Restorannii i gotel''nii konsalting Innovatsiyi最新文献

{"title":"Research of Innovative Solutions for Updating Existing Business Models and Modern Service Technologies in Restaurant Business","authors":"O. Zavadynska, Halyna Nikolaiko, Maryna Ohorodnik","doi":"10.31866/2616-7468.5.2.2022.270098","DOIUrl":"https://doi.org/10.31866/2616-7468.5.2.2022.270098","url":null,"abstract":"Topicality. The relevance of the chosen research centers in the specifics of the restaurant business as a part of the service industry, which involves not only improving the quality of human life, but the introduction of modern service technologies by updating existing business models as well. \u0000The aim of the study is to analyse the current situation of innovative solutions for updating existing business models, and the usage of modern service technologies in order to improve the efficiency of restaurant business establishments abroad and in Ukraine. \u0000Research methods combine the systematisation of information causing the restaurant business industry formation and development. The theoretical and methodological basis of the study is formed by scientific concepts and theoretical elaborations of blighty and foreign scholars in the field of analysis of enterprises activity, service technologies, and laws of Ukraine. \u0000Results. The article highlights the tendencies of updating existing business models and modern service technologies of Ukrainian companies in the restaurant business sphere. The advantages of innovative and updated business models range in the restaurant business field, such as reducing manual labour and improving the quality and speed of customer service, creating strong brands, developing key business areas, amendment of the life quality, elaborating promising business concepts have been indicated. \u0000 Conclusions and discussion. The scientific novelty of the article bases on identifying the necessity of innovative solutions in order to update existing business models and use innovative service technologies for improving the efficiency of restaurant business establishments. The practical significance consists in determining the basic principles of modern technologies implementation depending on the type of innovation and the model of establishment.","PeriodicalId":52821,"journal":{"name":"Restorannii i gotel''nii konsalting Innovatsiyi","volume":" ","pages":""},"PeriodicalIF":0.0,"publicationDate":"2022-12-27","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"45588111","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Current Tendencies Analysis of Coffee Industry in Ukraine","authors":"O. Hromyk","doi":"10.31866/2616-7468.5.2.2022.270105","DOIUrl":"https://doi.org/10.31866/2616-7468.5.2.2022.270105","url":null,"abstract":"Topicality.The popularity of coffee industry is high. This business is actively developing in Ukraine. A coffee shop is an establishment where the high quality of the product, as well as the development of coffee consumption culture are always in the first place. An important component is the commercial activity on which the coffee industry is built. This is an indicator of the right culture: more often Ukrainians prefer coffee in some cafe or restaurant, or even takeaway, instead of home or office coffee. However, COVID 19 pandemic affected the decrease in visits by Ukrainians to coffee shops, cafes, restaurants and other catering establishments. The main share of coffee consumption is an imported product. Ukrainian production is formed by manufacturers who import coffee beans as a raw material, and in Ukraine they roast, receive, package, produce an article without caffeine, and sell it under their own brand. The fiercest competition is typical in low segments of coffee drinks and grains. \u0000The aim of the study and its methods. The purpose of this article is to analyse the current state of Ukrainian coffee industry. When conducting the research, general scientific methods have been applied: scientific and theoretical elaborations of blighty and foreign scientists, informational materials of statistical and reference publications, analysis, synthesis, generalisation, comparison. \u0000Results. The article analyses the current state of coffee industry in Ukraine. The greatest producers of coffee and the most popular brands of grain and ground coffee in Ukraine have been characterised. The structure of coffee consumption in Ukraine by types and in quantitative indicators has been analysed. It has been noted that Ukrainian coffee industry is represented by a large number of small operators who open their mobile coffee shops in places with high traffic. This is due to small initial investments, a short payback period, and the possibility to change the location. Since the tendencies of the world coffee market have a significant impact on coffee industry in Ukraine, the demand is also growing steadily. The amount of coffee import in Ukraine exceeded the volume of exports. In 2020, the scope of export reached 15,0 million