Relevant bibliographies by topics / Restaurant enterprise

Contents

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

Academic literature on the topic 'Restaurant enterprise'

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 lists of relevant articles, books, theses, conference reports, and other scholarly sources on the topic 'Restaurant enterprise.'

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 "Restaurant enterprise"

1

Kyrnis, Nataliia. "Features of Image Formation of Restaurants on Special Orders (Catering)." Restaurant and hotel consulting. Innovations 6, no. 1 (2023): 37–47. http://dx.doi.org/10.31866/2616-7468.6.1.2023.278470.

Full text
Abstract:
Topicality. In conditions of growing competition in the restaurant business market, the formation of a positive enterprise image is an important task. Due to this, restaurants on special orders (catering) will be able to successfully compete in the market and attract new customers. The aim of the article. The aim of the study is to develop a structural and logical scheme for the formation of the image of restaurants on special orders (catering) within the boundaries of service customers. Research methods: abstract-logical, generalization. Results. The article proved the importance of creating
APA, Harvard, Vancouver, ISO, and other styles
2

Kyrnis, Nataliia. "Features of Image Formation of Restaurants on Special Orders (Catering)." Restaurant and Hotel Consulting. Innovations 6, no. 1 (2023): 37–47. https://doi.org/10.31866/2616-7468.6.1.2023.278470.

Full text
Abstract:
Topicality<em>.&nbsp;</em>In conditions of growing competition in the restaurant business market, the formation of a positive enterprise image is an important task. Due to this, restaurants on special orders (catering) will be able to successfully compete in the market and attract new customers. The aim of the article.&nbsp;The aim of the study is to develop a structural and logical scheme for the formation of the image of restaurants on special orders (catering) within the boundaries of service customers. Research methods:&nbsp;abstract-logical, generalization. Results.&nbsp;The article prove
APA, Harvard, Vancouver, ISO, and other styles
3

Sokolovska, Olena, Natalya Danko, and Anastasiia Mykhalchuk. "The analysis of the hotel-restaurant enterprise for the development of marketing strategy, on the example of the restaurant "Milena"." 14, no. 14 (December 30, 2021): 161–68. http://dx.doi.org/10.26565/2310-9513-2021-14-16.

Full text
Abstract:
The subject of the study is the analysis of the hotel and restaurant enterprise in order to develop a marketing strategy on the example of the restaurant "Milena". In the era of comprehensive informatisation of society, market competition plays an important role in predicting and planning the long-term development of enterprises, which is based on strategic management of the efficiency of business processes. The aim of the article is to analyse the specific enterprise of the hotel and restaurant sphere in order to develop an effective marketing strategy. Many entrepreneurs consider it unnecess
APA, Harvard, Vancouver, ISO, and other styles
4

Юдіна, О. І., Н. О. Небаба, О. В. Сабіров, Є. Л. Сайгак, and К. О. Алтунін. "ANALYSIS OF COMPETITIVENESS OF ENTERPRISES IN THE RESTAURANT SERVICES MARKET." Systems and Technologies 68, no. 2 (2024): 168–75. https://doi.org/10.32782/2521-6643-2024-2-68.20.

Full text
Abstract:
The article conducts a comparative analysis and evaluation of the market positions of restaurant enterprises to identify key areas for their development and ways to increase their competitiveness in the food service market. The main goal of this article is to analyze the competitiveness and assess the development potential of restaurant enterprises in the Dnipropetrovsk region, justifying ways to improve their market positions. The study analyzes the current restaurant services market and identifies key development directions, including the growth of demand for healthy food, technological prog
APA, Harvard, Vancouver, ISO, and other styles
5

PUZYROVA, P.V. "Concept of functioning and strategies of development of enterprises of hotel–restaurant sphere." Market Relations Development in Ukraine №7-8(218-219)2019 149 (September 19, 2019): 52–58. https://doi.org/10.5281/zenodo.3447479.

Full text
Abstract:
The subject of the research is the theoretical and methodological foundations of the process of strategic development of hotel and restaurant enterprises and their conceptual functioning. The&nbsp;aim of the study isto study economic phenomena in the functioning and development strategy of hotel and restaurant enterprises. Results of the investigation. During the writing of the article, it was found that the conceptual foundations of hotel and restaurant enterprises are based on determining the basic concept of the enterprise&rsquo;s functioning, taking into account its orientation to certain
APA, Harvard, Vancouver, ISO, and other styles
6

Filippova, O. Yu. "METHODS FOR RESTAURANT ENTERPRISE COMPETITIVENESS ASSESSING." TRADE AND MARKET OF UKRAINE, no. 56 (2) 2024 (December 30, 2024): 67–79. https://doi.org/10.33274/2079-4762-2024-56-2-67-79.

