Restaurant Business Enterprises Research Articles

IMAGE ASPECTS OF THE FORMATION OF HUMAN RESOURCES OF ENTERPRISES IN THE HOTEL AND RESTAURANT SECTOR

The image of hotel and restaurant enterprises is, first of all, the image of this organization and the attitude of society to its activities and products based on the established values. The image of enterprises in this area is influenced by many factors. It is necessary to take into account the philosophy of the image, the sociology of the image, the economics of the image, the philological problems of the image, the design of the image, the psychology of the image, the image image, the image image, etc. Human resources occupy an important place in the activities of hotel and recreation enterprises. In today's conditions, such activity requires from the enterprises of the restaurant and recreation industry to intensify entrepreneurship, increase the efficiency of production, the competitiveness of its products and services on the basis of effective forms of management and production management, as well as the introduction of achievements of scientific and technological progress. Accordingly, in order to form a proper attitude to work, it is necessary to create such conditions that the staff perceives their work as a conscious activity, which is a source of self-improvement, the basis for professional and professional growth. The effectiveness of the hotel and recreation enterprise is significantly influenced by the economic aspect in personnel management. It is related to the organization of remuneration, the formation of the number of personnel, their professional and qualification composition (related to the use of equipment, technology, organization of production and labor), the effective use of personnel by qualification, level of education, etc. To study and consider the problems of managing the human resources of hotel and restaurant business enterprises, the following tasks were set: the characteristics of the personnel potential of hotel and restaurant enterprises are considered; The methods of planning human resources at the enterprises of the hotel and restaurant industry are considered; the number and composition of personnel at enterprises of this type are analyzed; an analysis of the effectiveness of the use of human resources was carried out and the process of managing the human resources of Zlata LLC was evaluated; The problems of human resources management have been identified, as well as recommendations for its management have been provided.

THE FUTURE OF RESTAURANT BUSINESS IN UKRAINE: TRENDS AND MARKET DEVELOPMENT OPPORTUNITIES

The article identifies the challenges faced by the Ukrainian restaurant industry amidst the difficult economic crises, the COVID-19 pandemic, and the ongoing conflict. Market dynamics, consumer preferences, and market trends are analyzed, emphasizing the resilience and adaptability demonstrated by restaurateurs. The author underlines the growing need for adaptive strategies to overcome unprecedented challenges, providing insights into market shifts, changing consumer behavior, and strategies used by businesses to survive and grow. In addition, the article examines the impact of the war on the industry, focusing on the analysis of statistics on the closure and opening of new establishments, and exploring the geographical differences in the restaurant market. The article highlights the role of restaurant business enterprises in supporting society, their resilience and efforts to continue operations despite the adversity. The research aims to guide restaurateurs by offering vital recommendations and insights for the industry's revival and long-term sustainability.

DIGITALIZATION OF THE HOSPITALITY SPHERE AS THE BASIS FOR CREATING A COMPETITIVE BUSINESS

The competitiveness of modern business is determined by the level of consumer accessibility to the final product. The sphere of hospitality is specific, since accessibility to a service or services determines the level of interest of guests in receiving them. Innovation has become the basis of the work of modern enterprises and a tool for their adaptation to functioning in crisis situations. The intensity of saturation of enterprises of hotel and restaurant business with digital innovations determines the convenience of the guest in obtaining services and in cooperation. The variety of software products available on the market of digital tools challenges the enterprise to choose the most convenient and appropriate software. It is important to investigate the level of need for digital tools for hospitality businesses and explore the available and most accessible of the entire range. To this end, the article assesses the dynamics of temporary accommodation services and catering provided by hospitality enterprises in Ukraine. In the process of studying the dynamics of the structure of services for temporary accommodation and catering provided by hospitality enterprises in Ukraine, positive changes were noted. In the process of studying software products on the market, it is noted that it is worth paying attention to Servio software products, which serve as the main tool for managing the hotel and restaurant business, and have a number of specialized modules. It is proposed to integrate the SERVIO POS software product into the business processes of the hotel and restaurant business, when using which the enterprise will receive an important tool for organizing a restaurant, cafe or bar management system. The article explores the functionality, possibilities and advantages of integrating the SERVIO POS software product into the activities of hospitality enterprises.
 In the course of the study, it was found that the use of mobile applications of the Poket-line from SERVIO will provide an opportunity to improve the business activities of hospitality enterprises. The algorithm of using the SERVIO POS Pocket mobile application in the work of hospitality institutions is presented.
 An important innovative tool for hotel management has been proposed for the operation of hotels - the multifunctional software product HMS. Main modules and functionality of HMS software are presented.
 One of the types of digital settings for hospitality enterprises is the online module SERVIO HMS RESERVATION, which can be installed free of charge on the website of a hotel or other hospitality institution.
 The article offers an algorithm for the use and functionality of the SERVIO HMS RESERVATION online module in the service system of hotel business enterprises.
 It has been studied that the availability of online service forms an additional segment of the market and provides for additional economic benefits for hospitality enterprises.

