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Transformation of the Restaurant Business as a Result of the COVID-19 Pandemic: Improving the Security of Service and Maintaining the Health of Human Capital [PDF]
Health Economics and Management Review, 2021 The study identified socio-economic problems in the restaurant business, analyzed the dynamics of its decline and recovery during the pandemic COVID-19, considered innovative trends in the transformation of restaurant management.
Oleksandr Matsenko +3 more
doaj +1 more source
BIO Web of Conferences, 2021 The results of studies of alimentary correction of the efficiency of gas exchange in the lungs by the example of students and teachers of an engineering university with daily use of foods with known bio-correcting properties: 3.5 g of wheat germ oil (WGO)
Rodionova Natalya +5 more
doaj +1 more source
Foresight technologies of economic systems: evidence from the tourism sector of Ukraine [PDF]
Problems and Perspectives in Management, 2020 Nowadays, it is imperative to use forecasting technologies that are most likely to predict the development of economic systems. Foresight technologies based on a combination of strategic analysis and forecasting of key indicators provide a high level of ...
Svitlana Melnychenko +4 more
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BIO Web of Conferences, 2021 Studies have been conducted on the effect of the food biopolymer composition on the clinical-biochemical status of white inbred mice. The experiment showed that the development of laboratory animals was carried out without abnormalities with the complete
Alekseeva Tatyana +5 more
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The Impact of Pandemic Crisis on the Restaurant Business [PDF]
Sustainability, 2020 The COVID-19 pandemic is responsible for a health crisis and, at the same time, for a sharp drop in activities of economic sustainability, particularly in tourism management, and has consequences in most countries that are still difficult to measure. The objective of this research is to identify restaurant entrepreneurs’ perceptions about the future ...
Madeira, Arlindo +2 more
openaire +2 more sources
Functional characteristics of restaurant business management in an innovative economy
Acta Academiae Beregsasiensis. Economics, 2022 Innovation is one of the important sources of competitive advantage for the restaurant business in the era of the latest technologies and means of communication.
Tatiana Kolisnychenko
doaj +1 more source
Foresite of Restaurant Business Development
Restaurant and hotel consulting. Innovations, 2023 Topicality. Domestic economic environment has been in a state of turbulence since the start of the coronavirus pandemic, additionally reinforced by the risks of a full-scale war escalation. The uncertainty of the crisis timeframe, as well as significant threats of physical destruction and financial losses cause the necessity of searching reference ...
Bovsh Liudmyla +3 more
openaire +4 more sources
ENVIRONMENTALIZATION OF HOTEL AND RESTAURANT BUSINESS
Odesa National University Herald. Geography and Geology, 2023 The aim of this article is to summarize and methodize the current information about ecological problems of hotel and restaurant sector, including Ukraine; to identify the main principles with the aim of ecologization of this tourism component based on world experience.
N. V. Tereshchuk +3 more
openaire +3 more sources
Herald of Kyiv National University of Trade and Economics, 2023 Introduction. Development management of the restaurant business is problematically oriented because exogenous and endogenous factors influence the efficiency of restaurant business establishments. Problem. The influence of external and internal factors of different hierarchical levels on the restaurant business actualizes the expediency of ...
VEDMID Nadiia +2 more
openaire +1 more source
Consumer engagement in the conditions of business digitization: A case study of the hotel industry in Ukraine [PDF]
Problems and Perspectives in Management, 2023 Competition in the hotel industry makes it necessary to study innovative ways to preserve and increase customer base. Effective interaction with customers is evidence of hotels’ innovative activity determined by the active implementation of marketing ...
Margaryta Boiko +4 more
doaj +1 more source