Log in

Relevant bibliographies by topics / Restaurant enterprises / Journal articles

To see the other types of publications on this topic, follow the link: Restaurant enterprises.

Journal articles on the topic 'Restaurant enterprises'

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 'Restaurant enterprises.'

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

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 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

APA, Harvard, Vancouver, ISO, and other styles

2

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

3

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

4

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

5

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>. </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. 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 prove

APA, Harvard, Vancouver, ISO, and other styles

6

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.

Full text

Abstract:

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

APA, Harvard, Vancouver, ISO, and other styles

7

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.

Full text

Abstract:

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

APA, Harvard, Vancouver, ISO, and other styles

8

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.

Full text

Abstract:

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

APA, Harvard, Vancouver, ISO, and other styles

9

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.

Full text

Abstract:

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

APA, Harvard, Vancouver, ISO, and other styles

10

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.

Full text

Abstract:

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

APA, Harvard, Vancouver, ISO, and other styles

11

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

12

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

Full text

Abstract:

The article presents the results of a marketing study of consumer preferences in the restaurant market. The level of satisfaction of visitors to the restaurant business with the range of dishes, their taste, restaurant interior, musical accompaniment, serving, level of hygiene was assessed. A level of loyalty has been assigned to the most recent enterprises in the restaurant business, and the frequency of these changes. The rating of sources of information when choosing a restaurant business has been established, so when choosing a restaurant, consumers rely mainly on the feedback and recommen

APA, Harvard, Vancouver, ISO, and other styles

13

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

Full text

Abstract:

The article presents the results of a marketing study of consumer preferences in the restaurant market. The level of satisfaction of visitors to the restaurant business with the range of dishes, their taste, restaurant interior, musical accompaniment, serving, level of hygiene was assessed. A level of loyalty has been assigned to the most recent enterprises in the restaurant business, and the frequency of these changes. The rating of sources of information when choosing a restaurant business has been established, so when choosing a restaurant, consumers rely mainly on the feedback and recommen

APA, Harvard, Vancouver, ISO, and other styles

14

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

15

Priyadi, Andrianshah, Nelly Malik Lande, Anita Faradilla, Ma’arif Hasan, and Evi Widianti. "Identifying Key Features in Yelp Data for Success in Different Types of Restaurants." INTENSIF: Jurnal Ilmiah Penelitian dan Penerapan Teknologi Sistem Informasi 9, no. 1 (2025): 33–45. https://doi.org/10.29407/intensif.v9i1.23476.

Full text

Abstract:

Background: The purpose of this research is to measure of customer satisfaction for newly established independent restaurants and, consequently, good predictors of independent restaurant success. Urban communities face several challenges, including how to best use scarce resources like real estate and support small enterprises. Smart businesses are essential to the development of smart cities because they use data analytics to inform their strategic planning and design choices, and the target of this topic is restaurant. Objective: Restaurants control a sizable portion of the city market's sma

APA, Harvard, Vancouver, ISO, and other styles

16

Nykyforov, R. P. "MARKETING RESEARCH OF THE PECULIARITIES OF CONSUMERS' BEHAVIOUR IN THE MARKET OF RESTAURANT SERVICES." Visnyk of Donetsk National University of Economics and Trade named after Mykhailo Tugan-Baranovsky, no. 2 (73) 2020 (2020): 24–33. http://dx.doi.org/10.33274/2079-4819-2020-73-2-24-33.

Full text

Abstract:

Objective. The objective of the article is to carry out the marketing research of the peculiarities of consumers' behaviour in the market of restaurant services. Methods. The research is based on the dialectical method of scientific knowledge, methods of scientific abstraction, analysis and synthesis (while studying the reasons for Ukrainian consumer preferences for traditional home food; while summarizing the peculiarities of the Ukrainian and U. S.restaurant business functioning); systematic generalization (while substantiating the Ukrainian and global restaurant industry development trend

APA, Harvard, Vancouver, ISO, and other styles

17

Yarmolitska, Olha. "INFLUENCE OF ACCOUNTING AND TAXATION PECULIARITIES ON THE MANAGEMENT OF RESTAURANT BUSINESS ESTABLISHMENTS (ENTERPRISES)." Collection of scientific research papers State University of Infrastructure and Technologies Section “Economics and Management”, no. 54 (December 15, 2023): 87–95. http://dx.doi.org/10.32703/2664-2964-2023-54-87-95.