Full text
Abstract:
Objective.The objective of the article is to review the methods for assessing the competitiveness of a restaurant enterprise, analyze the methods for assessing the competitiveness of a restaurant enterprise, determine the advantages and disadvantages of the methods for assessing the competitiveness of a restaurant enterprise. Methods. Тo determine the advantages and disadvantages of the methods for assessing the competitiveness of a restaurant enterprise, the following scientific methods are applied: analysis and synthesis (for analyzing and evaluating the advantages and disadvantages of the m
APA, Harvard, Vancouver, ISO, and other styles
7

Panova, Iryna O., and Daria S. Zernenkova. "Methods for Assessing the Competitiveness of Enterprises in the Restaurant Industry." Business Inform 5, no. 544 (2023): 229–34. http://dx.doi.org/10.32983/2222-4459-2023-5-229-234.

Full text
Abstract:
The restaurant business is one of the most competitive industries, where many businesses struggle for the attention and loyalty of customers. Over the past few years, competition in the restaurant industry has increased significantly, due to the growth in the number of restaurants and cafes, as well as because of changes in the taste preferences of customers. In this regard, increasing the competitiveness of a restaurant enterprise is becoming an increasingly important task for restaurant owners and managers. Increasing competitiveness can help attract new customers, increase turnover, profits
APA, Harvard, Vancouver, ISO, and other styles
8

Кучер, М. М., Н. Ф. Стеблюк, С. О. Гапоненко, М. Ю. Разінькова, and К. О. Папсуй. "FEATURES OF MANAGEMENT OF OPERATIONAL ACTIVITIES OF RESTAURANT ENTERPRISES." Systems and Technologies 68, no. 2 (2024): 155–60. https://doi.org/10.32782/2521-6643-2024-2-68.18.

Full text
Abstract:
The article reveals the essence of managing the operational activities of a restaurant business enterprise. The functions of production management at the restaurant business enterprise were considered. The condition and evaluation of the operational efficiency of the restaurant enterprise was analyzed. The main indicators characterizing the production capacity of the operating system at the enterprises of the restaurant industry were established. Indicators that increase the efficiency of the use of production facilities and indicators that characterize the organizational and technical level o
APA, Harvard, Vancouver, ISO, and other styles
9

Kabuye, Nansereko Racheal, Wilson Muyinda Mande, and Sadat Lutaaya. "The Contribution of Purchasing Management Practices to Enterprise Growth of Micro Restaurant in Uganda." International Journal of Research and Innovation in Social Science VIII, no. XII (2025): 2755–69. https://doi.org/10.47772/ijriss.2024.8120230.

Full text
Abstract:
Purpose – The purpose of this paper was to examine the contribution of purchasing management practices to enterprise growth. Micro restaurants always start with little capital, they earn little profits, and for that matter do not show substantive economic worth to the owners. The only viable option is to grow to small, medium and later to large scale restaurants. So, it was important to investigate on how much purchasing practices contributed to the growth of the micro restaurants. Design/methodology– In this study, a cross-sectional design was used. Data was gathered from a sample of 300 part
APA, Harvard, Vancouver, ISO, and other styles
10

Park, Kun-soon, 김인신, 현성협, and 문경진. "Independent Restaurant’s Expansion Strategies to a Chain Restaurant Enterprise." FoodService Industry Journal 8, no. 2 (2012): 179–95. http://dx.doi.org/10.22509/kfsa.2012.8.2.009.

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

Dissertations / Theses on the topic "Restaurant enterprise"

1

Єрмакова, Л. Е. "Удосконалення управління персоналом онлайн-ресторану «Смайл фуд»". Thesis, Одеський національний економічний університет, 2021. http://local.lib/diploma/Yermakova.pdf.

