Log in

Relevant bibliographies by topics / Public catering market of Ukraine / Journal articles

To see the other types of publications on this topic, follow the link: Public catering market of Ukraine.

Journal articles on the topic 'Public catering market of Ukraine'

Author: Grafiati

Published: 30 May 2022

Last updated: 31 July 2025

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

Select a source type:

Consult the top 50 journal articles for your research on the topic 'Public catering market of Ukraine.'

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.

Browse journal articles on a wide variety of disciplines and organise your bibliography correctly.

1

Vasiuta, Viktoriia, Vlada Yukhno, and Alina Yakovlieva. "Franchising as a form of entrepreneurial activity in Ukraine: realities and prospects." Galician economic journal 88, no. 3 (2024): 159–66. http://dx.doi.org/10.33108/galicianvisnyk_tntu2024.03.159.

Full text

Abstract:

The article is devoted to the study and analysis of franchising as an effective tool for entrepreneurial activity. The state and prospects for the development of the franchising business model in the Ukrainian economy have been studied. Before the full-scale invasion of russia into the territory of Ukraine, the franchising market was developing dynamically in almost all sectors of the economy, despite the coronavirus crisis. In recent years, franchising has become the most popular in Ukraine in the field of consumer services, public catering and retail trade. The franchising market provides a

APA, Harvard, Vancouver, ISO, and other styles

2

Krul, Halyna, and Oksana Zaiachuk. "MODERN TRENDS IN THE DEVELOPMENT OF THE RESTAURANT INDUSTRY (on the example of Chernivtsi)." SCIENTIFIC ISSUES OF TERNOPIL VOLODYMYR HNATIUK NATIONAL PEDAGOGICAL UNIVERSITY. SERIES: GEOGRAPHY 58, no. 1 (2025): 175–82. https://doi.org/10.25128/2519-4577.25.1.18.

Full text

Abstract:

Restaurant business has always been an attractive sector for investment and quick payback, as it satisfies one of the basic needs of mankind – the need for food. Hence the wide range of services they provide – from fast food to high-quality full-service catering in luxury establishments, organizing and holding various events, catering, food delivery, excursions and master classes, etc. Moreover, the list of services is growing from year to year to cover the needs of modern society to the fullest extent possible. Today, the restaurant industry in Ukraine is being driven by not only the positive

APA, Harvard, Vancouver, ISO, and other styles

3

Yemchuk, Tetiana, and Oksana Arpul. "Competitive Positions in Restaurant Business in Present-Day Conditions Based on the Example of Chernivtsi (Ukraine)." Studies of the Industrial Geography Commission of the Polish Geographical Society 34, no. 1 (2020): 92–107. http://dx.doi.org/10.24917/20801653.341.7.

Full text

Abstract:

Intensification of competition in restaurant business is accompanied by the emergence of a large number of competing dining establishments in both domestic and foreign markets, the increase of market requirements that force restaurants to continuously develop their strategic potentials, seek for various options for their effective work and create new competitive advantages. Availability of such advantages in restaurant industry is among the most important preconditions to obtain the surplus and develop business, which determines the relevance of the present research. Thus, the present study is

APA, Harvard, Vancouver, ISO, and other styles

4

BROYAKA, Antonina. "CONSUMER BEHAVIOUR IN THE MODERN MARKET ECONOMY." "EСONOMY. FINANСES. MANAGEMENT: Topical issues of science and practical activity", no. 4 (44) (April 2019): 32–40. http://dx.doi.org/10.37128/2411-4413-2019-4-4.

Full text

Abstract:

The article investigates the peculiarities of consumer behavior in modern market conditions. The theoretical and methodological approaches to the consumer behavior formation are highlighted; the exogenous and endogenous factors affecting it are identified. The various models of consumer behavior are characterized, depending on their income level. It has been found that lower-income consumers are more likely to behave more rationally; they buy those products that meet urgent needs and are more attractive in price. The middle class mainly chooses products on the criterion of "price-quality". The

APA, Harvard, Vancouver, ISO, and other styles

5

Nikoliuk, Olena, Oksana Bairachna, and Serhii Kruk. "Current trends, and features of the development of enogastronomic tourism." Ukrainian Journal of Applied Economics and Technology 9, no. 1 (2024): 223–28. http://dx.doi.org/10.36887/2415-8453-2024-1-37.

Full text

Abstract:

Tourism has become an affordable and favorite way for people to relax, and the tourism business has become an influential socio-economic factor. Domestic tourism is at the peak of growth, almost the only way to relax and restore mental health and strength. One of the promising areas for the development of the modern tourism market is enogastronomic tourism, which allows an increase in the number of tourist arrivals, extends the tourist season, improves the image of the region, enriches and differentiates the local tourist product, including wine excursions, tastings, presentations, events, and

APA, Harvard, Vancouver, ISO, and other styles

6

BURKYNSKYI, B. V., and V. F. GRYSHCHENKO. "FINANCIAL SUPPORT FOR THE IMPLEMENTATION OF UKRAINIAN WATER TRANSPORT COMPETITIVE STRATEGIES IN THE MACROENVIRONMENT STRUCTURAL CHANGES CONDITIONS." Economic innovations 24, no. 1(82) (2022): 7–24. http://dx.doi.org/10.31520/ei.2022.24.1(82).7-24.