Full text

Abstract:

The article studies the peculiarities of accounting and taxation of restaurant business establishments (enterprises) and draws attention to their impact on business management. The nuances considered of choosing KVEDs when registering establishments (enterprises) and choosing a taxation system, as this will affect the payment of taxes and the form of accounting. The article identifies the limitations and advantages of the simplified taxation system for restaurant establishments (enterprises). The peculiarities are considered of taxation of individual entrepreneurs under the simplified and gene

APA, Harvard, Vancouver, ISO, and other styles

18

Morokhovych, Vasyl, and Bohdan Morokhovych. "Digital Technologies as an Important Factor of the Restaurant Business Development." Restaurant and hotel consulting. Innovations 6, no. 1 (2023): 27–36. http://dx.doi.org/10.31866/2616-7468.6.1.2023.278469.

Full text

Abstract:

Topicality. The restaurant business success is determined by the high level of service and efficient work of the staff. The combination of quality and speed of service, first of all, became real due to the possibilities of information technologies implementation in the work of restaurants. The relevance of the study grounds on the fact that the use of information technologies in restaurant service can allow to quickly and efficiently solve many management tasks, improve service quality, and, consequently, increase business revenue. The aim of the article. The aim of this study is to analyze th

APA, Harvard, Vancouver, ISO, and other styles

19

Morokhovych, Vasyl, and Bohdan Morokhovych. "Digital Technologies as an Important Factor of the Restaurant Business Development." Restaurant and Hotel Consulting. Innovations 6, no. 1 (2023): 27–36. https://doi.org/10.31866/2616-7468.6.1.2023.278469.

Full text

Abstract:

Topicality<em>. </em>The restaurant business success is determined by the high level of service and efficient work of the staff. The combination of quality and speed of service, first of all, became real due to the possibilities of information technologies implementation in the work of restaurants. The relevance of the study grounds on the fact that the use of information technologies in restaurant service can allow to quickly and efficiently solve many management tasks, improve service quality, and, consequently, increase business revenue. The aim of the article. The aim of thi

APA, Harvard, Vancouver, ISO, and other styles

20

Mazur, Volodymyr. "QUALITY MANAGEMENT OF SERVICES OF HOTEL AND RESTAURANT ENTERPRISES." Economic Discourse, no. 1-2 (June 30, 2023): 66–74. http://dx.doi.org/10.36742/2410-0919-2023-1-7.

Full text

Abstract:

Introduction. Understanding and applying effective quality management methods is a key factor for customer satisfaction, ensuring their repeated involvement, and also improves the company's reputation, contributes to its competitiveness in the market and ensures the stable development of the hotel and restaurant industry to justify and improve the quality management processes of these enterprises in order to achieving a high level of service quality and satisfying customer needs. Methods. During the research process, various general scientific and specialized methods were employed, including i

APA, Harvard, Vancouver, ISO, and other styles

21

Kyrnis, Nataliia. "Application of Artificial Intelligence in the Restaurant Business." Restaurant and hotel consulting. Innovations 7, no. 1 (2024): 111–22. http://dx.doi.org/10.31866/2616-7468.7.1.2024.305960.

