Restaurant Economy Research Articles

An Overview of the Feasibility of Improving the Hospitality Supply Chain Through AI

The epidemic has dealt a huge blow to the catering industry. It has led to the closure of tens of thousands of brick-and-mortar restaurant economy. But the rise of AI is bringing huge changes to all aspects of society. A new industrial revolution is imminent. This is a good opportunity to use AI to reinvigorate the restaurant industry. The article suggests and proves the feasibility that the F&B industry should use AI wisely in forecasting demand, inventory management, raw material transportation, food safety, and customer service. So as to improve the operation efficiency of the catering industry supply chain, reduce operating costs, and achieve a certain degree of automation and intelligence. Keeping up with the progress of the times. At the same time, AI also brings problems such as data quality, data security, technology and personnel costs, lack of customer communication, and employee unemployment. However, according to the analyses, these problems are promisingly able to be solved properly eventually with the human acceptance of AI and social development.

Investigating the Nonlinear Relationship between Takeout Order Demand and Built Environment under Different Periods of COVID-19

The COVID-19 pandemic has hit the global restaurant business hard, especially dine-in. However, it has also provided opportunities for online dining, with takeout becoming a fulcrum for the economic resilience of the urban restaurant industry. Currently, research on the factors affecting takeout order demand under the pandemic has been inadequate. Therefore, this study uses multisource data from Nanjing to explore the changes in takeout order demand as the pandemic develops. And based on the Light gradient boosting machine (Light GBM) model, the nonlinear relationship between the built environment and order demand under different periods of pandemic is investigated, and the important factors affecting the demand are obtained. The results show that daily orders on average during COVID-19 decline by 25.6% than before COVID-19, while during the stabilization phase of the pandemic, they are 20.0% higher than before COVID-19. According to the relative importance ranking of factors in the model, land use diversity and road design influence takeout the most and the crucial influencing factors vary across pandemic periods. In the postpandemic era, special attention needs to be paid to the impact of the number of restaurants, colleges, offices, and main roads on takeout services. In addition, the thresholds of key built environment factors through partial dependency plots can enhance operators’ understanding of takeout services and provide suggestions for the spatial layout of takeout resources. While satisfying people’s dietary needs, the role of takeout in restoring the restaurant economy can be better utilized.

Design of hotel and restaurant complexes under the conditions of the COVID-19 pandemic

The purpose of the article is to study and analyze innovative solutions in the design of hotel and restaurant facilities in a pandemic, in accordance with their aesthetic, socio-cultural and utilitarian functions, in compliance with all quarantine requirements in the hotel and restaurant business. The methodology is based on the leading general scientific principles: systematics, development, and determinism. The systematic approach involves the study of structures: project decision-making in the hotel and restaurant business during the quarantine period as a complex object, analysis of all components of the project, their relationship in content, structure, form of expression, expressiveness. Scientific novelty. The study considers and analyzes the spatial solution of hotel and restaurant facilities, in accordance with the models of their presentation and design concepts and modern regulatory requirements, taking into account current trends and prospects for the development of institutions. Conclusions. The catering industry was one of the first to experience the effects and significant decline in profits from the COVID-19 pandemic. Since March 2020, most institutions have been forced to close. Innovative technologies, high-tech devices, devices, gadgets, devices, etc. were used to continue the activity, which enabled institutions to serve and interest customers. Design and innovative solutions for the design and engineering of hotel and restaurant facilities in a pandemic to overcome the crisis in our country and abroad are analyzed. The article considers ways to improve institutions in the event of a pandemic. The article investigates creative design solutions in the design of hotel and restaurant businesses. Keywords: hotel and restaurant economy, public catering establishment, design, innovations, technologies.