Full text

Abstract:

Topicality. The study's relevance is because, over the past thirty years, the Government of Ukraine has faced a complex set of areas for financing the implementation of competitive strategies for water transport, including transport infrastructure. The efficiency of providing transport services for the transportation of goods and passengers by waterways and the operation of its infrastructure, the level of competitiveness of water transport depends on the correctness and justification of funding for the implementation of competitive strategies of water transport. Aim and tasks. The work aims t

APA, Harvard, Vancouver, ISO, and other styles

7

Radchenko, Anna, Galina Dyukareva, Tatyana Afanasyeva, Anastasia Kornitskaya, Sarkis Yakubyan, and Stevo Karapandzha. "COMPETENCY-BASED APPROACH IN HIGHER EDUCATION: COMPETENCY-BASED MODEL OF THE ENGINEER FOR THE FOOD INDUSTRY." ScienceRise 3 (June 30, 2020): 58–65. http://dx.doi.org/10.21303/2313-8416.2020.001344.

Full text

Abstract:

The competency-based approach in higher education is considered, and in particular, scientific views on the competencies of an engineer for the food industry are studied. A comparative analysis was carried out in order to identify the key competencies necessary for a modern specialist to successfully realize its creative potential in a market economy, information society and innovative technologies. A developed competency-based model for training an engineer in the food industry is proposed. The object of research is the competency-based approach in the preparation of a food process engineer.

APA, Harvard, Vancouver, ISO, and other styles

8

Anna, Radchenko, Dyukareva Galina, Afanasyeva Tatyana, Kornitskaya Anastasia, Yakubyan Sarkis, and Karapandzha Stevo. "COMPETENCY-BASED APPROACH IN HIGHER EDUCATION: COMPETENCY-BASED MODEL OF THE ENGINEER FOR THE FOOD INDUSTRY." ScienceRise, no. 3 (June 30, 2020): 58–65. https://doi.org/10.21303/2313-8416.2020.001344.

Full text

Abstract:

The competency-based approach in higher education is considered, and in particular, scientific views on the competencies of an engineer for the food industry are studied. A comparative analysis was carried out in order to identify the key competencies necessary for a modern specialist to successfully realize its creative potential in a market economy, information society and innovative technologies. A developed competency-based model for training an engineer in the food industry is proposed. <strong>The object of research is</strong> the competency-based approach in the preparation of a f

APA, Harvard, Vancouver, ISO, and other styles

9

Varchenko, O. O. "Conceptual principles of food loss reduction and food waste." Ekonomìka ta upravlìnnâ APK, no. 2(177) (December 27, 2022): 20–33. http://dx.doi.org/10.33245/2310-9262-2022-177-2-20-33.

Full text

Abstract:

The article substantiates the conceptual principles of reducing food loss and food waste from the standpoint of ensuring food security and environmental sustainability. The approaches to the interpretation of the concepts of food loss and waste are summarized, the similarities and differences between them, as well as the reasons for their formation and the connection between them, are noted. The main causes of food losses and food waste, which are caused by human, technical-technological, natural-climatic, economic, market, etc., are considered. factors. It is argued that Ukraine's waging of w

APA, Harvard, Vancouver, ISO, and other styles

10

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.

Full text

Abstract:

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

APA, Harvard, Vancouver, ISO, and other styles

11

Khahula, Bohdan. "Economic aspects of the formation of the innovative development of waste-free production of livestock products." Economic Analysis, no. 32(3) (2022): 102–10. http://dx.doi.org/10.35774/econa2022.03.102.

Full text

Abstract:

The article is devoted to the economic aspects of the formation of innovative development of waste-free production of animal husbandry products. The purpose of the study is to develop, based on the generalization of research by scientists, practical recommendations for stimulating the waste-free production of animal husbandry products. During the research, general scientific and special methods of economic research were used, in particular: systemic approach, dialectical and abstract-logical, etc. We believe that in order to minimize losses and effective use of by-products by the subjects of t

APA, Harvard, Vancouver, ISO, and other styles

12

BOGOMOZOVA, I., and S. SERIKPAEVA. "ECONOMIC IMPORTANCE OF PUBLIC CATERING: PROBLEMS AND PROSPECTS." Bulletin of the International University of Tourism and Hospitality 8, no. 2 (2025): 25–37. https://doi.org/10.62867/3007-0848.2025-2.02.