Full text

Abstract:

Actuality. Nowadays, the development of artificial intelligence affects the activities of all human life spheres, and the restaurant business as well. It can be explained by the fact that restaurant business enterprises are very sensitive to changes in the environment, and they need to constantly improve their activities for competitive functioning. It is artificial intelligence that will allow to work effectively in the market of restaurant services, influencing the demand and increasing the income. Therefore, the topic of application and implementation of artificial intelligence in restauran

APA, Harvard, Vancouver, ISO, and other styles

22

Kyrnis, Nataliia. "Application of Artificial Intelligence in the Restaurant Business." Restaurant and Hotel Consulting. Innovations 7, no. 1 (2024): 111–22. https://doi.org/10.31866/2616-7468.7.1.2024.305960.

Full text

Abstract:

<strong>Actuality.</strong> Nowadays, the development of artificial intelligence affects the activities of all human life spheres, and the restaurant business as well. It can be explained by the fact that restaurant business enterprises are very sensitive to changes in the environment, and they need to constantly improve their activities for competitive functioning. It is artificial intelligence that will allow to work effectively in the market of restaurant services, influencing the demand and increasing the income. Therefore, the topic of application and implementation of artificial int

APA, Harvard, Vancouver, ISO, and other styles

23

BULAT, Galina, and Antonina GUMENYUK. "FORMATION OF ACCOUNTING POLICY FOR INVENTORIES AT RESTAURANT ENTERPRISES." Herald of Khmelnytskyi National University 292, no. 2 (2021): 30–33. http://dx.doi.org/10.31891/2307-5740-2021-292-2-5.

Full text

Abstract:

According to the results of expert analyzes, the total number of restaurant enterprises has increased by 30–40 % over the last three years. This positive trend suggests that the number of restaurants will continue to grow in various segments. Most experts researching the industry argue that most restaurants can be classified into one of two categories: full-service and specialty. Regardless of the classification group to which the restaurant belongs, its economic activity can be divided into the following operating cycles: the implementation of logistics operations for the purchase of goods (r

APA, Harvard, Vancouver, ISO, and other styles

24

Romero, Isidoro, Igone Porto Gómez, and Jon Mikel Zabala-Iturriagagoitia. "‘Cookpetition’: Do restaurants coopete to innovate?" Tourism Economics 25, no. 6 (2018): 904–22. http://dx.doi.org/10.1177/1354816618811551.

Full text

Abstract:

This article studies the influence of ‘coopetition’, that is, cooperation between competitors, on the innovative behaviour of restaurant firms. The analysis is based on data gathered from a representative survey conducted on Spanish small and medium-sized enterprises operating in the restaurant industry. A binary logistic regression specification is used to test the core hypotheses in the article. The results confirm that coopetition fosters product innovation in restaurant companies. Coopeting restaurants also introduce more process innovations, although this effect is not found to be statist

APA, Harvard, Vancouver, ISO, and other styles

25

Stankov, Stanko, Hafize Fidan, Georgi Toskov, and Ana Yaneva. "STUDY ON THE ATTITUDE OF RESTAURANTEURS IN BULGARIA, REGARDING THE USE OF REGIONAL FOOD PRODUCTS." Knowledge International Journal 28, no. 5 (2018): 1693–98. http://dx.doi.org/10.35120/kij28051693s.

Full text

Abstract:

This study aims to examine the attitude of the restaurant business for collaboration and development of small and medium-sized enterprises in the food production chain. The study tracks out the attitude of leading companies in the area of the restaurant industry for the usage of regional food products. The investigation is based on a survey conducted by 50 restaurants, identified as catering establishments for feeding large number of customers. The results show that 62% of respondents accepted the conception of using regional food products in their enterprises, while 15% of the participants ex

APA, Harvard, Vancouver, ISO, and other styles

26

Salavelis, A., S. Pavlovsky, V. Tolstykh, and V. Stepanova. "Using the requirements of modern standardization in food enterprises." Scientific Messenger of LNU of Veterinary Medicine and Biotechnologies 25, no. 99 (2023): 27–31. http://dx.doi.org/10.32718/nvlvet-f9905.