Features of development of hotel and restaurant economy of Lutsk territorial community

The geographical boundaries and composition of the Lutsk territorial community are characterized, namely the community includes 1 city, 1 urban-type settlement and 34 villages. We defined the dynamics of the number of tourists visiting Lutsk. The tourists number growth testifies to the strong promotion of the city and its environs, the development of tourist infrastructure and hotel and restaurant facilities, which are always ready to offer an interesting unique product to every visitor. We analysed the dynamics of the volume of tourist revenues to the budget of Lutsk from 2016 to 2019. There is an increase in the number of tourist revenues. If in 2016 this figure was 131,700 hryvnias, in 2019 it was almost 4.5 times higher and reached its peak - 587,609 hryvnias. 2020 is marked by a slight decline due to the outbreak of the COVID-19 pandemic, a reduction in travel and hotel services. The number of temporary accommodation facilities of the Lutsk Territorial Community has been studied, they can comfortably accommodate more than 1340 guests: 1108 people - in 23 modern hotels, 233 people - in 7 modern hostels. We analysed the ratio of people who stayed and did not stay overnight in Lutsk TС. The length of stay of tourists in the city of Lutsk was studied, the number of people staying for the night is 25.2% in 2017 and 32.1% in 2019. We analysed the development of restaurants dynamics in Lutsk TС, 314 establishments operate on the territory of them: 35 units - bars, 73 units - restaurants and 206 units - cafés, cafeterias, pizzerias. The analysis of pricing policy and price segments of the Lutsk TС market is given. In the structure of hotel data, the largest share falls on enterprises whose average room price is in the range from UAH 425 to UAH 916, 1407 UAH to 2880 UAH ("Mojo" and "Noble"). These indicators show that each hotel has its own target segment of consumers, as evidenced by the cost and category of rooms. The main problems of the hotel and restaurant industry of the Lutsk territorial community are characterized, namely: insufficient level of satisfaction of consumer requirements; insufficiently well-developed quality management system at enterprises; the predominant focus of the restaurant industry is not on the quality of their products, but on the material support of the institution; insufficiently high level of management of institutions, low level of leadership qualities of heads of institutions; very often the prerogative of the institution is the quantity of products, not its quality; insufficiently qualified level of institutions staff, and hence low quality of service; insufficient advertising activities of institutions; imperfect image strategy of the restaurant. Solving and improving these problems will allow hotel and restaurant businesses to increase the number of consumers; will increase the efficiency of the enterprise, as a consequence of increasing the profitability of institutions; improving the efficiency of the institution's management; increasing the quality of services and the level of service; improving consumer perception of the company's image and reputation; will open opportunities for institutions to enter the international market and increase the number of consumers.

ЕКОНОМІКО-ТЕХНОЛОГІЧНЕ ПРОЄКТУВАННЯ ОБ’ЄКТІВ ГОТЕЛЬНО-РЕСТОРАННОГО ГОСПОДАРСТВА

The article deals with the issue of ensuring the economic and technical aspects of designing hotel and restaurant facilities. The place of the hotel-restaurant system in the economic system of the country is defined. The justification is given, and the specific features of the concept of accommodation services and catering services are defined. As a result of the analysis, classifications were accumulated, and a typology of accommodation facilities was made according to various national and international standardization systems. The peculiarities of the implementation of standardization processes and their role in ensuring the quality of hotel and restaurant services, determining the satisfaction of visitors to establishments and quality transformations at the level of management and operational processes are determined. The typology of hotel and restaurant facilities made it possible to draw a few conceptual conclusions regarding the substantiation of the technical and economic performance indicators of hotel and restaurant facilities. By conducting an analysis of technical and technological standards, their influence on the formation of the economic component of the hotel and restaurant industry was determined. Economic indicators are analyzed as an element of designing hotel and restaurant facilities. Interrelationships of technical-technological and economic-management indicators of design and subsequent operational activity of hotel-restaurant complexes are determined. Ways of increasing the efficiency of the processes of designing hotel and restaurant complexes in the system of development of the hotel and restaurant economy as an important element of the country's economic development have been determined. From the perspective of further research, determining the impact of modern globalization aspects on the development of hotel and restaurant design processes. The issues of technical and economic substantiation of the company's activity determine the basis for building quality management systems, providing business processes with management analytics, determining the company's capabilities for strategic development and operational support, therefore, the search for effective project solutions and their technical and economic substantiation are the basis for ensuring the resulting business indicators.