Full text

Abstract:

The article examines the economic importance and role of public catering, identifies the main problems and prospects for their solution. Recently, the catering market has occupied a certain position and place in the service sector, as well as the role and capabilities of enterprises in the food market, their status, the volume of services they provide, as well as determining the level of consumer and economic activity, changes and the value of the inflation indicator have a certain impact on growth and prospects. The article analyzes the assessment of the inflation rate in the regions of Kazak

APA, Harvard, Vancouver, ISO, and other styles

13

Egorov, Danila A. "DEVELOPMENT PROSPECTS OF THE CATERING MARKET IN MODERN CONDITIONS." EKONOMIKA I UPRAVLENIE: PROBLEMY, RESHENIYA 5/4, no. 125 (2022): 19–23. http://dx.doi.org/10.36871/ek.up.p.r.2022.05.04.003.

Full text

Abstract:

The article examines the prospects of the catering industry, taking into account past experience, the current situation on the market and formulates the main trends and prospects for the development of enterprises. Statistical data of changes in the industry are given. The influence of the geopolitical situation on public catering is analyzed, the possible consequences of sanctions against the Russian Federation are indicated. The measures of state support for the catering industry in a difficult economic situation and the development of the industry are named. Positive and negative market cha

APA, Harvard, Vancouver, ISO, and other styles

14

Karamushko, G. V., Z. N. Khatko, and N. Kh Navasardyan. "Analysis of the healthy food market in the Russian Federation and the Republic of Adygea." New Technologies 16, no. 6 (2021): 106–15. http://dx.doi.org/10.47370/2072-0920-2020-16-6-106-115.

Full text

Abstract:

The goal. Marketing research and analysis of the current situation on the Russian healthy food market in general and the Republic of Adygea in particular. The methods. The results of desk research carried out by the authors, methods of generalization, comparative analysis, induction, decomposition, graphical method were used. The Results. The article outlines the results of the analysis of the public catering market in Russia in general, and the Republic of Adygea, in particular. Despite the crisis in the economy, the Russian public catering market is quite promising. The capacity of domestic

APA, Harvard, Vancouver, ISO, and other styles

15

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.

Full text

Abstract:

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

APA, Harvard, Vancouver, ISO, and other styles

16

Shevcova, Elena, and Ol'ga Fokina. "ENSURING THE SUSTAINABILITY OF PUBLIC CATERING ENTERPRISES IN CONDITIONS OF FALLING DEMAND." Russian Journal of Management 10, no. 1 (2022): 61–65. http://dx.doi.org/10.29039/2409-6024-2022-10-1-61-65.

Full text

Abstract:

The article is devoted to the development of directions for ensuring the sustainability of public catering enterprises in conditions of falling demand. The analysis of the catering market in Russia is carried out, its main trends are revealed, the problems of ensuring the sustainability of enterprises in the market are disclosed. The factors determining the development of demand in the market are highlighted. The directions of development of enterprises are proposed, the main of which are the transition to new formats of service provision, reduction of service delivery time, providing customer

APA, Harvard, Vancouver, ISO, and other styles

17

Guo, Yining. "Analysis of the Impact of Supply Chain Standardization Management on China’s Catering Industry." SHS Web of Conferences 181 (2024): 03004. http://dx.doi.org/10.1051/shsconf/202418103004.

Full text

Abstract:

With the development of China’s social economy, catering service has become a major consumption hot spot for the public. At the same time, external factors such as information technology and consumer demand have also brought new challenges to catering enterprises, which makes China’s catering industry pay attention to supply chain management. The upgrading and transformation of the catering industry’s supply chain have effectively reduced traditional operating costs and expanded the market share. On the contrary, the market gradually eliminates those catering companies that do not pay attentio

APA, Harvard, Vancouver, ISO, and other styles

18

Jin, Yongguang. "An Analysis on Cultural Operation & Management for Catering." Review of Educational Theory 1, no. 1 (2018): 5. http://dx.doi.org/10.30564/ret.v1i1.12.

Full text

Abstract:

The overall competence of the employed in the catering industry, whether in terms of service concept, knowledge or professional skills, lacks behind the development of the industry. Since the competition remains to be the theme of the market economy, how to establish an unassailable position in the growing market economy which values survival of the fittest is what has been long studied and discussed among catering enterprises. Although catering business belongs to traditional labor-intensive service industry, it is against the backdrop of "demographic dividend" being turned into "talents divi

APA, Harvard, Vancouver, ISO, and other styles

19

Kuznetsova, E. V., and I. A. Strekalovsky. "Analysis of the public catering market in the Penza region." Vestnik Universiteta, no. 6 (August 17, 2024): 136–44. http://dx.doi.org/10.26425/1816-4277-2024-6-136-144.

