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Journal articles on the topic 'HoReCa market'

Author: Grafiati

Published: 30 May 2022

Last updated: 31 July 2025

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1

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

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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 (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 globa

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KOVALYK, Oksana, and Valeriia LEVCHUK. "Features of strategic management in the HoReCa sector under martial law." Economics. Finances. Law 6, no. - (2023): 99–102. http://dx.doi.org/10.37634/efp.2023.6.19.

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Introduction. Strategic management in the HoReCa industry is essential for success, but it becomes even more challenging during times of war. The state of war affects the socio-economic situation and poses new challenges for hotels and restaurants. Recent research and publications highlight the interest in understanding the impact of war on HoReCa's strategic management. Addressing this issue requires developing adaptive strategies, ensuring safety for staff and guests, and maintaining business stability and productivity. The purpose of the paper is to define the concept of "HoReCa sphere", to

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KOVALCHUK, Oleksandra, Mykola SHEPITKO, and Kateryna BRENINH. "Features of application of HoReCa hospitality collaborations in uncertainty conditions." Economics. Finances. Law 6/1, no. - (2022): 11–14. http://dx.doi.org/10.37634/efp.2022.6(1).2.

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The paper examines the peculiarities of applying various variations of cooperation, or "collaboration", in the field of HoReCa. In recent years, HoReCa's hospitality industry has been going through difficult times in conditions of uncertainty, such as the pandemic and post-pandemic periods and the escalation of the driving conflict in Ukraine. All these events negatively impact modern enterprises' development, especially enterprises in the field of HoReCa. The use of collaborations in these difficult times allows HoReCa companies to look at the market in a new way and realize a common intentio

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STAVSKA, Uliya. "HoReCa MARKET DURING THE WAR IN UKRAINE: CURRENT STATE AND KEY TRENDS." "EСONOMY. FINANСES. MANAGEMENT: Topical issues of science and practical activity", no. 1(63) (May 12, 2023): 48–60. http://dx.doi.org/10.37128/2411-4413-2023-1-4.

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The article researches the current state of the HoReCa market in Ukraine. It is noted that the specificity of the HoReCa market is that everything is focused on potential customers of a particular restaurant, hotel or other establishment. Features of the HoReCa market in Ukraine are described. The structuring of the domestic food market was carried out and it was found that more than 50% are occupied by restaurants and cafes. At the same time, a reduction in hotels and a low concentration of visitors to food establishments compared to European counterparts were noted. An analysis of the activi

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Ceynowa, Weronika, Adam Przybyłowski, Piotr Wojtasik, and Łukasz Ciskowski. "Digitalization and Sustainability of Supply Chains: Assessing the Potential of the DYLLI Application in the Hotel, Restaurant, and Catering Industry." Sustainability 16, no. 23 (2024): 10380. http://dx.doi.org/10.3390/su162310380.

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This article investigates the integration of Information and Communication Technologies (ICT) to enhance service quality and sustainability within the Hotel, Restaurant, and Catering (HoReCa) sector. The study aims to explore how improved communication through ICT can optimize supply chain processes and elevate service standards. A usability analysis was conducted via surveys among HoReCa companies to assess perceptions of a demo application designed to facilitate sustainable practices. Additionally, a competitiveness analysis, grounded in Porter’s Five Forces model, examines the dynamics of m

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Antonenko, Iryna, and Iryna Melnyk. "Features of Providing Services on Cruise Ships." Restaurant and Hotel Consulting. Innovations 2, no. 2 (2019): 180–93. https://doi.org/10.31866/2616-7468.2.2.2019.188201.

