Relevant bibliographies by topics / Market of restaurant services

Contents

  1. Journal articles
  2. Dissertations / Theses
  3. Books
  4. Book chapters
  5. Conference papers
  6. Reports

Academic literature on the topic 'Market of restaurant services'

Author: Grafiati
Published: 30 May 2022
Last updated: 31 May 2022

Create a spot-on reference in APA, MLA, Chicago, Harvard, and other styles

Select a source type:

Consult the lists of relevant articles, books, theses, conference reports, and other scholarly sources on the topic 'Market of restaurant services.'

Next to every source in the list of references, there is an 'Add to bibliography' button. Press on it, and we will generate automatically the bibliographic reference to the chosen work in the citation style you need: APA, MLA, Harvard, Chicago, Vancouver, etc.

You can also download the full text of the academic publication as pdf and read online its abstract whenever available in the metadata.

Journal articles on the topic "Market of restaurant services"

1

Svitlana, MELNYCHENKO, TKACHUK Tetiana, and SHRAM Bohdan. "POST-PANDEMIC ADAPTATION OF LUXURY RESTAURANTS." Herald of Kyiv National University of Trade and Economics 139, no. 5 (October 25, 2021): 86–99. http://dx.doi.org/10.31617/visnik.knute.2021(139)06.

Full text
Abstract:
Background. The biggest losses during the global COVID-19 pandemic were in the restaurant business, in particular in the premium segment, which is the flagship of global market trends. New challenges of the external environment force enterprises to find innovative adaptation mechanisms for further development and competition in the market. The aim of the studyis to analyze, determine and predict the adaptability of the current state of the world market of restaurant services, in particular – luxury segment, in a viral pandemic. Materials and methods.The methodological basis of the research was statistical and graphical methods, which in combination allowed to analyze the dynamics of development and adaptability of luxury services in the global market of restaurant services. The information base for the study was the work of domestic and foreign scientists and Internet sources. Results.The state of the world market of restaurant services in pandemic conditions is investigated. Based on the analysis of world ratings and opinions of business experts, the issue of pandemic challenges of restaurants of various formats is substantiated, probable directions of changes and development of the world market of restaurant services are determined. To restart the operation of the restaurant business in the post pandemic period, adaptive mechanisms for its restoration and development have been identified, taking into account the features and requirements of the luxury services restaurant market. Conclusion. The COVID-19 pandemic has had a significant negative impact on the activities of most restaurant establishments of various formats, including premium segment restaurants. At the same time, the global pandemic crisis has provoked institutions to seek innovative adaptive approaches. During the period of destabilization and adaptive resumption of activities, the main priorities of institutions should be, first of all, updating operating procedures, updating the customer base to return them to the restaurant, adjusting the menu to change consumer habits and preferences, improving delivery service and more. Given the prognostic data of world experts on the future of the restaurant industry in post-pandemic conditions, the modern restaurant business is in an active phase of its restart and innovative development. Keywords: premium segment restaurants, luxury service, fine dining, digitalization of business, the global market of elite restaurant services, pandemic COVID-19, Michelin star, adaptive development mechanisms.
APA, Harvard, Vancouver, ISO, and other styles
2

Shkvyria, N. "Marketing research of consumer behavior of restaurant services." Galic'kij ekonomičnij visnik 74, no. 1 (2022): 171–76. http://dx.doi.org/10.33108/galicianvisnyk_tntu2022.01.171.

Full text
Abstract:
The article presents the results of a marketing study of consumer preferences in the restaurant market. The level of satisfaction of visitors to the restaurant business with the range of dishes, their taste, restaurant interior, musical accompaniment, serving, level of hygiene was assessed. A level of loyalty has been assigned to the most recent enterprises in the restaurant business, and the frequency of these changes. The rating of sources of information when choosing a restaurant business has been established, so when choosing a restaurant, consumers rely mainly on the feedback and recommendations of friends. The most significant factors influencing the choice of consumers of restaurant services are identified: the quality of cooked meals, quality of service and price. The study revealed the weaknesses of the restaurant business – vagueness in work, indifference of staff, late fulfillment of their obligations and orders. According to the results of the research, among the forms of interaction with the staff of the restaurant business, respondents are attracted by the opportunity to share feedback on social networks, offer solutions through the forum or social network, and offer ideas for restaurants; at the same time it is not at all attractive to offer an idea for an entertainment program, create a product from scratch and offer additional services, as well as offer recipes for new dishes and drinks. It is investigated that Ukrainian restaurants are characterized by high prices, inflexible pricing policy, there is a certain influence of competitors on the market pricing policy, but it is insignificant and does not determine the pricing strategies of enterprises. The most significant factors have been designated, as they infuse into the level of service and the format of the restaurant business enterprises, which are responsive to the pass. Based on a thorough analysis of the results of the survey, a model of consumer behavior in the market of restaurant services and generalized sources of competitive advantage for restaurants, taking into account the peculiarities of the economic and socio-cultural environment.
APA, Harvard, Vancouver, ISO, and other styles
3

Shkvyria, N. "Marketing research of consumer behavior of restaurant services." Galic'kij ekonomičnij visnik 74, no. 1 (2022): 171–76. http://dx.doi.org/10.33108/galicianvisnyk_tntu2022.01.171.