Full text

Abstract:

The article considers current situation and structure of the catering market in the Penza region and identifies the market leaders. The main player in the market in terms of revenue and number of catering outlets is the fast food sector. The main challenges faced by restaurateurs in 2022–2023 have been described. Geopolitical challenges have not bypassed this sector and caused changes in the market structure, influencing financial results and operational processes. The article presents a retrospective of the market development based on statistical data and extrapolates trends for a three-year

APA, Harvard, Vancouver, ISO, and other styles

20

Конева, Д. В. "COMPETITIVENESS OF PUBLIC CATERING ENTERPRISES ON THE KHANTY-MANSIYSK RESTAURANT BUSINESS MARKET." Human Progress 7, no. 1 (2021): 5. http://dx.doi.org/10.34709/im.171.5.

Full text

Abstract:

В работе проведена оценка конкурентоспособности предприятий общественного питания в городе Ханты-Мансийск. Целью статьи является определение и оценка факторов, оказывающих влияние на конкурентоспособность предприятий ресторанного бизнеса. Представлены составляющие конкурентоспособности предприятия общественного питания в форме пирамиды. Проведен анализ основных направлений эффективности деятельности предприятий, а также факторов, которые оказывают воздействие на сферу общественного питания в регионе. В процессе эмпирического анализа был проведен сбор и обработка официальной статистической инфо

APA, Harvard, Vancouver, ISO, and other styles

21

Щетилина, И. П., Д. И. Садыкова, М. В. Мануковская, Ю. Н. Писклюкова, and Н. Н. Попова. "Features of the development of the catering market in Russia." Экономика и предпринимательство, no. 9(122) (October 3, 2020): 1066–77. http://dx.doi.org/10.34925/eip.2020.122.9.209.

Full text

Abstract:

В настоящее время мы можем наблюдать появление всё новых направлений в сфере общественного питания, так как потребительский спрос усложняется и требует постоянно расширяющегося набора услуг. Что связано с постепенным переходом мирового сообщества из индустриальной стадии развития в постиндустриальную, способствовавшему изменению образа и стиля жизни. Главный плюс кейтеринга это его мобильность, полная свобода выбора места для проведения мероприятия. Кейтеринг может удовлетворить почти любой запрос потребителя при планировании корпоративных мероприятий, деловых мероприятий, свадеб, дней рождени

APA, Harvard, Vancouver, ISO, and other styles

22

Ровинская, О. В., А. В. Гераскина, А. А. Ильиных, Н. Д. Прецер, and А. С. Никонова. "Professional retraining and advanced training of catering specialists." Management of Education, no. 7(53) (August 30, 2022): 312–18. http://dx.doi.org/10.25726/x6786-4947-1840-y.

Full text

Abstract:

В статье рассматривается актуальность дополнительного профессионального образования в сфере общественного питания. Выявлены актуальные проблемы и запросы общества к работе предприятий общественного питания. Проанализированы современные тенденции на рынке услуг общественного питания. В результате проведенного исследования авторами был начат процесс создания программы дополнительного профессионального образования на базе Южно-Уральского государственного университета для специалистов общественного питания. The article discusses the relevance of additional professional education in the field of pu

APA, Harvard, Vancouver, ISO, and other styles

23

Сергачева, О. М., Е. А. Елгина, М. И. Мигунова, and Т. А. Цыркунова. "Analysis of the public catering market on the example of Siberian regions." Экономика и предпринимательство, no. 5(130) (June 25, 2021): 378–83. http://dx.doi.org/10.34925/eip.2021.130.5.074.

Full text

Abstract:

Сфера общественного питания является одной из наиболее перспективных и востребованных отраслей экономики России, так как напрямую приближена к населению страны и является одной из приоритетных социально-экономических составляющих уровня развития современного общества. Тем не менее, положительная тенденция развития данной отрасли сопровождается высокой конкуренцией данного рынка услуг, которая особо обострилась в условиях пандемии. Поэтому исследование конкурентоспособности отечественных компаний общепита в сложившейся ситуации приобретает особую актуальность. Целью написания данной статьи явля

APA, Harvard, Vancouver, ISO, and other styles

24

Шамина, Л. К., and С. А. Задойнов. "The situation on the public catering market in St. Petersburg and in Russia." Экономика и предпринимательство, no. 6(131) (August 9, 2021): 316–19. http://dx.doi.org/10.34925/eip.2021.131.6.060.