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Actuality. The study of the features of the services development of HoReCa cruise tourism product gives an opportunity to evaluate and destinguish the determinants of the active growth of this segment in the world tourist market. The assortment and level of quality of hotel and restaurant services has been the focus of cruise ship organizers since the beginning of cruise tourism (40-50 years of the 19th century). Today, when designing cruise ships, the engineering specifications take into account the profile of HoReCa services at the level of decisions on the organization of leisure on bo

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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 (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 resear

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RIEPINA, Inna, Mykhailo SAHAIDAK, and Mariia TEPLIUK. "PARTNERSHIP AND DIVERSIFICATION: KEY COMPONENTS OF STRATEGIC MANAGEMENT IN THE DEVELOPMENT ENTERPRISES OF BUSINESS-SEGMENT HoReCa." MODELING THE DEVELOPMENT OF THE ECONOMIC SYSTEMS, no. 3 (September 12, 2023): 101–8. http://dx.doi.org/10.31891/mdes/2023-9-14.

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The article focuses on the analysis of strategic management in the hotel and restaurant industry (HoReCa), with a particular emphasis on the significance of partnerships and diversification strategies in contemporary conditions. The authors explore not only the key dimensions of these strategies but also their interaction with current industry trends. The study examines modern trends in HoReCa, taking into account shifts in consumer preferences and the implementation of digital technologies. The role of partnerships in strategic development is discussed, highlighting their importance in gainin

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Shchepetova, I. V. "Building Brand Platform for the Company in Horeca Sphere (Methodology, Research, Result)." Vestnik of the Plekhanov Russian University of Economics 20, no. 1 (2023): 211–26. http://dx.doi.org/10.21686/2413-2829-2023-1-211-226.

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The article presents methodology of the Marketing story agency and the author, which includes the algorithm for building brand platform for the promising project of the company in the horeca sphere. It is necessary to specify the notion of the term ‘brand platform’ for the sphere of services and public catering, to identify tasks and functions of using the brand platform in order to shape and maintain competitive advantages and promote the new company on the target market n Moscow. It is characterized as complicated and highly competitive, which explains the need to research thoroughly the sou

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HONCHAR, Yuliia, and Liudmyla DIACHUK. "The labour market in the restaurant sector: 2022." INTERNATIONAL SCIENTIFIC-PRACTICAL JOURNAL "COMMODITIES AND MARKETS" 44, no. 4 (2022): 61–77. http://dx.doi.org/10.31617/2.2022(44)05.

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Introduction. The emigration of more than 5.5 million citizens of working age and the internal displacement of more than 7.7 million Ukrainians after the start of the full-scale war with Russia caused changes in the HoReCa labor market. Problem. The portrait of an employee in the HoReCa sector in Ukraine and abroad has changed significantly. Therefore, the study of the state of the labor market in the field of restaurant industry in wartime conditions is relevant. The aim of the work is to carry out a comprehensive analysis of the Ukrainian labor market state in the field of restaurant bus

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Obolentseva, L., A. Sokolenko, and Y. Davydov. "HORECA MARKETPLACE: AN INNOVATIVE PLATFORM FOR SMALL AND MEDIUM-SIZED BUSINESSES." Series: Economic science 7, no. 174 (2022): 23–28. http://dx.doi.org/10.33042/2522-1809-2022-7-174-23-28.

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The article is devoted to the development of a conceptual business model of a marketplace focused on the restaurant business. Search for suppliers and potential consumers, along with the availability of information, remains one of the main issues of the market. Thus, the development of a marketplace model for HoReCa can be a solution to the search issues of both sides of business. Marketplaces are considered as a result of digitalization of economic society. Marketplaces act as an intermediary between the consumer and the seller, performs the functions of a market operator that processes consu

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Elfando, Dimas Rafi, Mohammad Ziddan Alim, Muhammad Bandar Alkhaldi, Najla Hasna Dhiya, Nayra Salsabilla, and Muhammad Nadif. "Strategi Dan Kebijakan Bisnis Pada UMKM Makase." Jurnal Ekonomika Dan Bisnis (JEBS) 5, no. 1 (2025): 417–26. https://doi.org/10.47233/jebs.v5i1.2673.

