Abstract
The article highlights the current state and current problems in the hospitality industry of Kherson region, namely the restaurant business in the current complex epidemiological conditions. The problem of restoring the effective operation of hotel and restaurant businesses after the removal of quarantine restrictions imposed as a result of the spread of the COVID-19 pandemic actualizes the search for effective tools. The dynamics of mortgages in the Kherson region and determined in which areas there was the greatest decline in the last three years. The focus is on the re-profiling of mortgaged food. The consumer’s attention is focused on the format of address delivery and confidence in the safety of the restaurant product. The state and dynamics of the main restaurants of the Kherson region are studied and the concepts that are most popular among: vacationers, tourists, guests and locals are identified. The study analyzes the role of innovative programs in the crisis management system and the possibility of using them to overcome the effects of the crisis. Features of production and trade activity of food establishments in the conditions of quarantine are considered. Modern trends of innovative Internet technologies to support customer loyalty during quarantine are proposed. Alternative approaches to the organization of activity and safety of clients of restaurant business enterprises in the Kherson region in the conditions of the COVID-2019 pandemic are defined. Scientific and practical approaches to the organization of effective management of the development of restaurant enterprises on the basis of the identified opportunities are proposed. The advantages of social media resources as important levers of management for overcoming the temporary crisis in the restaurant business are determined. Prospects and directions of transformation of development models for customer retention are developed. Alternative approaches to the organization of activity and safety of clients of restaurant business enterprises in the Kherson region in the conditions of the COVID-2019 pandemic are formed. The results of the study allowed to identify the main adaptation mechanisms of the further functioning of the restaurant industry and to determine its main prospects for development in a pandemic COVID-19.
Sign-in/Register to access full text options 
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a callDisclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.
