Academic literature on the topic 'HoReCa market'
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Journal articles on the topic "HoReCa market"
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Khokhlov, Viacheslav. "Marketing of Merchandise Distribution in HoReCa Markets." Regionalnaya ekonomika. Yug Rossii, no. 4 (December 2019): 181–91. http://dx.doi.org/10.15688/re.volsu.2019.4.17.
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The article analyzes the theoretical and practical aspects of marketing activities in the field of logistics of the hotel and restaurant business, which is the most essential element in merchandise distribution in HoReCa markets. The author finds out that material flows of goods in HoReCa markets are divided into two relatively independent subgroups, which differ both in time and content characteristics, and in marketing tools which are used: commodity and material and technical support of enterprises of hotel and restaurant profile (sale points) and distribution of goods and services by sale points themselves. HoReCa product market is specific in the aspect of the structure of product groups, which include B2B products (business to business), goods for resale without surplus value, semi-finished products and food products which are modified with concurrent surplus value in the production process. An important feature of merchandise distribution in HoReCa markets is that the consumption of a hotel and restaurant product takes place directly at the sale points in contrast to retail trade businesses. The analysis of the volume, dynamics and structure of HoReCa markets at different levels shows that the essential point of marketing activities of HoReCa market participants is the choice of commodities and suppliers, establishing communications with suppliers, substantiating price decisions in the procurement of goods. Other elements of the marketing complex for the hospitality industry in HoReCa markets can be characterized as limited ones. The paper reveals that one of the most significant issues on the way of introducing the Crimean hotel and restaurant service to the modern level is its underdevelopment and poor structuring of the Crimean HoReCa market. So, the main direction of improving the marketing component in the HoReCa market is establishing and using communications for supplying goods and materials by leading Russian and international companies representing themselves as specialized participants in the HoReCa market. The obtained results can be used for subsequent research of markets of HoReCa goods in trade, including ways to improve the efficiency of trade by regulating the flow of goods and methods of promoting goods.
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Hubeni, Yuriy, Oksana Krupa, Volodymyr Krupa, and Nataliia Raiter. "Globalization and Local Determinants of HORECA Customers Market Behavior in the Wholesale Food Market." Zeszyty Naukowe SGGW w Warszawie - Problemy Rolnictwa Światowego 20(35), no. 1 (March 31, 2020): 25–39. http://dx.doi.org/10.22630/prs.2020.20.1.3.
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The article is devoted to the research of local determinants of HoReCa sphere subject economic behavior in the wholesale markets of agricultural production under hospitality sphere globalization in Ukraine. The authors generalized the key provisions of consumer market behavior theories and its formation factors in HoReCa sphere. The peculiarities of agricultural wholesale market functioning are defined and the competitive surrounding of wholesale food market in western region of Ukraine is characterized. Main principles of business organization in HoReCa sphere are studied; the impact of globalization and foreign economic activity vectors on this sphere internationalization is outlined. The results of research project made by the authors are given, which was aimed at examining motives and peculiarities of HoReCa customers market behavior when wholesale purchasing agricultural production for their own business. The research was conducted on the basis of “Shuvar” market of agricultural production Ltd. - the largest in Western Ukraine wholesale agricultural market. It consists of several specialized food halls, including HoReCa centre. The structure of HoReCa establishments, that are “Shuvar” wholesale market clients, is analyzed. The factors influencing their managers’ decisions, concerning purchase assortment, its frequency, the most convenient time of goods delivery, are investigated. The evaluation of significance degree of certain products purchase, including price, products homogeneity, their constant availability, exclusiveness, is received. HoReCa sphere subjects’ wishes were studied, concerning purchase information support in the wholesale market, for service quality improvement.
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Luthan, Muhamad Zulkyfli, Ratna Winandi, and Amzul Rifin. "ANALISIS PENGEMBANGAN MODEL BISNIS KANVAS PERUSAHAAN HORTIKULTURA PT. XYZ." Forum Agribisnis 9, no. 2 (October 13, 2019): 185–99. http://dx.doi.org/10.29244/fagb.9.2.185-199.