Full text

Abstract:

Пандемия COVID-19 обнажила проблемы многих отраслей экономики, и в том числе в сфере общественного питания. В статье анализируются тенденции изменения рынка этой сферы и последствия таких изменений. Авторами выделены факторы, влияющие на конкурентоспособность предприятий сферы общественного питания. По мнению авторов, одним из факторов успеха практически любого бизнес является инновационная деятельность в области повышения качества и сокращения затрат компании. Авторы констатируют, что особенностью сферы общественного питания, связанной с изменениями в структуре рынка, обусловливающими появлен

APA, Harvard, Vancouver, ISO, and other styles

25

GRISHKINA, Svetlana, Valentina BEREZYUK, Vera SIDNEVA, Irina SAFONOVA, and Yulia SHCHERBININA. "Development of Industrial Catering and Its Influence on Changing Climate Conditions." Journal of Environmental Management and Tourism 12, no. 5 (2021): 1188. http://dx.doi.org/10.14505//jemt.v12.5(53).04.

Full text

Abstract:

In a competitive environment, most catering establishments strive for quality food preparation and customer service. The presence of many public catering enterprises on the market forms a high level of competition in this area of economic activity, where recently attention has been focused on environmental factors. In this regard, the development and implementation of an enterprise development strategy is the most important condition for increasing the efficiency of its activities, competitiveness, and sustainability of industrial catering companies.

APA, Harvard, Vancouver, ISO, and other styles

26

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

Full text

Abstract:

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

APA, Harvard, Vancouver, ISO, and other styles

27

Kyrychenko, A. "Global impact and local trends of China’s public catering market." Chinese Studies, no. 4 (2024): 40–54. https://doi.org/10.51198/chinesest2024.04.040.

Full text

APA, Harvard, Vancouver, ISO, and other styles

28

МАРХАЙЧУК, М. М. "FACTORS OF ECONOMIC SECURITY OF PUBLIC CATERING ENTERPRISES." Экономика и предпринимательство, no. 12(149) (May 21, 2023): 1016–21. http://dx.doi.org/10.34925/eip.2022.149.12.199.

Full text

Abstract:

Статья посвящена анализу факторов и угроз экономической безопасности предприятий общественного питания в условиях внешнеполитического давления. Выделены внутренние и внешние факторы экономической безопасности, а также объективные и субъективные угрозы. Предложен алгоритм комплексного анализа экономической безопасности предприятий общественного питания. Сформулированы механизмы повышения экономической безопасности предприятий общественного питания в условиях санкционного давления, такие как диверсификация поставок и поиск новых поставщиков, анализ рынка и поиск новых сегментов рынка, оптимизаци

APA, Harvard, Vancouver, ISO, and other styles

29

Mashin, Dmitrii Vasilyevich. "Anti-crisis management of large public catering chains." Mezhdunarodnaja jekonomika (The World Economics), no. 1 (January 1, 2021): 27–45. http://dx.doi.org/10.33920/vne-04-2101-03.

Full text

Abstract:

Against the background of the conducted research, it was found out that the theoretical base in the fi eld of crisis management is not suffi ciently developed to understand the modern practice of managing large public catering networks in a crisis. In our opinion, this aspect may be the cause of errors on the part of managers managing large catering chains and the likelihood of elimination from the market. Not only since the coronavirus pandemic, authorities and auditors have been demanding that catering establishments have a crisis concept. In the event of a crisis, the company can quickly re

APA, Harvard, Vancouver, ISO, and other styles

30

Haponenko, Hanna, Olena Yevtushenko, Irina Shamara, and Valentyna Kholodok. "Main trends of development of the restaurant industry of Ukraine in modern conditions." 14, no. 14 (December 30, 2021): 132–41. http://dx.doi.org/10.26565/2310-9513-2021-14-13.

Full text

Abstract:

Restaurant business – one of the few activities that became popular in ancient times, despite the rapid development, this activity has not lost its popularity to this day. For two centuries, experts have been studying the problems of identifying success factors in the restaurant industry. But a professional chef and an incomparable menu, stylish design and excellent service - all this in itself is not yet able to ensure high occupancy of the restaurant. One of the main criteria for the success of catering establishments - location in a place with heavy traffic, new formats, modern solutions in

APA, Harvard, Vancouver, ISO, and other styles

31

Yana, Biletska, Badyhina Hanna, and Semeniuk Alina. "DEVELOPMENT OF AN INTEGRATED METHOD FOR IMPLEMENTATION OF FOOD DIETS TO MEDICAL AND HEALTH INSTITUTIONS." TECHNOLOGY AUDIT AND PRODUCTION RESERVES 2, no. 4(52) (2020): 32–34. https://doi.org/10.15587/2312-8372.2020.199911.

Full text

Abstract:

<em>The object of research is the consumer preferences of visitors, the requirements of specialists in the field of science, production and catering. Existing diets, according to which visitors eat in sanatoriums and dispensaries, require immediate correction. A promising way is the development of specialized food culinary dishes and rations from them, which are successfully integrated and used, based on the mutual experience of specialists in the field of science, manufacturing enterprises and catering. This approach to solving the problem is the most effective and economically feasible, as e

APA, Harvard, Vancouver, ISO, and other styles

32

Чан, Тхао Тхи. "Analysis of the impact of the Covid-19 pandemic on the development of public catering enterprises in the Russian Federation." Экономика и предпринимательство, no. 12(125) (February 16, 2021): 842–46. http://dx.doi.org/10.34925/eip.2021.125.12.167.