dollars, USA, while in 2021 it increased to 15,9 million dollars, USA. The amount of import increased from 251,3 million dollars, USA in 2020 to 266,7 million dollars, USA in 2021. The import of coffee beans is aimed at meeting domestic consumers’ needs. Ukraine is completely dependent on import, due to the non-compliance with natural and climatic conditions, because growing coffee on the territory of Ukraine is impossible. \u0000Conclusions and discussion. So, in the course of this study, it has been established that coffee industry in Ukraine is developing more actively and even creating competition. A significant place in the restaurant industry is occupied by coffee shops, which increase competition and increase the quality of provided servi","PeriodicalId":52821,"journal":{"name":"Restorannii i gotel''nii konsalting Innovatsiyi","volume":" ","pages":""},"PeriodicalIF":0.0,"publicationDate":"2022-12-27","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"45200254","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Efficiency Improvement of the Process of Cleansing from Scale the Carp Carcass Cyprinus carpio with Ultrasonic Processing Use","authors":"H. Deinychenko, V. Chervonyi, Vitalii Kononykin, Vasyl Huzenko, Оleksandr Omelchenko","doi":"10.31866/2616-7468.5.2.2022.270108","DOIUrl":"https://doi.org/10.31866/2616-7468.5.2.2022.270108","url":null,"abstract":"Topicality. The article presents data and substantiates the feasibility of ultrasonic processing use while cleansing the carcass of commercially caught pond fish from scale on the example of carp.\u0000Purpose and methods. The aim of this research is to improve the process of cleansing carp Cyprinus carpio carcass from scale using ultrasonic processing by estimating the practical model that describes the relationship strength scale-skin fish. In the course of the study, analytical, theoretical and experimental methods have been applied, using control and measuring equipment of appropriate accuracy, standard methods for examining food raw materials, modern methods of mathematical statistics, correlation analysis, and computer technologies.\u0000Results. Based on the results of experimental data evaluation, the theoretical dependence of the scale-skin bond strength on the mass of pond fish carcass has been confirmed. The conducted experimental studies made it possible to determine the strength of the scale-skin bond for pond fish carcass in the native and chilled states, and to calculate, based on the experimental data, the value of the k3 coefficient for carp. While using this, it becomes possible to calculate the strength of the scale-skin bond for carcass of any weight group in theoretical way. Experimental studies gave an opportunity to fix the change in the strength of the scale-skin bond for carp carcass of industrial catch in conditions of storage in a chilled form. This dimension was found to vary a little, and the scale-skin bond strength in the native state could be used in order to elaborate the specification for the scale removal device. The dynamics of changes in the strength of the scale-skin bond under the influence of ultrasonic processing of fish raw materials was determined. It was revealed that the greatest influence on the change in the scale-skin bond was exposed to ultrasonic vibrations with a frequency of 22 kHz. So, the use of the specified frequency reduced the processing time by 27...34% for carp. This phenomenon can be explained by the fact that the selected frequency (22 kHz) has the highest oscillation amplitude of ultrasonic end of the emitter.\u0000Conclusions and discussion. It has been established that the ultrasonic frequency, the mass of fish carcass and the duration of processing have a decisive influence on the efforts of the scale-skin bond. The scale-skin bond ratio for Cyprinus carpio carp carcass in the native state was calculated, the value of which is 2.29. During the experimental studies, it was highlighted that the magnitude of the scale-skin bond coefficient for carp carcass changes insignificantly, and the strength of the scale-skin bond in the native state can be used to elaborate the terms of reference for the apparatus for removing scales. The greatest influence on the change in the scale-skin connection in conditions of ultrasonic processing was recorded at an oscillation frequency of 22 kHz. Prospects for furthe","PeriodicalId":52821,"journal":{"name":"Restorannii i gotel''nii konsalting Innovatsiyi","volume":" ","pages":""},"PeriodicalIF":0.0,"publicationDate":"2022-12-27","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"43734879","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Cyber Protection of Hotel Brands","authors":"Iryna Verezomska, Liudmyla Bovsh, Kseniia Prykhod’ko, Khrystyna Baklan","doi":"10.31866/2616-7468.5.2.2022.270089","DOIUrl":"https://doi.org/10.31866/2616-7468.5.2.2022.270089","url":null,"abstract":"Topicality. The hotel industry suffered significant financial shifts during pandemic, which have been