ІНФОРМАЦІЙНЕ ЗАБЕЗПЕЧЕННЯ АНАЛІЗУ ОПЕРАЦІЙНОЇ ДІЯЛЬНОСТІ ПІДПРИЄМСТВ РЕСТОРАННОГО БІЗНЕСУ

The restaurant business is one of the promising and developing industries. The success of this business is influenced by many factors, including the use of modern information technologies. During the operational activities of catering establishments, control over the accounting process and staff behavior, transaction analysis, accounting for the receipt of products, formation of the cost of meals, write-off of products is carried out. Therefore, the convenience of automating processes in catering establishments is obvious not only from the point of view of the owner, but also from the point of view of customers, since automated solutions make it possible to perform calculations with visitors more quickly, provide a system of discounts for registered customers, provide service based on a queue, provide the menu with all the necessary ingredients and save time. The purpose of the article is to determine the key features of the information support for the analysis of the operational activities of the restaurant business enterprises, as well as the description of the information resources necessary for the improvement of management accounting. In the process of carrying out the research, general scientific methods were used: the method of system analysis - to clarify the main categories of the research; abstract-logical method - for theoretical generalization and conclusions about the main features of the system of information support for the operational activities of restaurant business enterprises; graphic method - for a visual presentation of practical recommendations for improving the key processes of the operational activity of catering establishments. The article substantiates the importance of introducing modern automated solutions into the activities of restaurant business establishments in order to increase the quality of service and the prestige of the establishment, ensure quick processing of orders and customer service, increase the speed and efficiency of operational business analytics. Taking into account the specifics of restaurant business enterprises and the peculiarities of their functioning, ways of improving the process of inventory and warehouse accounting, work with suppliers and information support of operational business analytics are proposed. Prospects for further research in this direction are the search for ways to improve the analysis of business data with different levels of depth and detail, the improvement of analytics focused on the study of customer demand and behavior, and the expansion of marketing research.