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Penelitian ini bertujuan untuk menganalisis strategi bisnis dan promosi digital yang diterapkan oleh Makase, anak usaha Opus One Concept Store, dalam meningkatkan citra merek dan daya saing di segmen Business-to-Business (B2B) sektor Horeca (Hotel, Restoran, dan Cafe). Metode yang digunakan adalah penelitian deskriptif kualitatif dengan teknik wawancara dan observasi untuk mengumpulkan data langsung dari lapangan. Hasil penelitian menunjukkan bahwa Makase menghadapi tantangan besar dalam promosi digital yang kurang optimal dengan brand awareness yang belum kuat di segmen pasar target. Berdasar

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Подлегаева, Т. В., and И. Г. Евскина. "RESEARCH OF CONSUMER PREFERENCES IN THE SEGMENT OF COFFEE DRINKS." Прогрессивная экономика, no. 5 (June 11, 2024): 111–23. http://dx.doi.org/10.54861/27131211_2024_5_111.

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Внедрение инновационных технологий в промышленность, в том числе в пищевую и сферу HoReCa (объединение заведений сферы обслуживания, включает бары, рестораны, кафе и др.), а также меняющиеся запросы потребителей приводят к значительным изменениям в кофейной индустрии, открывая путь к созданию новых, уникальных напитков на основе кофе. Описанные изменения не только позволили расширить гастрономические границы кофейной культуры, но и способствовали расширению круга потребителей, удовлетворяя разнообразные запросы, развитию экологичности производства и потребления, а также персонализированному по

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Ніфатова, Олена М., та 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, № 1 (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 manager

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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 (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), a

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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 (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 sl

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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 (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 administ

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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 (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 advan

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Филатов, В. В., И. А. Рамазанов, Е. А. Воронцова, and Т. А. Булавина. "Organizational and economic aspects of improving the quality of banquet service processes in the hospitality industry." Innovative economy: information, analytics, forecasts, no. 4 (July 22, 2024): 10–22. http://dx.doi.org/10.47576/2949-1894.2024.4.4.001.

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В статье рассмотрены организационно-экономические аспекты повышения качества сервисных процессов банкетного обслуживания в индустрии гостеприимства. Цель исследования – проанализировать, как удовлетворение клиентов через качественное обслуживание может стать фундаментом для успешной бизнес-стратегии и способствовать достижению высоких результатов и конкурентных преимуществ и повышению качества сервисных процессов банкетного обслуживания в индустрии гостеприимства. Проанализированы успешные проекты HoReCa повышения качества сервисных процессов банкетного обслуживания (гостей отеля) в индустрии

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Stoyko, Igor, Pavlo Dudkin, and Liliana Dzhydzhora. "Industry 4.0: State, problems, prospects of HoReCa in Ukraine." Socio-Economic Problems and the State 28, no. 1 (2023): 95–103. http://dx.doi.org/10.33108/sepd2023.01.095.

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Globalization has a profound effect on the structures of many spheres with all its dimensions. Therefore, various progressive trends affect the modern trends of our life. Current and future trends can be considered by factors such as emergency situations (pandemic, etc.), technology (Industry 4.0, etc.), the phenomenon of sustainable development (environmentally friendly practices, etc.). In this context, the hospitality and catering industry attracts attention both with its new trends and the prospects of digital transformation in the future innovative development. Modern HoReCa business requ

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Oliіnyk, M., and N. Dzyuba. "FEATURES OF THE RANGE OF AERATED DESSERT DISHES." Scientific heritage, no. 110 (April 6, 2023): 101–4. https://doi.org/10.5281/zenodo.7804802.

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A variety of products undergo the aeration process using a diverse range of processing methods. Aerated foods are generally poorly studied, but are gaining importance as manufacturers seek to exploit the novelty and versatility of air bubbles as food ingredients. Aeration of food products is one of the fastest growing technological operations, while many ingredients achieve their functionality through their exposure to the surface of bubbles. Mousse, sambuka, cream and other whipped products are heterogeneous systems combining liquid and gas phases. Aerated (whipped) desserts have a large mark

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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.

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Dzhum, T. A., S. K. Kuizheva, and M. Yu Tamova. "Regional cuisine as a catering concept that increases the tourist flow to the Russian regions." New Technologies 18, no. 2 (2022): 44–52. http://dx.doi.org/10.47370/2072-0920-2022-18-2-44-52.