Full text
Abstract:
Доступ до роботи тільки на території бібліотеки ОНЕУ, для переходу натисніть на посилання нижче<br>У роботі розглядаються нормативно-правові та науково-теоретичні основи обслуговування споживачів на підприємствах ресторанного господарства. Проведено аналіз організаційної структури онлайн-ресторану «Смайл Фуд», досліджено стан конкурентного середовища готелю, наведено динаміку показників розвитку підприємства. Надано рекомендації щодо впровадження додаткових послуг з безпеки обслуговування споживачів у ресторані «Смайл Фуд». Впровадження новітньої японської системи «Кайдзен» на підприємство, дл
APA, Harvard, Vancouver, ISO, and other styles
2

Padevět, Tomáš. "Podnikatelský plán." Master's thesis, Vysoká škola ekonomická v Praze, 2008. http://www.nusl.cz/ntk/nusl-4129.

Full text
Abstract:
The aim of this diploma thesis was to compose the business plan for the new company which is going to start running the restaurant and to check whether this project is real and profitable. The teoretical part considers characteristics of successful entrepreneur and circumstances which needs his attention. The practical part contains the real business plan which is usable for a potential investor.
APA, Harvard, Vancouver, ISO, and other styles
3

Покітко, А. С. "Маркетингові інновації на підприємстві ресторанного господарства «Crab House»". Thesis, Одеський національний економічний університет, 2021. http://local.lib/diploma/Pokitko.pdf.

Full text
Abstract:
Доступ до роботи тільки на території бібліотеки ОНЕУ, для переходу натисніть на посилання нижче<br>У роботі розглядаються теоретичні аспекти інновацій, використання їх у ресторанному господарстві. У першому розділі розглянуто поняття та види інновацій, оцінка ефективності їх застосування. У другому розділі розглянуто ресторанне підприємство «Crab House», його організаційно-економічну характеристику, виробничу та маркетингову діяльність. У третьому розділі, на основі проведеного аналізу ринку ресторанної продукції, конкурентного середовища та профілю споживачів, нами запропоновано заходи маркет
APA, Harvard, Vancouver, ISO, and other styles
4

Pitisom, Yingluck. "Restaurant industry and marketing plan for Studio Thai restaurant." CSUSB ScholarWorks, 2004. https://scholarworks.lib.csusb.edu/etd-project/2603.

Full text
Abstract:
This project focused on restaurant industry analysis, start-up requirements, planning decisions, human resource management and restaurant marketing strategies. A marketing plan has been developed for the purposes of opening Studio Thai in the near future.
APA, Harvard, Vancouver, ISO, and other styles
5

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.

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

Павлова, О. А. "Напрями удосконалення конкурентної стратегії ресторанного бізнесу в сучасних умовах". Thesis, Чернігів, 2021. http://ir.stu.cn.ua/123456789/22857.

Full text
Abstract:
Павлова, О. А. Напрями удосконалення конкурентної стратегії ресторанного бізнесу в сучасних умовах : дипломна робота : освітньо-професійна програма «Менеджмент» / О. А. Павлова ; керівник роботи С. В. Повна ; НУ "Чернігівська політехніка", кафедра менеджменту та державної служби. – Чернігів, 2021. – 70 с.<br>Об'єктом дослідження роботи є удосконалення конкурентних переваг ресторану «Золотий берег». Предметом дослідження роботи є економічні, фінансові, виробничі, організаційні переваги створення конкурентоспроможності ресторану «Золотий берег». Метою роботи є дослідження та обґрунтування теорет
APA, Harvard, Vancouver, ISO, and other styles
7

Laczová, Veronika. "Podnikatelský záměr." Master's thesis, Vysoké učení technické v Brně. Fakulta podnikatelská, 2012. http://www.nusl.cz/ntk/nusl-223342.

Full text
Abstract:
Master’s thesis deals with the establishment of social enterprise that creates workplaces. The main contribution is data processing for business, specifically for a restaurant and café, specialized in target group of people with autism spectrum disorder and in families with children. After carrying out all the analyses a suitable business plan is designed.
APA, Harvard, Vancouver, ISO, and other styles
8

Chen, Yaming. "Chinese Restaurant Online System." CSUSB ScholarWorks, 2005. https://scholarworks.lib.csusb.edu/etd-project/2833.

Full text
Abstract:
Chinese Restaurant Online System was designed to allow customers to view information about the restaurant over the Web and order some dishes online. It allows employees to login to do their work, depending on their sponsored rights.
APA, Harvard, Vancouver, ISO, and other styles
9

Gnonlonfoun, Raimi. "Restaurants Owner Strategies for Financial Sustainability Beyond 5 Years." ScholarWorks, 2017. https://scholarworks.waldenu.edu/dissertations/4725.