Індустрія гостинності півдня України в умовах пандемії – виклики та шляхи вирішення

The global COVID-19 pandemic caused crushing damage to the economies of countries and the hospitality industry, as a branch of the world economy, experienced almost the greatest shocks and destruction. In view of this, Ukraine is no exception: the pandemic has dealt a powerful blow to the entire hospitality industry – hotel and restaurant business, tourism, recreational economy, etc. Thus, according to the results of the first year of the COVID-19 pandemic in 2020 alone, the number of collective accommodation facilities in Ukraine decreased by 15.2%, the number of places in collective accommodation facilities decreased by 15.8%. The same negative trend is observed with the dynamics of the indicator of the number of people who used collective means of accommodation this year – a decrease of 51.5% compared to the previous , «precovid» year. Even more radically – by 73.5% – in 2020, the number of foreigners who used Ukrainian collective means of accommodation decreased. Quarantine restrictions imposed by the government, a decrease in the purchasing power of the population and a general pessimistic mood of potential tourists encourage in these unfavorable conditions to find and quickly introduce new directions and contemporary concepts of development and maintenance of all branches of the domestic hospitality industry in the condition, able to function: clustering of tourism and related industries, including hotel and restaurant economy, development of domestic tourism, etc. In particular, the promotion and development of promising types of domestic tourism – wine, green, agricultural, historical and cultural – can be considered a powerful factor in the development of the hospitality industry of Ukraine, in particular its southern region, in the current unfavorable and changing conditions of the pandemic.

DEFINITION OF METHODOLOGY FOR FORMATION OF PROFESSIONAL SKILLS IN THE APPLICATION OF INNOVATIVE TECHNOLOGIES IN FUTURE RESTAURANT BUSINESS TECHNOLOGISTS

In article theoretical and empirical methods of research have been used: essence of the concepts «innovation», «innovative activity», «innovative process», etc. are considered by the author. Classifications of innovations by various signs are investigated. Introductions of an innovative component to technology of food and the offer of special services, application of the interactive (electronic) menu of the screen tablet on tables, the touch display, application of a QR code in marketing of the enterprise, the LED technology of the notification, food 3-D printers, touch producers of food, use of three-dimensional projections for demonstration of preparation of dishes, automation and informatization of processes at the enterprises, use of web and telecommunication technologies is analyzed in the article. The main directions of development of modern technologies in institutions of restaurant economy are: creation of restaurants as Free Floor; opening of food-courts; creation of the conceptual enterprises of restaurant economy; expansion of a network of the virtual restaurants providing the order on the Internet and delivery to the consumer; preparations of dishes in the presence of visitors; organization of service for system catering and others. New ideas, advanced restaurant products and services, technological processes, forms of the organization and management will be result of innovative development of institutions of restaurant economy. Introduction of innovations isn`t cheap, however having offered exclusive menus and services for clients, restaurant institutions are capable to ensure a survival and profit. Processes of high-quality transformation of the sphere in general and ensuring competitiveness of her separate objects are result of introduction of innovative technologies of rendering of services and formation of service according to modern requirements. Innovative development of restaurant technologies increases competitiveness of an institution in modern severe conditions. It is necessary to pay attention to the main current trends of development of science and equipment, a novelty and the invention in food sphere and in the market of services.