Full text
Abstract:
The article presents the results of a marketing study of consumer preferences in the restaurant market. The level of satisfaction of visitors to the restaurant business with the range of dishes, their taste, restaurant interior, musical accompaniment, serving, level of hygiene was assessed. A level of loyalty has been assigned to the most recent enterprises in the restaurant business, and the frequency of these changes. The rating of sources of information when choosing a restaurant business has been established, so when choosing a restaurant, consumers rely mainly on the feedback and recommendations of friends. The most significant factors influencing the choice of consumers of restaurant services are identified: the quality of cooked meals, quality of service and price. The study revealed the weaknesses of the restaurant business – vagueness in work, indifference of staff, late fulfillment of their obligations and orders. According to the results of the research, among the forms of interaction with the staff of the restaurant business, respondents are attracted by the opportunity to share feedback on social networks, offer solutions through the forum or social network, and offer ideas for restaurants; at the same time it is not at all attractive to offer an idea for an entertainment program, create a product from scratch and offer additional services, as well as offer recipes for new dishes and drinks. It is investigated that Ukrainian restaurants are characterized by high prices, inflexible pricing policy, there is a certain influence of competitors on the market pricing policy, but it is insignificant and does not determine the pricing strategies of enterprises. The most significant factors have been designated, as they infuse into the level of service and the format of the restaurant business enterprises, which are responsive to the pass. Based on a thorough analysis of the results of the survey, a model of consumer behavior in the market of restaurant services and generalized sources of competitive advantage for restaurants, taking into account the peculiarities of the economic and socio-cultural environment.
APA, Harvard, Vancouver, ISO, and other styles
4

Romaniv, Oksana, Halyna Tarasiuk, and Illya Korniychuk. "CONSUMER BEHAVIOR IN THE MARKET OF RESTAURANT SERVICES OF ZHYTOMYR." GEOGRAPHY AND TOURISM, no. 45 (2018): 100–111. http://dx.doi.org/10.17721/2308-135x.2019.45.100-111.

Full text
Abstract:
The purpose of this research is to establish the principles of consumer behavior in the market of restaurant services of Zhytomyr and to segment the market of consumers of restaurant business services of the city on a number of criteria to provide producers with reliable information about the structure of demand, tastes and desires of consumers. Such information should be the basis for creating a restaurant product that will maximally meet the requirements of the market. The research methodology includes marketing research methods. These methods were applied by conducting an online survey of potential consumers of restaurant services in Zhytomyr. Thanks to the use of Internet technologies, the fundamental principle of marketing research (randomization) was ensured and enough respondents were reached. This allowed us to obtain an acceptable accuracy of research results. Statistical and graphical methods have been used in Microsoft Excel to process and visualize the results of marketing research. Results. The demographic and social portrait of a typical consumer of restaurant services in Zhytomyr is as follows: they are mostly people aged 18-29, most often men, not married, without children, with incomplete higher education (less often with full higher education), mostly students and housewives. The preferences, wishes and habits of respondents when visiting restaurants were determined by the survey results. 51% of respondents visit such facilities several times a month. At the same time, the largest share of respondents (45.8 %) identify themselves mainly as passive visitors to restaurants. Scientific novelty of the work: we established five most important factors of consumer choice of restaurant facilities (menu, prices, cleanliness of premises, politeness of personnel, speed of service). However, the role of these factors is different for different visiting purposes. The factors in case of family vacation situations, romantic, business meetings, meetings with friends, and banquet were deduced. The practical value of the work is that on the basis of a composite portrait of the consumer, the institutions of the restaurant business of the city can implement the development of differentiated marketing activities. And not only to strengthen the desirable competitive advantages, but also purposefully inform about the competitive advantages existing and potential consumers through effective means of marketing communications.
APA, Harvard, Vancouver, ISO, and other styles
5

Lee, Choongsoo. "Analysis of Usage Factors of Restaurant Customers in Traditional Markets." Research in World Economy 11, no. 2 (May 23, 2020): 36. http://dx.doi.org/10.5430/rwe.v11n2p36.

Full text
Abstract:
Background/Objectives: The traditional market, which was at the center of the domestic distribution industry, is undermined by the trend of large size, specialization, and service. Successful cases are often seen through the coexistence of traditional markets and dining services. In the traditional market, eating out is the main product, and the customer's preference is very high.Methods/Statistical analysis: The purpose of this study is to summarize the usage factors that are important to customers of traditional market restaurants, and to analyze the priorities of the usage factors through the Analytic Hierarchy Process (AHP). In this study, we analyzed the level1 factors of traditional market restaurant customers into traditional market environment, restaurant environment, and food feature, and proposed an analysis model that classifies detailed factors of each factor.Findings: The analysis results are as follows. First, Level 1 showed relatively high importance in order of food feature (0.41), restaurant environment (0.33), and traditional market environment (0.26). Second, the usage factor of food feature had high priority of flavor and price. In the restaurant environment, cleanliness and kindness were high priority. In the traditional market environment, cleanliness and accessibility were important. Third, overall priority was high in order of flavor, price, and restaurant cleanliness.Improvements/Applications: These results will help to improve the management of vulnerable and small traditional market restaurants.
APA, Harvard, Vancouver, ISO, and other styles
6

VORONIUK, Tetiana. "MODERN TRENDS IN THE RESTAURANT BUSINESS IN CHERNIVTSI REGION." Ukrainian Journal of Applied Economics, no. 2 (2019): 52–59. http://dx.doi.org/10.36887/2415-8453-2019-2-6.

Full text
Abstract:
Abstract Introduction. The high level of the restaurant business profitability along with its riskiness makes it possible to consider it as a promising sector of development, especially in regions where there are free niches. Significant dynamism of changes in the external environment of this industry in comparison with others necessitates continuous information monitoring. The purpose of the article is to determine the current state of the restaurant industry of Chernivtsi region and to outline perspective directions of its development in the current conditions. Results. The contents of the «restaurant industry» concept and its evolution are considered. It is determined that the modern tendencies of its development are caused by the formation of a market economy with a focus on leisure organization. An dynamics analysis of the restaurant services market in Ukraine is presented. Market analysis of Chernivtsi region has been given. The role of this branch in the region economy is determined. The employment dynamics in the field of temporary accommodation and catering of Chernivtsi region is analyzed, and the forecast of the considered indicator till 2020 is developed. The dynamics analysis of gross value added and output of the research industry for the years 2014-2017 is carried out, which allows to confirm the stable growth, which for the whole period amounted to 41.1% of output and 37.5% of value added. Conclusions. The key development tendencies of the restaurants in the Chernivtsi region are identified: unsaturation of the market and positive trends of growth make it possible to consider it as promising, despite the low population level, trends in employment dynamics make it possible to consider it as a promising source of new jobs, dynamics of output and gross value added testify to the growing demand for restaurant business services, despite the relatively low standard of living. Proposed directions of restaurant market development in Chernivtsi region are offered: price democratization, tourism orientation with preservation of authenticity, deepening of specialization, expansion of entertaining and cognitive services, catering, automation of business processes and online sales. Key words: restaurant industry, restaurant, restaurant market, restaurant business, coffee shop, types of coffee shops, coffee market.
APA, Harvard, Vancouver, ISO, and other styles
7

Oliynyk, Oleksiy, Natalia Sapelnikova, and Oleksiy Tonkikh. "CURRENT MARKET DEVELOPMENT TRENDS HOTEL AND RESTAURANT SERVICES." Actual Problems of Economics 1, no. 236 (February 28, 2021): 40–46. http://dx.doi.org/10.32752/1993-6788-2021-1-236-40-46.