Full text

Abstract:

Статья посвящена влиянию пандемии COVID-19 на предприятия общественного питания в России и его анализу. Отмечено, что пандемия COVID-19 оказала беспрецедентное и непредвиденное воздействие на мировое сообщество, общество и экономику, растущей глобальной рецессией и массовой безработицей. В настоящее время российский общепит внесен в перечень наиболее пострадавших из-за пандемии отраслей российской экономики. Приведены статистические данные по обороту общественного питания в России и рассчитано его снижение за январь-сентябрь 2020 года. Для формирования понимания организации общественного питан

APA, Harvard, Vancouver, ISO, and other styles

33

ЖИЛЬЦОВА, М. С., О. А. КУЗНЕЦОВА, Д. Г. КУРЕНОВА, and Е. В. КРИВОШЕЕВА. "STEP-BY-STEP MARKET ANALYSIS IN THE CONTEXT OF FINDING OPTIMAL SOLUTIONS FOR BUSINESS." Известия вузов. Пищевая технология, no. 4(388) (December 12, 2022): 117–24. http://dx.doi.org/10.26297/0579-3009.2022.4.21.

Full text

Abstract:

Показано влияние пандемийных ограничений 2020–2021 гг. на предприятия малого бизнеса, в частности предприятия общественного питания. Проведен ступенчатый анализ рынка выпечки (осетинские пироги и пицца), реализуемой в заведениях общественного питания города Краснодара. На основе результатов маркетинговых исследований в сети предприятий общественного питания «Вкус Традиций» предложены элементы тактического и стратегического планирования для повышения конкурентоспособности и эффективности компании. The impact of pandemic restrictions in 2020–2021 on small businesses, in particular catering enter

APA, Harvard, Vancouver, ISO, and other styles

34

Astner, Hanna, Ingrid Stigzelius, Hans Andersson, and Cecilia Mark-Herbert. "MANAGING PROCUREMENT OF FOOD WITH ADDED VALUE: A CASE STUDY OF BEEF IN THE CATERING SECTOR." Problems of Management in the 21st Century 2, no. 1 (2011): 19–35. http://dx.doi.org/10.33225/pmc/11.02.19.

Full text

Abstract:

Consumers have limited options to choose food with added values in the catering market. Management challenges include making informed product portfolio decisions of what to offer the consumers. These decisions are based on procedures for procuremen. The public procurement process is inluenced by political objectives and a different set of laws compared to private procurement. This research project explores the management of procurement conditions for food products with added values; with a particular interest in beef in public and private restaurants. The results show that personal values of p

APA, Harvard, Vancouver, ISO, and other styles

35

Fu, Yan, Shuyi Li, Leya Ma, Jiayu Guo, and Dinar Selik. "The Influence and Research of Group Buying on the Evaluation of Catering Enterprises." Economic Society and Humanities 1, no. 7 (2024): 78–84. https://doi.org/10.62381/e244712.

Full text

Abstract:

As the basic industry of people's livelihood, catering industry is experiencing unprecedented challenges in the face of the diversification of consumer demand, the change of payment and business model and the impact of major public health events. In response to these changes, catering enterprises have embarked on the road of digital transformation. This project focuses on the digital means of group buying, and deeply analyzes its specific impact and effect on the evaluation of catering enterprises, aiming at revealing the potential of group buying strategy in improving customer satisfaction, p

APA, Harvard, Vancouver, ISO, and other styles

36

Lunochkin, Andrei, and Ekaterina Furman. "Organization of Catering for Workers in Stalingrad During the First Five-Year Plan (1929–1933)." Vestnik Volgogradskogo gosudarstvennogo universiteta. Serija 4. Istorija. Regionovedenie. Mezhdunarodnye otnoshenija, no. 1 (February 2022): 57–70. http://dx.doi.org/10.15688/jvolsu4.2022.1.5.

Full text

Abstract:

The article deals with the problem of organizing public catering for workers of large industrial enterprises in Stalingrad in the late 1920s – early 1930s, during the first five-year plan. Methods and materials. In this study traditional methods (historical-descriptive, historical-genetic, historical-comparative) and the principles of historical research (historicism, systemacity) were used, which made it possible to restore the stages of organizing workers’ catering in Stalingrad at the first stage of industrial modernization, as well as to identify and analyze reasons for the manifestation o

APA, Harvard, Vancouver, ISO, and other styles

37

Kudryashova, Inna, and Lidiya Popova. "Franchising Market in Russia and Volgograd Region: Current State and Directions of Development." Regionalnaya ekonomika. Yug Rossii, no. 3 (October 2020): 163–74. http://dx.doi.org/10.15688/re.volsu.2020.3.15.

