Abstract
The article proves the necessity to intensify the activity of hotel and restaurant busness which will allow to avoid risks or to minimize their impact in order to increase the level of competitiveness in the domestic and foreign markets. It is proved that HACCP system can provide requirements of the modern world in the manufacture of safe products and provision of safe services. The main advantages provided by the hotel and restaurant enterprise are the development and implementation of HACCP system in Ukraine. A structural logical scheme of evaluating one of elementary risks of HACCP system implementation to the activities of the hotel and restaurant business is constructed in accordance with the proposed approach. The method of neutralizing risks of innovative management of the development of hotel and restaurant business is worked out.
Highlights
In modern conditions, increasing the probability of emerging risks under the influence of internal and external factors in the activities of hotel and restaurant business stipulates the necessity to intensify activities that will allow avoid risks or minimize their impact that will enable to increase competitiveness in the domestic and foreign markets
The article proves the necessity to intensify the activity of hotel and restaurant busness which will allow to avoid risks or to minimize their impact in order to increase the level of competitiveness in the domestic and foreign markets
The main advantages provided by the hotel and restaurant enterprise are the development and implementation of HACCP system in Ukraine
Summary
In modern conditions, increasing the probability of emerging risks under the influence of internal and external factors in the activities of hotel and restaurant business stipulates the necessity to intensify activities that will allow avoid risks or minimize their impact that will enable to increase competitiveness in the domestic and foreign markets. The issues of reducing the influence of risks during the formation of the system of innovative management of the development of hotel and restaurant business gain particular relevance. The scientists pay much attention to the use of methods for reducing negative impact of risks on the activities of hotel and restaurant business [1,2,3,4,5,6]. The degree of uncertainty of the process of substantiating innovative projects of managing the development of hotel and restaurant business requires development of measures for its reduction that presupposes adequate assessment both of possible losses and the probability of their occurrence, as well as the influence of individual factors on the overall risk of innovation development. Let us consider a practical example of analyzing the implications of the introduction of HACCP system into the activities of hotel and restaurant business and possible risk factors as one of the directions of innovative management of the development of hotel and restaurant business
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