Full text
Abstract:
The article examines the main trends in the development of enterprises in the hotel and restaurant sector, which is promising, brings a fairly high profit and develops rapidly. The reasons for the negative impact on business activity in the hospitality industry are highlighted. The competitive advantages of enterprises in the hospitality market, one of the directions of which is the production of technological innovations, are studied. The quality of service when attracting new and retaining existing customers is analyzed. Problems in the activities of hotel and restaurant enterprises are indicated. The hotel business is one of the most important areas of today's fast-growing economy. The activity and development of the hotel industry is an activity from both an economic and social point of view. The hotel and restaurant business has a high potential for development for the economy as a whole and, in particular, for individual regions related to the maintenance of tourist flows. This business stimulates entrepreneurial activity, creates jobs, increases budget revenues at various levels. The main feature of the demand for hotel services is the response to factors that depend on government policy, the level of competition, technological innovation, social relations, international relations. Rapid changes in the hotel business contribute to the emergence of new impetus to strengthen competitive positions, as the use of reserves alone does not guarantee a stable income, operation and business development. Tracking and implementing modern global business trends improve the quality of services, increase competitiveness, the image of the hotel and restaurant company, which makes it attractive and unique to customers.
APA, Harvard, Vancouver, ISO, and other styles
8

NIKOLAICHUK, Olha, Victoria IVANAGA, and Anna LAPTEVA. "ASSESSMENT OF THE COMPETITIVENESS OF HOTEL AND RESTAURANT INSTITUTIONS OF KRYVY RIG." Herald of Khmelnytskyi National University 302, no. 1 (January 2022): 58–63. http://dx.doi.org/10.31891/2307-5740-2022-302-1-9.

Full text
Abstract:
The purpose of the study is to assess the competitiveness of hotels and restaurants in the regional market of Kryvyi Rih. The competitiveness of hotel and restaurant establishments in the regional market of Kryvyi Rih is analyzed. The analysis was conducted according to the following criteria: range of additional services, design, pricing policy, food outlets, availability of loyalty programs, level of service, location. A comparative analysis of the number of research institutions was conducted. It is established that the largest range of rooms among the analyzed. establishments in Kryvyi Rih has “Reikartz Aurora Kryvyi Rih”. In terms of the number of rooms, the market leaders are Park House, Druzhba and Reikartz Aurora Kryvyi Rih. An analysis of the pricing policy of institutions. Significant differentiation of prices in the market of hotel services in Kryvyi Rih has been established. The cost of rooms in hotels that are part of the national hotel and restaurant chain “Reikartz” (“Reikartz Aurora Kryvyi Rih”, “Optima Deluxe Kryvyi Rih”, “Raziotel Kryvyi Rih”) includes the cost of breakfast. in Druzhba and MIZAR Hotel & Restaurant the cost of meals is paid by the guest separately. In the hotel complex “Park House”, depending on the category of rooms, the cost of breakfast is included in the price of accommodation only in more expensive rooms. Analysis of the competitiveness of institutions according to guest reviews showed that the highest score is “Park House. MIZAR Hotel & Restaurant and Druzhba have high marks. According to guests, Reikartz Aurora Kryvyi Rih has an overall score of 8.4 points and is inferior to competitors in most criteria: staff, value for money, comfort, convenience, cleanliness, free WI-FI. For further development of competitive advantages of the analyzed institutions, measures to expand the range of additional services, optimize pricing policy and constantly improve the quality of services provided are relevant.
APA, Harvard, Vancouver, ISO, and other styles
9

Reddy, Kothapally Nithesh, and Dr B. Indira Reddy. "Restaurant Review Classification Using Naives Bayes Model." Journal of University of Shanghai for Science and Technology 23, no. 08 (August 19, 2021): 646–56. http://dx.doi.org/10.51201/jusst/21/08443.

Full text
Abstract:
Numerous restaurants fight for the best quality for clients in the increasingly competitive restaurant sector. A restaurant is a business that demands more attention to customer care through continually enhancing customer service. The situation has an effect on the restaurant’s brand image, which is shaped by whether or not consumers are happy. Restaurant patrons may choose to benefit from others’ experiences by evaluating restaurants based on a range of factors, including meal quality, service, ambience, discounts, and deservingness. Users may leave reviews and ratings of companies and services, or just comment on other reviews. From one standpoint, bad (negative) reviews may influence how potential consumers make purchasing decisions. Sentiment analysis is a technique for determining the emotional content of a text that may be used to evaluate product/service reviews. Additionally, we may categorise them as positive or negative emotions. Understanding how the general public feels about various entities and products enables more relevant marketing, recommendation systems, and market trend research. Prepossessed data is collected, and then categorization is performed using a confusion matrix. This study enables us to create a report on the public’s perception of a particular restaurant. We developed a machine learning model and trained it using Bernoulli’s Naive Bayes classifier. Additionally, we evaluated the classifier’s performance on the test sample using evaluation matrices such as prediction, accuracy, recall, and F1 score. Customer review research has a significant influence on a business’s growth strategy.
APA, Harvard, Vancouver, ISO, and other styles
10

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.