Peculiarities of the Hospitality Industry Development in Ukraine

Topicality. The hospitality industry plays a significant role in solving the problems of bringing the national economy out of the crisis, contributing to its structural transformation, which is of exceptional importance for Ukraine nowadays. Despite the huge recreational potential, the Ukrainian market of hotel and restaurant services is significantly lower than the world market of the hospitality industry in terms of economic efficiency. The main problems of the hospitality industry development are insufficient amounts of investment in renovation and building of new establishments, an inadequately developed market for the provision of hospitality services, imperfect infrastructure, technological backwardness of the industry, low solvency of the population, and the use of environmentally hazardous raw materials. It is no coincidence that improvement of modern infrastructure and introduction of modern technologies in the field of hospitality is recognized as one of the priority areas of the national economy development. The martial law declaration has negatively affected the activity of hotel and restaurant business establishments in Ukraine. All this determines the indisputable relevance of studying main trends and problems of the development of Ukrainian hospitality industry in today’s conditions. The aim of the article and research methods. The aim of the article is to analyze the current state and peculiarities of the hotel industry development in Ukraine. When conducting the research, general scientific research methods were used: comparison, generalization, analysis, synthesis and systematization, induction and deduction, tabular and graphic method, as well as scientific and theoretical developments of domestic and foreign scientists, informational materials of statistical and reference publications. Results. The article analyzed the current state of the hospitality industry in Ukraine. The practical aspects of hotel and restaurant business functioning were disclosed. It was established that the military aggression of the enemy has a negative effect on the dynamics of the development and functioning of hotel and restaurant enterprises. A significant number of them are functional or have been partially repurposed. The dynamics of temporary accommodation and catering organization enterprises were analyzed as the main criterion for the development of hotel and restaurant services. It was established that a significant decrease of enterprises and a reduction in the number of employed workers in the hospitality industry occured in 2021. It was noted that the consumer price index in 2022 increased significantly due to the raising in production expenses of the hotel and restaurant business from 103.7 to 122.5 %. In 2022, CPI growth was 100.9% in January, and 103.7% in December. So, the main reasons for the increase of CPI are the rapid growth of the dollar currency and consumer prices, as well as the devaluation of the Ukrainian currency. The financial activity of hotel and restaurant business enterprises was characterized. In 2020, temporary accommodation and catering organization establishments suffered a loss of UAH 6.500 million. However, in 2021, a slight increase in profit could be observed, as UAH 7.003 million. Thus, in 2021, a slight increase in profit could be noticed – UAH 7.003 million. The profitability of enterprises in 2021 was 9 %. This indicates the adaptation of the hospitality industry as a promising direction. Conclusions and discussion. So, in the course of the study, it was established that the hospitality industry is currently in unfavorable conditions, which are caused by the military aggression, which negatively affects the dynamics of the hotel and restaurant business development. In 2021, compared to 2020, there was a slight improvement in the financial result of the business, in accordance with the increase in income and profitability of temporary accommodation and catering organization establishments. However, with the aim of effective development and functioning of the hospitality industry, programs and projects of supporting the hotel and restaurant business are being implemented in the country with the assistance of international organizations.

Historical aspects of the profit category formation and its modern interpretation for enterprises of the hotel and restaurant business

The study purpose is (1) to examine the historical aspects of the economic category “profit” formation, (2) to determine the modern characteristics of the category "profit" and (3) of the profit formation features for enterprises of restaurant and hotel business. A systematic review of scientific literature on the topic was used to study the historical aspects of the profit category formation and of its current state. In order to assess the profit economic importance as a basis for the state development, time series analysis was used, as well as a graphical method based on Excel. Modelling was applied to assess the impact of factors on profit formation in the hotel and restaurant business. The results of the analysis of the scientific literature referred to the topic of the study show the ambiguous attraction of the profit category in the historical aspect of its development. Profit is a multifaceted and complex category that has constantly evolved from antiquity to modern times. The meaning of profit is evidenced by the fact that it is the main source of financial resources at the micro- and macro- levels. Income tax is important for formation of state budget revenues. The analysis of profit tax revenues and its share in Ukraine’s consolidated budget shows that the profit tax share in the revenues structure of the Ukraine consolidated budget fluctuates over the past 7 years within the range of 6–11%. Hotel and restaurant businesses belong to the service sector. At the same time, restaurant enterprise accomplishes the functions of production, trade, and service provision. An analytical study of the influence of factors on the formation of profit requires a qualitative analytical model that would take into account the specified specifics. Such a model should be based on a marginal approach.