Full text

Abstract:

The paper investigates the implementation of the HACCP system (Hazard Analysis and Critical Control Points) in the restaurant business. Restaurant facilities produce not only culinary products, but also a variety of bakery, flour confectionery and confectionery products, which leads to an increase in the used raw materials and, accordingly, an increase in a variety of technological processes for processing these raw materials. Restaurant business establishments include restaurants, pastry shops, cafes, bars, snack bars, canteens, buffets, kiosks and other fast food and drink establishments. Un

APA, Harvard, Vancouver, ISO, and other styles

27

Reshetnyak, Olena I., Olena B. Zhykhor, Mikhailo V. Popovich, and Bohdan I. Zhykhor. "Ensuring the Resilience of the Restaurant Market of Ukraine During the Wartime." Business Inform 12, no. 551 (2023): 215–22. http://dx.doi.org/10.32983/2222-4459-2023-12-215-222.

Full text

Abstract:

The recovery of domestic business, in particular restaurant business, during and after the wartime should be based on a new philosophy of economic management. One approach that can be taken into account is the conception of resilience of socioeconomic systems. The aim of the study is to form directions for ensuring the resilience of the restaurant market of Ukraine in the conditions of wartime and the post-war reconstruction. It is defined that the resilience of restaurant market enterprises is their ability to resist, adapt and be successful in the face of shocks, crises and challenges of the

APA, Harvard, Vancouver, ISO, and other styles

28

Sabadosh, Ganna. "DEFINITION OF METHODOLOGY FOR FORMATION OF PROFESSIONAL SKILLS IN THE APPLICATION OF INNOVATIVE TECHNOLOGIES IN FUTURE RESTAURANT BUSINESS TECHNOLOGISTS." Bulletin of the National Technical University "KhPI". Series: Innovation researches in students’ scientific work, no. 2 (December 16, 2021): 59–67. http://dx.doi.org/10.20998/2220-4784.2021.02.08.

Full text

Abstract:

In article theoretical and empirical methods of research have been used: essence of the concepts «innovation», «innovative activity», «innovative process», etc. are considered by the author. Classifications of innovations by various signs are investigated. Introductions of an innovative component to technology of food and the offer of special services, application of the interactive (electronic) menu of the screen tablet on tables, the touch display, application of a QR code in marketing of the enterprise, the LED technology of the notification, food 3-D printers, touch producers of food, use

APA, Harvard, Vancouver, ISO, and other styles

29

Uslu, Abdullah. "The relationship of service quality dimensions of restaurant enterprises with satisfaction, behavioural intention, eWOM, and the moderating effect of atmosphere." Tourism & Management Studies 16, no. 4 (2020): 23–35. http://dx.doi.org/10.18089/tms.2020.160303.

Full text

Abstract:

The aim of this research is to test the relationship between the service quality of restaurants and electronic word-of-mouth (eWOM) communication, satisfaction, and behavioural intention and to analyse the moderating effect of the restaurant atmosphere in the relationship between service quality and eWOM. The population of the research consists of local tourists who come to the restaurants located in the city centre of Diyarbakır. Questionnaires were used to obtain the data of the research. The data were analysed using 385 surveys collected from restaurant customers using package programs (SPS

APA, Harvard, Vancouver, ISO, and other styles

30

Akhmedova, Rimma R., and Ilya E. Pokamestov. "Application of the Competitive Strategies for Restaurant Businesses in the Context of Economy Digitalization." Journal of Modern Competition 16, no. 4 (2022): 95–106. http://dx.doi.org/10.37791/2687-0657-2022-16-4-95-106.