Full text
Abstract:
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 economy must help to de fine basic problems and educe ways for upgrading. Actual scientific researches and issues analysis. The results of the study of various aspects of the development of the restaurant industry are described in the works N. V. Smirnova, N. O. Pyatnitskaya, I. V. Scavronskaya, O. D. Timchenko, Т. І. Tkachenko, G. V. Chernov, E. Gheribi, E. Kwiatkowska, G. Levytska, etc. Uninvestigated parts of general matters defining. Without regard to considerable scientific works from this range of problems, her separate aspects, in particular the modern state, demand on services and progress of restaurant economy of Ukraine trends constantly change and need a further scientific study. The research objective. The aim of the article is research of demand on services of establishments of restaurant economy, that placing in there sort zone of the Kherson area. The statement of basic materials. With the aim of determination of actual development of restaurant business on Kherson by us a study of demand was undertaken on services of establishments of restaurant economy. Factors that influence on a decrease in demand and basic problems of enterprises of feed and possible ways of their removal are certain. Conclusions. A market of sanatorium-resort services of Kherson is potentially attractive, but there are considerable defects that need correction.
APA, Harvard, Vancouver, ISO, and other styles
More sources

Dissertations / Theses on the topic "Market of restaurant services"

1

Espino, Elio Roberto. "Trip generation study of gasoline stations with convenience market, quick service restaurant, and car wash in Miami-Dade county." FIU Digital Commons, 1999. https://digitalcommons.fiu.edu/etd/3243.

Full text
Abstract:
The objectives of the thesis are twofold: (a) validation of trip generation rates for land use 846 (LU-846) published in ITE's Trip Generation Manual, and (b) the generation of trip generation models for a newly introduced land use, the gasoline station with convenience market, quick service restaurant and car wash. Data was collected at five sites representative of the new land use and the number of trips produced by the sites were compared with estimates made using the ITE rates for LU-846. The ITE rates were found to underestimate trip generation by 50% to 400%. Additionally, Multiple regression was performed using average daily trips and trips generated during the PM peak of the adjacent street as dependent variables and gross floor area of the convenience store and number of driveways as the independent variables. The models that resulted from the regression analysis are as follows: PMTRIPS = 82.75 + 0.0537GFA + 7.23DRW, R2 of 0.84, and DTRIPS = 2135.7 + 0.239GFA +381.4 DRW, R2 of 0.70.
APA, Harvard, Vancouver, ISO, and other styles
2

Martins, João Valente Palma. "Internacionalização de empresas de restauração : seleção de cidades-alvo." Master's thesis, Instituto Superior de Economia e Gestão, 2016. http://hdl.handle.net/10400.5/13677.

Full text
Abstract:
Mestrado em Gestão e Estratégia Industrial
Devido à urbanização da população mundial, as empresas de serviços tendem a localizar-se nas cidades, servindo as necessidades de populações grandes e culturalmente diversas. Ao efetuar-se a revisão da literatura sobre a internacionalização de empresas verifica-se que é atrativo para as empresas de restauração focarem-se nas cidades enquanto mercados-alvo, embora as correntes teóricas clássicas de internacionalização de empresas não considerem esta perspetiva (têm uma visão mais industrial). Com o intuito de contribuir para a literatura, e desenvolver esta perspetiva, o autor elabora um modelo de seleção sistemático de cidades-alvo para empresas de restauração, com base em Swoboda et al (2007), usando critérios de análise revistos na literatura. Ao efetuar a sua aplicação empírica ao caso da Patrimvs, empresa portuguesa de restauração e catering, verificou-se que o modelo deverá ser mais aplicável a empresas com pouca experiência internacional, permitindo efetuar uma pesquisa e análise extensiva das possíveis cidades-alvo, pouco influenciada pela distância psíquica. A análise da cidade requererá sempre uma visão nacional para averiguar o ambiente fiscal, o risco político-económico, as regulações sobre a troca comercial e as barreiras impostas sobre a entrada de empresas estrangeiras. Uma vez que só se pôde aplicar o modelo a uma empresa, sugere-se futuramente que se procure investigar a sua aplicação a diferentes empresas de restauração nacionais e de outros países. Será também interessante estudar a aplicação em cadeias mais experientes internacionalmente, outro tipo de serviços e empresas de alimentos e bebidas.
Due to the urban population growth, service companies tend to be located in cities, answering the needs of large and culturally diverse populations. By reviewing the literature on companies’ internationalization processes, it turns out that it is attractive for restaurant companies to focus on cities as markets, although the classic theories on companies’ internationalization processes don’t consider this perspective as they are more directed towards manufacturing companies. With the purpose of making the literature richer, and build up this perspective, the author develops a systematic target-city selection model for restaurant companies based on Swoboda et al. (2007), using analysis criteria reviewed in the literature. When empirically applying the model to the case of Patrimvs, a Portuguese catering and restaurant company, it was verified that the model would suit companies that lack international experience better, since it allows to carry out an extensive research and analysis of possible target cities, with low influence by psychic distance. The city analysis will always require a national perspective so that it can address the tax environment, the political-economical risk, the regulations on commerce exchange and the barriers imposed on foreign companies’ entry. As it was only possible to apply this model to a single company, the author suggests that further application of the model to different national and foreign countries’ restaurant companies should be conducted. It would be also interesting to study its application in internationally experienced restaurant chains, as well as other type of services and Food & Beverage companies.
info:eu-repo/semantics/publishedVersion
APA, Harvard, Vancouver, ISO, and other styles
3

Поздіна, О. Д. "Особливості кластерних утворень у сфері харчування туристів." Thesis, Одеський національний економічний університет, 2021. http://local.lib/diploma/Pozdina.pdf.

