Relevant bibliographies by topics / Public catering enterprises

Contents

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

Academic literature on the topic 'Public catering enterprises'

Author: Grafiati
Published: 30 May 2022
Last updated: 31 July 2025

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Journal articles on the topic "Public catering enterprises"

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Petržílka, Slavibor, Viktoriia Nianko, Olena Yarmoliuk, Stanislav Petko, and Roman Oleksenko. "Quality improvement at public catering enterprises." E3S Web of Conferences 538 (2024): 03003. http://dx.doi.org/10.1051/e3sconf/202453803003.

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In conditions of market competition, every catering company should strive to maximize the results of its production and economic activities. To do this, it must maximize its competitive advantages over competitors. The most significant advantage is the production of higher quality products. To improve the quality of products produced by a catering company , it is necessary to pay more attention to technological processes , the functioning of which has a significant impact on the quality of finished products. The functioning of a catering company depends a lot on the efficiency of its staff. In
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Mirkina, O. N. "WAYS TO INCREASE THE COMPETITIVENESS OF PUBLIC CATERING." Scientific Review Theory and Practice 11, no. 6 (2021): 1700–1710. http://dx.doi.org/10.35679/2226-0226-2021-11-6-1700-1710.

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The article is devoted to the consideration of the concept of «competitiveness of the enterprise», the factors influencing it and the proposal of ways to increase the competitiveness of public catering enterprises by influencing some internal factors. The purpose of the article is to propose ways to increase the competitiveness of public catering enterprises. The article provides a comparative analysis of the views of scientists on the concept of «competitiveness of an enterprise», indicates the factors of competitiveness of enterprises, highlighted in the scientific literature (political; eco
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Mayurnikova, Larisa, Arkadiy Koksharov, Tatyana Krapiva, Anna Petkovich, and Vladislav Meshkov. "Public Catering Enterprises: Analysis and Prospects of Innovative Development." Food Processing: Techniques and Technology 53, no. 1 (2023): 140–49. http://dx.doi.org/10.21603/2074-9414-2023-1-2421.

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Public catering has become an important healthy food provider in Russia. As a rule, this sphere is represented by small businesses with no experience in innovation. Their prospects for innovative development depend on the form of ownership, size, and target audience. The present research objective was to develop recommendations on how to restructure a public catering enterprise as part of an innovative development strategy.
 The study featured public catering enterprises together with their innovative potential, activities, and factors that contribute to or hinder their development. The i
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Sabirova, Zulfiya Z. "Trend in the development of public catering enterprises of the Bashpotrebsoyuz system." Economy of agricultural and processing enterprises, no. 1 (January 2024): 46–49. http://dx.doi.org/10.31442/0235-2494-2024-0-1-46-49.

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The article presents an analysis of the role of catering enterprises in modern society. In modern economic conditions, catering enterprises of the Bashpotrebsoyuz demonstrate financial stability. The development of cooperative catering enterprises is inextricably linked with the procurement activities of consumer cooperation. Cooperative catering enterprises have an important social mission in rural areas.
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Pulatov, Abror. "Basic energy-saving principles at the enterprises of public catering." E3S Web of Conferences 216 (2020): 01136. http://dx.doi.org/10.1051/e3sconf/202021601136.

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The main principles of energy saving at public catering enterprises are considered in this article. The main criterion for this analysis is the consumption of electric energy by catering enterprises, which averages 80-90% of all energy consumption. Most of this equipment is non-adaptive and non-automated, its installed capacity is often several times more than the actual required capacity, and the average load is on average 30-60%. In this regard, the research and wide introduction of energy-saving technologies and devices in catering enterprises is an urgent task. The article also analyzes th
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N., Kolesnikova. "URBAN LOCALIZATION PRINCIPLES OF PUBLIC CATERING ENTERPRISES." Architectural Studies 5, no. 2 (2019): 147–54. http://dx.doi.org/10.23939/as2019.02.147.

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Kryuchkova, Natalya Alexandrovna. "DELIVERY SYSTEM MANAGEMENT AT PUBLIC CATERING ENTERPRISES." Наука XXI века: актуальные направления развития, no. 1-1 (2022): 355–58. http://dx.doi.org/10.46554/sciencexxi-2022.03-1.1-pp.355.