Full text

Abstract:

The article is devoted to the problems of increasing the effectiveness of competitive strategies of restaurant business enterprises in the context of society digital transformation. Special attention is paid to the Russian experience of digitalization of restaurants. Domestic catering enterprises in conditions of market turbulence are forced to develop innovative competitive strategies for survival and development, an integral component of which is the business digitalization. This determines the relevance of this study. The purpose of the work is to get an idea of the current trends in the us

APA, Harvard, Vancouver, ISO, and other styles

31

MAZORENKO, Oksana, Oleksandr BOBLOVSKYI, and Zhou WU. "NEW EXPLORATION OF TALENT INCENTIVES IN CATERING ENTERPRISES UNDER STRATEGIC MANAGEMENT PRACTICE: CASE OF GUANGZHOU RESTAURANT." Herald of Khmelnytskyi National University. Economic sciences 340, no. 2 (2025): 518–22. https://doi.org/10.31891/2307-5740-2025-340-82.

Full text

Abstract:

This article deeply analyzes how catering enterprises, relying on strategic management practices, carefully carve out the talent incentive mechanism of catering enterprises, thereby revitalizing the enterprise. We not only explore the positive role of various theoretical frameworks and management strategies such as scientific management principles, economic incentive mechanisms, and team dynamics principles in talent incentives, but also through a meticulous analysis of Guangzhou Restaurant, reveal the core driving force of leadership in the incentive chain, the indispensability of teamwork in

APA, Harvard, Vancouver, ISO, and other styles

32

Кузина, О., O. Kuzina, М. Раденович, M. Radenovich, Р. Ашурбеков, and R. Ashurbekov. "Personnel Management in the Hotel Business: the Importance of Training." Management of the Personnel and Intellectual Resources in Russia 8, no. 1 (2019): 56–60. http://dx.doi.org/10.12737/article_5c505cbd8d07f2.12912050.

Full text

Abstract:

The enterprises human assets or, put more conventionally, its human resources tend to be one the most significant costs for most hospitality enterprises. In most hotels the payroll is the single biggest cost item, whilst in restaurants and bars it is usually second only to material costs. A valet, cleaning personnel and restaurant servers have different requirement than check-in clerks, concierge providers and managers. Yet, the entire workforce is a reflection of a hotel’s hospitality culture, which is why everyone needs to be trained from top to bottom on certain specific values and standard

APA, Harvard, Vancouver, ISO, and other styles

33

Maslennikov, Ye, and Yu Melnyk. "PROVIDING A MANAGEMENT SYSTEM FOR FINANCIAL AND ECONOMIC STABILITY AND DEVELOPMENT OF HOTELS, RESTAURANTS AND TRADE ENTERPRISES." Market economy: modern management theory and practice 20, no. 1(47) (2021): 20–33. http://dx.doi.org/10.18524/2413-9998.2021.1(47).226923.

Full text

Abstract:

The article investigates the theoretical and methodological principles of managing financial and economic stability and development of hotel, restaurant and trade enterprises. The article proposes the structuring of factors influencing the financial stability of hotel and restaurant and trade enterprises. The factors that determine the inefficiency of the management system of enterprises of the hotel-restaurant and trade sphere have been identified. The process of bankruptcy of hotel-restaurant and trade enterprises is studied and the main reasons of its insolvency are determined. The main sta

APA, Harvard, Vancouver, ISO, and other styles

34

Lopatiuk, R. I. "Staff Management as an Effective Instrument for Improving the Hospitality Industry." Business Inform 12, no. 527 (2021): 277–82. http://dx.doi.org/10.32983/2222-4459-2021-12-277-282.

Full text

Abstract:

The article is aimed at studying the issues that determine the relationship between the management function and its instrumental apparatus to improve the efficiency of the functioning of enterprises in the food organization industry. The article analyzes the relationships in the team, which form the basis for staff management in restaurant facilities, since in the conditions of constant socioeconomic changes and dynamic development of market relations, the need for effective and professional management staff increases. Socioeconomic approaches to improving the efficiency of human resource mana

APA, Harvard, Vancouver, ISO, and other styles

35

Manov, Mykhailo, and Olena Karolop. "Problems of Development in Hotel Restaurant Business in the Period of the Current Circulation." Restaurant and Hotel Consulting. Innovations 1, no. 1 (2018): 31–40. https://doi.org/10.31866/2616-7468.1.2018.147405.