Full text
Abstract:
У першому розділі «ТЕОРЕТИЧНІ ОСНОВИ КЛАСТЕРНОЇ ПОЛІТИКИ» досліджуються кластери як елемент комплексності для розвитку туризму; надається характеристика основних понять: заклади ресторанного господарства, туристична діяльність, сфера обслуговування туристів. У другому розділі «СВІТОВИЙ ДОСВІД КЛАСТЕРНОЇ ПОЛІТИКИ У СФЕРІ ХАРЧУВАННЯ» вивчаються інструменти з розвитку кластерів ресторанного господарства; досліджуються методи управління розвитком кластерів на регіональному рівні; наводяться світові аналоги кластерних утворень у сфері ресторанного господарства. У третьому розділі «СУЧАСНИЙ СТАН І ПЕРСПЕКТИВИ КЛАСТЕРИЗАЦІЇ СФЕРИ ХАРЧУВАННЯ ТУРИСТІВ В УКРАЇНІ» аналізується ринок послуг харчування туристів і особливості розвитку кластерів; пропонуються шляхи підвищення ефективності функціонування кластерів.
The first section "THEORETICAL FUNDAMENTALS OF CLUSTER POLICY" explores clusters as an element of complexity for tourism development; the characteristic of the basic concepts is given: establishments of restaurant economy, tourist activity, sphere of service of tourists. The second section "WORLD EXPERIENCE OF CLUSTER POLICY IN THE FIELD OF NUTRITION" studies the tools for the development of restaurant clusters; methods of cluster development management at the regional level are studied; the world analogues of cluster formations in the field of restaurant economy are given. The third section "CURRENT SITUATION AND PROSPECTS OF CLUSTERIZATION OF TOURIST FOOD IN UKRAINE" analyzes the market of tourist food services and features of cluster development; ways to increase the efficiency of clusters are proposed.
APA, Harvard, Vancouver, ISO, and other styles
4

Youkhadar, Allis George. "Organic Food : market and restaurant." Tesis, Universidad de Chile, 2016. http://repositorio.uchile.cl/handle/2250/140874.

Full text
Abstract:
Tesis para optar al grado de Magíster en Administración (MBA)
Este plan de negocios ha sido elaborado para evaluar la oportunidad de negocio de Organic Food. En los últimos años ha habido una tendencia creciente de alcance global referente a la calidad y fiabilidad de los productos alimenticios y su impacto en la salud de las personas, esta tendencia ha estado marcada por el creciente consumo de toda la gama de productos alimenticios orgánicos. Tendencia que ha sido validada por la prestigiosa publicación The Word Organic Agriculture, del año 2015, en la cual se sostiene que en los años, 1999 y 2013, se ha quintuplicado la demanda de productos orgánicos. Panamá no ha escapado en mayor o menor grado a esta corriente. Frente a este escenario se realiza la siguiente propuesta de negocio de una tienda-restaurant de productos alimenticios de origen orgánico, que busca diferenciarse dentro de la industria de la venta de alimentos empaquetados, secos y de comida servida en la ciudad de Panamá, gracias a características como la calidad de los productos orgánicos y sus beneficios comprobados para la salud, algo respaldado por la creciente concientización a escala global, sobre los efectos negativos que han tenido sobre la salud de la sociedad moderna, los productos alimenticios transformados genéticamente y producidos con pesticidas entre oros componentes químicos. Se puede observar en las encuestas N°1 realizada (Ver Anexo N°1) que en promedio 77 % de los entrevistados manifestaron que tenían capacidad económica de adquirir productos orgánicos y frecuentar restaurantes de comida orgánica. De igual forma el 55% en promedio manifestó que estaría dispuesto a comprar productos orgánicos para su dieta diaria conociendo sus mejores beneficios, lo cual sustenta la existencia de un mercado potencial. Estas cifras corroboran la tendencia favorable en la sociedad de la ciudad de Panamá, hacia el consumo de productos orgánicos. En lo referente a las proyecciones financieras el estudio arrojo como resultado un VAN positivo de $2,470,251.81 para los 5 años de operación de la empresa, a la tasa de descuento 14.64%, resultando en una TIR 134.51% y un payback de 2 años, con un valor de desecho de $56,732.00 al 5° año. Lo que demuestra la viabilidad económica del proyecto para el período considerado. Organic Food Store and Restaurant, será un negocio que contará con un equipo de profesionales altamente capacitados en especial en el equipo de la cocina el cual contará con un chef experto en la elaboración de platos y productos con componentes orgánicos y su correcta combinación en la elaboración de los mismos. Así como con un equipo gerencia con experiencia en el área de supermercados y restaurantes. La ventaja competitiva de Organic Food, se sustentará en la diferenciación respecto a la competencia, en los siguientes aspectos: La elaboración de recetas propias con altos estándares de calidad, y adecuada combinación nutricional, que serán de uso exclusivo de la empresa, destinada a satisfacer las necesidades nutricionales y de salud de los clientes según sea el caso. De igual ofrecerá el servicio delivery a los clientes tanto en los productos secos, como en platos servidos. Estos aspectos en su conjunto le darán a Organic Food una propuesta de valor para sus clientes superior a la del resto de la competencia en la ciudad de Panamá.
APA, Harvard, Vancouver, ISO, and other styles
5

Hojačová, Blanka. "Návrh na zlepšení spokojenosti zákazníků restaurace Sportclub." Master's thesis, Vysoké učení technické v Brně. Fakulta podnikatelská, 2008. http://www.nusl.cz/ntk/nusl-221972.

Full text
Abstract:
The dissertation deals with the realization and subsequent evaluation of the analysis of the satisfaction of customers of the restaurant Sportclub on the basis of a questionnaire. It contains the analysis of the outcomes, leading to the detection of strong and weak points of the restaurant Sportclub from the point of view of the customer. One part also deals with suggestions and recommendations that will help to increase the customers´satisfaction and so they will contribute to a better competitor´s fight and to the stabilization of the position of the restaurant in the market.
APA, Harvard, Vancouver, ISO, and other styles
6

Lin, Tai-jung. "Restaurant recommendation system (RRS)." CSUSB ScholarWorks, 2006. https://scholarworks.lib.csusb.edu/etd-project/3009.

Full text
Abstract:
Discusses the development of an online restaurant recommendation system that allows users to search for restaurants in the Los Angeles area. The user can retrieve restaurant information including, name, type of restaurant, address, phone number, rating, prices and map. By logging in, users can also give their own recommendations and rate restaurants. The system also provides functions that allow a system a system administrator to manage the contents of the site. The project is based on Java Server Pages (JSP) language, Java Server Programming, which is a server side scripting language. Utilizes MySQL to maintain persistent data and Tomcat as a web system server.
APA, Harvard, Vancouver, ISO, and other styles
7

Archibong, Otobong Sampson. "Market for egological services." Thesis, Sumy State University, 2014. http://essuir.sumdu.edu.ua/handle/123456789/36219.

