Relevant bibliographies by topics / Restaurant enterprises

Contents

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

Academic literature on the topic 'Restaurant enterprises'

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

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Journal articles on the topic "Restaurant enterprises"

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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.

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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 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’s functioning, taking into account its orientation to certain
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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.

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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
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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.

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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
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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.

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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
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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.

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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
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Antonova, A. А. "Competitiveness of modern restaurant business enterprises." Economics and Management 28, no. 7 (2022): 694–707. http://dx.doi.org/10.35854/1998-1627-2022-7-694-707.

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Aim. Based on the developed general theoretical provisions, the presented study aims to formulate practical recommendations for increasing the competitiveness of restaurant business enterprises in the Republic of Crimea. Tasks. Based on the analysis of existing interpretations, the author formulates an original definition of the competitiveness of a restaurant business enterprise and identifies its key characteristics; investigates factors affecting the competitiveness of enterprises in the examined field; develops theoretical and methodological provisions for assessing the composite indicator
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IVANENKO, Iryna. "Elements of marketing communications of restaurant enterprises." Economics. Finances. Law 4, no. - (2023): 45–48. http://dx.doi.org/10.37634/efp.2023.4.10.

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The paper is devoted to the adaptation of marketing communication tools in accordance with the needs of domestic restaurants. The study identifies the features of the formation and promotion of a restaurant product, which is a combination of products and services. Detailing of the functional components of the restaurant industry product allowed for a qualitative adaptation of marketing communications in on-line and off-line formats. It is established that the main functions of the restaurant product are consumer, economic, socio-cultural and aesthetic. The study details the functional componen
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Volosova, Nataliia, Nataliia Stebliuk, Andriy Pylypenko, Vladyslav Riabovolenko, Natalia Nebaba, and Maxim Korneyev. "DETERMINATION OF COMPETITIVE POSITIONS IN MARKETING ACTIVITIES OF RESTAURANT BUSINESS ENTERPRISES BY MEANS OF MATHEMATICAL MODELLING." Financial and credit activity problems of theory and practice 1, no. 60 (2025): 309–22. https://doi.org/10.55643/fcaptp.1.60.2025.4639.

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The article proposes a solution to the scientific task, which consists of determining the competitive positions of restaurant business enterprises using mathematical modelling. The importance of its use for evaluating the competitiveness of restaurant business enterprises is emphasized, which provides the possibility and feasibility of carrying out a number of changes related to the reorientation of the enterprise to strategic advantages. The purpose of the work is to justify and improve methodological approaches for determining competitive advantages and marketing strategies of restaurant bus
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Ihnatenko, Mykola, Iryna Romanіuk, Liudmyla Levaieva, and Vladyslav Yatsenko. "Managing the efficiency and competitiveness of hotel, restaurant and tourism enterprises in Ukraine during the war." University Economic Bulletin 18, no. 4 (2023): 8–16. http://dx.doi.org/10.31470/2306-546x-2023-4-8-16.

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In each case, the tactics and strategy of management are complemented by other tools and mechanisms, depending on the conditions of accommodation, specialisation, and life cycle of a particular enterprise. However, the war has also led to the emergence of new circumstances for the functioning of hotel, restaurant and tourism enterprises. The purpose of the article is to substantiate and develop new and improve the existing directions, mechanisms and tools for managing the efficiency and competitiveness of hotel, restaurant and tourism enterprises in the context of war, taking into account mili
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Ihnatenko, Mykola, Iryna Romanіuk, Liudmyla Levaieva, and Vladyslav Yatsenko. "Managing the efficiency and competitiveness of hotel, restaurant and tourism enterprises in Ukraine during the war." University Economic Bulletin 18, no. 4 (2023): 8–16. http://dx.doi.org/10.69587/ueb/4.2023.8.