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PT XYZ is one of agribusiness companies which offers horticultural products in Indonesia which are considered as eco-profit and low-pesticide-based-products. The purpose of this research is to describe and improve the business model of PT XYZ based on the Business Model Canvas (BMC) approach and SWOT analysis then the analysis is carried out the preparation of a new business model prototype for PT XYZ. This study utilizes structured interviews assisted with questionnaire instruments as data collection procedures and both Business Model Canvas (BMC) approach and identification of SWOT as research methodology. The results of the SWOT analysis on nine elements of Business Model Canvas (BMC) show that there are internal and external factors that become strengths and weaknesses for the company in carrying out its business model and also what opportunities and threats from external factors affect PT XYZ's business processes are. The SWOT identification results then used as background to formulate a new business improvement model. Improvement of PT XYZ's business model is aims to streamline production in satisfying the demand of Horeca (Hotel, Restaurant, Catering) customers. In supporting expansion of PT XYZ by having effective and efficient business model, the improvements that need to be done are escalating production management, doing production forecast, creating and socializing SOPs to farmers as the main partner, enhancing offline promotion by joining events held by Horeca (Hotel, Restaurant, Catering) events and dividing customer segment into three segments by sorting them based on priority which are Horeca (Hotel, Restaurant, Catering) as the first market segment, modern markets as the second market segment, and traditional market as the third market segment.
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Ніфатова, Олена М., and Катерина Л. Ковальова. "ШЛЯХИ ПІДВИЩЕННЯ ЕФЕКТИВНОСТІ УПРАВЛІННЯ ПЕРСОНАЛОМ ГОТЕЛЬНО-РЕСТОРАННОГО БІЗНЕСУ." Bulletin of the Kyiv National University of Technologies and Design. Series: Economic sciences 119, no. 1 (May 23, 2018): 45–54. http://dx.doi.org/10.30857/2413-0117.2018.1.5.
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The paper discusses the ways to enhance the personnel management efficiency in hotel and restaurant business by suggesting an integrated method of traditional personnel management and new strategies and techniques affecting the employee motivation in the hotel and restaurant sector. The relevance and the need to implement the key personnel management tools in the hotel and restaurant business to increase its competitiveness in the services market have been grounded. It has been estimated that human resources management in the hotel and restaurant business employs a range of methods and managerial decisions which directly affect the overall business processes arrangements for hospitality industry personnel to attain the organizational objectives through ensuring high service quality. During the study, the following research methods have been applied: analysis and synthesis – to identify the strengths and weaknesses of personnel management methods and styles in the hotel and restaurant business; a method of statistical observations – to analyze the HoReCa hospitality industry development indices. Based on the study of best practices of HoReCa world market leaders, the most effective management styles have been identified. It is argued that successful and efficient use of primary, fundamental theoretical concepts in the personnel management context will facilitate further economic development and business stability under market uncertainty and volatility. Evidence is provided that the modern personnel management process in the hotel and restaurant business accumulates the major research findings on employee management and a set of contemporary mechanisms associated with their interaction, promoting creativity of staff, integration of efforts to achieve the goals set. Proactive employee-management interaction proves to be a positive indicator of hotel or restaurant effective performance.
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Iraldo, Fabio, Francesco Testa, Pietro Lanzini, and Massimo Battaglia. "Greening competitiveness for hotels and restaurants." Journal of Small Business and Enterprise Development 24, no. 3 (August 21, 2017): 607–28. http://dx.doi.org/10.1108/jsbed-12-2016-0211.