Full text
Abstract:
In its strictest sense, a market is a regular gathering of people (whether in person, on the internet, or via other forms of communication) for the purpose of buying and selling goods and/or services. The emphasis is on the term regular. If the gathering is between two people, and it only happens once, and is the only one of its kind, then it is not a market. When you are citing the document, use the following link http://essuir.sumdu.edu.ua/handle/123456789/36219
APA, Harvard, Vancouver, ISO, and other styles
8

Mozeik, Celeste K. "Customer adoption of online restaurant services a multi-channel approach /." Access to citation, abstract and download form provided by ProQuest Information and Learning Company; downloadable PDF file, 94 p, 2007. http://proquest.umi.com/pqdweb?did=1338866361&sid=7&Fmt=2&clientId=8331&RQT=309&VName=PQD.

Full text
Abstract:
Thesis (M.S.H.T.M.)--University of Delaware, 2007.
Principal faculty advisors: Srikanth Beldona and Francis Kwanza, Dept. of Hotel, Restaurant, & Institutional Management. Includes bibliographical references.
APA, Harvard, Vancouver, ISO, and other styles
9

Schaible, Elizabeth. "Teaching moments of truth in dining room management and operations /." Online version of thesis, 1993. http://hdl.handle.net/1850/11579.

Full text
APA, Harvard, Vancouver, ISO, and other styles
10

Kramar, M. S. "Ukraine in the Global Services Market." Thesis, Київський національний університет технологій та дизайну, 2017. https://er.knutd.edu.ua/handle/123456789/8454.

Full text
APA, Harvard, Vancouver, ISO, and other styles
More sources

Books on the topic "Market of restaurant services"

1

Scarfe, Brian L. The market for hospitality: An economic analysis of the accommodation, food, and beverage industries. Vancouver, B.C., Canada: Fraser Institute, 1988.

Find full text
APA, Harvard, Vancouver, ISO, and other styles
2

Service, United States Internal Revenue. MSSP: Market segment specialization program : pizza restaurant. [Washington, D.C.]: Dept. of the Treasury, Internal Revenue Service, 1995.

Find full text
APA, Harvard, Vancouver, ISO, and other styles
3

Aaronson, Daniel. The minimum wage, restaurant prices, and labor market structure. [Chicago, Ill.]: Federal Reserve Bank of Chicago, 2004.

Find full text
APA, Harvard, Vancouver, ISO, and other styles
4

The management of service for the restaurant manager. 2nd ed. Chicago: Irwin, 1996.

Find full text
APA, Harvard, Vancouver, ISO, and other styles
5

Ernst & Whinney. A common market for services. Luxembourg: Office for Official Publications of the European Communities, 1989.

Find full text
APA, Harvard, Vancouver, ISO, and other styles
6

Services in the global market. Boston: Kluwer Academic Publishers, 1987.

Find full text
APA, Harvard, Vancouver, ISO, and other styles
7

How to market professional services. New York: Nichols Pub., 1988.

Find full text
APA, Harvard, Vancouver, ISO, and other styles
8

David, Gill. The market for legal services. Vancouver, B.C., Canada: Fraser Institute, 1988.

Find full text
APA, Harvard, Vancouver, ISO, and other styles
9

Enterprises, Marketdata. The U.S. dating services market. Tampa, Fla: Marketdata Enterprises, 1998.

Find full text
APA, Harvard, Vancouver, ISO, and other styles
10

Katz, Bernard. How to market professional services. Aldershot: Gower, 1988.

Find full text
APA, Harvard, Vancouver, ISO, and other styles
More sources

Book chapters on the topic "Market of restaurant services"

1

Egger, Roman, Angela Pagiri, Barbara Prodinger, Ruihong Liu, and Fabian Wettinger. "Topic Modelling of Tourist Dining Experiences Based on the GLOBE Model." In Information and Communication Technologies in Tourism 2022, 356–68. Cham: Springer International Publishing, 2022. http://dx.doi.org/10.1007/978-3-030-94751-4_32.

Full text
Abstract:
AbstractThe needs of travellers vary across cultures. When it comes to culinary aspects, there is a strong connection between gastronomy and culture. To optimise service offerings, investigation of the essential aspects of dining experiences in relation to cultural backgrounds is of great importance. In the age of digitalisation, tourists share their dining experiences throughout their multiphasic travel journey via online platforms. By considering nine distinct cultural backgrounds, this research aims to investigate tourist experiences based on TripAdvisor restaurant reviews through topic modelling, using the city of Salzburg as its study context. Depending on one’s cultural circumstances, the findings demonstrate that the most important aspects include staff, food-menu items, value for money, restaurant physical appearance, food authenticity, overall service, menu offers, food quality, atmosphere, and recommendations. This study advances the state-of-the-art knowledge of societal culture as a variable in the target market analysis of restaurant customers. Findings allow restaurant owners, other tourism service providers, and destination management organisations to analyse and adapt their service offerings and strategies accordingly.
APA, Harvard, Vancouver, ISO, and other styles
2

Balashirin, Alekperov Ramiz, and Iskenderli Ilhama Tarlan. "Application of Neural Networks for Segmentation of Catering Services Market Within the Overall System of Consumer Market on the Model of Restaurant Business with the Aim to Advance the Efficiency of Marketing Policy." In 13th International Conference on Theory and Application of Fuzzy Systems and Soft Computing — ICAFS-2018, 905–13. Cham: Springer International Publishing, 2018. http://dx.doi.org/10.1007/978-3-030-04164-9_120.

Full text
APA, Harvard, Vancouver, ISO, and other styles
3

Kaihara, Toshiya, Nobutada Fujii, Tomomi Nonaka, and Takeshi Shinmura. "A Proposal of Adaptive Restaurant Service Model with Co-creative Design." In Serviceology for Services, 203–11. Tokyo: Springer Japan, 2014. http://dx.doi.org/10.1007/978-4-431-54816-4_22.

Full text
APA, Harvard, Vancouver, ISO, and other styles
4

Sai, Hidenobu. "Inquest for Competitive Factors of Restaurant Information Services." In The 8th International Conference on Knowledge Management in Organizations, 49–60. Dordrecht: Springer Netherlands, 2013. http://dx.doi.org/10.1007/978-94-007-7287-8_5.