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In each case, the tactics and strategy of management are complemented by other tools and mechanisms, depending on the conditions of accommodation, specialisation, and life cycle of a particular enterprise. However, the war has also led to the emergence of new circumstances for the functioning of hotel, restaurant and tourism enterprises. The purpose of the article is to substantiate and develop new and improve the existing directions, mechanisms and tools for managing the efficiency and competitiveness of hotel, restaurant and tourism enterprises in the context of war, taking into account mili
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Dissertations / Theses on the topic "Restaurant enterprises"

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

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

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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.
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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.

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Welter, Karen. "Sustainability in the restaurant industry : a Cape Town study." Thesis, Stellenbosch : Stellenbosch University, 2012. http://hdl.handle.net/10019.1/71819.

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Thesis (MPhil)--Stellenbosch University, 2012.<br>ENGLISH ABSTRACT: The main aims of this thesis were to focus on the restaurant system in Cape Town with a view to creating a support mechanism for a move to more sustainable practices. A review of the literature found that despite a growing global population, the pressure on resources and consumption has been driven by the global middle class. Over half the world lives in cities and dualistic urban systems reinforce access to resources by excluding the poor and favouring the wealthy. Resource flows and consumption have degraded ecosystems, cre
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Von, Hoffman Ethen Langeford. "The influence of copreneurial relationships on the restaurant industry : a study in the Nelson Mandela Metropole." Thesis, Nelson Mandela Metropolitan University, 2012. http://hdl.handle.net/10948/d1020003.

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Entrepreneurship plays an important role in the South African economy, especially in light of the recent global recession. For family businesses, namely copreneurs in the restaurant industry, to be afforded a better opportunity to perform better and be viable and sustainable, a deeper understanding and insight into their dynamics is required. Researching and implementing strategies or recommendations to improve the influence of copreneurial relationships in the restaurant industry is fundamentally important to the growth and sustainability of restaurants in the hospitality industry, in the Nel
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Finlayson, Thomas. "Greening the Restaurant Industry: Exploring Corporate Social Responsibilty (CSR) motives of certified organic food service businesses in Sweden." Thesis, Uppsala universitet, Institutionen för geovetenskaper, 2015. http://urn.kb.se/resolve?urn=urn:nbn:se:uu:diva-259422.

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With growing levels of organic food consumption in the retail sector and government municipality goals to increase consumption of organic foods at public schools and institutions, private, independant food service businesses in Sweden risk slipping under the radar when it comes to understanding how they are responding to the global problem of industrialised, fossil fuel intensive and highly unsustainable agriculture. In Sweden, KRAV, an incorporaed association that develops standards for organic agriculture, governs certification for a range of industry actors, including restaurants. From the
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Ek, Gabrielle, and Ciriak Eszter. "The high risk of failure in micro-enterprises : Reducing failure-risk by evolving the traditional business plan." Thesis, Umeå universitet, Företagsekonomi, 2018. http://urn.kb.se/resolve?urn=urn:nbn:se:umu:diva-150029.

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Today’s economy of the European Union is statistically proven to be largely made up of startup enterprises. Startups, that has been and will be an essential part of the economy, be it present or future. However, it is a well-known fact that startup failure rates are quite high, both in the economy as a whole as well as the restaurant industry which is of focus in this paper. Therefore, there is a pressing need among both scholars and entrepreneurs to figure out how to reduce the micro-enterprise startup failure rates.   It is why; this paper was written with the purpose of studying the compone
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Alam, Mahabubul. "An in-depth analysis of the approach towards“Environmental sustainability” and “Greenmarketing” from SMEs restaurant perspective in Sweden." Thesis, Umeå universitet, Företagsekonomi, 2021. http://urn.kb.se/resolve?urn=urn:nbn:se:umu:diva-186874.

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Growing number of SME restaurant and unsustainable food consumption creates a paradoxicaltension in the society from “Environmental sustainability” perspective. This paradoxicaltension requires every organizations to reduce their ecological footprint through minimizingits environmental effects. In Sweden, KRAV, a non-profit organization that sets organicagriculture standards, oversees certification for a variety of industry members, includingrestaurants. Previous research has focused on only CSR issues and only large multinationalfood chains rather than SMEs. While SME restaurants are less pow
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Padevět, Tomáš. "Podnikatelský plán." Master's thesis, Vysoká škola ekonomická v Praze, 2008. http://www.nusl.cz/ntk/nusl-4129.