Full text

Abstract:

Relevance of the research. The article presents the results of the study at the state and prospects of the hotel and restaurant business in Ukraine in the current political and socioeconomic conditions. The subject of the study is the dynamics of hotel and restaurant business development in Ukraine and its regions. The aim of the article is, firstly, to determine the main factors influencing the efficiency of the functioning of hotels and restaurants, and secondly, the formulation of practical recommendations on this basis, aimed at the dynamic development in the indus

APA, Harvard, Vancouver, ISO, and other styles

36

Odnolko, Victoria. "THEORETICAL BASICS OF SERVICE THE HOTEL AND RESTAURANT BUSINESS." Development of Management and Entrepreneurship Methods on Transport (ONMU) 81, no. 4 (2022): 112–22. http://dx.doi.org/10.31375/2226-1915-2022-4-112-122.

Full text

Abstract:

The article is devoted to the theoretical foundations of serviceology at hotel and restaurant enterprises, as a science of economic development and management in the field of service. The object of the article is the sphere of service as a structural element of the modern global economy. The purpose of this article is the development of service science at hotel and restaurant enterprises, as a scientific basis for the development of the service sector in the modern economy of the country. To achieve the goal, the following tasks are solved:- the concept and categories of serviceology in the sp

APA, Harvard, Vancouver, ISO, and other styles

37

Jannang, Abdul Rahman, and Abdul Hadi Sirat. "Service Quality as an Antecedent in Improving Small and Medium Micro Enterprises in Ternate City." International Journal of Business and Management Review 11, no. 10 (2023): 1–16. http://dx.doi.org/10.37745/bje.2013/vol11n10116.

Full text

Abstract:

Many restaurants and beverage in Ternate City have stopped their business because they are unable to compete. This research was conducted in Ternate City from February to June 2023. The research population was 152 restaurants and beverage with samples taken using purposive sampling with the formula n: Z2/4(Moe)2. The total sample was 97 restaurants and beverage consisting of 8 North Ternate sub-districts, 57 in Central Ternate subdistrict, and 32 in South Ternate subdistrict. Each restaurants and beverage restaurant represents one respondent. The aim of this research is to analyze and explain

APA, Harvard, Vancouver, ISO, and other styles

38

Kalienik, Kseniia, and Hanna Balamut. "Financial flows of restaurant business enterprises: essence, assessment of management efficiency." Ukrainian Journal of Applied Economics and Technology 9, no. 1 (2024): 332–38. http://dx.doi.org/10.36887/2415-8453-2024-1-56.

Full text

Abstract:

The purpose of the article is to study the essence of the concept of "financial flow" and improve the system of indicators for analyzing the effectiveness of the management of financial flows in the restaurant business enterprise. The study was conducted using a rigorous set of research methods, including theoretical generalization, scientific abstraction, systematization and decomposition, formalization, economic-mathematical, and graphic. These methods were chosen to ensure the robustness and reliability of the research findings. Research results. The article analyzes the main approaches to

APA, Harvard, Vancouver, ISO, and other styles

39

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

40

SOKIRNIK, I. "FORMING AND REALIZATION OF STRATEGIES OF ENTERPRISES OF RESTAURANT ECONOMY IS IN THE CONDITIONS OF DIGITAL TRANSFORMATION OF ECONOMY." Herald of Khmelnytskyi National University. Economic sciences 270, no. 3 (2019): 165–71. https://doi.org/10.31891/2307-5740-2019-270-3-174-180.

Full text

Abstract:

Purpose of work is determination of features of process of forming and realization of strategies of development of establishments of restaurant business in the conditions of digital transformation of economy taking into account the results of research of existent market of restaurant services condition, in particular him regional segment. Restaurant business is the computer-integrated sphere of entrepreneurial activity which has good potential of development even in the conditions of the limited height of economy. Enterprises which carry out activity from providing foods and drinks combine the

APA, Harvard, Vancouver, ISO, and other styles

41

Voroniuk, I. V. "Key Threats to Economic Security of Hotel and Restaurant Enterprises." Business Inform 6, no. 521 (2021): 145–50. http://dx.doi.org/10.32983/2222-4459-2021-6-145-150.