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The article presents an overview of business concepts in the field of restaurant business, allowing to maintain consumer interest in the products and services offered using the capabilities of the Krasnodar Territory. The purpose of the research is to identify the main driving forces of the development of restaurant projects, focusing on the relevance of consumer properties of catering products for consumers, applying a differentiated approach to them and focusing on what can lead to success. The research methods used are analysis, synthesis, generalization, observation and forecasting. The re

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Voronova, Olga V., and Tatyana S. Khnykina. "LABOR MARKET IN THE HOSPITALITY INDUSTRY: CURRENT STATE AND DEVELOPMENT TRENDS." EKONOMIKA I UPRAVLENIE: PROBLEMY, RESHENIYA 12/7, no. 141 (2023): 12–24. http://dx.doi.org/10.36871/ek.up.p.r.2023.12.07.002.

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Currently, we are witnessing significant changes in the business landscape of almost all sectors of the economy, primarily related to digital transformation, pandemic and sanctions. Despite the fact that the hospitality industry has demonstrated high flexibility and adaptability, these changes have a significant impact on the HoReCa labor market, as they directly affect the volume and structure of tourist flows. Under these conditions, the assessment of employment and labor satisfaction of the economically active population employed in the industry becomes an urgent problem of the service sect

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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 (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 c

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Wadhera, Abhishek, and Dr Sumita Dave. "Factors Influencing Selection of Dairy Products by Retailers with Special Reference to Amul - A Study in Raipur." International Scientific Journal of Engineering and Management 03, no. 12 (2024): 1–7. https://doi.org/10.55041/isjem02147.

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This report summarizes the comprehensive analysis of the behavior of retailers, product range, and promotion strategies by the fast-moving consumer goods (FMCG) companies in the dairy products industry. The study was done during a two-month internship at Amul, with an objective to get practical knowledge about the distribution, marketing, and sales activities of FMCG companies through General Trade, Modern Trade, and Horeca channels. These considerations include profit margins, available products, reliable supply chain, and brand equity to arrive at a conclusion. Thereby, findings suggest the

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Salshavira, Najwabilla, Firdaus Annas, and Fatma Wati. "Pengembangan Sistem E-Commerce Berbasis OpenCart Sebagai Media Promosi Digital untuk Meningkatkan Daya Saing UMKM Makanan dan Kue Kering di Kec.Lubuk Basung." JOVISHE : Journal of Visionary Sharia Economy 3, no. 1 (2024): 220–37. https://doi.org/10.57255/jovishe.v3i1.463.

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Micro, Small, and Medium Enterprises (MSMEs) play an important role in the Indonesian economy, including in Lubuk Basung Subdistrict. One potential sector is the food and pastry business. Despite the huge opportunities, their marketing is often constrained by market access and means of promotion. Digital technology should be able to overcome these obstacles, but many MSME players still need assistance in digital marketing strategies, especially horeca marketing. The lack of access to online platforms makes it difficult for local products to compete. In fact, food and pastries from this region

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Stojcheska, Aleksandra Martinovska, Marina Nacka, and Emelj Tuna. "Disrupted Market Relations in Agriculture in North Macedonia: the COVID-19 Crisis." Eastern European Countryside 27, no. 1 (2021): 179–201. http://dx.doi.org/10.12775/eec.2021.007.

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Abstract The COVID-19 crisis has stressed the importance of, and need for, a stable and functional food system, able to provide consumers with a continuous supply of quality food at affordable prices. The pandemic has also highlighted the role of agricultural producers in the food supply chain, with small farmers being the most vulnerable category. This global crisis has actually deepened the problems faced by farmers, especially those on the verge of sustainability. The purpose of this analysis was to provide an overview of the disrupted links in agriculture, as a result of the initial COVID-

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Dzyuba, Nadiia, Mariia Oliinyk, and Sofiia Chernenko. "Identifying the influence of aeration on the commercial and sensory characteristics of mousses during production at horeca." Eastern-European Journal of Enterprise Technologies 2, no. 11 (134) (2025): 67–76. https://doi.org/10.15587/1729-4061.2025.325105.