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Purpose The purpose of this paper is to present the results of a survey-based study performed on Italian SMEs in the “hotel, restaurant, café” (HORECA) sector, aimed at investigating the relationship between pro-environmental strategies and competitiveness and how such strategies can be exploited to outperform competitors. Design/methodology/approach The survey involved 317 Italian SMEs. Regression models have been developed to analyze the causal relationship between three dimensions of competitiveness (competitive advantage over competitors, customer satisfaction and employees’ motivation), and environmental practices that can be adopted by HORECA SMEs. Findings Top management commitment emerges as a key driver of competitiveness, confirming the strategic relevance of a sound approach to sustainability also in SMEs operating in the tourism sector. Moreover, actions aimed at investing in green food products (e.g. organic food) and awareness campaigns emerge as strong predictors of good business performance. Finally, at managerial level, entrepreneurs and owners evaluate the implementation of internal sustainability monitoring systems as a relevant support to increase their competitive performance. Research limitations/implications Since the results are limited to Italian HORECA businesses, a cross-country comparison could represent a potential improvement of the research. Moreover, since the sector is characterized by the predominance of small and micro firms, specific attention should be devoted to the role played by entrepreneurs’ personal values in shaping business strategies. Originality/value The paper contributes to the ongoing debate on the relationship between SMEs in the tourism sector and the environmental dimension analyzing the link between the adoption of “green” practices and the competitive performance. The results suggest that customer involvement represents an essential pre-requisite to turn sustainability into an opportunity of market distinctiveness and stress the strategic role of the implementation of performance monitoring systems.
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Mroczek, Robert. "Rynek mięsa w Polsce w dobie koronawirusa SARS-Cov-2." Zeszyty Naukowe SGGW w Warszawie - Problemy Rolnictwa Światowego 20(35), no. 3 (November 13, 2020): 53–65. http://dx.doi.org/10.22630/prs.2020.20.3.17.
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The aim of this study was to assess the impact of SARS-CoV-2 virus on the meat market in Poland. The meat market is an important part of the Polish economy. Production of slaughter animals (pork, beef and poultry) accounts for over 1/3 of agricultural commodity production, and the meat industry (red meat and poultry) is the largest branch of food processing. The COVID-19 pandemic, which also reached Poland, did not significantly shake this market. A sign of the introduced restrictions in social and economic life was a short-term massive purchase of food with an extended shelf life. Lockdown slightly changed the eating and shopping habits of Poles. In the first half of 2020, exports of beef and poultry decreased by 3-5%, and exports of pork decreased by 28% compared to the first half of 2019. The meat market continued to struggle with African Swine Fever (ASF) and, in addition, with bird flu. The HoReCa segment was the most affected part of the market.
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Kochańska, Ewa, Rafał M. Łukasik, and Maciej Dzikuć. "New Circular Challenges in the Development of Take-Away Food Packaging in the COVID-19 Period." Energies 14, no. 15 (August 3, 2021): 4705. http://dx.doi.org/10.3390/en14154705.
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The COVID-19 pandemic has set new challenges for the HoReCa industry. Lockdowns have coincided with and strongly impacted the industrial transformation processes that have been taking place for a decade. Among the most important HoReCa transition processes are those related to the rapid growth of the delivery-food market and ordering meals via internet platforms. The new delivery-food market requires not only the development of specific distribution channels, but also the introduction of appropriate, very specific food packaging. Food packaging and its functionality are defined by the administrative requirements and standards applicable to materials that have contact with food and principally through the prism of the ecological disaster caused by enormous amounts of plastic waste, mainly attributed to the food packaging. To meet environmental and administrative requirements, new technologies to produce food packaging materials are emerging, ensuring product functionality, low environmental impact, biodegradability, and potential for composting of the final product. However, predominantly, the obtained product should keep the nutritional value of food and protect it against changes in color or shape. Current social transformation has a significant impact on the food packaging sector, on one hand creating a new lifestyle for society all over the world, and on the other, a growing awareness of the negative impact of humans on the environment and increasing responsibility for the planet. The COVID-19 pandemic has highlighted the need to develop a circular economy based on the paradigm of shortening distribution channels, using local raw materials, limiting the consumption of raw materials, energy, water, and above all, minimizing waste production throughout the life cycle of products, all of which are in line with the idea of low-carbon development.