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Konyaev, Aleksandr. "CONTRIBUTION OF PUBLIC CATERING ENTERPRISES BURYATIA INTO SUPPLYING THE REAR POPULATION DURING THE GREAT PATRIOTIC WAR." Socio-economic and humanitarian magazine, no. 2 (June 17, 2025): 172–83. https://doi.org/10.36718/2500-1825-2025-2-172-183.

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Catering played an important role during the war years, enabling the population to work fully to strengthen the country's defense capability, maintain the physical and moral strength of people. The catering network of Buryatia, which functioned in the pre-war period, steadily continued to operate during the war years, operated in urban and rural areas, covered industrial, logging and other enterprises. The purpose of the study is to show the state and trends in the development of the republic's catering during the war. The tasks are to determine the priority areas of catering activity in the c
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Cai, Shuxin, and Zejiong Zhou. "Research on Enterprise Resilience under the Impact of Major Public Safety and Health Crisis Events." Frontiers in Sustainable Development 3, no. 5 (2023): 91–98. http://dx.doi.org/10.54691/fsd.v3i5.5019.

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After nearly three years of epidemic control, at the end of 2022, China made adjustments and optimizations to its control policies. As an important component of the service industry, the catering industry has been deeply affected at different stages of the epidemic (crisis outbreak, government control, and implementation of openness). Therefore, this article selects catering enterprises as the research object, and examines in stages how they are more resilient in the context of environmental uncertainty, in order to clarify the important factors that constitute enterprise resilience, and thus
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Печерица, Елена, Elena Pecheritsa, Татьяна ПОПОВА, et al. "PROBLEMS OF COMPETITIVENESS IN THE MARKET OF PUBLIC CATERING SERVICES OF SAINT PETERSBURG." Services in Russia and abroad 11, no. 6 (2017): 67–84. http://dx.doi.org/10.22412/1995-042x-11-6-6.

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The article examines the market of public catering services in St. Petersburg. The authors considers competitiveness factors actual for catering enterprises, such as menu, bar, fast and highquality service, quality of meals and drinks, finishing with the service and cleanliness of the hall, the price level, the staff, the concept and design of the restaurant, the presence of an entertainment program, PR and marketing, the availability of parking, the location of the public catering enterprise. Examples of the most successful enterprises are given. The authors identify the types of public cater
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Dissertations / Theses on the topic "Public catering enterprises"

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Кузнецова, Ірина Олексіївна, Iryna Kuznetsova, Olena Hapchuk, and Vitaly Lukinov. "Special Features of Using Secondary Materials in the Interior Design of Public Dining Establishments." Thesis, National Aviation University, 2017. http://er.nau.edu.ua/handle/NAU/31149.

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This article analyses the latest publications studying the use and practical application of secondary resources as raw materials in design. This analysis is based on the list of secondary resources and their applications in interior decoration. In particular, the interiors of public catering enterprises were analysed. Restaurants with different functional purposes that were classified into several categories with specific peculiarities of interior design were identified. This article presents and describes different types of public catering enterprises based on those categories. The inte
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Козловська, М. Е. І. "Рекламна діяльність закладу громадського харчування (на прикладі ресторану азіатської кухні «GOLDEN RICE»)". Thesis, Одеський національний економічний університет, 2021. http://local.lib/diploma/Kozlovska.pdf.

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Доступ до роботи тільки на території бібліотеки ОНЕУ, для переходу натисніть на посилання нижче<br>У роботі розглядаються теоретичні аспекти рекламної діяльності, виділені основні види реклами та надані пояснення, чому саме вони найчастіше виявляються ефективними, розглянуті деякі тенденції реклами у ресторанній сфері. Проаналізовано прикладні аспекти втілення реклами в діяльність підприємства, досліджено маркетингове середовище підприємства, проведено аналіз системи рекламної діяльності ресторану, здійснена оцінка ефективності рекламної діяльності ресторану «GOLDEN RICE». Запропоновано наст
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Books on the topic "Public catering enterprises"

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Grigoryan, Ekaterina, Elena Sokolova, and Galiya Pikanina. Marketing in public catering. INFRA-M Academic Publishing LLC., 2021. http://dx.doi.org/10.12737/1025220.