exacerbated by the martial law in Ukraine. The problem of protecting intangible assets has become relevant, in particular, in conditions that some blighty hotels have Russian beneficiaries, and certain international brands have remained their activity in Russia, which unleashed a full-scale war in Ukraine. In addition to physical destruction, hotels have also become the subject of information war and cybercrimes. Therefore, the issue of brands cyber protection has become an important component of the development strategy, over and above, in digitalisation sphere. The topicality of this research lies in cyber threats identification, as well as determination of the main aspects of protection against them. All this mentioned above is based on scientific positions and practical reviews. \u0000 The aim of the study and its methods. The aim of the article is to research the essence of brands cyber protection, and found the mechanism of its provision. Interpreted for the research, the scientific topic has determined the use of general scientific and special methods, which made it possible to define operational definitions, and build a hypothetical study apparatus. Thus, the methods of analysis, synthesis and induction have beed used in order to formulate theoretical approaches. A horizon scanning method has been applied to assess cyber threats and the potential impact of digital innovations on cyber defence capabilities. In turn, modelling has been used for creating a hotel brand cyber defence referent model. In the process of forming a visual scenario of foresight of hotel brands cyber protection in the aspect of digital technologies development, the technological road map method has been applied. It is based on apriori plots and points of critical decisions. \u0000Results. The definition of “cyber protection” has been worked out, its main elements have been determined. The emphasis has been placed on digital communications as key drivers of the sales system, which provoke risks for the hotel brand security. In dynamics, the parameters of hotel brands operating in Ukraine have been evaluated. The sources of support for hotel brands at formal and informal levels of communications, which ensure the hotel brand cyber security, have been characterised. The key problems of ensuring brands cyber protection in Ukraine have been considered. In particular, insufficient attention to risk management, which causes financial and reputational losses, as well as stoppages of hotel business processes, has been highlighted. Directions for increasing the level of cyber protection based on the use of cyber resilience tactics, oriented on brand carriers and cyber risk categories, have been offered, as well as measures in management of informal communication channels. Prospects for further research are the effectiveness evaluation of cyber protection management of hotel business ent","PeriodicalId":52821,"journal":{"name":"Restorannii i gotel''nii konsalting Innovatsiyi","volume":" ","pages":""},"PeriodicalIF":0.0,"publicationDate":"2022-12-27","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"47811630","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Modern Approaches to Robotisation of Service Processes in Restaurant Industry Establishments","authors":"S. Neilenko, Anastasiia Fohel, Yevheniia Hushcha, O. Oliinyk","doi":"10.31866/2616-7468.5.2.2022.270101","DOIUrl":"https://doi.org/10.31866/2616-7468.5.2.2022.270101","url":null,"abstract":"Topicality. Robotisation of all life spheres forces restaurant industry establishments to develop and implement innovative technologies. This process has only accelerated during the pandemic period. At the same time, blighty enterprises significantly lag behind in the pace of automation and robotisation technologies implementation in service processes. \u0000Research aim and methods. The purpose of the study is to research approaches to robotisation of the service process in restaurant industry establishments, as well as to determine the impact of robotisation on service quality, and develop a scheme for serving guests with robots in restaurants. In order to achieve this, a set of scientific methods and approaches have been used: systemic, functional, systemic and structural, analysis and synthesis, comparison, logical generalisation. \u0000Results. According to the analysis of robots practical use in serving guests, it is offered to classify their functions into three categories: reception of visitors, reception of orders and their delivery, automation of processes. It has been established that the robotisation implementation improves the quality of service provision in restaurant industry establishments. This can be explained by the increasing tendency in the degree of the guests’ satisfaction with their needs, and the originality of such an idea. The elaborated scheme of using robots for serving guests in restaurant industry establishments consists of four consecutive stages: meeting guests, choosing a table, transferring