MODERN INTERACTIVE TECHNOLOGIES OF MANAGEMENT IN PROMOTION OF SERVICES OF THE HOTEL AND RESTAURANT BUSINESS

The article address the theoretical and methodological aspects of the application of interactive management technologies in the promotion of services by enterprises of the hotel and restaurant business. It is emphasized that Industry 4.0 focuses on the transformation of the value chain by means of "smart technologies", Industry 5.0 on triple impact - economic, environmental and social with ESG emphasis and balance (environment, social sphere and governance). The needs of hotel and restaurant business enterprises, which compete for consumers in the conditions of Industries 4.0 and 5.0, are highlighted, seeking to develop and provide unique services using all possible modern management technologies: interactive, digital, multimedia, event management, etc. The digitalization of the hotel and restaurant business is being updated, which is taking place thanks to the introduction of a complex of digital technologies and processes by enterprises, organizations, and institutions. The main ones are identified with the use of QR-coding, the provision of digital information to consumers through electronic devices, the implementation of remote communication with service customers through specialized websites, pages in social networks, specialized mobile applications, specialized chatbots, the use of special information programs for the management of the institution , electronic payment of services, etc. The experience of using smart digital technologies is analyzed. It was determined that the following digital technologies are relevant for hotel and restaurant businesses: social media, large databases, e-commerce, the Internet of Things (IOT), robotics, artificial intelligence, additive technologies (3D printing), blockchain, biometric technologies etc.

Features of Image Formation of Restaurants on Special Orders (Catering)

Topicality. In conditions of growing competition in the restaurant business market, the formation of a positive enterprise image is an important task. Due to this, restaurants on special orders (catering) will be able to successfully compete in the market and attract new customers. The aim of the article. The aim of the study is to develop a structural and logical scheme for the formation of the image of restaurants on special orders (catering) within the boundaries of service customers. Research methods: abstract-logical, generalization. Results. The article proved the importance of creating the image of restaurants on special orders (catering) within consumers’ groups. It was established that the image of the enterprise is an important factor in the choice of catering services by the consumer. It was determined that the image of restaurants on special orders (catering) must be formed taking into account those factors and parameters that consumers of catering services consider the most important. The peculiarities of forming the image of a restaurant business enterprise by consumers of catering services at various stages of interaction with the enterprise were considered. Conclusions and discussion. So, nowadays, forming a positive image among consumers is an important task for restaurant business enterprises that provide catering services. In the structural and logical scheme of image formation of restaurants on special orders (catering), it is offered to pay special attention to consumers of catering services. In particular, it is necessary to take into account that the image is formed when the consumer chooses an establishment, in the process of providing a catering service and after receiving it as well. It is important to study the needs of consumers, their behavior, wishes and requirements for catering services, which will allow to adjust and improve the image of restaurant business enterprises.

Digital Technologies as an Important Factor of the Restaurant Business Development

Topicality. The restaurant business success is determined by the high level of service and efficient work of the staff. The combination of quality and speed of service, first of all, became real due to the possibilities of information technologies implementation in the work of restaurants. The relevance of the study grounds on the fact that the use of information technologies in restaurant service can allow to quickly and efficiently solve many management tasks, improve service quality, and, consequently, increase business revenue. The aim of the article. The aim of this study is to analyze the current state and to identify key aspects of modern digital technologies implementation and usage in order to improve the efficiency of restaurant business enterprises. Research methods. When conducting research, the following general scientific methods were applied: analysis, abstraction, induction, deduction, synthesis, inference, generalization, comparison. Results. The article considered the main tendencies in the restaurant market development in the digital economy period. Special attention was paid to the analysis of digital technologies use in the activity of restaurant business enterprises. The main directions and tools of the restaurant business digitalization were studied. Promising information and technological innovations for business protection during the coronavirus pandemic were outlined. Conclusions and discussion. It was determined that the information support of the restaurant business and the use of digital technologies are a strategic resource that helps to attract as many customers as possible, to achieve maximum sales and attendance, to gain the trust of guests, as well as to form a positive image of the enterprise. The scientific novelty of the study is to substantiate peculiarities of the use of modern information technologies in the management of restaurant business enterprises in order to ensure their effective functioning. Promising areas for further digitization that require tracking and the proper strategy choosing are based on more sophisticated solutions, including the Internet of Things technology, big data analytics, robotics, and mobile technologies.