Full text
APA, Harvard, Vancouver, ISO, and other styles
5

Baker, Michael J. "Syndicated market research services." In Research for Marketing, 267–85. London: Macmillan Education UK, 1991. http://dx.doi.org/10.1007/978-1-349-21230-9_11.

Full text
APA, Harvard, Vancouver, ISO, and other styles
6

Sushko, Olga, Alexandr Plastinin, and Dmitry Skvortsov. "Russian IT Services Market." In Digital Technologies in Teaching and Learning Strategies, 218–27. Cham: Springer International Publishing, 2022. http://dx.doi.org/10.1007/978-3-031-05175-3_22.

Full text
APA, Harvard, Vancouver, ISO, and other styles
7

Anderson, Teresa, Alison Doig, Dai Rees, and Smail Khennas. "1. Market and needs evaluation." In Rural Energy Services, 1–17. Rugby, Warwickshire, United Kingdom: Practical Action Publishing, 1999. http://dx.doi.org/10.3362/9781780443133.001.

Full text
APA, Harvard, Vancouver, ISO, and other styles
8

Meidan, Arthur. "Customer Behaviour and Market Segmentation." In Marketing Financial Services, 23–49. London: Macmillan Education UK, 1996. http://dx.doi.org/10.1007/978-1-349-24475-1_2.

Full text
APA, Harvard, Vancouver, ISO, and other styles
9

Breskovic, Ivan, Michael Maurer, Vincent C. Emeakaroha, Ivona Brandic, and Jörn Altmann. "Achieving Market Liquidity Through Autonomic Cloud Market Management." In Cloud Computing and Services Science, 91–107. New York, NY: Springer New York, 2012. http://dx.doi.org/10.1007/978-1-4614-2326-3_5.

Full text
APA, Harvard, Vancouver, ISO, and other styles
10

Walsh, Kieron. "The Market Alternative." In Public Services and Market Mechanisms, 29–55. London: Macmillan Education UK, 1995. http://dx.doi.org/10.1007/978-1-349-23979-5_2.

Full text
APA, Harvard, Vancouver, ISO, and other styles

Conference papers on the topic "Market of restaurant services"

1

Fedorova, A. "Research and analysis of business processes in a catering enterprise." In International Conference "Computing for Physics and Technology - CPT2020". ANO «Scientific and Research Center for Information in Physics and Technique», 2020. http://dx.doi.org/10.30987/conferencearticle_5fd755c0127bd9.87408786.

Full text
Abstract:
The restaurant business is currently experiencing a noticeable rise. The recent trend towards an increase in the standard of living of the population increases the demand for the services of enterprises in the hospitality industry, far from the last role in which restaurant-type catering enterprises play. A modern restaurant serves not only as a catering enterprise, but also as an entertainment center, where people come not only to satisfy their hunger, but also to relax, to get positive emotions from the atmosphere of hospitality. The most important aspect in the restaurant business is the quality of the services provided to the consumer. The modern Russian market of restaurant services is saturated with catering establishments that meet the tastes of a wide variety of consumers, the dynamism of the external business environment is causing a tougher competition in today's difficult conditions. In this regard, the search and formation of reserves for increasing the efficiency and development of enterprises in the sphere of restaurant services becomes especially urgent. In the most advantageous position are those enterprises that strive to constantly improve their activities, using various innovative approaches that give the institution uniqueness, originality, the ability to meet changing consumer needs and requirements. The primary task of the restaurateur is to win the favor of the guests, the successful completion of which leads to profit. The efficiency of the restaurant's business depends on the availability of good management, modern cuisine, impeccable service, interior design and reasonable pricing policy. One of the problems facing the catering industry is finding ways to improve the efficiency of promoting restaurant services, the analysis of which is an integral part of marketing. Effective quality management of services contributes to raising the status of the enterprise.
APA, Harvard, Vancouver, ISO, and other styles
2

Kozlova, Veronika A., Natalia V. Glebova, Natalia A. Berezina, Natalia I. Tsareva, Igor A. Nikitin, and Alexander A. Budnik. "Model Of Analysis Of Restaurant Services’ Regional Market In Context Of Intercultural Communication." In Proceedings of the International Conference "Topical Problems of Philology and Didactics: Interdisciplinary Approach in Humanities and Social Sciences" (TPHD 2018). Paris, France: Atlantis Press, 2019. http://dx.doi.org/10.2991/tphd-18.2019.12.

Full text
APA, Harvard, Vancouver, ISO, and other styles
3

Viet Le, Anh, Thu Huong Nguyen, and Joel Francis F. Hernandez. "CUSTOMER RESTAURANT SELECTION FACTORS IN VEGAN RESTAURANTS: AN EVALUATION OF ONLINE REVIEWS IN MELBOURNE VEGAN RESTAURANTS." In GLOBAL TOURISM CONFERENCE 2021. PENERBIT UMT, 2021. http://dx.doi.org/10.46754/gtc.2021.11.019.

Full text
Abstract:
Restaurants are constantly adapting towards customers’ wants and needs. Vegan restaurants have become increasingly popular, particularly in Melbourne, which is one of the fastest growing vegan markets in the world. While there is literature and evidence of restaurant selection factors in general restaurants, there are no specific studies in vegan restaurants. The aim of this study is to determine the customer restaurant selection factors in vegan restaurants by way of a qualitative content analysis of 5 popular Melbourne vegan restaurants with 10 reviews each. This study found that similar to general restaurants that serve meat, vegan restaurants are chosen mainly because of their food quality and service quality. Vegan restaurants must continue to build on the quality of their food and prioritize putting the same amount of focus on service quality, as poor service quality can completely tarnish the entire dining experience.
APA, Harvard, Vancouver, ISO, and other styles
4

Vujisić, Dragan. "Ugostiteljska delatnost." In XVI Majsko savetovanje. University of Kragujevac, Faculty of Law, 2020. http://dx.doi.org/10.46793/upk20.239v.