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The textbook reveals the specifics of conducting marketing activities in public catering enterprises. The article considers the marketing complex of a public catering enterprise, as well as the methods of marketing research, strategic analysis, planning and marketing management. Each chapter of the textbook is accompanied by control questions, situational and test tasks that allow you to most effectively master the marketing tools and apply them in practice. The textbook also presents practical methods of marketing management, real-world examples and cases that contribute to the consolidation
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Gayvoronskiy, Konstantin. Technological equipment of catering and trade enterprises. INFRA-M Academic Publishing LLC., 2025. https://doi.org/10.12737/2148799.

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The textbook is based on the program of the subject "Technological equipment of catering enterprises". The classification, types, purpose, device, principle of operation and rules of safe operation of the main types of technological equipment used in public catering enterprises and some commercial enterprises are considered. The description of domestic equipment produced in series or in a single design, as well as foreign production, is given. Meets the requirements of the federal state educational standards of secondary vocational education of the latest generation. For students of secondary
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Gayvoronskiy, Konstantin, M. A. Nikolaeva, and tehnicheskih doktor. Labor protection in public catering and trade. INFRA-M Academic Publishing LLC., 2022. http://dx.doi.org/10.12737/1817478.

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The textbook discusses the principles of safety, dangerous and harmful factors of the production environment and the labor process, the nature of their impact on the human body and the principles of rationing acceptable levels of exposure. The issues of ensuring the safety of service personnel during various technological processes and the operation of equipment at public catering and trade enterprises are highlighted. Information on labor legislation and the organization of labor protection work at enterprises is provided.&#x0D; Complies with the federal state educational standards of seconda
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Davydovich, Anna. Economics and organization of food enterprises. INFRA-M Academic Publishing LLC., 2021. http://dx.doi.org/10.12737/1058945.

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The textbook allows you to study the whole range of issues related to the organization and economic activities of catering enterprises in the sanatorium-resort complex. Of particular value are the accompanying economic calculations based on data from the practice of catering enterprises of various forms of ownership of the sanatorium and resort complex.&#x0D; Meets the requirements of the federal state educational standards of secondary vocational education of the latest generation.&#x0D; For students studying in the specialties 43.02.15 "Cookery and confectionery", 19.02.10 "Technology of pub
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Kachan, Natal'ya, and Svetlana Novosel'ceva. Features of accounting in trade and public catering. INFRA-M Academic Publishing LLC., 2020. http://dx.doi.org/10.12737/1048801.

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The textbook deals with the main issues of setting up accounting of commodity transactions in wholesale and retail organizations, public catering enterprises, including the system of consumer cooperation. This takes into account the features of the organization of inventory accounting in the book and magazine form.&#x0D; &#x0D; Meets the requirements of the Federal state educational standards of secondary vocational education.&#x0D; &#x0D; Recommended for students of the specialty Economics and accounting (by industry)" to study the discipline "Features of accounting in organizations of variou
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Dzyuba, Grigoriy, Boris Baranov, Elena Myasnikova, Tat'yana Zhubreva, and Aleksandr Sokolov. Technology of catering products. INFRA-M Academic Publishing LLC., 2020. http://dx.doi.org/10.12737/1034527.

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The tutorial discusses the processes occurring in the product under the influence of different treatments and factors that affect the quality of the finished product. Given the normative and technological documentation, as well as its use in the public catering enterprises. Includes laboratory work on the preparation and processing of semi-finished products, dishes, products and drinks.&#x0D; Meets the requirements of Federal state educational standards of higher education of the last generation.&#x0D; For students of educational institutions of higher education specializing in training 19.03.
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Zavorohina, Nataliya, Ol'ga Golub, Valeriy Poznyakovskiy, Konstantin Motovilov, and Vilen Kantere. Sensory analysis of food products at the enterprises of the food industry, trade and public catering. INFRA-M Academic Publishing LLC., 2023. http://dx.doi.org/10.12737/1900518.

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The textbook presents the psychophysiological foundations of sensory perception, the peculiarities of the formation of tasting commissions, the methodology of expert sensory analysis, methods of tasting analysis, requirements for tasting scales.&#x0D; Meets the requirements of the federal state educational standards of higher education of the latest generation.&#x0D; It is intended for undergraduate students studying in the areas of training 38.03.07 "Commodity science", 19.03.04 "Product technology and catering organization", 38.03.06 "Trade business", 19.03.01 "Food biotechnology" and other
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Lipatova, Lyudmila, Tat'yana Zhubreva, Elena Myasnikova, et al. Technology of catering products. Practicum. INFRA-M Academic Publishing LLC., 2025. https://doi.org/10.12737/2143079.