Full text
Abstract:
The restaurant industry plays an essential role in the U.S. economy. Approximately 26% of small- and medium-sized enterprise restaurants fail during their first year of business operation and 60% cannot sustain beyond 3 years. The objective of this multiple case study was to explore the strategies that small- and medium-sized restaurant owners used to financially sustain business beyond 5 years. The purposive sample consisted of 4 successful restaurant owners who have been in operation for at least 5 years in the southern region of the United States. The general systems theory was the conceptu
APA, Harvard, Vancouver, ISO, and other styles
10

Bunnell, Vicky M. "Affects [sic] of training and experience on a current entrepreneurial venture in the restaurant indsutry [sic] in Menomonie, Wisconsin." Online version, 1998. http://www.uwstout.edu/lib/thesis/1998/1998bunnellv.pdf.

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

Books on the topic "Restaurant enterprise"

1

Uzunov, Petŭr. Luchano--biznesŭt na novoto vreme. Fondat͡s︡ii͡a︡ "Svobodna init͡s︡iativa", 1994.

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

Lesonsky, Rieva. Ultimate book of restaurant and food-service franchises 2005/2006. Entrepreneur Media, 2005.

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

Henning, Katherine J. Restaurant start-up profile. Illinois Dept. of Commerce and Community Affairs, 1999.

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

Henning, Katherine J. Restaurant start-up profile. Illinois Dept. of Commerce and Community Affairs, 1999.

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

Godsmark, Carol. How to start and run your own restaurant. How To Books, 2007.

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

Vasyukova, Anna. Technology and organization of the restaurant business. INFRA-M Academic Publishing LLC., 2025. https://doi.org/10.12737/2136705.

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

Gruzdeva, Viktoriya, Georgiy Gruzdev, Yuliya Klyueva, and Vlada Konova. Development of the service sector based on a customer-oriented approach. INFRA-M Academic Publishing LLC., 2023. http://dx.doi.org/10.12737/1977989.

Full text
Abstract:
In the monograph, the use of the civilizational paradigm of the analysis of economic processes and phenomena allows us to consider the specifics of the functioning of the hospitality industry in the conditions of the formation of the information economy. The features of the client-oriented approach in its institutional and dynamic dimensions are revealed. Special attention is paid to inclusive technologies in the field of hospitality.&#x0D; The result of the analysis of the features of the formation of the institutional model of the hotel business in the Nizhny Novgorod region is presented. On
APA, Harvard, Vancouver, ISO, and other styles
8

Côte d'Ivoire. République de la Côte d'Ivoire, union-discipline-travail. Ministère d'Etat, Ministère du Plan et du Dèveloppement. Image économique des entreprises en 2005: Hôtels et restaurants. Institut national de la statistique, 2008.

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

Krupina, Nadezhda, Mihail Moskalev, and Magomed Omarov. Strategic management in the hotel and restaurant service. INFRA-M Academic Publishing LLC., 2023. http://dx.doi.org/10.12737/1832108.

Full text
Abstract:
The textbook is structured on topics that are relevant in the practice of strategic management at modern enterprises of the hospitality industry and for the formation of professional competencies of students in the direction of "Service".&#x0D; A wide range of theoretical issues, factual data and illustrative materials are presented, which reveal the nature and essential content of the strategy, strategic management, develop ideas about the organizational environment and methods of its qualified analysis, form skills of strategic planning, development, formalization, implementation and evaluat
APA, Harvard, Vancouver, ISO, and other styles
10

Lyon, Heather. How to start your own coffee shop and lunch bar. How To Books, 2008.

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

Book chapters on the topic "Restaurant enterprise"

1

Akhmedova, Rimma R. "Strategic Management of Digital Transformation in Restaurant Business Enterprises." In Advances in Science, Technology & Innovation. Springer Nature Switzerland, 2025. https://doi.org/10.1007/978-3-031-83331-1_8.

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

Kannusamy, Raja. "A Conceptual Framework for Restaurants to Recover from COVID-19 Pandemic." In Small and Medium-sized Enterprises, and Business Uncertainty. Springer Nature Singapore, 2023. http://dx.doi.org/10.1007/978-981-99-4844-4_10.

