Relevant bibliographies by topics / Restaurant services market

Contents

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

Academic literature on the topic 'Restaurant services market'

Author: Grafiati
Published: 3 June 2025
Last updated: 31 July 2025

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Journal articles on the topic "Restaurant services market"

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Soroka, Larysa, and Iryna Ivanenko. "MONITORING OF THE LOCAL MARKET OF RESTAURANT SERVICES." 61, no. 61 (August 26, 2021): 15–25. http://dx.doi.org/10.26565/2524-2547-2021-61-02.

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The article examines the state and prospects of the local market of restaurant services by conducting a sociological online survey. The restaurant market of the city of Izmail, Odessa region is chosen as object of research. The marketing research of a condition of the market of the offer is carried out, perspective niches for development of restaurant business are defined. Analysis of trends in the market of restaurant services for 2017-2020. showed that the market is in its infancy, as evidenced by the calculations of the availability of seats in the public network of restaurants in Izmail: a
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Glushchenko, V., I. Glushchenko, S. Katz, K. Olshevskaya, A. Pryazhnikova, and E. Stashkova. "Development of restaurant serviceology based on the methodology of general theory of service." Bulletin of Science and Practice 4, no. 4 (2018): 353–71. https://doi.org/10.5281/zenodo.1218443.

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The positions of restaurant service (service in restaurant business — restaurantology) are formed as a scientific basis for designing a business and assessing the quality of services in restaurant business, developing the service sector in restaurant business, exploring and forming theoretical bases for the development of economy and management in the restaurant business in the globalization of the market for such a kind of services, development of service and information technologies and communications, the functional–decompositional representation of restaurants (complexes of res
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Yerdavletova, Farida, and Temirkhan Mukhambetov. "Restaurant Market in Kazakhstan: A Portrait in Comparison with the US Market." Business: Theory and Practice 15, no. (3) (2014): 269–78. https://doi.org/10.3846/btp.2014.27.

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Market for restaurant services is one of the leading providers in terms of employment, scope of provided services and impact on the quality of life. At the same time, it remains as one of the closed and unexplored markets in terms of analysis of its problems and emerging trends. The aim of this article is a comprehensive analysis of industries in Kazakhstan by comparing it to the US market of restaurant industry. Furthermore, to improve management efficiency in restaurants, a research was conducted on behavioral differences of customers and level of management in restaurant industry, giving fe
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Svitlana, MELNYCHENKO, TKACHUK Tetiana, and SHRAM Bohdan. "POST-PANDEMIC ADAPTATION OF LUXURY RESTAURANTS." Herald of Kyiv National University of Trade and Economics 139, no. 5 (2021): 86–99. http://dx.doi.org/10.31617/visnik.knute.2021(139)06.

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Background. The biggest losses during the global COVID-19 pandemic were in the restaurant business, in particular in the premium segment, which is the flagship of global market trends. New challenges of the external environment force enterprises to find innovative adaptation mechanisms for further development and competition in the market. The aim of the studyis to analyze, determine and predict the adaptability of the current state of the world market of restaurant services, in particular – luxury segment, in a viral pandemic. Materials and methods.The methodological basis of the research was
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Chen, Huiyu, and Huihui Wang. "Management of Dual-Channel Pricing Strategies for Restaurants Introducing Food Delivery Services." E3S Web of Conferences 565 (2024): 02007. http://dx.doi.org/10.1051/e3sconf/202456502007.

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In recent years, with the rapid development of mobile internet and the widespread application of online payment technologies, an increasing number of brick-and-mortar restaurants are willing to join food delivery platforms to provide consumers with new purchasing channels. However, for these restaurants, offering food delivery services represents both opportunities and challenges. On the one hand, introducing food delivery services can expand the market coverage of restaurants, providing consumers with more purchasing channels. However, due to the limited capacity of restaurant kitchens, an in
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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.

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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
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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.

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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
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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.