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Koumarianos, Evangelos, Apostolos Kapsalis, and Nikolaos Avgeris. "Social security compliance in times of crisis. Evaluating the factors for non-compliance in the HORECA sectors in Greece." Social Cohesion and Development 14, no. 2 (January 18, 2021): 105. http://dx.doi.org/10.12681/scad.25742.
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This article studies the impact of the economic recession, labor market deregulation and social security reforms on the level of non-compliance in Greece. It examines the theoretical framework of non-compliance in post-industrial economies, as well as the design of social security systems in preventing contribution evasion. To assess the evolution of non-compliance, especially under conditions of crisis, we examine the results of the INE-GSEE survey on the HORECA sector. According toour research findings, employers follow non-compliant practices in order to maximize their profits, taking advantage of the precariousness of workers, whereas workers accept or collude with non-compliance as a survival tactic within a highly competitive environment. Non-compliance in the Greek labour market appears to be a multi-factor phenomenon that cannot be explained exclusively in terms of a unique perspective.
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Сергеев, С. М., С. Е. Барыкин, А. Е. Паршуков, and М. В. Мирославская. "FORECAST MODELING OF DEMAND BASED ON ANALYTICAL METHOD." Audit and Financial Analysis, no. 1 (March 30, 2021): 35–40. http://dx.doi.org/10.38097/afa.2021.47.21.005.
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Для большинства направлений бизнеса, необходимо обладать инструментом прогнозирования конечного спроса на предлагаемые товары и услуги. Это дает дополнительные возможности для обоснованного планирования логистики, для производственных программ на протяженный горизонт, для найма персонала, для строительства или приобретения B&M инфраструктуры, для закупок в сфере услуг, закупок лекарств в сфере оказания медицинских услуг, в сегмент HORECA. Предлагаемый в работе математический аппарат позволит вести любую коммерческую деятельность с опорой на достоверные оценки будущих рыночных потребностей. При разработке математической модели учитывалось, что непосредственные сделки с конечным потребителем происходят после прохождения продуктом длинной цепи производителей и посредников. При этом каждое из звеньев данной цепи обладает временным лагом. Результаты исследования могут применяться на практике менеджерами различного уровня.[1] Исследование выполнено при финансовой поддержке Российского фонда фундаментальных исследований в рамках научного проекта №20-014-00029 For most business areas, it is necessary to have a tool to forecast the final demand for the goods and services offered. This provides additional opportunities for sound logistics planning, for production programs over a long period of time, for hiring HR, for building or purchasing B&M infrastructure, for service procurement, for purchasing medicines in the medical service sector, and for the HORECA segment. The proposed in the paper mathematical apparatus will enable any commercial activity to be conducted on the basis of reliable estimates of future market needs. The mathematical model takes into account that direct transactions with final users take place after a product has passed through a long chain of manufacturers and intermediaries. Moreover, every link of this chain has a time lag. The results of this research can be implemented in practice by managers at various levels.
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Adamowicz, Mieczysław, and Karolina Ziółkowska. "Assessment of Investment in the Café Service Sector." Economic and Regional Studies / Studia Ekonomiczne i Regionalne 11, no. 1 (March 1, 2018): 90–108. http://dx.doi.org/10.29316/ers-seir.2018.07.
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Abstract Subject and purpose of work: The subject of the work is the issue related to making investment decisions on the Polish market of café services in Warsaw. The work contains a theoretical and an empirical part. The aim of the work is to evaluate the effectiveness of different ways of running a café in the form of creating your own brand, a network café franchise or cooperation based on an agency agreement. Materials and methods: The work was based on the problem literature, materials made available by companies offering cooperation in the cafeteria industry and reports from a research company regarding the HoReCa market. A prospective ex-ante analysis has been given the form of a business plan for a newly created coffee shop. Results: The basics of creating a new enterprise were discussed and the undertaking was characterized taking into account the location, competition, employment plan, marketing and risk assessment. A SWOT analysis and financial forecasts were prepared, taking into account capital expenditures, demand forecast, revenues, costs and margins, as well as the analysis of other financial parameters. Conclusions: Available business models offer the investor a wide range of investment options. The choice of a business model depends both on the investor’s expectations and its proneness to risk taking as well as on the location of the planned undertaking.