Full text
Abstract:
In 2019, the Law on the Catering Industry was enacted in the Republic of Serbia. This law regulates the catering industry, which was the subject of the Law on Tourism before that. The subject of the catering industry is catering services, i.e. accommodation services, the services of preparation and serving food, drinks, and beverages, as well as the preparation and delivery of the food to the customers on some other place (other than the place where the catering business is located). The provider of these services is a caterer. A caterer is a commercial company, entrepreneur, while certain catering services may render a natural person. The catering services are to be provided in the catering facilities. Those are accommodation facilities (hotel, motel, camp, etc.), as well as facilities that (only) serve food, drinks, and beverages (bar, pizzeria, restaurant, etc.). The catering business may be conducted in the movable catering facilities, too. The catering business may be conducted throughout the entire year, seasonally and temporarily (fairs, trade fairs, markets, etc.). The catering facilities are assigned different categories, on the basis of the level of achieved quality standards. The paper particularly analyzes the catering services in the family household, in the countryside touristic households, as well as non-contractual obligations of the caterer.
APA, Harvard, Vancouver, ISO, and other styles
5

Zhu, Qiliang, and Lei Wang. "Context-Aware Restaurant Recommendation for Group of People." In 2020 IEEE World Congress on Services (SERVICES). IEEE, 2020. http://dx.doi.org/10.1109/services48979.2020.00025.

Full text
APA, Harvard, Vancouver, ISO, and other styles
6

Tsubiks, Olga, and Vlado Kešelj. "A Market Analytics Approach to Restaurant Review Data." In DocEng '18: ACM Symposium on Document Engineering 2018. New York, NY, USA: ACM, 2018. http://dx.doi.org/10.1145/3209280.3209524.

Full text
APA, Harvard, Vancouver, ISO, and other styles
7

Abhari, Sara. "Customers’ Acceptance Level Of Smart Restaurant Services In Penang." In ICRP 2019 - 4th International Conference on Rebuilding Place. Cognitive-Crcs, 2019. http://dx.doi.org/10.15405/epms.2019.12.48.

Full text
APA, Harvard, Vancouver, ISO, and other styles
8

Yatskov, Alexei, and Yasushi Kiyoki. "Restaurant search with predictive multispace queries." In iiWAS '15: The 17th International Conference on Information Integration and Web-based Application & Services. New York, NY, USA: ACM, 2015. http://dx.doi.org/10.1145/2837185.2837193.

Full text
APA, Harvard, Vancouver, ISO, and other styles
9

Kuznetsova, T. I. "Space services market development." In XLIV ACADEMIC SPACE CONFERENCE: dedicated to the memory of academician S.P. Korolev and other outstanding Russian scientists – Pioneers of space exploration. AIP Publishing, 2021. http://dx.doi.org/10.1063/5.0036083.

Full text
APA, Harvard, Vancouver, ISO, and other styles
10

Jue Chen. "Improving reliability and speed in service mass customization: a case study in Chinese restaurant." In Proceedings of ICSSSM '05. 2005 International Conference on Services Systems and Services Management, 2005. IEEE, 2005. http://dx.doi.org/10.1109/icsssm.2005.1500109.

Full text
APA, Harvard, Vancouver, ISO, and other styles

Reports on the topic "Market of restaurant services"

1

Gomez, T., C. Marnay, A. Siddiqui, L. Liew, and M. Khavkin. Ancillary services market in California. Office of Scientific and Technical Information (OSTI), July 1999. http://dx.doi.org/10.2172/750817.

Full text
APA, Harvard, Vancouver, ISO, and other styles
2

Vasilenko, L. A. The Market of Information Services. RAGS, 2005. http://dx.doi.org/10.18411/vasilenko-2-6.

Full text
APA, Harvard, Vancouver, ISO, and other styles
3

Kane, Alex. The Delivery of Market Timing Services: Newsletters Versus Market Timing Funds. Cambridge, MA: National Bureau of Economic Research, August 1991. http://dx.doi.org/10.3386/t0075.

Full text
APA, Harvard, Vancouver, ISO, and other styles
4

Huston, Michael G., Kenneth H. Stavenjord, Chandra P. Sankhla, David L. Leising, and Erogers Stinson. Procurements in the Telecommunications Services Resale Market. Fort Belvoir, VA: Defense Technical Information Center, April 1995. http://dx.doi.org/10.21236/ada372833.

Full text
APA, Harvard, Vancouver, ISO, and other styles
5

None, None. Assessment of the market for compressed air services. Office of Scientific and Technical Information (OSTI), January 2001. http://dx.doi.org/10.2172/1215866.

Full text
APA, Harvard, Vancouver, ISO, and other styles
6

Duann, D. J. Pricing local distribution services in a competitive market. Office of Scientific and Technical Information (OSTI), December 1995. http://dx.doi.org/10.2172/231326.

Full text
APA, Harvard, Vancouver, ISO, and other styles
7

Kraynova, O. S., and A. Tsubulskaya. Clustering at the market of services: benchmarking approach. Ljournal, 2016. http://dx.doi.org/10.18411/kray-2016-artc-00067.

Full text
APA, Harvard, Vancouver, ISO, and other styles
8

none,. Load Participation in Ancillary Services Mass Market Report out. Office of Scientific and Technical Information (OSTI), October 2011. http://dx.doi.org/10.2172/1219534.

Full text
APA, Harvard, Vancouver, ISO, and other styles
9

Pratt, Rob, and Dave Najewicz. Opportunities for Mass Market Demand Response to Provide Ancillary Services. Office of Scientific and Technical Information (OSTI), October 2011. http://dx.doi.org/10.2172/1219532.

Full text
APA, Harvard, Vancouver, ISO, and other styles
10

Boston, Terry. DOE Workshop. Load Participation in Capacity and Ancillary Services Market. Office of Scientific and Technical Information (OSTI), October 2011. http://dx.doi.org/10.2172/1219535.

Full text
APA, Harvard, Vancouver, ISO, and other styles
You might also be interested in the extended bibliographies on the topic 'Market of restaurant services' for particular source types:
Journal articles Dissertations / Theses Books
We offer discounts on all premium plans for authors whose works are included in thematic literature selections. Contact us to get a unique promo code!

To the bibliography