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The tutorial examines the processes occurring in products under the influence of various processing methods, as well as factors affecting the quality of finished products. Regulatory and technological documentation is provided, as well as its use in public catering enterprises. Laboratory work on the preparation and decoration of various semi-finished products, dishes, products and beverages is presented. It is intended for students of higher educational institutions studying in the field of training 03/19/04 "Product technology and catering organization".
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Vasyukova, Anna. Technology and organization of the restaurant business. INFRA-M Academic Publishing LLC., 2025. https://doi.org/10.12737/2136705.

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The textbook material is based on topical issues of the organization of production and service in public catering enterprises. Special attention is paid to the regulatory requirements for the organization of all production processes in the field of public catering and the organization of workplaces in both main and auxiliary production. The theoretical material presented in an accessible manner, supported by numerous illustrations, will allow future specialists in the restaurant business to rationally organize and train workplaces, technological equipment, production inventory, tools, and appl
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Bolarev, Boris. Standardization, Metrology, conformity assessment. INFRA-M Academic Publishing LLC., 2020. http://dx.doi.org/10.12737/1078037.

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The textbook reveals the problems of technical regulation, standardization and metrological support, and considers their use in practice. For the first time, the methodology of metrological support of a commercial enterprise is proposed, and the possibilities of organizing activities in a commercial object are determined. It meets the requirements of the Federal state educational standards of higher education of the latest generation and the approximate work programs of the disciplines "Standardization, Metrology, conformity assessment" and"Metrology, standardization, certification". For stude
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Book chapters on the topic "Public catering enterprises"

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Dimitriev, Aleksey D., Marina G. Andreeva, Vladimir F. Ivanov, Anna S. Kirillova та Anna Yu Trifonova. "Current Challenges in Implementing HACCP at Public Catering Enterprises". У Сooperation and Sustainable Development. Springer International Publishing, 2021. http://dx.doi.org/10.1007/978-3-030-77000-6_79.

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Vladimirova, O. G., E. N. Artemova та T. V. Zhubreva. "Methodology for Assessing the Impact of Merchandising on the Competitiveness of Public Catering Enterprises". У Proceeding of the International Science and Technology Conference "FarEastСon 2019". Springer Singapore, 2020. http://dx.doi.org/10.1007/978-981-15-2244-4_57.

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Ismail, Sarimah, Nornazira Suhairom, Aede Hatib Musta’mal, Muhammad Sukri Saud, Yusri Kamin, and Mohammad Khair Noordin. "Case Study: Malaysia. Recognising Green Skills in Non-formal Learning Settings." In Education for Sustainability. Springer Nature Singapore, 2022. http://dx.doi.org/10.1007/978-981-19-2072-1_9.

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AbstractThis chapter analyses the results of a study on recognition, validation and accreditation (RVA) of non-formal and informal learning outcomes based on interviews with staff from five enterprises, two in the automotive sector, two in catering services and one in PVC manufacturing. Both formal and informal enterprises were interviewed. Interviews with the enterprises across three sectors showed that most employers in both formal and informal enterprises were not familiar with the term ‘green skills’. However, they were aware of environmental policies and regulations related to their respe
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Kosacheva, Elmira M., and Alinya R. Nurgalieva. "Prospects for the Development of the Cooperatisve Movement in Public Catering Enterprises of Almetyevsky District of the Republic of Tatarstan." In Advances in Science, Technology & Innovation. Springer International Publishing, 2023. http://dx.doi.org/10.1007/978-3-031-29364-1_112.

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Yang, Nan, and Xiaoling Dai. "Measurement and Visualization for Walkable Innovation District—Case Study Hangzhou, China." In Lecture Notes in Civil Engineering. Springer Nature Singapore, 2025. https://doi.org/10.1007/978-981-96-4749-1_48.

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Abstract The innovation economy is a crucial industry type currently valued highly by cities worldwide. In the suburb of Hangzhou in coastal area of China, driven by the leading enterprise Alibaba Corporation, a cluster of technology and innovation companies has gradually emerged. Since 2011, the local government has planned this area (covering an area of approximately 113 square kilometers) as an innovation district and provided tax and policy support. This article focuses on walkability, which refers to measuring how friendly an area is for walking. Although this concept is adopted by academ
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Kudievskaya, Anastasiya. "The theoretical side of the issue of competitiveness of enterprises of public catering". У Scientific enquiry in the contemporary world: theoretical basiсs and innovative approach. B&M Publishing, 2016. http://dx.doi.org/10.15350/l_26/7/03.