СТРАТЕГІЧНЕ ПАРТНЕРСТВО У ФОРМУВАННІ СТРАТЕГІЇ КОНКУРЕНЦІЇ ПІДПРИЄМСТВ МАЛОГО БІЗНЕСУ

The aim of the article is to determine the main changes in the content of the components of the competition strategy of small restaurants in a pandemic crisis and in the post-pandemic period. In a pandemic crisis, the level of uncertainty in the business conditions of small businesses is increasing. Businesses should actively respond to new realities of development. The implementation of business processes of small enterprises in a pandemic requires the adaptation of strategic mechanisms for doing business to the business environment. The experience of work, application of variants of strategy of competition of the small enterprises which are carrying out activity in providing with food and drinks in the regional market is analyzed. It is determined that the approaches to the formation of competition strategy should take into account the opportunities provided by strategic partnership as a flexible form of cooperation. The essence of strategic partnerships as a component of competition strategy of small enterprises is considered. It is noted that the basis of the partnership strategy in the implementation of the competition strategy is complementarity and synergy. It is proved that strategic partnership can lead to the creation of new competitive advantages. The necessity of introduction of strategic partnership in a strategic set of a small enterprise is argued. It is emphasized that the strategic partnership as part of the competition strategy contributes to the creation of social capital of small businesses, which is important for activities in the provision of food and beverages. It is noted that in the framework of the partnership strategy the interests of the partners and the possibility of making quick changes in their relations should be provided. The components of the partnership strategy of small restaurant enterprises have been formed. The expedient variants of realization of strategy of partnership by the enterprises of restaurant economy are defined. The obtained research results can be used for further development of the theory of strategic management of small restaurant enterprises and applied in their practical activity.

FORMATION OF COMPETITIVE ADVANTAGES OF RESTAURANT BUSINESS IN UKRAINE UNDER THE CONDITIONS OF EUROPEAN INTEGRATION

The article examines the process of intensive development and globalisation of the restaurant business in Ukraine as a part of the service sector of the economy exposed to many factors different in strength, duration and areas of influence in the context of European integration. The article is devoted to the consideration of positive and negative factors influencing the development of hospitality. Among them are extensive and intensive. The development of hotel-restaurant business, its impact on the quality of life of citizens of Ukraine is considered. Particular attention has been paid to the changes and approaches which took place in the work of restaurants in pandemic and quarantine restrictions. The analysis of development of restaurant economy of Ukraine in 2003-2020 was carried out. There was a significant reduction in restaurants during 2014 - 2020. The direct dependence of the state of the restaurant industry of Ukraine on the development of its economy has been substantiated. It has been proved that the enterprises of the hospitality industry are gaining popularity, intensive development in conditions of political and economic stability, stable economic situation of visitors to restaurants, as well as preserved cultural heritage. Thus development of restaurant business is carried out in the conditions of European integration under the approved programmes. There is an introduction of new forms and methods of service. The analysis shows the relationship between the development of the restaurant business and integration processes. As a result of the study, an algorithm for assessing the level of competitiveness of restaurants was developed. The key criteria for the competitiveness of the restaurants have been established, namely: the level of customer satisfaction, quality of services provided, efficiency of management and organization processes in the restaurants, the level of corporate and social responsibility, competitive strategy of the restaurant and the competitive environment.

Features of Development and Implementation of Competitive Advantages of Establishments of Restaurant Economy in Modern Market Conditions

The relevance of the study of the development of competitive advantages is related to the need to ensure the competitiveness of restaurants, given the current market conditions. The purpose of the study is to investigate the ways of developing a strategy to ensure and implement the competitive advantages of restaurants. Theoretical and methodological framework of the study included general scientific methods (methods of scientific generalisation and comparison), specific methods (methods of analysis and synthesis). The study defines that indirect criteria are used to assess competitiveness, which can be divided into two main groups: consumer and economic criteria. It is analysed that for different categories of consumers and groups of goods competitiveness is provided by different types of prices: purchasing, selling, and consumer. The sources of development of competitive advantages are determined. The study also provides the competitive advantages of restaurant establishments, which have different forms of manifestation. The diagnostics of the competitive environment is carried out, which requires not only the analysis of the state of various methods of competition, but also the study of the image of the product, as well as the image of the enterprise. The main factors of competitive advantage of restaurants were considered. The study analysed the factors of competitive advantage of the organisation, which are divided into external and internal. It is determined that the factors of consumer preferences are divided into four groups: psychological, informational, sales, and economic. It is established that each group has certain measures, the consistent implementation of which, in the end, leads either to the development or maintenance of consumer preferences