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The object of this study is the technology of aerated desserts such as mousse. There is a problem of public health related to providing people with food products that guarantee an increase in living standards. Analysis of the market for dessert products with a foam-like structure revealed that this segment is represented by a rather narrow assortment. Among producers and consumers, interest in sweet meals such as aerated desserts is growing. Plant and dairy raw materials used in the technology of aerated desserts are mainly aimed at improving their quality properties. A survey has been conduct

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Davydova, Oksana Yu, and Veronika D. Kolesnikova. "Digitalization as a Driver of Growth of Competitiveness of the Hotel and Restaurant Business Enterprise." Business Inform 12, no. 539 (2022): 113–20. http://dx.doi.org/10.32983/2222-4459-2022-12-113-120.

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The purpose of the article is to study the world experience of applying digital technologies in the activities of hotel and restaurant facilities in the context of digitalization of society and the prospects for their transition to digital management. The article explores the process of introducing digital technologies into the service sector, in particular the HoReCa sphere. It is proved that the implementation of the paradigm of the digital economy involves a deep restructuring of business models and business processes of hotel and restaurant enterprises. The analysis of the essence of the c

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Anghelache, Constantin, Mădălina-Gabriela Anghel, Ştefan Virgil Iacob, and Ştefan Gabriel Dumbravă. "Romania’s tourism industry in free fall." Proceedings of the International Conference on Applied Statistics 2, no. 1 (2020): 3–13. http://dx.doi.org/10.2478/icas-2021-0001.

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Abstract Tourism is one of the consistent branches of the national economy, which can ensure some concrete results and a tailor-made contribution to the formation of the Gross Domestic Product. The tourism industry is also called invisible trade in the sense that, although it does not export goods and services, by practicing it, by developing it, it ensures consistent revenues to the state budget, but also ensures the possibility of increasing Gross Domestic Product. Analysing the current situation of the health and economic-financial crisis, it is found that in 2020 HoReCa, the tourism indust

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Kostynets, Valeriia, Andriy Balandiuk, and Liubov Padiy. "VISUAL COMMUNICATION DESIGN IN HOSPITALITY." Actual Problems of Economics 1, no. 236 (2021): 24–33. http://dx.doi.org/10.32752/1993-6788-2021-1-236-24-33.

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The article is devoted to the generalization of the design features of visual communication of hospitality brands. Visual communications is a separate field of design, which began to take shape in the 1950s. Its purpose was to study a set of problems related to the interaction of the system "man - environment", designed to organize spatial content. Visual communications of design have become an important component of the modern consumer market, finding its expression not only in advertising, but also in the image of the seller and the product itself. Visual communications have become a link be

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Elena, E. KONOVALOVA, and N. MAKUSHEVA Olga. "Omnichannel as a driver of hotel business development." Service plus 16, no. 4 (2022): 3–17. https://doi.org/10.5281/zenodo.7715732.

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Hotel promotion on the Internet is an important way to present your business to the general public, to inform about your existence on the market, about the advantages and, probably, the most important thing is to find your client. The starting point for introducing guests to the accommodation facility is the official website and subsequently its constant optimization and promotion in search engines. Right away or a little later, which depends on the plans and goals of business owners, it is necessary to connect advertising in search engines, set up contextual advertising, launch pages in socia

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Elena, E. KONOVALOVA, and N. MAKUSHEVA Olga. "Digitalization as a driver of development of hotel business enterprises." Service plus 16, no. 4 (2022): 3–17. https://doi.org/10.5281/zenodo.7771833.

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Hotel promotion on the Internet is an important way to present your business to the general public, to inform about your existence on the market, about the advantages and, probably, the most important thing is to find your client. The starting point for introducing guests to the accommodation facility is the official website and subsequently its constant optimization and promotion in search engines. Right away or a little later, which depends on the plans and goals of business owners, it is necessary to connect advertising in search engines, set up contextual advertising, launch pages in socia

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KOVALОVA, Olena, Olga VYTVYTSKA, and Oksana SLYVINSKA. "TRANSFORMATION OF FOOD SYSTEMS: UKRAINIAN CONTEXT." Ukrainian Journal of Applied Economics 6, no. 4 (2021): 30–35. http://dx.doi.org/10.36887/2415-8453-2021-4-5.