Full text

Abstract:

The modern stage of the development of the world economy, the level of competition and innovation-technological development significantly affect the economic security of hotel industry enterprises. Today, for the effective and secure economic development of the hotel industry, it is necessary to ensure the safety of guests, employees and others; maintain brand reputation; form an environment of safety and sufficient transparency of the information resources of the enterprise for hotel guests. Modernity constantly forms new requirements for ensuring the economic security of hotel and restaurant

APA, Harvard, Vancouver, ISO, and other styles

42

Ostrovska, Halyna. "Analysis of the restaurant business intelligent automation market trends." Central Ukrainian Scientific Bulletin. Economic Sciences, no. 10(43) (2023): 143–55. http://dx.doi.org/10.32515/2663-1636.2023.10(43).143-155.

Full text

Abstract:

The article is devoted to the restaurant business intelligent automation market trends. The main reasons for the need to automate business processes at Ukrainian restaurant enterprises have been identified. It is argued that intelligent automation plays an important role in increasing the efficiency and competitiveness of the restaurant industry. The author’s definition of the category “the public catering enterprise processes intelligent automation” is given. The impact of digitization and automation on the accelerated development of FoodNet – a high-tech market for food production and consum

APA, Harvard, Vancouver, ISO, and other styles

43

NAZAROVA, Karina, Tetiana KOPOTIIENKO, and Viktoria NEHODENKO. "Internal audit of enterprise costs." Herald of Kyiv National University of Trade and Economics 146, no. 6 (2022): 128–38. http://dx.doi.org/10.31617/1.2022(146)10.

Full text

Abstract:

Introduction. Restaurant enterprises are an important sector in the formation of the national economy, which ensures the safety of the population’s consumption in food and contributes to the gross domestic product and tax revenues to the state budget. At the same time, the economic activity of restaurant enterprises is accompanied by the commission of a significant number of offenses related to the manipulation of costs. An effective tool for ensuring proper oversight of costs and counteracting economic violations and abuses is internal audit. Problem. Effective internal audit of costs of res

APA, Harvard, Vancouver, ISO, and other styles

44

Hrosul, Viktoriia, Serhii Zubkov, and Tetiana Ivanova. "SUBSTANTIATION OF THE STRATEGIC ALTERNATIVES FOR TRANSFORMATION OF BUSINESS MODELS IN RESTAURANT BUSINESS ENTERPRISES." Journal of Social Sciences II (4) (November 22, 2019): 65–74. https://doi.org/10.5281/zenodo.3550687.

Full text

Abstract:

The research paper presents the review of “<em>strategy</em>” and “<em>business model</em>” categories, substantiates indices for determining current business model strategic alternatives of restaurant enterprises, proposes the assessed verbal and numerical scale to decide on the strategic transformation of current restaurant business enterprise model, as well as it develops the strategic transforming matrix. The choice of alternative strategy is recommended depending on the matrix segments. The methodological tools are tested on the set of restaurant business enterpris

APA, Harvard, Vancouver, ISO, and other styles

45

Yakubiv, Valentyna, and Iryna Boryshkevych. "Forming the strategy to increase the competitiveness of the restaurant business enterprises." Regional Economy, no. 1(95) (2020): 144–53. http://dx.doi.org/10.36818/1562-0905-2020-1-15.