ОСНОВНІ НАПРЯМИ РОЗВИТКУ МІЖНАРОДНОЇ ГОСТИННОСТІ ТА ШЛЯХИ ВДОСКОНАЛЕННЯ ДІЯЛЬНОСТІ ПІДПРИЄМСТВ ГОТЕЛЬНО-РЕСТОРАННОГО ГОСПОДАРСТВА

The article is devoted to the principles of successful development and functioning of the international hospitality industry in modern conditions. The current state of development of hotel and restaurant enterprises is covered. Features of modern development of the enterprises of hotel and restaurant economy are resulted. The urgency of creating and developing tools for hotels and restaurants at the international level is considered and the need for their application in practice as a multi-element system, which has a positive impact on the functioning of the international hospitality industry. The hotel and restaurant industry is considered as one of the main determinants of the hospitality industry. Approaches to the use of tools in the management of hotel and restaurant enterprises are indicated. The activity of hotel and restaurant enterprises is characterized and the methods of their management are determined. Ways of improvement of the enterprises of hotel and restaurant economy are offered. It is established that the environment of the world hospitality industry is the world market of tourist services. The world market of tourist services consists of national tourist markets, which have their own characteristics. Tourism services are based on all the characteristics of services, such as intangibility, inseparability, inconsistency and variability of quality. The world market of tourist services is affected by such phenomena as changes in the international division of labor, internationalization of finance, new technologies, unification of the consumer market, increasing competition, the process of transnationalization. It was found that the main actors in the global hotel and restaurant industry are enterprises of various types. A certain type of enterprise is formed depending on the specifics of available services. The formation of the type of management and operating costs depends on the type of enterprise. Hotels and restaurants have been found to have a significant impact on the global hospitality industry. It is investigated that the largest participant in the international tourist exchange is the European region. The most competitive countries by all indicators are European countries. The 2020 pandemic has caused significant damage to the global market for travel services, several times more than the losses during the 2009 crisis.

ПРОЄКТУВАННЯ СИСТЕМИ ДОКУМЕНТУВАННЯ ОБЛІКУ ТОВАРІВ ТА УСТАТКУВАННЯ ОБ’ЄКТІВ ГОТЕЛЬНО-РЕСТОРАННОГО ГОСПОДАРСТВА ЯК ОДИН З ЕЛЕМЕНТІВ БЕЗПЕКИ ТУРИСТИЧНОЇ ДІЯЛЬНОСТІ

The article discusses the process of designing office work in the field of accounting for goods and equipment of objects of hotel and restaurant facilities. It is noted that it is one of the elements in the safety of tourism activities and a necessary component of the competitiveness of any enterprise operating in market conditions. It is noted that inadequate information on all possible directions of movement of purchased and manufactured goods leads to ineffective management decisions and deterioration of the enterprise. Therefore, there is a need for effective design of the accounting of goods and equipment in their information support. This will ensure the consistency and relationship of indicators of accounting registers; will provide information of the required level of detail and generalization, to meet the needs of management. The complexity of the construction of the accounting process for the objects of the hotel and restaurant economy is highlighted for the purpose of effective accounting and successful management of stocks of goods. To improve organizational support and design an effective system for documenting the accounting of goods and equipment of objects, an analysis of the directions of movement of goods and business transactions that arise in their process was carried out; the composition of accounting and control objects was clarified. In the hotel and restaurant industry, there are three main groups of business transactions related to the movement of goods: the receipt of placement and disposal of goods. In general, the organization of accounting for goods at the enterprise also includes three main stages: methodological, technical and organizational. At the same time, at all stages it is important to have timely primary accounting and a clear procedure for organizing the compilation and processing of primary documents, which is called the schedule of documents. There is a need to reflect the system of record keeping of goods in the Order on the accounting policy of the enterprise and its design given the rationality of accounting and the effectiveness of internal control to meet the information needs of owners at all stages of movement of goods.