METHODS OF PERSONNEL MANAGEMENT IN HOTEL AND RESTAURANT BUSINESS ENTERPRISES

Purpose. The purpose of the article is to systematize the main approaches to determining personnel management methods at hotel and restaurant business enterprises. Methodology of research. A systematic approach was used in the work, which made it possible to establish the basis of approaches and methods used in the context of the specified problem. The factor method was also used, on the basis of which certain factors of the development of innovative processes with the participation of personnel were determined within the framework of the mediation approach. Findings. The main approaches to determining personnel management methods at hotel and restaurant business enterprises are defined and presented. It has been proven that the following approaches are distinguished in modern scientific thought: ecological approach (personnel management of enterprises in the hotel and restaurant sector, which is carried out with a focus on the components of green human resource management); the “expectation-reward” approach (a combination of high expectations from employers and high rewards for staff compliance); mediating approach (combining high expectations from employers and high rewards for staff compliance, investment in training and development, innovative technologies and practices with the mediating role of human capital). It is shown that within the framework of: an ecological approach, modified forms of methods of stimulation and delegation of authority, based on the reverse productivity of personnel, can be used; the “expectation-reward” approach uses the expectation-incentive method of managing labour resources (strict practices of hiring (selection) of qualified personnel, which include appropriate planning, as well as strict criteria for candidates, high initial salaries and the level of human capital performance); the intermediary approach can be implemented by the expectant-incentive method of managing labour resources. Originality. The theoretical and methodological aspects of personnel management at the enterprises of the hotel and restaurant business in the context of defining its main approaches and methods have gained further development. Practical value. The methods and approaches presented in the article are due to the possibility of a guideline for the use of the specified methods in personnel management of enterprises of the hotel and restaurant business. Key words: hotel and restaurant business enterprises, personnel, management, methods, ecological approach, expectation-reward approach, intermediary approach.

MARKETING RESEARCH OF THE SERVICES MARKET OF HOTEL AND RESTAURANT BUSINESS ESTABLISHMENTS

The article is devoted to the study of marketing aspects of the functioning and development of the services market of hotel and restaurant enterprises. The modern market of hotel and restaurant business services is a competitive and dynamic environment where companies constantly compete for the attention and loyalty of customers. Attracting and retaining customers is becoming an important task for businesses in this industry. However, success in the hotel and restaurant industry is not limited to providing quality services and creating a comfortable environment. Effective marketing planning and strategies play an important role in achieving competitive advantage. Marketing research is considered as a basis for determining the market opportunities of hotels and restaurants. The concept of the term «marketing research» is defined and the main factors that are the basis for understanding this concept are highlighted. The formation of an effective marketing information system in the hotel and restaurant industry has been studied. Methodological bases of hotel and restaurant services market research are defined. Conclusions and recommendations on improving the marketing strategy of hotel and restaurant business enterprises were formed. The results of the research will help identify the strengths and weaknesses of the market, reveal new opportunities for development, determine the needs and expectations of customers, as well as develop proposals for the promotion of services in the hotel and restaurant business. Therefore, conducting a marketing research of the market of services of hotel and restaurant business establishments is an important step for increasing the competitiveness of enterprises in this field and meeting the needs of customers. Marketing research occupies an important place in the life of any organization and is used by enterprises of all types – from small businesses to large corporations. Marketing research creates a scientifically and practically justified basis for making qualified decisions by managers and top management of the company.