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

Huang, Ruoxi. "Study on Crisis Management System of Old Restaurant Enterprises Under the COVID-19." In Proceedings of the 2022 3rd International Conference on Big Data Economy and Information Management (BDEIM 2022). Atlantis Press International BV, 2023. http://dx.doi.org/10.2991/978-94-6463-124-1_37.

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

Batchenko, Liudmyla, Liliia Honchar, and Andrii Beliak. "THE EFFECTIVENESS OF ENSURING THE FINANCIAL STABILITY OF THE RESTAURANT BUSINESS IN THE CRISIS COVID-19." In Anti-Crisis Management: State, Region, Enterprise. Publishing House “Baltija Publishing”, 2020. http://dx.doi.org/10.30525/978-9934-26-020-9-11.

Full text
Abstract:
The study identifies and systematizes key indicators and criteria for ensuring the financial stability of the restaurant business. The complex and thorough analysis of features of maintenance of financial stability of the enterprises of restaurant business on an example of one of restaurants of a chain of the Japanese kitchen of LLC «Sushiya» is carried out. After analyzing the key indicators of financial and economic activity of the restaurant, using the method of complex calculation of the rating of the financial condition of enterprises in the hospitality industry, the level of financial st
APA, Harvard, Vancouver, ISO, and other styles
5

Honchar, Liliia, and Olha Aukhimik. "FORMATION OF THE CONTROL SYSTEM AT THE ENTERPRISES OF HOTEL AND RESTAURANT BUSINESS: THEORETICAL AND METHODOLOGICAL ASPECT." In European vector of development of the modern scientific researches. Publishing House “Baltija Publishing”, 2021. http://dx.doi.org/10.30525/978-9934-26-077-3-31.

Full text
Abstract:
Modern market conditions dictate the new rules of operation for enterprises and require improvement of the enterprise management process. That is why it is important to organize a controlling system at the enterprise to optimize and improve the efficiency of microeconomics management in the hotel and restaurant business. Awareness of the relevance led to the definition of the subject of research, which are scientific and applied principles and approaches, methods and tools of the controlling system in the hotel and restaurant business. The purpose of the paper is a comprehensive analysis and s
APA, Harvard, Vancouver, ISO, and other styles
6

Hsu, Pi-Fang, Yi-Wen Su, and Chia-Wen Tsai. "Developing a Hierarchy Model for Selection of Social Media Manager." In Social Media Marketing. IGI Global, 2018. http://dx.doi.org/10.4018/978-1-5225-5637-4.ch009.

Full text
Abstract:
With the fast development of the Internet, communication tools are no longer limited to traditional media. Enterprises have become aware of the rapid emergence of social media in recent years. Social media marketing has become an important field that demands attention, especially its changing marketing strategies. It is necessary to designate a professional to manage the social media platforms of an enterprise to attract consumers. Hence this study develops a two-part model to assist employers in choosing the ideal social media manager. The first part derives criteria for choosing a social med
APA, Harvard, Vancouver, ISO, and other styles
7

Kocaman, Emel Memis, and Mehmet Kocaman. "Restaurant Management System (RMS) and Digital Conversion." In Advances in Hospitality, Tourism, and the Services Industry. IGI Global, 2019. http://dx.doi.org/10.4018/978-1-5225-8494-0.ch004.

Full text
Abstract:
Customers expect a high standard and fast service from enterprises. In addition, competition among enterprises necessitates that enterprises renew themselves, meet customer expectations at maximum level, and raise the standard of products and services. Traditional restaurant management is inadequate to provide all this. This situation led to search, and restaurant management systems (RMS) have been developed. RMS, which emerged in the 1970s, are now much more developed, facilitating both the operation and management process and offering a professional management opportunity. RMS has made it po
APA, Harvard, Vancouver, ISO, and other styles
8

Erbaş, Emre. "Resource Orchestration." In Industrial and Managerial Solutions for Tourism Enterprises. IGI Global, 2020. http://dx.doi.org/10.4018/978-1-7998-3030-6.ch013.

Full text
Abstract:
This chapter investigates the role of diligence-based strategies for the better development of resource orchestration practices in restaurant enterprises. Considering restaurant operations as a unit of analysis, the researchers identify twelve diligence-based strategies behind the formation of the resource orchestration process of the case restaurants. The findings develop the literature on strategy as practice by building theory on how resource orchestration across a bundle of diligence-based strategies stimulates the synergies during the exploration and exploitation of business model. Manage
APA, Harvard, Vancouver, ISO, and other styles
9

"Semantic Web Services for Simulation Component Reuse and Interoperability." In Organizational Advancements through Enterprise Information Systems. IGI Global, 2010. http://dx.doi.org/10.4018/978-1-60566-968-7.ch021.

