Search academic texts

Information × Registration Number 2224U002834, Qualification work popup.category Інше Title popup.author Usiakyi Danylo Oleksandrovych9158991c-c759-40cf-9700-3d7b00e538aa-1 popup.publication 01-01-2024 popup.source_user Державний біотехнологічний університет popup.source https://repo.btu.kharkov.ua/handle/123456789/66264 popup.publisher Kharkiv: DBTU Description Relevance of the topic of the qualification work. The development of market relations in Ukraine eliminated the long-standing state monopoly in the field of restaurant business. The change in the form of ownership of this type of entrepreneurial activity, as one of the most attractive, led to the gradual revival of the restaurant business market in our country, which borrowed the main methods of its activity from the heritage of the restaurant business and foreign experience. Traditionally, the restaurant business market refers to those areas of the economy, the subjects of which are able to provide high rates of profitability, and therefore, to develop dynamically, to be a promising and highly profitable type of business activity. In modern conditions, the restaurant business market is consolidating, merger acquisition trends have emerged, which are exacerbated by the impact of crisis phenomena in the economy. As a result, the development of innovative scientific approaches to managing the resource potential of the restaurant business is especially in demand. Thus, the development of innovative scientific approaches to managing the resource potential of the restaurant business is a tool for ensuring competitiveness and prospects for the development of the restaurant business market in the conditions of an unstable economic environment. The purpose of the qualification work is development of an effective system of management and optimization of resource provision of hospitality establishments. Task. The task of the research was scientific justification and analysis: - Modern classification of business structures of the restaurant business market - General characteristics and features of production at enterprises of the restaurant business - Effective restaurant business as a branch of social infrastructure - Features of ensuring the competitiveness of the restaurant industry - Analysis of the current state of the restaurant market - Analysis of the activity of the "Felice" restaurant - Analysis of the Felice restaurant management strategy - Analysis of the stages of development of the modern restaurant business using the example of the "Felice" restaurant chain - Analysis of the effectiveness of the services provided in the "Felice" restaurant - SWOT analysis of Felice restaurant - Recommendations on ensuring competitiveness in the market of restaurant services through rational management of resources - Recommendations regarding the organization of planning and distribution of material resources - Improvement of service and services in the restaurant industry Object of study. The object of the study is the study of the activity of the Felice restaurant complex. Subject of study . The subject of the research is innovative approaches to resource management in the restaurant industry. Theoretical and practical significance of the obtained results. It consists in the study of theoretical and practical aspects of innovative approaches to the management of resource provision in the restaurant industry . Approbation . The main provisions of the work were reported at the meetings of the scientific circle of the department of trade, hotel and restaurant and customs affairs. popup.nrat_date 2025-11-21 Close