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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
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Romaniv, Oksana, Halyna Tarasiuk, and Illya Korniychuk. "CONSUMER BEHAVIOR IN THE MARKET OF RESTAURANT SERVICES OF ZHYTOMYR." GEOGRAPHY AND TOURISM, no. 45 (2018): 100–111. http://dx.doi.org/10.17721/2308-135x.2019.45.100-111.

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The purpose of this research is to establish the principles of consumer behavior in the market of restaurant services of Zhytomyr and to segment the market of consumers of restaurant business services of the city on a number of criteria to provide producers with reliable information about the structure of demand, tastes and desires of consumers. Such information should be the basis for creating a restaurant product that will maximally meet the requirements of the market. The research methodology includes marketing research methods. These methods were applied by conducting an online survey of p
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Timokhovich, A. N. "Features of the restaurant market and consumer behavior in the Moscow restaurant business segment: study results." Vestnik Universiteta, no. 8 (October 8, 2024): 87–94. http://dx.doi.org/10.26425/1816-4277-2024-8-87-94.

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The article presents a comprehensive study results aimed at identifying peculiarities of the restaurant market and consumer behavior in the Moscow restaurant business segment. Within the framework of the research three stages have been realized. At the first stage the Moscow restaurant market macroenvironment has been analyzed to identify external factors of influence on modern restaurant business. The external factors of positive and negative impact on the restaurant industry development have been structured and described. At the second stage to identify the main trends of the Moscow restaura
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Dissertations / Theses on the topic "Restaurant services market"

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Поздіна, О. Д. "Особливості кластерних утворень у сфері харчування туристів". Thesis, Одеський національний економічний університет, 2021. http://local.lib/diploma/Pozdina.pdf.

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У першому розділі «ТЕОРЕТИЧНІ ОСНОВИ КЛАСТЕРНОЇ ПОЛІТИКИ» досліджуються кластери як елемент комплексності для розвитку туризму; надається характеристика основних понять: заклади ресторанного господарства, туристична діяльність, сфера обслуговування туристів. У другому розділі «СВІТОВИЙ ДОСВІД КЛАСТЕРНОЇ ПОЛІТИКИ У СФЕРІ ХАРЧУВАННЯ» вивчаються інструменти з розвитку кластерів ресторанного господарства; досліджуються методи управління розвитком кластерів на регіональному рівні; наводяться світові аналоги кластерних утворень у сфері ресторанного господарства. У третьому розділі «СУЧАСНИЙ СТАН І
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Martins, João Valente Palma. "Internacionalização de empresas de restauração : seleção de cidades-alvo." Master's thesis, Instituto Superior de Economia e Gestão, 2016. http://hdl.handle.net/10400.5/13677.

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Mestrado em Gestão e Estratégia Industrial<br>Devido à urbanização da população mundial, as empresas de serviços tendem a localizar-se nas cidades, servindo as necessidades de populações grandes e culturalmente diversas. Ao efetuar-se a revisão da literatura sobre a internacionalização de empresas verifica-se que é atrativo para as empresas de restauração focarem-se nas cidades enquanto mercados-alvo, embora as correntes teóricas clássicas de internacionalização de empresas não considerem esta perspetiva (têm uma visão mais industrial). Com o intuito de contribuir para a literatura, e desenvo
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Espino, Elio Roberto. "Trip generation study of gasoline stations with convenience market, quick service restaurant, and car wash in Miami-Dade county." FIU Digital Commons, 1999. https://digitalcommons.fiu.edu/etd/3243.

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The objectives of the thesis are twofold: (a) validation of trip generation rates for land use 846 (LU-846) published in ITE's Trip Generation Manual, and (b) the generation of trip generation models for a newly introduced land use, the gasoline station with convenience market, quick service restaurant and car wash. Data was collected at five sites representative of the new land use and the number of trips produced by the sites were compared with estimates made using the ITE rates for LU-846. The ITE rates were found to underestimate trip generation by 50% to 400%. Additionally, Multiple regr
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Hojačová, Blanka. "Návrh na zlepšení spokojenosti zákazníků restaurace Sportclub." Master's thesis, Vysoké učení technické v Brně. Fakulta podnikatelská, 2008. http://www.nusl.cz/ntk/nusl-221972.