ПРІОРИТЕТИ ІННОВАЦІЙНОЇ ДІЯЛЬНОСТІ ГОТЕЛЬНО-РЕСТОРАННОГО БІЗНЕСУ В СУЧАСНИХ УМОВАХ

The hotel and restaurant business plays an extremely important role in the socio-economic development of the territories, being a factor of their competitiveness, intensifying investment activities, contributing to the filling of the budget, infrastructure development, employment and meeting public needs, but this area, like no other, has been affected by quarantine restrictions and the crisis caused by the COVID-19 pandemic. Innovation can undoubtedly be a factor in further development, maintaining a competitive position and meeting world standards. It is defined, that innovation is not just an invention or idea, and it is a specific solution implemented in practice, which leads to profitability or other effect for the object of management. The types of innovations in hotel and restaurant economy and the tendencies of innovative activity of enterprises of this sector are defined in the work. Managers focus on improving the quality of their services, their personalization and endowment with unique properties, search for new sales channels, implementation and expansion of loyalty programs, cost optimization. The influence of digital transformation and technologicalization on the innovative activity of hotel and restaurant business enterprises is substantiated, which allowed identifying a number of technological trends that will affect the hospitality industry in the coming years: Artificial Intelligence, augmented and virtual reality, robotization and automation, blockchain technology, 5G, smart hotels. The factors of macro- and micro-environment, in particular financial-economic, political-legal, informational, organizational, social-psychological, which constrain innovative activity of hotel and restaurant business are defined, that allows revealing concrete directions of stimulation of innovative activity which need support and development. The generation and implementation of innovative solutions requires both external conditions, including a favorable business environment, reduction of barriers to innovation, assistance in financing, and the willingness of management and staff to change and master the new.

Оцінка тенденцій виробництва, реалізації й організації споживання продукції та послуг харчування

The article is aimed at forming a methodical approach to the assessment of tendencies in production, sales and organization of consumption of food products and services, which includes all the components of the food sector and allows to conduct a comprehensive assessment of tendencies in its development. The proposed methodical approach includes assessment of the status and dynamics of food supply to the population, assessment of the status and dynamics of indicators of agricultural enterprises, food industry, trade in foods, restaurant economy and assessment of the factors that influence the development of the food sector. The use of the proposed methodical approach allows to reasonably make decisions on the development of a strategy for the development of food sector enterprises. The conducted studies have shown that in Ukraine as a whole and in its regions in particular in recent years there have been positive tendencies in the production, sale and organization of consumption of food products and services. At this, sales of foods by enterprises of both agriculture and food industry is much higher than by retail enterprises of food products and restaurant enterprises, which indicates the sufficient provision with food products to the financially reliable demand of the population of Ukraine. Prospects for further research in this direction are the development of methodical instrumentarium for assessing the effectiveness of management of food sector enterprises, which will be adapted to modern conditions for the implementation of specific managerial decisions.

РОЗРОБЛЕННЯ СТРАТЕГІЇ ПІДВИЩЕННЯ КОНКУРЕНТОСПРОМОЖНОСТІ ПІДПРИЄМСТВА РЕСТОРАННОГО БІЗНЕСУ: ПРИКЛАДНИЙ АСПЕКТ

The article studies the concept "competitiveness of enterprises"; summarizes the existing strategies to enhance competitiveness of enterprises of the restaurant business; highlighted the current state and trends of development of the restaurant business in Ukraine; conducted a practical study of competitiveness of the restaurant business, developed the optimal strategy to improve the competitiveness of the cafe "Chef BAR" (Kyiv). The study of practical experience in restaurant management and principled approaches to customer service, allows to accurately assess the existing competitive position in individual restaurants, as well as to propose measures to improve their position. Methodologically, the problem of achieving competitiveness of the restaurant business is inextricably linked to the task of developing measures to improve it, the starting point and success criterion of which is a preliminary analysis of internal and external factors of development. Determination of the competitive position of the cafe "Chef BAR" was carried out using the following methods: SWOT-analysis and PEST-analysis. Development and justification of the optimal competitiveness strategy of the analyzed institution was carried out using Ansoff matrix, which systematizes the available information about the market and the company's product, helps to choose the right direction of business development with the available resources and opportunities. The results obtained make it possible to solve important problems in the formation of competitiveness enhancement strategy of the enterprises of the restaurant economy. It is proved that the effectively developed strategy of increasing the competitiveness of enterprises of the restaurant economy allows to keep the balance of interests of consumer groups in this sphere, as well as to eliminate the negative impact of the pandemic coronavirus on the activities of establishments of this area.