Full text

Abstract:

The development of a modern restaurant business depends to a large extent on the adaptation of the enterprises to the new conditions of management in market conditions. This process involves increasing the competitiveness of restaurants and ensuring the creation of competitive advantages in times of market volatility. Enterprise competitiveness management is a set of measures aimed at systemic improvement of the production process, constant search for new sales channels, new customer groups, service improvement, advertising. It should be considered as an integral part of the enterprise managem

APA, Harvard, Vancouver, ISO, and other styles

46

STAVSKA, Yuliia, and Liudmyla YAKHNO. "FORMATION OF COMPETITIVE ADVANTAGES OF RESTAURANT BUSINESS IN UKRAINE UNDER THE CONDITIONS OF EUROPEAN INTEGRATION." "EСONOMY. FINANСES. MANAGEMENT: Topical issues of science and practical activity", no. 2 (56) (June 29, 2021): 181–96. http://dx.doi.org/10.37128/2411-4413-2021-2-13.

Full text

Abstract:

The article examines the process of intensive development and globalisation of the restaurant business in Ukraine as a part of the service sector of the economy exposed to many factors different in strength, duration and areas of influence in the context of European integration. The article is devoted to the consideration of positive and negative factors influencing the development of hospitality. Among them are extensive and intensive. The development of hotel-restaurant business, its impact on the quality of life of citizens of Ukraine is considered. Particular attention has been paid to the

APA, Harvard, Vancouver, ISO, and other styles

47

O., Davydova. "FORMATION OF THE SYSTEM OF ADAPTIVE INNOVATIVE MANAGEMENT THROUGH THE DEVELOPMENT OF HOTEL AND RESTAURANT ENTERPRISES." ECONOMIC STRATEGY AND PROSPECTS OF TRADE AND SERVICES SECTOR DEVELOPMENT 1 (29) (July 2, 2019): 195–207. https://doi.org/10.5281/zenodo.3265714.

Full text

Abstract:

<em>Economic essence of the "adaptive management" concept is analyzed. It is determined that the driving force of transformations within the enterprise is innovative management of the development of enterprises of the hotel and restaurant industry, whose effectiveness is determined by the nature of changes in the environment, the creative abilities of the enterprise to adequately perceive these processes and rebuild according to objective laws.</em> <em>The main directions of adaptation from the standpoint of system, situational and process approaches are highlighted, and its main el

APA, Harvard, Vancouver, ISO, and other styles

48

SOKYRNIYK, IRYNA. "STRATEGIC PARTNERSHIP IN FORMING A COMPETITION STRATEGY FOR SMALL BUSINESS ENTERPRISES." HERALD OF KHMELNYTSKYI NATIONAL UNIVERSITY 298, no. 5 Part 1 (2021): 232–37. http://dx.doi.org/10.31891/2307-5740-2021-298-5(1)-41.

Full text

Abstract:

The aim of the article is to determine the main changes in the content of the components of the competition strategy of small restaurants in a pandemic crisis and in the post-pandemic period. In a pandemic crisis, the level of uncertainty in the business conditions of small businesses is increasing. Businesses should actively respond to new realities of development. The implementation of business processes of small enterprises in a pandemic requires the adaptation of strategic mechanisms for doing business to the business environment. The experience of work, application of variants of strategy

APA, Harvard, Vancouver, ISO, and other styles

49

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

50

Shytikova, Tetiana, and Mykola Ignatyshyn. "EVALUATION OF RESTAURANT ACTIVITY OF CITIES AND DISTRICTS OF THE ZAKARPATTIA OBLAST BY THE HIERARCHY ANALYSIS METHOD." Scientific Bulletin of Mukachevo State University. Series “Economics” 1(13) (2020): 175–83. http://dx.doi.org/10.31339/2313-8114-2020-1(13)-175-183.

Full text

Abstract:

The comparative assessment of the results of restaurant enterprises’ activities of towns and districts of Zakarpattia Oblast has been done with the use of the Saati method for the last quarter of 2017 and 2018. The aim of the research is to build a hierarchical model for evaluating the performance of restaurants for the provision of portable food services in towns and regions using statistical indicators such as «The quantity of enterprises» and «The scope of provided services» Серія Економіка. Випуск 1(13) 183 over a certain period. The hierarchy analysis method has been chosen for evaluation

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!