Simulation of management decisions at restaurant business enterprises

Simulation of management decisions at restaurant business enterprises

МЕТОДОЛОГІЧНІ ПІДХОДИ ДО УПРАВЛІННЯ ЕКОНОМІЧНИМ РОЗВИТКОМ ПІДПРИЄМСТВ ГОТЕЛЬНО-РЕСТОРАННОГО БІЗНЕСУ

Introduction. Economic development largely depends on the rate of economic growth, which is characterized by maximizing the level of efficiency and minimizing production costs. Solving these tasks causes the need to define methodological approaches to management of economic development of enterprises through optimization and rationalization of business processes. Purpose. The purpose of the article is the formation of the methodology of management of economic development of enterprises in the hotel and restaurant sphere on the basis of economic and mathematical modeling of their operational activities. Results. With the help of correlation and regression, statistical, and stochastic analysis, economic and mathematical models were developed, coefficients were calculated, which allow to establish differentiated and integrated parameters of resource potential development, trends of economic growth of hotel and restaurant business establishments. The model of dynamic economic development of reserves of the resource potential of operational activities was built. The methodical toolkit for the formation of the process of management of economic development of enterprises by establishing the patterns of mutual influence of the parameters of individual business processes, determining the order and structure of their interaction, calculating the forecast values of indicators of efficiency and resource intensity, coefficients for assessing the degree of influence of resource consumption factors on the profitability of operational activities was developed. Based on these approaches, the methodology of analysis, assessment and forecasting of dynamic economic growth and development of resource potential reserves of hotel and restaurant enterprises was formed. Conclusion. Correlation dependence models constructed with the help of the proposed methodical toolkit allow to establish and evaluate the influence of a factor characteristic on a criterion one; mathematically describe patterns of profit growth due to the most rational use of the potential of production resources; predict the quantitative ratio of resource costs and the level of activity efficiency; plan the results of business processes by determining the amount and structure of operating costs, and therefore to manage economic development of hotel and restaurant business enterprises.

INNOVATIVE APPROACHES TO PERSONNEL MANAGEMENT IN THE HOTEL AND RESTAURANT BUSINESS

Purpose. The aim of the article is systematization and characterization of innovative approaches to personnel management in the hotel and restaurant business. Methodology of research. A methodological toolkit was used in order to realize the set goal, represented by: the method of systematization, with the help of which the approaches of the studied category were determined and classified; the comparative method necessary to compare the positions of scientists regarding the presentation of views on the use of innovations in personnel management in the studied sector; the method of induction, associated with the accumulation of individual facts, data, with the help of which provisions regarding the content of scientific approaches were formulated. Findings. A number of innovative approaches to personnel management in the hotel and restaurant business were highlighted, including: an approach to personnel management based on stimulating initiatives to increase knowledge, skills, and policy support in the field of service quality improvement; an approach to personnel management based on stimulating creativity in expanding leadership opportunities for innovative management and innovative behaviour; an innovative approach to personnel management in the conditions of the involvement of each employee in the performance of all tasks and functions, aimed at the possibility of creating labour reserves characterized by a high level of mutual substitution (or an approach to personnel management in the conditions of the performance of functions and professional tasks of the "full cycle"); an innovative approach to personnel management, aimed at achieving the goals of sustainable development according to the main components, which affects both the level of efficiency, the image on the national and international markets, and the state of environmental and social security (an approach aimed at achieving the goals of sustainable development). It was determined that the emergence of new challenges and threats of the market and social environment requires the formation and implementation of new approaches that will enable the enterprises of the hotel and restaurant sector to secure a competitive position. Originality. Theoretical aspects, which include types of innovative approaches to personnel management in the hotel and restaurant business, have gained further development. Practical value of this research is due to the fact that the approaches given in the article can be used in improving the personnel policy of hotel and restaurant business enterprises, oriented on innovations, which will facilitate adaptation to the changing environment. Key words: innovative approaches, personnel management, hotel and restaurant business, sustainable development, full cycle, stimulation of creativity, expansion of leadership opportunities

PR-діяльність підприємств готельно-ресторанного бізнесу на основі благодійності як вид соціально-економічної активності

The article examines issues related to consideration of theoretical and practical aspects of application of PR activities as an instrument of socioeconomic activity, the article also allocates the novel tools for achieving socioeconomic goals of enterprises of hotel and restaurant business, in particular raising funds. The author emphasizes that corporate social responsibility has a wide range of benefits for business, including increased profitability, lower operating costs, increased staff loyalty, improved relations with communities, increased reputation and market value, as well as a positive image. The author believes that sponsorship and charity are part of the communication conception of the PR strategy of business. Each sponsorship action is formalized by a legal agreement, which clearly and specifically spells out the obligations of both parties – the sponsor and sponsored structures. The article analyzes РR measures of hotel and restaurant business establishments on the basis of charity. The military invasion of the russian federation on the territory of Ukraine has become a difficult test for the entire hotel and restaurant business: a list of the largest destroyed or damaged hotels together with the hotels opened during 2022 is provided. After February 24, 2022, some hotel and restaurant business establishments have taken on a volunteer mission and are actively engaged in various types of charity, which helps popularize the establishments. It is studied that in the sphere of hotel and restaurant business an urgent problem is the search for new types of interaction between communities to solve socially important issues, among which is the search for non-traditional sources of financing. To a large extent, the search and attraction of funds in the social sphere is facilitated by innovative technologies for financing social development, fundraising, crowdsourcing and crowdfunding platforms, which are manifestations of social communications.