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The dissertation deals with the realization and subsequent evaluation of the analysis of the satisfaction of customers of the restaurant Sportclub on the basis of a questionnaire. It contains the analysis of the outcomes, leading to the detection of strong and weak points of the restaurant Sportclub from the point of view of the customer. One part also deals with suggestions and recommendations that will help to increase the customers´satisfaction and so they will contribute to a better competitor´s fight and to the stabilization of the position of the restaurant in the market.
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Naude, Petro. "Dimensions of the dining experience of academic employees at full-service restaurants." Diss., 2015. http://hdl.handle.net/10500/23725.

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Full-service restaurants serve many different types of customers with preconceived ideas about what they want and expect to receive from the restaurant. During the dining experience, each customer experiences the service differently and subconsciously evaluates the experience differently. The purpose of this study is to determine the expectations and perceptions of customers regarding the dining experience dimensions at Full-Service Restaurants (FSRs). The dimensions relate to service quality, food quality and ambience quality expectations and perceptions of customers. Customer satisfaction wa
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Бойко, Т. М. "Шляхи підвищення ефективності діяльності підприємств ресторанного господарства". Thesis, 2016. http://dspace.oneu.edu.ua/jspui/handle/123456789/6228.

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Мета роботи полягає в обґрунтуванні можливості підвищення ефективності фінансово-господарської діяльності вітчизняних підприємств ресторанного господарства, шляхом впровадження організаційно-економічних інновацій.<br>Цель работы заключается в обосновании возможности повышения эффективности финансово-хозяйственной деятельности отечественных предприятий ресторанного хозяйства, путем внедрения организационно-экономических инноваций.<br>The purpose of the work is to substantiate the possibility of increasing the efficiency of financial and economic activity of domestic enterprises of the restauran
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Books on the topic "Restaurant services market"

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John, Breckling, Mutizwa Taslyana C, kuniak Monica P, and Leading Edge Reports (Firm), eds. Mini-marts: Markets for convenience products & services. Leading Edge Reports, 1990.

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Scarfe, Brian L. The market for hospitality: An economic analysis of the accommodation, food, and beverage industries. Fraser Institute, 1988.

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Miller, R. K., and T. C. Walker. The 2000 Restaurant & Foodservice Market Research Handbook. Richard K. Miller & Associates, 2000.

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Miller, Richard K., and Terri C. Walker. The 2001 Restaurant & Foodservice Market Research Handbook. 2nd ed. Richard K Miller & Associates, 2000.

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Modern science and education: state, problems, prospects. Materials of the International Scientific and Practical Conference (Poltava, March 20-21, 2023). State Institution Luhansk Taras Shevchenko National University, 2023. http://dx.doi.org/10.12958/978-617-8016-78-4-2023.

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In the materials of the conference, the scientific justification of the problematic issues of modern education and the development of science is considered in conditions of uncertainty, directions for strengthening international cooperation and the exchange of experience, scientific ideas in the field of education and science in the following directions: innovations in the system of modern education and science; actual problems of the development of professional and technological education; applied materials science and innovative technologies in the field of transport; innovative technologies
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Petrovici, Norbert, Codruța Mare, and Darie Moldovan. The Economy of Cluj. Cluj-Napoca and the Cluj Metropolitan Area: The development of the Local Economy in the 2008-2018 decade. Presa Universitară Clujeană, 2021. http://dx.doi.org/10.52257/9786063710445.