Аналіз сучасного стану ресторанного господарства України та перспективи його розвитку в умовах пандемії СOVID-19

The article is aimed at analyzing the current state of the restaurant economy of Ukraine and determining prospects for its development in the context of the COVID-19 pandemic. This study analyzes the impact of the COVID-19 pandemic on the quantitative composition of the national restaurant services market. A significant reduction in the number of establishments in 2020, as well as a significant decrease in sales compared to 2019, are identified. The regions with the biggest number of establishments engaged in restaurant business are defined. The specific structure of establishments of the domestic restaurant sphere is considered. The quantitative composition of restaurant establishments by forms of entrepreneurial activity is analyzed. It is identified that the restaurant market of Ukraine became one of the most affected sectors of the economy during the COVID-19 pandemic. As a result of the research, the main prospects for the development of the restaurant economy market of Ukraine in modern crisis conditions are determined. Among them the following are allocated: development of mobile applications with a wide range of functions and order tracking; increasing online sales by introducing advertising tools such as promoting own website on the Google search network and using contextual advertising; banner advertising and remarketing; support of pages in social networks and cooperation with bloggers, journalists, critics, opinion leaders. Promising directions of development are also identified: opening or improving the establishment’s summer playground, organizing a smooth transfer of orders through the issue window, own order delivery service. It is noted that the reduction of rent rates on premises under the influence of a pandemic and an increase in the number of franchising establishments have a positive impact on the resumption of the restaurant services market.

Trends of development of hotel and restaurant economy of Zaporizhzya region in the context of strategy formation

The article substantiates the need to study trends in the hotel and restaurant industry of the Zaporozhye region in the context of strategy formation. Today, the domestic hospitality industry is developing rapidly, especially in large industrial and financial centers of the country. But the significance of this segment for the domestic economy is much lower than in developed countries. It is noted that the efficiency of the hotel and restaurant industry depends on many external and internal factors that have a broad impact on the further development of the hospitality industry. The hotel and restaurant business is actively developing, finding new quality features and new impulses of its development, but in recent years a number of unresolved issues have accumulated. An analysis of the economic situation and trends in the hotel and restaurant industry of the region on the basis of statistical data of the Main Department of Statistics of Zaporozhye region and the State Statistics Service of Ukraine. The dynamics of the number of accommodation facilities in the Zaporozhye region is studied. As a result, the following trends were identified: the number of hotel establishments in 2019 decreased significantly, due to numerous inspections and non-compliance of hotels with the European level, which led to fierce competition between the hotel industry. The offers of tourist services of Zaporizhia region for 2017-2019 are analyzed. The capacity utilization rate in 2019 is lower than in 2017-2018. This indicates not quite uneven filling of seats by seasons and the creation of a significant number of reserve seats in case of seasonal increase number of guests. It is noted that the largest number of hotels and restaurants in the region falls on Berdyansk, Melitopol districts and the city of Zaporozhye. This is due to the fact that Berdyansk and Melitopol districts are the main recreational and resort complexes in the region with the largest tourist flows. The analysis of the dynamics of the number of restaurants for 2017-2019 in the Zaporozhye region and the dynamics of restaurants in the cities of regional importance of the Zaporozhye region. It is noted that in recent years there has been a steady reduction in the network of restaurants owned by legal entities. This is due to the growing number of enterprises owned by individual entrepreneurs, as well as the closure of canteens at industrial and other facilities. Regarding the solution of problems of development of hotel economy of the Zaporozhye area it is offered to provide a number of strategic tasks. The perspective directions of development in the sphere of restaurant business in the region are generalized. There will be trends: national cuisines, companies offering craft dishes, the implementation of a healthy diet, cooking in the presence of the customer, from farm products, cooking low-calorie meals, using low-temperature modes and opening restaurants in casual format, a kind of factories and markets.