the order and the guests’ payments. \u0000Conclusions and discussion. Approaches to service process robotisation have been studied. It has been established that robotisation improves the quality of services in restaurant industry establishments. The spheres of robots use have been outlined. Additionally, SWOT analysis has been carried out, which shows positive and negative sides, as well as prospects and risks of using robots in restaurants. The scheme for serving guests using robots in restaurant industry establishments has been elaborated.","PeriodicalId":52821,"journal":{"name":"Restorannii i gotel''nii konsalting Innovatsiyi","volume":" ","pages":""},"PeriodicalIF":0.0,"publicationDate":"2022-12-27","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"45645082","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Investment Attractiveness of the Hotel, Restaurant and Tourism Business in Ukraine: Financial Indicators of Internal Threats","authors":"L. Dokiienko, V. Trynchuk","doi":"10.31866/2616-7468.5.2.2022.270093","DOIUrl":"https://doi.org/10.31866/2616-7468.5.2.2022.270093","url":null,"abstract":"Topicality. In the current realities of Covid-19 pandemic and martial law in Ukraine, every enterprise must focus on the processes transformation of provision and development, which allow to quickly respond to their activity, challenges and modifications in order to be attractive for investment. \u0000The aim of this article is a comprehensive assessment of the investment attractiveness of hotel, restaurant and tourism businesses based on the usage of the offered three-stage system of financial indicators. \u0000Research methods. The research uses common scientific and empirical techniques found on the systematic approach: abstract-logical, grouping, comparison, graphic, coefficient, modelling, analysis and synthesis, formalisation, generalisation ones. \u0000Results. The system of comprehensive assessment of the investment attractiveness of hotel, restaurant and tourist business enterprises has been substantiated, which involves the use of key financial indicators that allow determining the level of liquidity and profitability of activities, as well as the level of financial stability and profitability of financial resources. The relationship between certain groups of indicators made it possible to construct identification matrices of the state of investment attractiveness of current activities, and the state of general investment attractiveness of enterprises, as well as a nine-quadrant zoning matrix of the general state of enterprise investment attractiveness. Approbation of the offered evaluation system, based on official statistical data, made it possible to analyse the dynamics of the state of investment attractiveness of hotel, restaurant and tourism businesses from the standpoint of internal financial threats for the period 2013–2021. \u0000Conclusions and discussions. The practical use of the offered three-level evaluation system proves that it is a convenient, simple, clear and effective tool for diagnosing the level and the state of the enterprise investment attractiveness. The use of the offered approach can become an effective mechanism for managing the current activities of hotel, restaurant and tourism businesses, and an informative toolkit of factor analysis in the process of managing their investment attractiveness from the standpoint of internal financial threats. \u0000The scientific novelty of obtained research results lies in the substantiation and approval of modern tools for comprehensive assessment of the investment attractiveness of hotel, restaurant and tourism enterprises from the standpoint of internal financial threats, which allows for effective management of it in the current period, and can also become the basis for forming strategic directions of financial development and forecasting the level of nvestment attractiveness for the prospective period.","PeriodicalId":52821,"journal":{"name":"Restorannii i gotel''nii konsalting Innovatsiyi","volume":" ","pages":""},"PeriodicalIF":0.0,"publicationDate":"2022-12-27","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"43490407","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Experimental Installation Elaboration for Studying Structural and Mechanical Qualities of Meat Raw Materials and the Process of their Cutting","authors":"D. Horielkov, D. Dmytrevskyi, Katerina Sefikhanova, Valeriia Myronenko, Olena Hladkova","doi":"10.31866/2616-7468.5.2.2022.270117","DOIUrl":"https://doi.org/10.31866/2616-7468.5.2.2022.270117","url":null,"abstract":"Topicality. The article provides an analysis of problematic issues related to the study of structural and mechanical values of food raw materials on the example of beef stomach and esophagus offal. Additionally, some tasks are presented in order to study the efforts in cutting offal with proper elements of different shape and parameters. \u0000Aim and methods. The aim of this article is to elaborate a fundamental design of