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Over the last decade, globalization processes have intensified, and as such, global organizations relocated their secondary processes to new spaces specialized in operations (Peck 2018; Oshri, Kotlarsky, and Willcocks 2015). Most of the processes that are being externalized are Business Process Outsourcing (BPO) and Information Technology Outsourcing (ITO) (Oshri, Kotlarsky, and Willcocks 2015). The global outsourcing hotspots are India, China and the Philippines, that concentrate over 80% of outsourced processes. At European level, Central and Eastern Europe has capitalized most of the outsou
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Farrall, Stephen, and Susanne Karstedt. Respectable Citizens - Shady Practices. Oxford University Press, 2020. http://dx.doi.org/10.1093/oso/9780199595037.001.0001.

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Drawing on survey data from a comparative study of England and Wales and the former East and West Germany, this book examines economic crimes of ‘everyday life’, such as overestimating losses in insurance claims, cheating on taxes, misusing store or credit cards, and defrauding medical and social services. The book delves into the extent of both feelings of ‘victimization’ at the hands of insurers, restaurants who add additional charges, banks who make excessive charges, or other citizens during second-hand sales, and of offending, such as deliberately engaging in crimes of everyday life. The
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Books, Aspatore. Inside the Minds: Construction Business Best Practices - Top Executives on Strategic Pricing, Building Customer Loyalty, and Responding to Market Fluctuation (Inside the Minds). Aspatore Books, 2006.

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Book chapters on the topic "Restaurant services market"

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Balashirin, Alekperov Ramiz, and Iskenderli Ilhama Tarlan. "Application of Neural Networks for Segmentation of Catering Services Market Within the Overall System of Consumer Market on the Model of Restaurant Business with the Aim to Advance the Efficiency of Marketing Policy." In 13th International Conference on Theory and Application of Fuzzy Systems and Soft Computing — ICAFS-2018. Springer International Publishing, 2018. http://dx.doi.org/10.1007/978-3-030-04164-9_120.

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Egger, Roman, Angela Pagiri, Barbara Prodinger, Ruihong Liu, and Fabian Wettinger. "Topic Modelling of Tourist Dining Experiences Based on the GLOBE Model." In Information and Communication Technologies in Tourism 2022. Springer International Publishing, 2022. http://dx.doi.org/10.1007/978-3-030-94751-4_32.

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AbstractThe needs of travellers vary across cultures. When it comes to culinary aspects, there is a strong connection between gastronomy and culture. To optimise service offerings, investigation of the essential aspects of dining experiences in relation to cultural backgrounds is of great importance. In the age of digitalisation, tourists share their dining experiences throughout their multiphasic travel journey via online platforms. By considering nine distinct cultural backgrounds, this research aims to investigate tourist experiences based on TripAdvisor restaurant reviews through topic mod
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Fainshtein, Elizaveta, and Elena Serova. "Value Proposition of Network Companies Providing Restaurant Services in Russia." In Advances in Marketing, Customer Relationship Management, and E-Services. IGI Global, 2020. http://dx.doi.org/10.4018/978-1-7998-3115-0.ch008.

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The purpose of the chapter is to recognize how customers perceive the value proposition content of network companies providing restaurant services. This is theoretical and empirical research in equal measure. The chapter presents the results of the restaurants value proposition study in Saint Petersburg (Russia) according to industry data and identifies the target audience key needs and industry characteristics in the market, semantic core formation, and clustering in order to identify the main criteria affecting the value proposition formation. The study was conducted among 16 chain restauran
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Rothstein, Jeffrey S. "Job Quality in High-Touch Services." In The Oxford Handbook of Job Quality. Oxford University Press, 2022. http://dx.doi.org/10.1093/oxfordhb/9780198749790.013.19.

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Abstract While much has been written about the low wages and benefits in high-touch services, less has been focused on how workplace practices such as schedule control, leave options and workplace inflexibility impacts economic security opportunities. This is an issue particularly important to women, as they bear a disproportionate amount of the caring labour—childcare, elder care, and other care work—in families and communities. The lack of access to flexible work options for low-wage workers is symptomatic of the inherent segmentation of the US labour market. Low-wage jobs are characterized
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Guo, Yue. "Successful Stories on the Usage of Technologies in Service Industries." In Advances in Business Strategy and Competitive Advantage. IGI Global, 2024. https://doi.org/10.4018/979-8-3693-7683-6.ch010.