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"Fast Food." In Advances in Medical Education, Research, and Ethics. IGI Global, 2022. http://dx.doi.org/10.4018/978-1-7998-8197-1.ch004.

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The chapter is devoted to the analysis of modern fast-food products and an analytical overview of global fast-food enterprises. The authors substantiated the need to classify fast-food products and proposed their own approach. The authors' classification is based on combining linking features and dividing products into groups, taking into account production methods and storage methods, the degree of preparation for consumption, methods, and place of consumption. This classification combined technological approaches and fast-food products produced in public catering. The chapter also describes
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Toubes, Diego R., Noelia Araújo Vila, and Sara Fidalgo Estévez. "Effects of COVID-19 on Small Businesses in the Catering Sector." In Risk, Crisis, and Disaster Management in Small and Medium-Sized Tourism Enterprises. IGI Global, 2021. http://dx.doi.org/10.4018/978-1-7998-6996-2.ch006.

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This study focuses on the effects of COVID-19 on independent restaurant operators in small cities. Proposals for recovery are assessed both in terms of business operations and service provision and in terms of the governance measures demanded by restaurateurs. Semi-structured open-ended interviews were conducted with 38 restaurateurs in Ourense (Spain) during the toughest months of the COVID-19 pandemic. This study provides key operational and governance measures for the recovery of the restaurant sector and confirms the need to generate a greater connection and empathy with the customer and t
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Shadrin, M. A. "Multimedia courses for distance learning on the specialty "Equipment and automation of public catering enterprises"." In A course of lectures "Teaching skills in information and educational environment of the University". Science and Innovation Center Publishing House, 2017. http://dx.doi.org/10.12731/ofernio.2017.23149.

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Ahmad, Munir. "Connecting the Dots." In Big Data Analytics Techniques for Market Intelligence. IGI Global, 2023. http://dx.doi.org/10.4018/979-8-3693-0413-6.ch013.

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OpenStreetMap (OSM) emerges as a dynamic asset for market intelligence, opening a plethora of possibilities for businesses and organizations to enrich their strategies and decision-making processes. By tapping into the geospatial wealth offered by OSM, enterprises can glean valuable insights into market dynamics, consumer preferences, and competitive landscapes. This information can equip them to refine supply chain logistics, make well-informed choices about expansion initiatives, and seamlessly amalgamate diverse data sources to gain a holistic market perspective. OSM's utility can be extend
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Conference papers on the topic "Public catering enterprises"

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Koksharov, Arkadiy, Larisa Mayurnikova, and Nikolaj Gornikov. "TECHNOLOGICAL DEVELOPMENT OF PUBLIC CATERING ENTERPRISES ANALYSIS AND OUTLOOK." In I International Congress “The Latest Achievements of Medicine, Healthcare, and Health-Saving Technologies”. Kemerovo State University, 2023. http://dx.doi.org/10.21603/-i-ic-55.

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Novokhatskaya, E. A. "PROBLEMS OF LABOR SAFETY AT THE ENTERPRISES OF PUBLIC CATERING." In XIV International Social Congress. Russian State Social University, 2015. http://dx.doi.org/10.15216/rgsu-xiv-338.

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Gusev, Yuri, Tatyana Polovova, and Alexey Pinsky. "Digital innovations of public catering enterprises: the need and opportunities." In SPBPU IDE-2021: 3rd International Scientific Conference on Innovations in Digital Economy. ACM, 2021. http://dx.doi.org/10.1145/3527049.3527087.

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

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This article discusses the results of marketing research of the market of public catering enterprises. In 2018, Russia was the mistress of the world championship on football. This event could not but affect the attendance of catering establishments in the cities hosting fans. Almost all restaurateurs agree on one thing - the championship had a great impact on business. On average, revenue growth in restaurants and bars in Moscow ranged from 10% on the outskirts of the city and up to 150% in the center. Beer sales have increased significantly. The staff has increased and improved qualitatively.
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Garaeva, Alsou. "Economics of the Muslim Everyday Life: Religious and Economic Practices of Muslims in the Republic of Tatarstan." In International Conference on Eurasian Economies. Eurasian Economists Association, 2015. http://dx.doi.org/10.36880/c06.01281.