Financial and legal regulation of hotel and tourism business

The article substantiates the relevance of the study of financial and legal regulation of hotel and tourism business. Arguments proving that hotel and tourism business, as a component of the real sector of economy, objectively has its own characteristics, both at the micro- and macroeconomic levels, are presented. The identification and research of the financial and legal levers of regulation of hotel and tourism business for restoration and development of this sphere of activity have been carried out. The problems of the complex analysis of financial and legal regulation of the activities of hotel, restaurant, and tourism business enterprises and ways to solve them are outlined, which will contribute to ensuring the financial stability of the hospitality sector in the long term. It is substantiated that despite the presence of a large number of various legal acts that regulate the work of tourism, recreational, and restaurant enterprises, there is no single system of their interconnection and comprehensive action. It has been determined that ensuring the financial stability of hospitality enterprises is impossible without a thorough and high-quality legal framework that would fully regulate and establish the rules and obligations of all participants in the market of hotel, restaurant, and tourism services. An assessment of the net profit (loss) of the enterprises of the hotel and restaurant business of Ukraine has been carried out, as well as of the financial results before taxation by types of economic activity in the sector of temporary accommodation and catering. As evidenced by the analysis carried out in the article, state financial support for innovative activity of hotel and restaurant business and obtaining financial monetary resources are very problematic, especially in modern conditions with a constant deficit of the state budget. The significance of formation of legal competences of specialists in the international hotel and tourism business is emphasized as a crucial component of their professional training, and the matrix of competences and program results from the international legal regulation of hotel and tourism business has been analyzed. It has been proven that during the training process it is essential to focus on the practical aspects of application of legal norms in real situations that arise in hotel and tourism business. This will help students develop not only theoretical knowledge, but also the skills to solve specific legal issues that may arise in their professional activities. The importance of taking into account changes in the legislation and the practice of regulation of the international hotel and tourism business, as well as ensuring the constant updating of students’ knowledge in this direction, is also emphasized. Measures to overcome the crisis in the post-war recovery of the hotel and tourism business in Ukraine are highlighted.

Directions of the hotel, restaurant and tourist business development under transformation processes

The article is devoted to the study of the hotel, restaurant and tourism business, which is currently in the phase of the beginning of a radically new cycle of development, because under the influence of modern socio-economic transformations, the hospitality industry needs other management levers in order to develop an effective strategy for sustainable development. It is proven that the hotel, restaurant and tourism industry development in Ukraine is a promising direction due to the favorable conditions and rich recreational resources. However, there are still many problems in the field of the legislative framework and the unstable economic and political situation in the country, which inhibits the development of the hotel, restaurant and tourism business. It is necessary to develop and implement into the practice of management special organizational and economic measures of state support for hotel, restaurant and tourist business enterprises. The following measures are to be undertaken: easing taxation, direct subsidies, employment support or payments to workers who have lost their jobs; activation of employment centers for employment, etc. The necessity to reform the organizational approaches to the functioning of the hotel, restaurant and tourism business, which has an opportunity to become one of the leading multiplier factors of national income growth, is proven as well as the necessity to contribute to the employment increase and the local infrastructure development, to raise the standard of living of the population and to act as an effective mechanism for the redistribution of funds between sectors of the economy. It is emphasized that the main issues to be solved remain stabilization and adjustment of the economic and political situation, renewal and improvement of the legislative framework, management of the hotel and restaurant business. It is substantiated that the hotel, restaurant and tourism business can act as a stimulus for sustainable socio-economic regional development, which in turn will increase revenues to the budgets of all levels, contribute to improving the image of regions, create additional jobs, and act as a factor in the activation of inbound and foreign tourism.