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This paper explores the successful adoption of technological innovations in the food service industry, focusing on restaurant automation, mobile ordering and delivery platforms, and the use of AI and data analytics. Through case studies, it highlights how these technologies have transformed operations, enhanced customer experiences, and improved efficiency. Restaurant automation optimizes processes and reduces labor costs with smart kitchen technologies, while mobile platforms like UberEats and DoorDash expand market reach and convenience. AI and data analytics enable businesses to personalize
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Hurson, Ali R., and Xing Gao. "Location-Based Services." In Electronic Services. IGI Global, 2010. http://dx.doi.org/10.4018/978-1-61520-967-5.ch046.

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The past decade has seen advances in wireless network technologies and an explosive growth in the diversity of portable computing devices such as laptop computers, handheld personal computers, personal digital assistants (PDAs), and smart phones with Internet access. Wireless networking technologies and portable devices enable users to access information in an “anytime, anywhere” fashion. For example, a mobile user (MU) on the highway may query local weather, traffic information, nearby gas stations, next rest areas, or restaurants within 10 miles. Such new demands introduce a new type of serv
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Rezapouraghdam, Hamed, Osman M. Karatepe, and Hasan Kilic. "An Investigation of Key Success Factors for Kebab as an Example of Local Food Tourism in Bonab." In Gastronomy, Hospitality, and the Future of the Restaurant Industry. IGI Global, 2022. http://dx.doi.org/10.4018/978-1-7998-9148-2.ch008.

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In today's competitive market environment, restaurateurs realize that they should differentiate their products and services by offering unique tastes and experiences. This is also true for restaurants that promote and deliver local foods to customers. Local food which is considered as a cultural identity in every destination can create a positive image about a city and even help the local authorities to establish a city brand. Despite this realization, there is limited research about local food tourism and its services, especially in non-Western countries. In light of this, the study uses Bona
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Ryndack, Jaqueline Maria, Otavio Fernando de Vasconcelos, and Guilherme Moraes Cardoso. "The exclusivity clause in adherency contracts of the commercialization platforms of processed foods: Lgpn in the light of the economic analysis of the right." In Artificial Intelligence and Legal Responsibility. Iberojur Science Press, 2024. http://dx.doi.org/10.62140/jrovgc452024.

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Abstract:This article aims to analyse, from the point of view of the Economic Analysis of Law, whether there is a violation of the General Data Protection Act and the privacy of data in exclusive contracts on digital platforms to contractors, whether they are consumers or “restaurant collaborators”. Through the deductive method, with the use of the theoretical-bibliographic research methodology, using books and articles on the subject, it seeks to study the Economic Analysis of Law, the exclusive contracts on digital platforms and the General Data Protection Act and data privacy in the contrac
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Holovnia, Оlena. "CHAPTER 1. MODERN TRENDS AND DYNAMICS OF THE EUROPEAN MARKET OF TOURIST SERVICES IN THE CONDITIONS OF GLOBALIZATION." In PROBLEMS AND PROSPECTS OF DEVELOPMENT OF HOTEL AND RESTAURANT AND TOURIST INDUSTRY IN THE CONDITIONS OF INTEGRATION PROCESSES. International Science Group, 2022. http://dx.doi.org/10.46299/979-8-88831-930-7.1.

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Cousins, John, David Foskett, David Graham, and Amy Hollier. "Operational areas, equipment and staffing." In Food and Beverage Management 5e. Goodfellow Publishers, 2019. http://dx.doi.org/10.23912/9781911635109-4142.