Dissertations / Theses on the topic "HoReCa market"
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Бондаренко, І. О. "Особливості управління підприємством в сегменті HoReCa (на прикладі ФОП Сербіна І.О.)." Thesis, Одеський національний економічний університет, 2021. http://local.lib/diploma/Bondarenko.pdf.
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Доступ до роботи тільки на території бібліотеки ОНЕУ, для переходу натисніть на посилання нижчеВ роботі розглянуто теоретичні основи управління підприємствами малого бізнесу в сегменті HoReCa та їхній розвиток. Визначено поняття, місце та роль малих підприємств в сучасній економіці. Вивчено особливості управління підприємствами малого бізнесу. Вивчено теоретико-практичні засади розвитку малих підприємств-дистриб’юторів в сегменті HoReCa з точки зору маркетингу. Проаналізовано стан сегменту HoReCa в Україні та Одеському регіоні. Проаналізовано організаційно-економічний розвиток ФОП Сербіна І.О., а також досліджено та оцінено його діяльність у сегменті HoReCa.
Diploma thesis deals the theoretical foundations of small business management in the HoReCa segment and its development. The concept, place and role of small enterprises in the modern economy are defined. Peculiarities of small business management are studied. Theoretical and practical principles of development of small distributors in the HoReCa segment from the point of view of marketing are studied. The position of the HoReCa segment in Ukraine and the Odessa region is analyzed. The organizational and economic development of the private entrepreneur Serbina I.O. is analyzed, as well as its activity in the HoReCa segment is investigated and evaluated.
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Дячук, К. А. "Удосконалення маркетингових комунікацій торгівельного підприємства на прикладі ТД «Імперія холоду»." Thesis, Одеський національний економічний університет, 2020. http://dspace.oneu.edu.ua/jspui/handle/123456789/12660.
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У роботі розглядаються теоретичні аспекти. Сутність і організація маркетингових
комунікацій, комплекс маркетингових комунікацій та його складові, особливості
маркетингових комунікацій торгівельних підприємств.
Проаналізовано організаційно-економічний розвиток ТД «Імперія Холоду»,
складено загальну характеристику діяльності Одеської філії ТД «Імперія Холоду» у сегменті
HoReCa, наведено характеристику комплексу маркетингу Одеської філії ТД «Імперія
Холоду».
Запропоновано рекомендації щодо удосконалення використання Інтернет-реклами та
меседжерів, запропоновано створення Інтернет-магазину та ряд маркетингових заходів,
розраховано витрати на запропоновані маркенгові заходи.The theoretical aspects. The essence and organization of marketing communications, a complex of marketing communications and its components, features of marketing communications of trade enterprises are considered in the work. The organizational and economic development of TН "Imperiya Kholodu" is analyzed, the general characteristic of activity of the Odessa branch of TН "Imperiya Kholodu" in the HoReCa segment is made, the characteristic of a complex of marketing of the Odessa branch of TН "Imperiya Kholodu" is resulted. Recommendations for improving the use of Internet advertising and messengers are proposed, the creation of an online store and a number of marketing activities are proposed, the costs of the proposed marketing activities are calculated.
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Fortin, Marie-Christine. "Les artistes romantiques et la commercialisation de l'art : la transformation du mécénat d'État et le début du système marchand." Thèse, 2009. http://hdl.handle.net/1866/7379.
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Mémoire numérisé par la Division de la gestion de documents et des archives de l'Université de MontréalPour respecter les droits d'auteur, la version électronique de cette thèse ou ce mémoire a été dépouillée, le cas échéant, de ses documents visuels et audio-visuels. La version intégrale de la thèse ou du mémoire a été déposée au Service de la gestion des documents et des archives de l'Université de Montréal.