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The change of the economic model in Russia in the beginning of the 1990’s has laid basis for the public institutionalization of religious associations. The sphere of commercial religious services has appeared and a diversification of the religious practices has begun. In the regions of Russian Federation Muslims make up about 10%, including Tatarstan with a Muslim majority of about 50%. This creates a fertile soil for the business targeted for satisfying Muslims’ needs. The research that we have carried out as a part of the quality strategy, and particularly, the depth interview, the expert su
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Golubeva, Tatyana, Lyudmila Tropina, and Arina Nifontova. "On Identifying Customer Needs when Selecting Service Enterprise Optimisation Techniques." In The Public/Private in Modern Civilization, the 22nd Russian Scientific-Practical Conference (with international participation) (Yekaterinburg, April 16-17, 2020). Liberal Arts University – University for Humanities, Yekaterinburg, 2020. http://dx.doi.org/10.35853/ufh-public/private-2020-56.

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The article covers the controversial issue on embracing the client-focused approach with regards to implementing optimisation procedures. The stages highlighted by business consultants are demonstrated and attention is drawn to the lack of a stage for identifying client attitudes towards optimisation measures. The opinion of business consultants is presented: upon the fulfillment of non-standard orders, the profitability of the business decreases. There is a contradiction between the need to optimise business operations to increase profits and the mission of the service enterprise; to satisfy
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Tkachenko, K. S. "MONITORING SUPPORT OF COMPUTER UNITS IN PUBLIC CATERING ENTERPRISE MANAGEMENT UNDER MANAGEMENT REQUIREMENTS SET CHANGING CONDITIONS." In Current issues in the beverage industry. Author-online, 2019. http://dx.doi.org/10.21323/978-5-6043128-4-1-2019-3-214-218.

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Shagiakhmetova, E. I., E. R. Mukharramova, and E. I. Biktemirova. "The Regression Model of the Pay Back Period of Expenditures for a Cafeteria Opening." In International scientific and practical conference “Smart cities and sustainable development of regions” (SMARTGREENS 2024). Crossref, 2025. https://doi.org/10.63550/iceip.2025.1.1.097.

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The sphere of services is actively developing in the modern world the level of which affects the quality of life of the population and the attractiveness of the place among the tourists. Catering companies make up an important part of the service sector. The aim of the study: a regression model development for calculating the cost recovery for opening a cafeteria in Kazan (Russia). Research methods: one-parameter and multifactor regression analysis, calculation of the discounted payback period, internal rate of return, net present cost of the project. The results of the study: the equation of
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Tita, Ovidiu, Oana Maria Popa, Claudia Nicoleta Sas, Mihaela Adriana Tita, and Tiberius-Ilie Oprita. "IMPLEMENTATION OF PROCEDURES, PRINCIPLES AND OBJECTIVES IN AN ENTERPRISE TO INCREASE PRODUCTION AND ELIMINATE FOOD WASTE." In 22nd SGEM International Multidisciplinary Scientific GeoConference 2022. STEF92 Technology, 2022. http://dx.doi.org/10.5593/sgem2022/5.1/s20.030.

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Food waste is a growing global concern, with the attention of major global organizations focusing on monitoring and finding solutions to optimize it. According to the latest data published by the National Institute of Public Health on this topic (2019), in Romania, food waste is estimated at 6,000 tons per day 49% from households, 37% from the food industry, 7% from retail, 5 % of public catering and 2% of the agricultural sector. In this context, it was proposed to implement a system based on reducing waste and waste as much as possible in an institution in the food industry. This system invo
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Reports on the topic "Public catering enterprises"

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MIRKINA, O. FACTORS OF COMPETITIVENESS OF PUBLIC CATERING ENTERPRISES. Science and Innovation Center Publishing House, 2021. http://dx.doi.org/10.12731/2070-7568-2021-10-5-1-33-38.

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Abstract:
The competitiveness of public catering enterprises is a necessary condition for their successful operation. Competitiveness factors are divided into external and internal. It is necessary to pay special attention to internal factors, especially those that are highly amenable to guiding influence. This is manifested in the impact in such areas as the management of the enterprise, its staff and the menu.
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