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Creating new operations, or renovating existing ones, means being involved in developing new concepts or rethinking old ones. This can include activities such as developing new menus, beverage lists and rethinking approaches to production and service, as well as concepts and design ideas which can be innovative and creative in approach, or follow a tried and proven delivery format. This in turn leads to reconsidering plant, and equipment such as crockery, glassware and cutlery, through to staff uniforms, and so on. Other trends in restaurant design have included the opening up of the kitchen t
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Conference papers on the topic "Restaurant services market"

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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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Kozlova, Veronika A., Natalia V. Glebova, Natalia A. Berezina, Natalia I. Tsareva, Igor A. Nikitin, and Alexander A. Budnik. "Model Of Analysis Of Restaurant Services’ Regional Market In Context Of Intercultural Communication." In Proceedings of the International Conference "Topical Problems of Philology and Didactics: Interdisciplinary Approach in Humanities and Social Sciences" (TPHD 2018). Atlantis Press, 2019. http://dx.doi.org/10.2991/tphd-18.2019.12.

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Albuquerque, M., L. Barbosa, J. Moreira, A. da Silva, and T. Melo. "Fine-tuning Open-source Large Language Models for Automated Response to Customer Feedback." In Symposium on Knowledge Discovery, Mining and Learning. Sociedade Brasileira de Computação - SBC, 2024. http://dx.doi.org/10.5753/kdmile.2024.244556.

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Online reviews play a key role in influence customer decisions during their purchase journey. Consequently, negative feedback from customers can have an adverse impact on the sales of products or services, potentially leading to diminished revenue and market share. However, this effect can be mitigated by crafting thoughtful responses to these comments. This paper proposes using open-source pre-trained large language models, specifically smaller versions, to respond to negative reviews effectively. These models, pre-trained on large datasets, require minimal additional data for fine-tuning. To
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Viet Le, Anh, Thu Huong Nguyen, and Joel Francis F. Hernandez. "CUSTOMER RESTAURANT SELECTION FACTORS IN VEGAN RESTAURANTS: AN EVALUATION OF ONLINE REVIEWS IN MELBOURNE VEGAN RESTAURANTS." In GLOBAL TOURISM CONFERENCE 2021. PENERBIT UMT, 2021. http://dx.doi.org/10.46754/gtc.2021.11.019.

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Restaurants are constantly adapting towards customers’ wants and needs. Vegan restaurants have become increasingly popular, particularly in Melbourne, which is one of the fastest growing vegan markets in the world. While there is literature and evidence of restaurant selection factors in general restaurants, there are no specific studies in vegan restaurants. The aim of this study is to determine the customer restaurant selection factors in vegan restaurants by way of a qualitative content analysis of 5 popular Melbourne vegan restaurants with 10 reviews each. This study found that similar to
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Chen, Yen-Cheng, Bo-Kai Lan, Pei-Ling Tsui, Ming-Chen Chiang, and Ching-Sung Lee. "MUSICAL STYLE INDICATORS FOR CONSTRUCTING SUSTAINABLE CAFE ENVIRONMENTS." In 9th SWS International Scientific Conferences on SOCIAL SCIENCES - ISCSS 2022. SGEM WORLD SCIENCE, 2022. http://dx.doi.org/10.35603/sws.iscss.2022/s14.121.

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The design of restaurant environment and atmosphere is an important key to influencing consumer satisfaction and purchase intention. In the fiercely competitive catering industry, how to make restaurants stand out and enhance their own competitiveness for sustainable operation is an important topic currently faced by catering operators. Operators not only need to understand and listen to the voices of customers, but also strive to create a good and appropriate sustainable environment, provide consumers with a comfortable dining experience process and environment, and improve the overall dining
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Velázquez-Castro, Judith Alejandra, Liza Viviana Velasco-Alvarez, Abraham Briones-Juárez, and Angelica Ruth Terraces Juarez. "Environmental innovation practices in the restaurant sector: Theoretical evidence." In V Seven International Multidisciplinary Congress. Seven Congress, 2024. http://dx.doi.org/10.56238/sevenvmulti2024-173.