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The article considers the essence of the concept of "food system", which characterizes all activities related to the production, processing, transportation and consumption of food. Food systems affect every aspect of human existence and therefore cannot be limited to the agricultural sector, but affect our personal health, our families and communities, as well as the health of the environment, our economy and our culture. The involvement of society in the formation of proposals for vectors of food systems in Ukraine in the context of global trends in the national dialogue on food transformatio

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Aroshidze, Paata. "PARADIGM CHANGE OF "MANAGEMENT FUNCTIONS" DUE TO THE REMOTE WORKING CONDITIONS CAUSED BY THE COVID 19 PANDEMIC." ინოვაციური ეკონომიკა და მართვა 10, no. 2 (2023): 63–71. http://dx.doi.org/10.46361/2449-2604.10.2.2023.63-71.

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Paata Aroshidze  E-mail: aroshidze.paata@bsu.edu.ge Associate Professor, Batumi Shota Rustaveli State University  Batumi, Georgia https://orcid.org/0000-0001-5723-8261 Abstract. The main challenge of the Covid-19 pandemic crisis was the perfection of remote work, which lasted not a few days, but several months and even a year in some organizations. In this research, the main focus is not on legal entities under public law and the impact that remote work has brought, but on private structures as legal entities independently performing management functions. Du

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Penna, Heloisa Maria Moraes Moreira. "Odes horacianas em asclepiadeus maiores: a perfeição da Ode I 11." Nuntius Antiquus 1 (June 30, 2008): 166–78. http://dx.doi.org/10.17851/1983-3636.1..166-178.

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The three odes written in greater asclepiad verse by Horace have a moralizing tone. This meter, with its marked diaereses after the sixth and tenth syllabes, favors exhortative and gnomicexpressions. In ode I 11, Horace explores asclepiad’s metrical characteristics selecting to each part of the verses words and expressions suitable to the rhythmic impression of the tripartite structure.Horace choses his words, rhythms, and images consciously and with great care.

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KOVTUNENKO, Yurii, and Viktoriia KRAVCHENKO. "Challenges and opportunities of facility management in the HoReCa field during emergency situations." Economics. Finances. Law 6, no. - (2023): 47–49. http://dx.doi.org/10.37634/efp.2023.6.10.

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This paper explores the numerous challenges and promising opportunities that confront facility management professionals operating in the HoReCa sector amid the ongoing war in Ukraine. The primary objective of this research is to thoroughly investigate how facility managers can adeptly navigate the intricate complexities arising from the conflict and identify potential avenues for business growth and development. The findings of this analysis underscore the utmost importance of adapting to new conditions, exploring untapped markets, and leveraging innovative solutions as critical components for

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Ristevka-Jovanovska, Snežana, and Ana Dimovska. "Marketing activities and sales of Macedonian wineries in a condition of pandemic Covid-19." BH Ekonomski forum 13, no. 2 (2021): 43–59. http://dx.doi.org/10.5937/bhekofor2102043r.

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Covid-19 has implications on the overall operation of Macedonian wineries and directly affected the decline in domestic sales and export to international markets. The HORECA sector stopped working completely or partially in all countries. The crisis affected the partial or total cuts of marketing costs, by postponing or cancelling planned projects. The wineries failed to sell the planned quantities and were forced to make significantly lower purchases for the 2020 harvest than in previous years. The paper presents a large number of data received from the Association Wines of Macedonia, Customs

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Negara, Santosa Pradana Putra Setya, Dian Ardifah Iswari, Irfan Miftahul Fauzi, Ihwan Susila, Sherly Oktaviana Putri, and Kilau Mustika Bayu Aji. "Business Model Canvas pada Pekarangan Pangan Lestari Ngongak Tanduran, Kota Madiun." JAGO TOLIS : Jurnal Agrokompleks Tolis 4, no. 2 (2024): 104. http://dx.doi.org/10.56630/jago.v4i2.572.