Books on the topic "HoReCa market"
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D, Rockefeller John. Worthwhile places: Correspondence of John D. Rockefeller, Jr. and Horace M. Albright. [Bronx, NY]: published for Rockefeller Archive Center by Fordham University Press, 1991.
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LiTTscapes: Landscapes of Fiction from Trinidad and Tobago. St Augustine, Trinidad: Kris Rampersad, 2012.
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LiTTscapes - Landscapes of Fiction from Trinidad and Tobago. St Augustine, Trinidad and Tobago: Kris Rampersad, 2012.
Find full textBook chapters on the topic "HoReCa market"
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Fantoni, Davide. "Made in Italy in the Japanese F&B Market and the Marketing of Freedom." In Ca’ Foscari Japanese Studies. Venice: Fondazione Università Ca’ Foscari, 2021. http://dx.doi.org/10.30687/978-88-6969-559-9/006.
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Italy in Japan resounds with fashion, lifestyle and most of all food. From HoReCa to home cooking to gifts, Italian F&B products have taken Japanese consumers by storm in the past few decades, imposing Made in Italy as the most loved national brand. But the Japanese market is extremely mature, fast and notoriously one of the most sophisticated globally. Competition is fierce and relying on the quality of the product itself is not enough to secure commercial success in a country where form often prevails over content. That is when (good) food marketing becomes the crucial element in dictating the lifespan of a brand. To what degree are Italian producers aware of this? And what is the best approach to minimize failure?
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Sperber, Daniel. "Market Control." In The City in Roman Palestine. Oxford University Press, 1999. http://dx.doi.org/10.1093/oso/9780195098822.003.0007.
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He is indeed a familiar personality in classical literature and frequently appears in literary epigraphic and papyrological sources. His duties are fairly well defined and have been competently described on a number of occasions. Likewise, we know him from Rabbinic sources, in which he appears under the guise of different spellings and even different names. Here I shall try to sum up Rabbinic evidence on the subject and thus define the office and duties of the agoranomos in Roman Palestine. The notion of authoritative supervision of the weights and measures in use in a market is ancient and is found in Biblical law. Deuteronomy 25:14-15 prescribes that “Thou shalt not have in thine house diverse measures, a great and a small. But thou shalt have a perfect and a just weight, a perfect and just measure shalt thou have. . . .” Although this is formulated as a direct injunction upon the individual, clearly the practical implementation of such a commandment posits some kind of controlling authoritative framework. Tannaitic law (i.e., up to ca. 220 C.E.) exegetically expounds this latter verse as follows (Sifrei Deuteronomy, sec. 294): “[But] thou shalt have [a perfect and just weight]. . . .”—appoint an agoranomos for this (or according to some readings: for measures). Although this ruling is based upon the Biblical verse, the actual institution of the agoranomos is clearly Hellenistic in origin; the use of a Greek loanword, as apposed to some local (Hebrew or Aramaic) term, is ample testimony. From the Sifrei we learn of the agoranomos’ duty to control the standards of weights and measures in the market. Indeed, T. H. Dyer reminds us in his Pompeii (London, 1871) that in Pompeii “in a recess at the northeast end of the temple under the colonnade of the Forum stood the public measures for wine, oil, and grain. These consisted of nine cylindrical holes cut in an oblong block of tufa: There are five large holes for grain and four smaller ones for wine. The former had a sliding bottom that the grain when measured might easily be removed. The latter are provided with tubes to draw off the liquid. These measures were placed near the horrea or public granaries”.
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Liveley, Genevieve. "Ancient narrative theory after Aristotle—Horace." In Narratology, 63–74. Oxford University Press, 2019. http://dx.doi.org/10.1093/oso/9780199687701.003.0004.