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Tourist activities involve mobility between the tourist's place of residence and the destination they decide to visit, in addition to this, during their stay they require lodging and food consumption. This last aspect includes all those establishments that offer the food and drink preparation service - cafes, markets, bars and restaurants, among others.
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Ковалева, И. Н., and М. А. Кузнецов. "Innovative approaches to the organization of service and personnel management in the restaurant business: strategies for success in the age of technological development." In II Международный научный форум "КОНЦЕПЦИЯ УСТРОЙСТВА СОВРЕМЕННОГО МИРА В ЭПОХУ ЦИФРЫ". Crossref, 2024. http://dx.doi.org/10.26118/9584.2024.20.27.002.

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Успешное управление ресторанным бизнесом требует постоянного совершенствования процессов и инструментов управления. Важно эффективно управлять финансами, персоналом, закупками, маркетингом и обслуживанием, а также постоянно отслеживать изменения в требованиях клиентов и рыночной конкуренции. Только такая комплексная стратегия позволит ресторанному бизнесу выделяться и процветать на насыщенном рынке. Совершенствование и внедрение новейших технологий в данной области играют ключевую роль в решении наиболее острых и важных вопросов. Successful management of the restaurant business requires consta
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Vujisić, Dragan. "Ugostiteljska delatnost." In XVI Majsko savetovanje. University of Kragujevac, Faculty of Law, 2020. http://dx.doi.org/10.46793/upk20.239v.

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In 2019, the Law on the Catering Industry was enacted in the Republic of Serbia. This law regulates the catering industry, which was the subject of the Law on Tourism before that. The subject of the catering industry is catering services, i.e. accommodation services, the services of preparation and serving food, drinks, and beverages, as well as the preparation and delivery of the food to the customers on some other place (other than the place where the catering business is located). The provider of these services is a caterer. A caterer is a commercial company, entrepreneur, while certain cat
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Monghasemi, Nima, Stavros Vouros, Konstantinos Kyprianidis, and Amir Vadiee. "Performance assessment of a photovoltaic/thermal-powered absorption chiller for a restaurant." In 64th International Conference of Scandinavian Simulation Society, SIMS 2023 Västerås, Sweden, September 25-28, 2023. Linköping University Electronic Press, 2023. http://dx.doi.org/10.3384/ecp200017.

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In recent years the demand for cooling in buildings has grown steadily due to factors such as climate change and increased use of technology in Sweden. The increase of cooling demand occurs mainly during peak demand periods, where there is limited cooling capacity combined with limited distribution capacity in the district cooling network. Sweden has experienced considerable growth in the solar energy market in recent years, though its utilization has been mostly limited to power generation. To fulfill the cooling demand increase, solar driven cooling is a viable solution alternative to tradit
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Reports on the topic "Restaurant services market"

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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Financial Infrastructure Report 2022. Banco de la República, 2023. http://dx.doi.org/10.32468/rept-sist-pag.eng.2022.

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Banco de la República's monitoring of the local financial market infrastructure is an additional contribution to the country's financial stability. One of the products of that monitoring has been the Payment Systems Report, which is now known as the Financial Infrastructure Report. The change in name, as of this edition, is intended to reflect in a broader way the issues that are addressed in the report. The 2022 edition includes several changes that are the result of a comparative study of financial infrastructure reports prepared by other central banks. These changes seek to make the report
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Monetary Policy Report - April 2022. Banco de la República, 2022. http://dx.doi.org/10.32468/inf-pol-mont-eng.tr2-2022.

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Macroeconomic summary Annual inflation continued to rise in the first quarter (8.5%) and again outpaced both market expectations and the technical staff’s projections. Inflation in major consumer price index (CPI) baskets has accelerated year-to-date, rising in March at an annual rate above 3%. Food prices (25.4%) continued to contribute most to rising inflation, mainly affected by a deterioration in external supply and rising costs of agricultural inputs. Increases in transportation prices and in some utility rates (energy and gas) can explain the acceleration in regulated items prices (8.3%)
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