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Permintaan sayuran di Kota Madiun terus meningkat. Faktor adanya peningkatan tersebut karena pemerintah telah mencanangkan program “Warung Stop Stunting” (WSS) dalam rangka untuk menekan angka kasus balita pendek (stunting). Pekarangan Pangan Lestari (P2L) Ngongak Tanduran merupakan usaha budidaya tanaman sayuran yang ingin memenuhi permintaan tersebut. Penelitian ini bertujuan untuk merancang strategi bisnis P2L Ngongak Tanduran dengan menggunakan Business Model Canvas (BMC). Jenis penelitian yang digunakan dalam penelitian ini adalah deskriptif dengan pendekatan kualitatif. Teknik analisis p

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Penna, Heloisa Maria Moraes Moreira. "Odes horacianas em asclepiadeus maiores: a perfeição da Ode I 11." Nuntius Antiquus 1 (June 30, 2008): 166. http://dx.doi.org/10.17851/1983-3636.1.0.166-178.

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<p class="MsoNormal" style="margin: 0cm 0cm 0pt; text-align: justify; line-height: normal; mso-layout-grid-align: none;"><span style="font-family: 'TimesNewRomanPSMT','serif'; font-size: 10.5pt; mso-ansi-language: EN-US; mso-bidi-font-family: TimesNewRomanPSMT;" lang="EN-US">The three odes written in greater asclepiad verse by Horace have a moralizing tone. This meter, </span><span style="font-family: 'TimesNewRomanPSMT','serif'; font-size: 10.5pt; mso-ansi-language: EN-US; mso-bidi-font-family: TimesNewRomanPSMT;" lang="EN-US">with its marked diaereses after the sixth

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Carrasco García, Consuelo. "Una compraventa poética, Horacio, Epistola 2.2." Tijdschrift voor rechtsgeschiedenis 85, no. 1-2 (2017): 79–114. http://dx.doi.org/10.1163/15718190-08512p04.

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A poetic sale. Horace, Epistula 2.2. Starting from the analysis of a poem by Horace, I have tried to highlight the image of the Law that was held by Roman society in the first century BC, that is, both by the poet and by the public that he wanted to entertain with his works. He chose a legal topic as the theme of his narrative – the responsibility for hidden defects in the contract of sale –; he applied the Roman legal lexicon with total precision and, more specifically, he showed that he was aware of the debate about the case-law related to the Edict by which the magistrates regulated the sal

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Ford, Brian. "The odd malaise of democratic education: Horace Mann, Amy Gutmann and the inordinate influence of business." Policy Futures in Education 18, no. 8 (2020): 1075–116. http://dx.doi.org/10.1177/1478210320903910.

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This article is the third of three on “Sources of Authority in Education.” All use the work of Amy Gutmann as a heuristic device to describe and explain the prevalence of market-based models of education reform in the US and the business-influenced Global Education Reform Movement. The other two are “Negating Amy Gutmann: Deliberative Democracy, Business Influence and Segmentation Strategies in Education” and “Neoliberalism and Four Spheres of Authority in American Education: Business, Class, Stratification and Intimations of Marketization.” All three are intended to be included together as ch

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Putra, Kresnayana Tri, and Wiwit Amrinola. "THE EFFECT OF BAKING TIME ON PHYSICOCHEMICAL AND SENSORY CHARACTERISTICS OF CRUNCHY POTATO DONUT PRODUCTS PROCESSED FROM POTATO DONUT WASTE." Jurnal Teknologi Pangan dan Kesehatan (The Journal of Food Technology and Health) 3, no. 2 (2022): 87–91. http://dx.doi.org/10.36441/jtepakes.v3i2.561.