experimental setup for studying structural and mechanical qualities of food raw materials and the process of their cutting on the example of meat raw, offal of category II beef stomach and esophagus. The following research methods have been chosen: an analytical review of modern and previously developed structures, technical design with three-dimensional modelling. \u0000Results. Based on the results of conducted work and studies, a model of experimental installation for studying structural and mechanical qualities of food raw materials and the process of their cutting has been offered. The main structural elements have been presented; practical recommendations have been given for their use on the example of beef offal (esophagus and stomach); the functionality of such installation and directions for further development have been highlighted. \u0000Conclusions and discussions. The scientific novelty of obtained results lies in the substantiation and ensuring the reproduction of the process of cutting meat raw materials with edgy elements of any shape, and ensuring the necessary movement nature in laboratory conditions. The installation design, according to its capabilities, allows to conduct comprehensive studies of the cutting process of two types of meat raw materials, that are different in their structure and set – beef esophagus and stomach. From the point of view of structural and mechanical values research (module of elasticity, plasticity, elasticity, etc.), studies can also be carried out for a wide range of meat raw materials without changing sensors. With such a replacement, the range of studies expands to the research of foam and gel-like structures. \u0000Practical significance of the obtained results. Carried out with the help of designed installation, the data can make it possible to clarify the rational parameters of geometric shape of the designed equipment working units for cleansing offal, and to determine the rational operating parameters. \u0000Prospects for further scientific studies. The presented design satisfies the set aims, still, the issues of software for the installation operation remain unsolved.","PeriodicalId":52821,"journal":{"name":"Restorannii i gotel''nii konsalting Innovatsiyi","volume":" ","pages":""},"PeriodicalIF":0.0,"publicationDate":"2022-12-27","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"43334369","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Use of Non-traditional Raw Materials in Yogurt Production Technology","authors":"M. Samilyk, Evgenia Demidova","doi":"10.31866/2616-7468.5.2.2022.270113","DOIUrl":"https://doi.org/10.31866/2616-7468.5.2.2022.270113","url":null,"abstract":"Topicality. The problem of deteriorating public health prompts scientists and manufacturers to expand the assortment of functional products. In the market of the mentioned products in Europe and Ukraine, dairy foodstuff make up 65...67 %. Particularly, fermented milk products occupy a special place among them. Fermented milk drinks enriched with berry raw materials, which contain antioxidants etc., are in wide demand among the population. Therefore, the elaboration of new types of functional fermented milk drinks is an urgent issue today. \u0000Purpose and methods. The aim of this work is to study possibilities of using derivatives of Sambucus nigra processing products in yogurt production technology. Standard organoleptic, physicochemical, microbiological and chromatographic research methods have been used in this research. \u0000Results. The recipe of yogurt from derivatives of elderberry processing has been substantiated and created, their organoleptic, physico-chemical and microbiological indicators have been studied. \u0000Conclusions and discussion of results. The elaborated technology for the production of elderberry powders with functional qualities, and their usage in yogurt production is appropriate for this production implementation. The research highlights that the way of osmotic dehydration allows preserving the biological value of processing products Sambucus nigra. These processing derivatives can be used as nutritional supplements in yogurt production in order to improve their alimentary value.","PeriodicalId":52821,"journal":{"name":"Restorannii i gotel''nii konsalting Innovatsiyi","volume":"1 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2022-12-27","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"41815446","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"The Condition Assessment of Hotel Business Development in Ukraine","authors":"O. Hromyk","doi":"10.31866/2616-7468.5.1.2022.260873","DOIUrl":"https://doi.org/10.31866/2616-7468.5.1.2022.260873","url":null,"abstract":"Topicality. In this article activities of collective accommodation facilities (CAF) in Ukrainian regions are analysed, in particular, hotel enterprises (accommodation fund). In the hotel market, the competition strengthening between hotels can be observed, that is from the world hotel concerns. Therefore, hotel enterprises are trying to increase their productivity and competitiveness by implementing effective organisation and management methods.