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

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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
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Books on the topic "Restaurant enterprises"

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

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

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

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

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

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Rainsford, Peter. The restaurant start-up guide. Upstart Pub., 1997.

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H, Bangs David, ed. The restaurant start-up guide: A 12-month plan for successfully starting a restaurant. 2nd ed. Dearborn, 2001.

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Statistik, Indonesia Biro Pusat, ed. Statistik perdagangan dan rumah makan: Berbadan hukum, 1985 = Restaurant and trade statistics, 1985 : incorporated enterprises. Biro Pusat Statistik, 1989.

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Lewis, Jerre G. How to start & manage a restaurant business: A practical way to start your own business. Lewis & Renn Associates, Inc., 1999.

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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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Book chapters on the topic "Restaurant enterprises"

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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.

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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.

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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.

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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.

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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
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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.

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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
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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.

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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
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Akan, Perran. "The Restaurant Industry in the New Era." In Industrial and Managerial Solutions for Tourism Enterprises. IGI Global, 2020. http://dx.doi.org/10.4018/978-1-7998-3030-6.ch007.

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Food production and consumption have shown significant changes in the recent past. These phenomena reflect on the restaurant industry, which is a major setting for food consumption. Restaurant customers now are more concerned about their health, more value conscious, digitally involved, demanding for more convenient and individualized service, and above all not only expect a meal but a “unique experience” from a restaurant. All these factors present challenges for businesses and oblige them to adapt their strategies and policies accordingly. Restaurant characteristics affecting customer choice
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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.

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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
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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.

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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
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Rutynskyi, Mykhailo, and Volodymyr Zaychenko. "HOTEL AND RESTAURANT INDUSTRY OF UKRAINE: MODERNIZATION, INNOVATIZATION, CHALLENGES AND LOSSES OF THE WAR ERA." In Modernisation of the Economy and Financial System: Problems, Opportunities, Prospects. Publishing House "Baltija Publishing", 2025. https://doi.org/10.30525/978-9934-26-540-2-16.

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Since 2014, The Hotel and Restaurant Industry of Ukraine has been under the largest pressure in the world since the Second World War. The economy of the country, which has experienced large-scale aggression from the last empire of the planet, is making every effort to survive and function properly. This scientific work “sheds light” on how, over the decade of 2014-2024, The Hotel and Restaurant Industry of Ukraine not only survived, but also actively participated in the processes of transformation, modernization, innovation and building partnership relationships with consumers. The main statis
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Conference papers on the topic "Restaurant enterprises"

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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.

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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
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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.

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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.
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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.

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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
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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.

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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.

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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
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Peng, Michael Yao-Ping. "Understanding Small and Middle Enterprises' Internationalization Process at Food and Restaurant Service Industry." In 2019 16th International Conference on Service Systems and Service Management (ICSSSM). IEEE, 2019. http://dx.doi.org/10.1109/icsssm.2019.8887618.

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O., Komirna, Miniail V., and Nezhyva M. "ACCOUNTING AND AUDIT OF THE EXPENDITURE OF OPERATING ACTIVITY OF ENTERPRISES OF THE RESTAURANT BUSINESS." In TOURISM OF THE XXI CENTURY: GLOBAL CHALLENGES AND CIVILIZATION VALUES. Київський національний торговельно-економічний університет, 2020. http://dx.doi.org/10.31617/k.knute.2020-06-01.90.

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Hakova, Mira. "MONITORING OF MOTIVATIONAL NEEDS OF MOTIVATIONAL NEEDS OF THE STAFF OF HOTEL AND RESTAURANT ENTERPRISES." In Transformation processes of the economic system in the context of modern challenges. Publishing House “Baltija Publishing”, 2024. http://dx.doi.org/10.30525/978-9934-26-398-9-22.

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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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10

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.

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Reports on the topic "Restaurant enterprises"

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.

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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
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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.

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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
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