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ABSTRACT: Donuts are one of the most popular food products in the Horeka industry. One of the donut variants sold in the market is potato donuts, which is a donut made from potato tuber substitution. The weakness of this product is that it has a short shelf life, so if it is not sold it will become industrial waste. One way of handling food processing industrial waste that can still be utilized is by reprocessing it into products of economic value. This study aims to examine the effect of baking time on the physicochemical and sensory characteristics of crunchy potato donut snacks produced fro

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Al-Sawaie, Khaled Mohammed. "An Empirical Investigation of the Twin Deficit Problem and the Feldstein-Horeka Hypothesis: A Case Study of Jordan." WSEAS TRANSACTIONS ON ENVIRONMENT AND DEVELOPMENT 20 (November 18, 2024): 602–9. http://dx.doi.org/10.37394/232015.2024.20.57.

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This study explores the correlation between budget deficits and current account deficits, as stated by the twin deficit hypothesis, in the specific setting of Jordan’s economy. The Keynesian view proposes that budget deficits lead to current account deficits, whereas the Ricardian equivalence theory disputes this idea. Additionally, the research examines the Feldstein-Horioka hypothesis from 1980 about the connection between saving and investment. By using cointegration analysis, this study demonstrates a lasting connection between budget deficits and current account deficits, providing eviden

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Kelly, Jim. "‘Endless circumlocutions’: Speaking To and Away from the Point Before and After Melmoth the Wanderer." Gothic Studies 26, no. 2 (2024): 165–79. http://dx.doi.org/10.3366/gothic.2024.0195.

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Circumlocution has been an important stylistic feature of the Gothic novel since its inception in the eighteenth century. Might this rhetorical feature be thought of in national or even geopolitical terms? Horace Walpole and Ann Radcliffe in the eighteenth century had linked circumlocution to a Shakespearean blending of comedy and tragedy that marked a distinctively British artistic sensibility against the constraints of French neo-classicism. However, Maturin’s use of the trope in Melmoth the Wanderer (1820) brought in new national and transnational inflections linked to the central character

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Perera, D. Ruwani G., Dilantha Gunawardana, Renuka Jayatissa, and A. Buddhika G. Silva. "Estimation of Iron Content and Its Contribution in Iron-Fortified Food Products Consumed by School Children in Sri Lanka." Journal of Food Quality 2020 (November 25, 2020): 1–8. http://dx.doi.org/10.1155/2020/6079379.

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Iron fortification is an effective strategy that can be implemented to ensure supply and intake of iron for the public at large. Even though iron-fortified foods are widely available in the Sri Lankan market, the quantification of iron in those foods is not under the regulations of the food authorities in Sri Lanka. Therefore, this study aims to quantify the concentration of iron in selected iron-fortified foods available in the local market and determine their contribution to the recommended daily allowances (RDA) per serving. The iron content in most popular powdered milk, biscuits, and brea

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Ghazaryan, Erik. "Conceptual Model for Establishing a Service Company from Scratch." Universal Library of Business and Economics 02, no. 02 (2025): 38–43. https://doi.org/10.70315/uloap.ulbec.2025.0202009.

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This paper presents a conceptual model for establishing a service company from the ground up, exemplified by the maintenance of refrigeration equipment. The relevance of this study is driven by the rapid expansion of global markets for commercial refrigeration equipment and associated service offerings, where maintenance costs have become a strategic tool for minimizing operational losses. The objective of this work is to develop a conceptual model for launching a service company dedicated to the maintenance of refrigeration equipment in the HoReCa segment, capable of ensuring the uninterrupte

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Mangkudilaga, Erwin Taufik Krisnadi, Siti Jahroh, and Amzul Rifin. "Vegetable distributor business development strategy (Case study at PT XYZ)." Indonesian Journal of Multidisciplinary Science 3, no. 3 (2023): 216–25. http://dx.doi.org/10.55324/ijoms.v3i3.763.

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The vegetable and fruit commodity business has good prospects for continued development. Vegetable production continues to increase from year to year. On the other hand, Indonesian people's consumption of vegetables is still low. PT XYZ is a company operating in the vegetable distributor sector. It faces the challenges of increasingly fierce competition and changes in customer purchasing patterns since the Covid-19 outbreak. The aim of this research was to identify business models, formulate alternative strategies, formulate priority strategies and formulate new business models that can be imp

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