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This chapter argues that there is little evidence to show that Aristotle’s Poetics was influential to any significant degree in antiquity. Modern theorists and critics who insist upon seeing an Aristotelian influence on the proto-narratological precepts found in Horace’s Ars poetica have therefore produced somewhat skewed readings of the Ars poetica. This chapter focuses instead upon the distinctively Roman and rhetorical character of Horace’s ideas on narrative, and examines the marked affinities between Plato’s Socrates and Horace’s own narratological persona on the subjects of poetry and storytelling. It argues that Horace may even be the first literary critic formally to condense Plato’s (Socrates’) proto-narratological precepts into a narrower distinction between showing and telling.
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Sperber, Daniel. "Public Buildings." In The City in Roman Palestine. Oxford University Press, 1999. http://dx.doi.org/10.1093/oso/9780195098822.003.0010.
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Around the central market forum area, every Roman town with pride and pretensions to importance developed a number of public buildings that made up a standard set, the components of which we can glean not only from the remains themselves but also from Vitruvius’ architectural treatise. In Book 5 he sets out “the arrangement of public places” (publicorum locorum dispositiones), listing almost exactly the buildings to be found in any Greek and Roman city: forum, basilica, treasury, prison and councilhouse, theater with adjoining porticoes, baths, palaestra, and harbor and shipyards. We have already discussed the prominent nature of the bathhouse, the palaestra is specifically admitted by Vitruvius not to be a usual thing in Italy, and harbors and shipyards are obviously dependent on specific geographic location. Of the other buildings, the treasury and prison, although necessary, were probably of minor importance and therefore do not merit much attention in the sources, while the council and senate-houses are expected features in a society in which a self administering community was the standard form of political life. The one building that stands out as peculiarly Roman is the basilica, a large covered hall that performed the functions of the ubiquitous stoas of Hellenistic architecture, and is obviously loosely related to them, but had a form that appears to lack any clear parallel in the Greek world. We shall discuss and describe some of these focal points of the urban center, beginning with the most prominent, the basilica. The basilica is often identified with the courts of justice. However, this identification is by no means clear. Indeed, it served either as a court of law and seat of the magistracy or as a place of meeting for merchants and men of business. These two uses were so mixed that it is not always easy to state which was the principal. The basilica at Fanum, of which Vitruvius was the architect (5.1.6-10), was entirely devoted to business, and the courts were held in a small building attached to it—the temple of Augustus. In Pompeii the basilica was situated next to the public granaries (horrea), indicating its commercial functions.
Conference papers on the topic "HoReCa market"
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Ramsina, Snezhana. "Integration of Public and Private Aspects in Business Models 4.0 of the Tourism Market." In The Public/Private in Modern Civilization, the 22nd Russian Scientific-Practical Conference (with international participation) (Yekaterinburg, April 16-17, 2020). Liberal Arts University – University for Humanities, Yekaterinburg, 2020. http://dx.doi.org/10.35853/ufh-public/private-2020-58.
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The current digital opportunities that have spawned the upgrade of the business versions of tourism and hospitality have been actualised due to the hard-to-predict pandemic nature of the COVID-19 coronavirus threat and travel bans. In Business Model 4.0. the usual forms of the relationship between the public (institutional) and the private, individual in tourism and hospitality are transformed. Research objective: to characterise the integration capabilities of automated (AI-based) travel industry business processes that personalise the tourism offers to the needs and preferences of travel lers and guests. The value-based marketing 4.0 approach, supplemented by structural, network and functional approaches to the analysis of the structure, multi-level, dynamics of commercial opportunities, consumer value of business models of organisation and the implementation of tourism products, allowed the integration possibilities of Internet services in satisfying individualised consumer demands to be satisfied. Soft culture blurs the boundaries between the public and the personal, making actors’ informational behaviour transparent, transforming existing business strategies, and giving rise to ‘mass individuality’ in tourism and hospitality. The forms of correlation between the public (group, communal) and the private, individual in the practice of tourist services at all stages of a tourist trip or guest visits to HoReCa enterprises change under the influence of BigData technologies regarding operational processes; modelling and forecasting strategies; horizontal and vertical integration. The marketplace is won by those who practise personalisation, customisation and marketing authenticity of the market offer distributed on the P2P network. The basis of a stable competitive advantage of a company able to create a unique customer value in the tourism and hospitality market is represented by predictive or prognostic analytics of big data and smart technologies.