Full text

Abstract:

Widespread franchising in the world today is explained by the opportunity it offers: substantial reduction of costs for business ideas development and implementation. The present research is focused on the analysis of dynamics and composition of the franchise market in Russia and Volgograd region. The comparative analysis, historical and statistical methods are used. The comparative assessment of the dynamics and sectoral composition of the world and Russian franchising markets for the period 2014–2020 makes it possible to identify a prospective franchising in Russia and Volgograd region, i.e.

APA, Harvard, Vancouver, ISO, and other styles

38

MUKHAMETSHIN, I. R., and A. A. AYUPOV. "ASSESSMENT OF THE EFFECTIVENESS OF USE OF INFORMATION TECHNOLOGY BY PUBLIC CATERING ORGANIZATIONS." MANAGING SUSTAINABLE DEVELOPMENT, no. 2 (2024): 17–23. https://doi.org/10.55421/2499992x_2024_2_17.

Full text

Abstract:

The issue of digitalization of various industries has recently occupied a central place in scientific research, which is especially important for public catering organizations, due to the complexity of carrying out activities under post-Covid restrictions, as well as the effect of economic sanctions. The spread of information technologies will increase the competitiveness of organizations, ensure high customer focus and quality of services provided, and increase the efficiency and profitability of business. At the same time, the digitalization of catering organizations should ensure transparen

APA, Harvard, Vancouver, ISO, and other styles

39

Nosirbekov, Temurbek Mamurbekovich. "FEATURES OF PUBLIC FOOD DEVELOPMENT IN TOURISM BUSINESS OF UZBEKISTAN." Nauka v sovremennom mire, no. 3(48) (April 20, 2020): 103–5. http://dx.doi.org/10.31618/2524-0935-2020-48-3-5.

Full text

Abstract:

The restaurant services market has entered a new stage of its development, against the background of existing enterprises, modern formats of food industry organizations are opening up. The food culture is being modernized, much is borrowed from the European food culture. The formation of international networks of catering enterprises, contributes to the opening of new fast food outlets in the Republic of Uzbekistan.

APA, Harvard, Vancouver, ISO, and other styles

40

Lunochkin, Andrei. "Public Catering System in Stalingrad After the Abolition of Food Cards (1947–1953)." Vestnik Volgogradskogo gosudarstvennogo universiteta. Serija 4. Istorija. Regionovedenie. Mezhdunarodnye otnoshenija 30, no. 1 (2025): 127–37. https://doi.org/10.15688/jvolsu4.2025.1.11.

Full text

Abstract:

Introduction. This article examines the development of the public catering system in Stalingrad in the first years after the abolition of rationing in 1947. Methods. For the preparation of this article, special historical methods were used: historical-descriptive and historical-comparative. When studying the office documentation, the method of quantitative analysis was used. Analysis and results. Unlike retail trade, the public catering industry experienced a noticeable drop in turnover after the abolition of rationing. Former commercial enterprises that purchased products at the market lost i

APA, Harvard, Vancouver, ISO, and other styles

41

Humbatova, Sugra, Ibrahim Guliyev Gadim, Sabuhi Tanriverdiyev Mileddin, and Natig Gadim-Oglu Hajiyev. "Impact of Oil Factor on Consumer Market: The Case of Azerbaijan." International Journal of Energy Economics and Policy 13, no. 4 (2023): 202–15. http://dx.doi.org/10.32479/ijeep.14428.

Full text

Abstract:

This article investigates the long ‒term and short ‒term interactions between crude oil and oil products export, and consumer market, retail trade, public catering, paid services and retail trade turnover per person of population in Azerbaijan using annual data from 1997 to 2021. In this research, the ARDL model was used to assess co ‒integration and short ‒term relationships. In addition, this study used the FMOLS, DOLS, and CCR co ‒integration equations to explore long ‒term coefficients between variables. Granger causation tests were performed, Granger causation analysis was assessed using

APA, Harvard, Vancouver, ISO, and other styles

42

Arisov, Aleksandr, Artem Leyvy, Ekaterina Kryukova, Natalia Zavorokhina, and Ekaterina Pastushkova. "Raw material safety as one of the factors of sustainable development of the food industry." E3S Web of Conferences 208 (2020): 01010. http://dx.doi.org/10.1051/e3sconf/202020801010.

Full text

Abstract:

One of the trends in the development of the public catering market in the Ural region is the emergence of new “players”, which leads to increased competition. The use of crushed sprouted grain in public catering products can increase the competitiveness of enterprises, because in the field of public catering, the trend towards healthy eating continues, one of the directions of which is grain germination. The seeds germinate in a humid environment. They have a high content of carbohydrates (in particular starch) and are not always under the lights, which contributes to the reproduction of micro

APA, Harvard, Vancouver, ISO, and other styles

43

Arianto, Mukhamad, and Nur Mahmudah. "ANALISIS KEPUASAN KONSUMEN DI JATIROSO CATERING SERVICE." JBMP (Jurnal Bisnis, Manajemen dan Perbankan) 1, no. 2 (2016): 102. http://dx.doi.org/10.21070/jbmp.v1i2.267.

