Actual tasks on restaurant businesses development management in Ukraine
DOI:
https://doi.org/10.21847/1728-9343.2014.4(130).26737Keywords:
development, management, restaurant business, industrial activity, consumers, service qualityAbstract
It is defined in the article that large amount of factors have impact on restaurant businesses' management in Ukraine. Attraction of the business is caused by close links between tourism and recreation businesses and hotel and restaurant business, resulting in a high probability of rapid payback of investments.
It is determined that actual problems and tasks have to be solved for restaurant businesses development in Ukraine. Main obstacles that prevent from dynamic growth of restaurant business include military operations in the country and crisis in the socio-economic sphere, reduction of the possibilities of visiting the catering facilities by the population, negative experience of cooperation between restaurant businesses and national supervisory authorities, the poor quality of raw materials, logistics, inefficient use of capital, low level of informatization of business, poor effectiveness of providing units at restaurant businesses, poor coordination work of restaurant facilities with other members of the recreation business, lack of a significant interest in new types of catering and diversification of sales channels.
Elimination of these problems will significantly improve the efficiency of solution of modern problems in catering businesses, improve customer service by individualizing services and introduction of new services, improve staff qualifications and improve marketing work on promotion of goods and services on the market.
Processing of scientific approaches and practical recommendations of various authors let us find out that an important area of rationalization of management process of development of restaurant business is job of marketing, supply, sales and information technology departments. Successful execution of the functions of mentioned departments of the restaurant sector is able to create popular on the market products and services, establish high quality sales and thus create the potential for increase in efficiency.References
Аветисова А. О. Ресторанні мережі: конкурентні переваги, проблеми, перспективи розвитку / А. О. Аветисова // Вісник соціально-економічних досліджень. - 2013. - № 28. - С. 117-123.
Антонова В. А. Конкуренція і управління конкурентоспроможністю підприємств ресторанного господарства / В. А. Антонова // Науковий вісник Полтавського університету споживчої кооперації України. - 2012. - № 1 (21). - С. 54-57.
Державна служба статистики України [Електронний ресурс]. - Режим доступу : http://www.ukrstat.gov.ua.
Момот В. М. Способи управління якістю на підприємствах ресторанного типу / В. М. Момот, В. В. Нежурко // Економіка та управління підприємствами машинобудівної галузі: проблеми теорії та практики. - 2013. - № 3 (15) - С. 71-78.
Науменко М. О. Шляхи забезпечення якісного обслуговування споживачів на підприємствах ресторанного господарства / М. О. Науменко // Вісник економіки транспорту і промисловості. - 2013. - № 36. - С. 179-181.
Погайдак А. Б. Управління якістю послуг у контексті підвищення якості життя / А. Б. Погайдак // Сталий розвиток економіки - 2012. - № 1 (11) - С. 41-48.
П'ятницька Г. Т. Тенденції розвитку ресторанного господарства в Україні / Г. Т. П'ятницька // Вісник КНТЕУ. - 2010. - № 8. - С. 24-32.
Скавронська І. В. Пріоритетні напрямки розвитку ресторанної справи України в контексті світового досвіду / І. В. Скавронська // Вісник Чернівецького торговельно-економічного інституту. - 2012. - Вип. 2. - С. 232-244.
Усіна А. І. Сучасні підходи до формування якісного сервісу ресторанами першого класу міста Харкова / А. І. Усіна, Т. П. Кононенко, І. В. Сегеда // Коммунальное хозяйство городов : науч.-техн. сборник. - 2012. - № 87.- С. 453-460.
Яшина О. В. Особливості розвитку ресторанного господарства в Україні / О. В. Яшина // Вісник Львівської комерційної академії. - 2013. - № 38. - С. 137-141.
REFERENCES
Avetysova O. A. (2013), Restaurant networks: competitive advantages, problems and prospects of development, Journal of Social and Economic Research, № 28, pp. 117-123 (ukr).
Antonova V. A. (2012), Competition and competitiveness management of restaurant business, Scientific Bulletin of Poltava University of Consumer Cooperatives in Ukraine, № 1 (21), pp. 54-57(ukr).
State Statistics Service of Ukraine, available at: http://www.ukrstat.gov.ua. (ukr).
Momot V. M., Nezhurko V. V. (2013), Management methods of quality at the restaurants, Economics and business management of the machine building industry: problems of theory and practice, № 3 (15), pp. 71-78 (ukr).
Naumenko M. O. (2013), Ways to provide high quality customer service at restaurants and catering enterprises, Bulletin of Economics of Transport and Industry, № 36, pp. 179-181(ukr).
Pohaydak A. B. (2012), Management of service quality in the context of improvement of the quality of life, Sustainable economic development, № 1 (11), pp. 41-48(ukr).
Piatnytska H. T. (2010), Trends in the restaurant business in Ukraine, Bulletin of Kyiv National Trade and Economic University, № 8, pp. 24-32(ukr).
Skavronska I. V. (2012), Priority areas of restaurant business development in Ukraine in the context of international experience, Bulletin of Chernivtsi Trade and Economics Institute, Vol. 2, pp. 232-244 (ukr).
Usina A. I., Kononenko T. P. & Seheda I. V. (2012), Modern approaches to the formation of high-quality service by the first-class restaurants of the city of Kharkiv, Public Utilities in the cities: Scientific compilation, № 87, pp. 453-460 (ukr).
Yashyna O. V. (2013), Features of development of restaurant business in Ukraine, Bulletin of the Lviv Commercial Academy, № 38, pp. 137-141 (ukr).
Downloads
Published
How to Cite
Issue
Section
License
Copyright (c) 2014 Yuliia Petruk
This work is licensed under a Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License.
1. Authors bear responsibility for the accuracy of facts, quotations, numbers and names used.
2. Manuscripts are not sent back.
3. The publisher does not always agree with the authors' opinion.
4. The authors reserve the right to authorship of the work and pass the first publication right of this work to the journal under the terms of a Creative Commons Attribution Non-Commercial License, which allows others to freely distribute the published research with the obligatory reference to the authors of the original work and the first publication of the work in this journal.
5. The authors have the right to conclude separate supplement agreements that relate to non-exclusive work distribution in the form in which it has been published by the journal (for example, to upload the work to the online storage of the journal or publish it as part of a monograph), provided that the reference to the first publication of the work in this journal is included.