ОСОБЛИВОСТІ УПРАВЛІННЯ КОНКУРЕНТОСПРОМОЖНІСТЮ ПІДПРИЄМСТВА НА РИНКУ РЕСТОРАННИХ ПОСЛУГ

The article defines the peculiarities of managing the competitiveness of the enterprise in the field of restaurant services. It was determined that the modern economy of Ukraine determines specific requirements for increasing the level of competitiveness of these enterprises. The peculiarities of competition in the field of restaurant business are defined in detail, taking into account its rapid development dynamics. All specific factors affecting the field of hospitality have been analyzed. The essence and significance of increasing competitiveness, programs for its improvement, as well as managing the competitiveness of a restaurant enterprise are determined. The principles underlying the management of the competitiveness of restaurant business establishments are analyzed and characterized. A program for increasing competitiveness in restaurants has been schematically developed, which includes price and non-price methods of struggle. The method of evaluating the marketing potential of competitors by enterprises of the restaurant business is given. The stages of development of the restaurant competitiveness improvement program are defined in detail and schematically shown. It has been established that the restaurant business has a fairly high level of dependence on all changes in environmental factors, as well as on the conditions for the development of consumers' culture, their level of income and the formation of habits. That is why it is necessary to constantly make changes to the implemented strategy under the influence of factors of the external and internal environment. According to the results of the research, it was determined that the state of competition in the restaurant market is characterized mainly by the development of price competition between individual restaurants of the same price niche. The reason for this is the relatively low level of income of the majority of Ukrainians, as well as the undemanding quality of restaurant service. Therefore, it was determined that modern business conditions are related to the high dynamism of the external environment of restaurant business enterprises, the complexity of information technologies, the globalization of business, which actualize the issue of managing the competitiveness of the enterprise.

Development of digital financial tools and their use in tourism, hotel, and restaurant business enterprises

The subject of the study is the theoretical and practical aspects of the development of digital financial instruments and financial support based on them for the activities of tourist and hotel and restaurant enterprises in the conditions of the digital economy and electronic commerce as the most promising segment of the modern service market in the conditions of restrictions on direct contacts and the movement of people due to measures to combat with the pandemic, military actions and to improve the personal safety of people. The purpose of the article is to determine the main factors of the formation of digital financial instruments and their components, as well as to identify their properties, possible risks, and to substantiate the future prospects of their use in the activities of tourist and hotel and restaurant enterprises. The methodological basis of the article is the methods of: system-structural analysis and synthesis (when establishing the set of factors and the level of influence on digital financial instruments; determining the composition and structure of the digital economy, electronic commerce, digital finance; historical and monographic (for comparing traditional and digital financial instruments; when identifying the stages of development, sectoral and territorial spread of the introduction of digital financial instruments); statistical and economic (to establish and analyze quantitative indicators of the state, problems, trends and prospects of the development of digital financial instruments; the effectiveness of their use in the activities of tourist and hotel and restaurant enterprises). Results of the article. It was determined that financial instruments can be conditionally divided into traditional and digital. They have similar content, functions and properties, but different areas of manifestation, advantages, disadvantages and risks. At the same time, the use of digital financial instruments allows to significantly save the time of entrepreneurs and consumers of services or products; cash; simplifies administration and, as a result, increases the profitability of enterprises, in particular, tourist and hotel-restaurant enterprises. Field of application of results. The results of the article can be applied in the work of financial institutions, enterprises and organizations; activities of individuals; scientific and educational process and administration of institutions of higher education. Conclusions. Indispensable users of digital financial instruments are supranational financial institutions and states; insurance and banking and financial institutions; pension, investment and hedge funds; enterprises, corporations, industrial and financial groups; individuals. This testifies to the wide possibilities of their application, including in the field of tourism and the hotel and restaurant industry in order to increase business profitability by saving time, premises and other means of providing and carrying out financial activities; provision of convenience and economic benefits to consumers and partners; optimization of business processes and administration of activities in general; promotion of innovation, investment and integration processes.

Investment Attractiveness of the Hotel, Restaurant and Tourism Business in Ukraine: Financial Indicators of Internal Threats

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.
 The 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.
 Research 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.
 Results. 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.
 Conclusions 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.
 The 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.