of service activity, in particular the restaurant business, turned out to be the most vulnerable to the external influence of political and legal, social and cultural, technologi

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Рвачева, А. С., Д. В. Бараев, И. С. Джанджиева, et al. "Website developm ent for the needs oof the restaurant bussiness: efficiency a and economic feasibbility." Экономика и предпринимательство, no. 6(119) (June 23, 2020): 677–80. http://dx.doi.org/10.34925/eip.2020.119.6.140.

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В последние годы сфера торговли, общественного питания и быстрого обслуживания активно развивается, практически обеспечивая самый высокий уровень показателей по сравнению с другими отраслями экономики. Быстро растет число ресторанов, баров, кофеен и других заведений. Организации, предоставляющие услуги питания, как и любые другие компании, осуществляют свою деятельность в непрерывно меняющихся условиях -изменения в законодательстве, налогообложении, политической обстановке; постоянный рост цен и тарифов; колебания спроса и предложения; новые тенденции во вкусах и др. Все это стимулирует интере

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Roh, Taeyeoun, Youngchul Song, and Byungun Yoon. "Integrated Quality Prediction Model for Food Quality Management Based on E. coli in Shared Kitchens." Foods 13, no. 24 (2024): 4065. https://doi.org/10.3390/foods13244065.

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Shared kitchens have a lower entry barrier than traditional kitchens, which generally require a significant initial investment, and have thus attracted attention as the most realistic new business model for restaurants in the sharing economy. The restaurant industry is founded on ensuring the safety of the food it serves in order to prevent the spread of foodborne diseases within the community, so strict quality control is essential. Existing food quality management typically employs continuous quality assistance, which is difficult to apply to the highly volatile shared kitchen environment an

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DARABOS, Éva, Anita KISS, and Orsolya Tünde NAGY. "THE HUNGARIAN TOURISM AND HOSPITALITY SECTOR IN THE MIRROR OF THE CRISES." Annals of the University of Oradea. Economic Sciences 33, no. 1 (2024): 46–52. http://dx.doi.org/10.47535/1991auoes33(1)005.

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The economic impact of the tourism and hospitality sector as an economic system is partly general, similar to other sectors of the economy, and partly specific. At the same time, the sector is a major driving force for macro-economies, with positive effects on various sectors of the economy. Based on an analysis of current statistical data, the study formulates the characteristics of the sector: the share of hotels and restaurants in GDP, the revenue from accommodation fees of commercial accommodation establishments, the evolution of the turnover of guests in commercial accommodation establish

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Prasad, Ashok Kumar, Sudipta Saha Gure, and Pooja Biswas. "Food Commerce Upshots With Their Former Locus In The Economy With Respect To The Pandemic 2020 - A Drawback Or An Aid In South Kolkata, West Bengal." PUSA Journal of Hospitality and Applied Sciences 8, no. 1 (2022): 62–76. http://dx.doi.org/10.48165/pjhas.2022.8.1.5.

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Background: The Food Commerce industry has flourished massively during the past decade in South Kolkata in West Bengal, with new outlets opening every now and then, so much so that this region is known as ‘Food Street’. Regardless of their scale of operations, each of these outlets had well established themselves, catering to their respective target markets and earning decent amount of revenue over the years. However, this growth suffered a setback owing to the origin of novel Coronavirus SARS-n-CoV-2. The growth rate declined to a great extent over the span of two years, with recent studies s

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Chroni, Christina, Katia Lasaridi, Nikos Stylianidis, et al. "The A2UFood Project—Avoidable and Unavoidable Food Wastes: A Holistic Managing Approach for Urban Environments." Proceedings 30, no. 1 (2020): 83. http://dx.doi.org/10.3390/proceedings2019030083.

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Food waste is a stream with multiple social, economic, and environmental implications, generated throughout all the life cycle stages of food. Among these stages, in developed and top touristic destination countries such as Greece, the role of the hospitality sector (i.e., restaurants, hotels, catering, etc.) in food waste generation is particularly significant. Against this background, the A2UFood project introduces a holistic management scheme in the municipality of Heraklion (Crete, Greece), in which all aspects of reduction, reuse, and recycling of food waste are included. The project seek

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Mendes Silva, Isadora, Vinicius Bergamini da Silva, Helenice Pereira de Barros, Giovani Sampaio Gonçalves, and Antônio Fernando Leonardo. "Mercado de filés de tilápia na cidade de São José do Rio Preto, estado de São Paulo." Informações Econômicas 52 (2022): 1–9. http://dx.doi.org/10.56468/1678-832x.eie1720.2022.

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The objective was present the potential of selling tilapia fillets in hypermarkets, supermarkets, restaurants and food trucks, identifying the number of establishments that sell and buy this product, as well as prince of products, year 2019. A field research was carried out in three regions of the city. The values of the three species of fish competing in the filet market, tilapia had the highest value with R$ 35.94, followed by pangasius with R$ 26.95, hake in third with R$ 25.97 and finally mapará with R$24.77. Food trucks purchase a large amount of steaks per month, showing that this segmen

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Niroda, Igor, and Alexander Anisimov. "Transformation of Traditional Business Models in the Conditions of Digitalization." Vestnik Volgogradskogo gosudarstvennogo universiteta. Ekonomika, no. 2 (August 2023): 82–91. http://dx.doi.org/10.15688/ek.jvolsu.2023.2.7.

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The development of the Internet space and the transition of a part of business operations to the online mode served as the starting point for the global process of digitalization of society in general and the economy in particular, which soon enough began to affect the business models used since business management processes required transformation and optimization. This is also true for catering establishments. In the context of the rapid development of IT technologies and the widespread introduction of innovative approaches to business management processes, such as Big Data and Machine Learn

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Charlebois, Sylvain, Mark Juhasz, and Janet Music. "Supply Chain Responsiveness to a (Post)-Pandemic Grocery and Food Service E-Commerce Economy: An Exploratory Canadian Case Study." Businesses 1, no. 2 (2021): 72–90. http://dx.doi.org/10.3390/businesses1020006.

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The focus of this study looks at the motivations and rationale from a national survey of over 7200 Canadians in November 2020 into why they use online services to purchase food. As a result of the global COVID-19 pandemic, food supply chains have been significantly altered. Consumers are purchasing foods with different dynamics, including when they buy in-person at groceries, at restaurants or at food service establishments. Elements of the food supply chain will be permanently altered post-pandemic. The study looks at a specific set of factors, captured in the survey, namely, consumer price s

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Shtangeeva, Nadiya. "RATIONAL ORGANIZATION OF WORK OF RESTAURANT STAFF: PROBLEMS AND SOLUTIONS." Economies' Horizons, no. 2(31) (May 20, 2025): 110–17. https://doi.org/10.31499/2616-5236.2(31).2025.330806.

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The restaurant business is one of the most dynamic and competitive sectors of the economy, where the quality of customer service directly depends on the effective organization of staff labor. Successful operation of a catering establishment is impossible without a well-established system of labor management. Proper planning of work processes, distribution of functional responsibilities, creation of favorable working conditions and motivation of employees contribute not only to increasing productivity, but also to the formation of a positive image of the restaurant among visitors. However, in p

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