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Fulya, ER, Seda Kul, and Ahmet Sayar. "Product-Based Reasonable Price Suggestion System in the Market with Crowd-Source and Full-Text Search." In 2021 3rd International Congress on Human-Computer Interaction, Optimization and Robotic Applications (HORA). IEEE, 2021. http://dx.doi.org/10.1109/hora52670.2021.9461338.
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Paya, Jorge. "Incorporación de técnicas para favorecer el aprendizaje activo en la asignatura “Evaluación técnico-económica de sistemas energéticos”." In IN-RED 2017: III Congreso Nacional de Innovación Educativa y Docencia en Red. Valencia: Universitat Politècnica València, 2017. http://dx.doi.org/10.4995/inred2017.2017.6796.
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Resumen El presente trabajo describe la metodología de aprendizaje activo adoptada en la asignatura de “Evaluación técnico-económica de sistemas energéticos”. En primer lugar se describen las distintas técnicas empleadas en clase y en segundo lugar se comenta su utilidad tanto desde el punto de vista del profesor como de los alumnos, a través de un sondeo al que contestaron 34 de los 36 alumnos matriculados. Los resultados muestran que los estudiantes perciben de manera muy positiva en su formación técnicas como presentaciones orales de los alumnos, evaluación por proyectos o discusión en grupos. Un aspecto novedoso ha sido incluír en las prácticas media hora de trabajo autónomo de los alumnos para detectar problemas típicos de simulación. 73% de los alumnos indican que esto aumentó su autonomía. Globalmente, aunque los resultados son muy buenos (97% de satisfacción con el profesor, 86% con la asignatura en general), todavía hay margen de mejora sobre todo en los contenidos y en el enfoque del proyecto, para que sea más acorde con los conceptos y competencias trabajados en la asignatura. Palabras clave: evaluación por proyectos, competencias transversales, aprendizaje activo
Reports on the topic "HoReCa market"
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Bosch, Mariano, Suzanne Duryea, Stephanie González, and María Teresa Silva Porto. Intervención conductual para mejorar el cumplimiento de la cuota de empleo de personas con discapacidad en Perú. Inter-American Development Bank, April 2021. http://dx.doi.org/10.18235/0003148.
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Existe evidencia empírica que los recordatorios, mensajes disuasorios y las normas sociales y morales afectan el comportamiento de los individuos respecto al cumplimiento de sus obligaciones tributarias. Este estudio analiza el cumplimiento de la cuota de empleo de personas con discapacidad en Perú, a través de un experimento aleatorio en el cual la agencia de inspección laboral peruana (SUNAFIL) envió 1000 cartas a empresas formales de más de 50 trabajadores, indicándoles la obligatoriedad de cumplir con la cuota de empleo de trabajadores con discapacidad. Se seleccionaron aleatoriamente a 500 empresas para enviarles la carta con mensaje punitivo y a otras 500 empresas para enviarles la carta con mensaje de compromiso social. Un año después del envío de las cartas no se observa un cambio de comportamiento con respecto al cumplimiento de la cuota de discapacidad, sin embargo, las cartas tuvieron un efecto positivo y estadísticamente significativo en el porcentaje de empresas que contrataron al menos una hora de trabajadores con discapacidad (1,5 puntos porcentuales). El mayor impacto se encontró entre las empresas que recibieron la carta con mensaje punitivo (1,8 puntos porcentuales), siendo el impacto estadísticamente significativo. En el caso de las cartas con mensaje de compromiso el impacto no fue estadísticamente significativo (1,1 puntos porcentuales). Esta evidencia sugiere que existe aún un margen de mejora del cumplimiento de las regulaciones laborales, ya sea a través de una fiscalización más proactiva y/o herramientas conductuales complementarias como los recordatorios.