Full text
Abstract:
Commercial-off-the-shelf (COTS) Simulation Packages (CSPs) are widely used in industry primarily due to economic factors associated with developing proprietary software platforms. Regardless of their widespread use, CSPs have yet to operate across organizational boundaries. The limited reuse and interoperability of CSPs are affected by the same semantic issues that restrict the inter-organizational use of software components and web services. The current representations of Web components are predominantly syntactic in nature lacking the fundamental semantic underpinning required to support dis
APA, Harvard, Vancouver, ISO, and other styles
10

Şat, Rana. "Çevrimiçi Gastronomi İmajının ve Gastronomi Turizminin Elektronik Ağızdan Ağza İletişime (E-WOM) Etkisi." In Turizm Alanında Çok Yönlü Araştırmalar. Özgür Yayınları, 2023. http://dx.doi.org/10.58830/ozgur.pub71.c237.

Full text
Abstract:
Today, restaurants provide people with different experiences to meet their basic nutritional needs, as well as to have a nice and quality time. In this way, it contributes to the socialization of people who prefer restaurant businesses. The increasingly competitive environment among restaurants makes the product and service quality of the enterprises sustainable by providing development by determining the quality of their products and services according to the expectations and wishes of the customers. In order for restaurants to continue their activities successfully, they need to use internet
APA, Harvard, Vancouver, ISO, and other styles

Conference papers on the topic "Restaurant enterprise"

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 qu
APA, Harvard, Vancouver, ISO, and other styles
2

Wijaya, Aldy, Nur Khairunnisha Binti Zainal, and Khalida Shajaratuddur Binti Harun. "Restaurant Enterprise Resource Planning System." In 2022 IEEE 2nd International Conference on Mobile Networks and Wireless Communications (ICMNWC). IEEE, 2022. http://dx.doi.org/10.1109/icmnwc56175.2022.10031768.

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

Shi, Yu-qiang, and Jun-Jia Wang. "Evaluation of Service Quality of Restaurant Enterprise Based on SERVQUAL." In 2011 International Conference on Management and Service Science (MASS 2011). IEEE, 2011. http://dx.doi.org/10.1109/icmss.2011.5998727.

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

Yang, Hao-Wei, Shuo Lee, Chao-Hung Huang, and Yan-Ju Lai. "Running Requirements Analysis to Acquire the Key Success Factors for Better Management in Low GI Healthy Restaurant Operations." In 2022 International Conference on Advanced Enterprise Information System (AEIS). IEEE, 2022. http://dx.doi.org/10.1109/aeis59450.2022.00015.

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

Podarilova, Anastasia. "External management risks of the company." In Simpozion stiintific al tinerilor cercetatori, editia 20. Academy of Economic Studies of Moldova, 2023. http://dx.doi.org/10.53486/9789975359023.20.

Full text
Abstract:
In this paper, we would like to investigate such an issue, as external management risks of the company. The examined enterprise is the restaurant, called «Gastrobar» and the purpose of this work is to analyze it, to anticipate possible risks and to recommend some methods of their minimization. Thereby analyzing one restaurant, we are going to understand, what kind of risks representatives of HORECA can face with. Moreover, there will be identified the consequences of the pandemic of the COVID-19, risks related to it and to the military conflict in the Ukraine. The basic methods for the examina
APA, Harvard, Vancouver, ISO, and other styles
6

Andrade, Sanete Irani de, Angela Trimer de Oliveira, and Wanda Aparecida Machado Hoffmann. "Knowledge and Information Management in micro enterprise: an exploratory study in one restaurant of Piracicaba/SP." In 13th CONTECSI International Conference on Information Systems and Technology Management. TECSI, 2016. http://dx.doi.org/10.5748/9788599693124-13contecsi/rf-4175.

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

Kovaci, Idriz, and Alberta Tahiri. "The Role of Tourism Enterprises in Kosovo." In Fifth International Scientific Conference ITEMA Recent Advances in Information Technology, Tourism, Economics, Management and Agriculture. Association of Economists and Managers of the Balkans, Belgrade, Serbia, 2021. http://dx.doi.org/10.31410/itema.2021.31.