Full text

Abstract:

Numerous company win market competition by using the available chance and try to use the appropriate strategy to create and keep the customer loyalty. Jatiroso catering service in Jl Semeru Juanda, Sidoarjo has developed to fulfill the need of consumers such as affordable price, selected product, cleanliness, and quality service. As stated by Suarthana (2006:23) Catering Service can be defined as “commercial business which provide food and drink service for public in its place”.The data were collected using questionnaire filed by the consumers of Jatiroso Catering Service. Sampling which suppo

APA, Harvard, Vancouver, ISO, and other styles

44

Dzhumageldiyeva, G., I. Dragan, O. Dyka, V. Zagurska-Antoniuk, and I. Moisieiev. "PUBLIC MECHANISMS OF FINANCIAL SECURITY IN ELECTRICITY: THE EXPERIENCE OF POLAND AND UKRAINE." Financial and credit activity: problems of theory and practice 1, no. 36 (2021): 116–23. http://dx.doi.org/10.18371/fcaptp.v1i36.227670.

Full text

Abstract:

The research was conducted on the basis of the analysis of the current legislation, statistical data of the state authorities of Ukraine and program documents containing strategies of development of electric power industry of Ukraine and Poland. The purpose of the work is to determine the directions of developing the public mechanisms of financial support in electricity of Ukraine and Poland within cross-border cooperation. The study is logically built in terms of coverage of three areas, in particular, the analysis of the domestic electricity market of Ukraine (which conducts a critical analy

APA, Harvard, Vancouver, ISO, and other styles

45

Gao, Jiaxu, Jingyi Liang, and Yinglin Wang. "How does Meituan beat Ele.me?" Highlights in Business, Economics and Management 11 (May 9, 2023): 69–76. http://dx.doi.org/10.54097/hbem.v11i.7947.

Full text

Abstract:

Under the “Internet +” promotion, “online ordering” has impacted the catering industry. The take-out industry has gradually been accepted by the public and has become an essential trend in the catering industry. In the food delivery market, Meituan and Ele. me have always occupied the dominant position in the industry. This paper shows the competitive advantages of Meituan Takeaways and Ele.me by comparing the two companies’ rider side, merchant side, client side, and platform side through data analysis. In the era of developed emerging Internet enterprises, emerging industries emerge. Suppose

APA, Harvard, Vancouver, ISO, and other styles

46

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

Full text

Abstract:

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

APA, Harvard, Vancouver, ISO, and other styles

47

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

Full text

Abstract:

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

APA, Harvard, Vancouver, ISO, and other styles

48

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

Full text

Abstract:

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

APA, Harvard, Vancouver, ISO, and other styles

49

Zakaria, Mohd Amin Bin, Noor Afizah Bintatan, and Fatimah Binti Hussein. "TRANSFORMATION OF VOCATIONAL TRAINING IN HOTEL AND CATERING MANAGEMENT PROGRAMS TO MEET HIGH INCOME COMMUNITY IN GLOBAL PERSPECTIVE." Journal : Tourism and Hospitality Essentials Journal 5, no. 2 (2016): 903. http://dx.doi.org/10.17509/thej.v5i2.2001.

Full text

Abstract:

The Hotel and Catering Management program has gone trough years in Malaysian’s conventional education. The pioneer of this program has been established at Institut Teknologi MARA in 1967 started from Certificate of Catering Services to Diploma in Hotel and Tourism Management. From its name School of Hotel and Catering Management, in 1991 it is called Faculty of Hotel and Tourism Management. The faculty focuses in line with the country aspiration to produce graduates and professionals in the field of hospitality. Meanwhile, in secondary schools have made catering courses as an elective in Livin

APA, Harvard, Vancouver, ISO, and other styles

50

Kyrnis, Nataliia. "Assessment of the competitiveness of catering companies." Scientific Horizons 23, no. 9 (2020): 77–85. http://dx.doi.org/10.48077/scihor.23(9).2020.77-85.

Full text

Abstract:

Modernization of the Ukrainian economy under the influence of global post-industrial trends mainstreams the priority of development of science-intensive, high-tech, innovative activities. Modernization creates the preconditions for strengthening competitive positions in the national and global markets. In modern conditions, the issue of assessing the competitiveness of catering companies is relevant. High competitiveness of the enterprise is the main condition of its activity and development. The purpose of the study is to assess the competitiveness of catering companies in the market of cater

APA, Harvard, Vancouver, ISO, and other styles

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!