\u0000Aim and methods. The aim of the article is to analyse activity of CAF, identify problems of effective hotel business functioning in Ukraine. General scientific methods are used in this study: information materials of statistical and reference publications, analysis, synthesis, generalisation, comparison.\u0000Results. Based on official data from the State Statistics Service, it can be mentioned that for the period from 2018 to 2020 the number of similar accommodation facilities decreased from 4719 to 1337 un. Accordingly, the number of places in CAF also decreased from 300 010 to 155 029 un. in 2018–2020. The provided official data show a general decrease in the number of hotel rooms and similar accommodation facilities. A significant decrease in the number of hotels and similar accommodation facilities is observed in 2020 compared to 2018. The segment of five-star hotels has suffered more than four- and three-star ones, due to the sharp drop in the flow of foreign tourists to Ukraine. During 2018–2019, the development of collective accommodation facilities, owned by natural persons-individuals of business entities, has a positive tendency. In 2020, a significant amount of accommodation fund is observed in hotels in Kyiv, as well as in Lvivska, Odeska, Kyivska and Ivano-Frankivska regions.\u0000Conclusions and discussions. Thus, the study highlights that the reduced demand for hotel enterprises services in crisis circumstances is the main problem of hotel business development. It is necessary to develop infrastructure, introduce innovation and project support for the hotel enterprises development, implicate investments in the economic sectors progress. In comparison with other real estate sectors, double standards, a significant payback period of hotel enterprises hinder the hotel potential amplification in the country.","PeriodicalId":52821,"journal":{"name":"Restorannii i gotel''nii konsalting Innovatsiyi","volume":" ","pages":""},"PeriodicalIF":0.0,"publicationDate":"2022-06-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"46204849","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Conflict Management Technologies in Hotel and Restaurant Business","authors":"Oksana Polinkevych","doi":"10.31866/2616-7468.5.1.2022.260869","DOIUrl":"https://doi.org/10.31866/2616-7468.5.1.2022.260869","url":null,"abstract":"Topicality. In modern conditions, conflicts in hotel and restaurant business are intensified. Such phenomena slow down and unbalance their development, as well as cause the liquidation of enterprises. This is a natural process. Therefore, it is important to learn how to manage them. Opposites and contradictions are inevitable in the enterprises activities of the service sector, as they are based on the communicative level.\u0000The aim of the article is to determine conflict management technologies in hotel and restaurant business using conflict theories.\u0000Research methods. The study used general scientific methods: induction and deduction – to generalize opinions on conflict theories, technologies and conflict management in hotel and restaurant business; abstraction, theoretical analysis and synthesis – in determining approaches to conflict management strategy in hotel and restaurant business; comparison – in highlighting the causes of conflicts; generalization – for the construction of conflict management technology in hotel and restaurant business, the algorithm for working with conflicts in hotel and restaurant business; inference – in building the basic patterns of reaction to resistance, the rules of successful conflict management in hotel and restaurant business.\u0000Research results. Conflict theories are identified and their evolution is shown. It is established that conflict management is an inevitable process, and stems from the service sector peculiarities. It is noted that conflict management technologies should include development strategy, strategic aims, conflict management strategies, problems of conflicts appearance, patterns of response to resistance, conflict management models. Rules for successful implementation of conflict management technologies are elaborated as well.\u0000Conclusions and discussions. It is determined that hotel and restaurant business is changing, that conflicts and contradictions are inevitable. They are exacerbated by COVID-19. An algorithm for dealing with conflicts in hotel and restaurant business are elaborated. It contains 5 steps: listening, concretization, compassion, variability, gratitude for feedback. Marker words that should be used in resolving conflicts are suggested.","PeriodicalId":52821,"journal":{"name":"Restorannii i gotel''nii konsalting Innovatsiyi","volume":" ","pages":""},"PeriodicalIF":0.0,"publicationDate":"2022-06-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"48302170","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}