Full text
Abstract:
The purpose of this paper is to assess the importance of the tour­ism enterprises in Kosovo in the level of satisfaction of tourists visiting Koso­vo and in identifying the role played by the restaurant sector in promoting the traditional cuisine of the area, based on local production. The data to carry out this work were provided from extensive and contemporary liter­ature as well as from primary sources, using quantitative research through questionnaires and qualitative research through in-depth interviews with chefs of restaurants operating in the tourist areas of Kosovo.
APA, Harvard, Vancouver, ISO, and other styles
8

Morokhovych, Vasyl, Ihor Liakh, Vasyl KutKut, Vitalii Petrus, and Bohdan Morokhovych. "Project of an information system for restaurant business management." In IT Project Management 2024. CEUR Workshop Proceedings, 2024. https://doi.org/10.23939/iw_itpm2024.042.

Full text
Abstract:
Information technologies provide automated systems for enterprises that can help companies track customer interactions and allow employees to quickly process customer data. This concept is known as Customer Relationship Management (CRM), and when properly implemented, it enhances companies’ ability to achieve the ultimate goal of customer retention, thereby achieving strategic improvement in comparison to competitors. The article discusses the main trends in the development of CRM systems for the restaurant business. Implementing specialized software can address the following tasks for restaur
APA, Harvard, Vancouver, ISO, and other styles
9

Brence1, Ieva, Agita Donina, and Ina Gudele. "USE OF DIGITAL TOOLS WHEN CHOOSING THE PLACE TO EAT." In 10th SWS International Scientific Conferences on SOCIAL SCIENCES - ISCSS 2023. SGEM WORLD SCIENCE, 2023. http://dx.doi.org/10.35603/sws.iscss.2023/sv13.23.

Full text
Abstract:
Digitalization plays important role in our lives and restaurants and other catering placesuse digital tools (websites, social media) to promote their services.The aim of the paper is to elaborate scenarios for catering places to attract theirpreferred audience via using digital tools.The research methods involve central trends and location measures, ANOVA, crosstabulationanalysis and correlation analysis. There are both secondary and primary dataused in the research. The primary data come from the survey conducted by a researchgroup of the Restaurant Association of Latvia to explore the import
APA, Harvard, Vancouver, ISO, and other styles
10

Kashynska, Olena. "LEVELS OF INNOVATION IN HOTEL AND RESTAURANT ENTERPRISES." In Innovation and investment mechanisms for the development of international relations and market economy. Publishing House “Baltija Publishing”, 2024. http://dx.doi.org/10.30525/978-9934-26-417-7-14.

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

Reports on the topic "Restaurant enterprise"

1

Nosova, Olga. Structural Changes and the Ukrainian Labour Market Organisation. Publishing House - Vilnius Business College, 2023. http://dx.doi.org/10.57005/ab.2023.1.1.

Full text
Abstract:
The article aims to analyze the structural changes and the Ukrainian labor market organization in the condition of military aggression against Ukraine. The Ukrainian economy encounters the devastating destructions and losses of economic entities, enormous capital, and labor under the effect of military aggression. Structural changes include a change in the industrial structure of production, the destruction of large enterprises, and supply chains, the loss of part of the labor force, and fluctuations between skilled and unskilled jobs. Thus, SMEs in the service sector suffer due to the reducti
APA, Harvard, Vancouver, ISO, and other styles
2

Zharare, Sydney, and Nestor Mashingaidze. Impact of COVID-19 on agribusinesses for investors. Commercial Agriculture for Smallholders and Agribusiness (CASA), 2020. http://dx.doi.org/10.1079/20240191154.

Full text
Abstract:
Evidence from this assessment indicates that, without deliberate support from impact investors, banks and development finance institutions (DFIs), large numbers of agricultural small and medium enterprises (agri-SMEs) will not be able to continue operations following the lockdowns imposed in response to Coronavirus Disease 2019 (COVID-19). The COVID-19 pandemic has had significant negative effects on the operations of agri-SMEs. It has made capital less available, as impact investors and financial institutions take a more cautious approach to extending credit and making investment decisions. S
APA, Harvard, Vancouver, ISO, and other styles
You might also be interested in the extended bibliographies on the topic 'Restaurant enterprise' 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