ОЦІНКА ЗАДОВОЛЕННЯ ПОПИТУ НА ПОСЛУГИ З ОРГАНІЗАЦІЇ ХАРЧУВАННЯ УЧНІВ ЗАКЛАДІВ ЗАГАЛЬНОЇ СЕРЕДНЬОЇ ОСВІТИ

The article is devoted to topical issues, concerning school children`s high quality food supply. The direct research has been taken among pupils of 1-11forms in 4 Kiev schools. An assessment of the primary and secondary pupils` demand for food supply services during a week and a working day in school canteens was given in the article. The actual organization of meals in school canteens was objectively assessed. Identified both achievements and shortcomings in the organization of student nutrition. The degree of deviation of some indicators of quality of food from those which were reached in the best establishments of restaurant economy, serving the applicants of general secondary education at the place of study, was specified. The factors influencing assessment of the main indicators of food quality in the school canteens and cafeterias were analyzed, such as: range of dishes, quality of dishes, service culture. Significant influence of reforming the organization of pupils` nutrition in secondary schools on quality assessment was found, such as: expanding the range of dishes, improvement of customer service methods, creating a comfortable environment in the places for food consumption as well as taking into account such factors of influence as age features of pupils, food intake, free meals organization and meals payed by parents, the duration of pupils stay in the school an so on. A great attention was payed to searching the ways of expanding the range of dishes in school canteens, the dish quality improvement, the implementation of new methods and forms of service, improvement of service culture. Recommendations were developed: about using the received information when scheduling pupils` meals during the day taking into account features of demand on different days of the week; about changing the pupils` meal organization during extraordinary situations (the spread of coronavirus infection) to neutralize negative influences; about improving indicators of the quality of food organization concerning the experience of the best school canteens and cafeteria etc. The necessity of constant feedback with the school canteens customers was proved, which is very important for achieving the main goal- providing students with quality, safe and rational food.

ВИКОРИСТАННЯ КЛАСТЕРНИХ ІНІЦІАТИВ У СИСТЕМІ РОЗВИТКУ РЕСТОРАННОГО ГОСПОДАРСТВА УКРАЇНИ

The article investigates the use of cluster initiatives in the system of development of the restaurant industry of Ukraine. The classification of food products of agrarian and industrial complex which are realized by establishments of restaurant economy is developed. The relevance of the chosen topic is due to the need to develop the concept of state initiatives for clustering of the restaurant industry as a mechanism for program regulation of the efficiency of the restaurant industry. The mechanism of interaction of the restaurant cluster is given. It is determined that the introduction of restaurant clusters will allow initiating the process of changing the structure of procurement by restaurants in favor of domestic raw materials. It is analyzed and established that for the development of the restaurant industry are quite attractive tourist regions, in which it will be possible to form the following main clusters: food, tourism and transport. The classification of clusters of the tourist region is given. It will also be necessary to increase and optimize tourist flows and reorganize the transport system. The development of such large-scale clusters should be regulated by the state, but in this case the restaurant cluster should be separate in each region, taking into account the specifics of a particular region and providing greater cluster flexibility, which will not eliminate the need to define restaurant cluster and adjacent clusters. Therefore, to increase the macroeconomic efficiency of restaurants, it was proposed to implement state targeted programs for the initiation and development of clusters of restaurants on the basis of food and recreational tourism clusters. The place of the restaurant cluster in the structure of food and tourism clusters was also determined, the connection with the transport cluster was established. A model of interaction of the main participants of the restaurant cluster has been developed, which provides an opportunity to stimulate the development of both restaurant entities and related economic activities.

ОСНОВНІ ТРЕНДИ РОЗВИТКУ СФЕРИ РЕСТОРАННИХ ПОСЛУГ МИКОЛАЇВСЬКОЇ ОБЛАСТІ

Окреслено важливість сфери ресторанного господарства для економіки країни. Воно вирішує низку соціальних проблем, зокрема виступає однією з ланок розподілу матеріальних благ у суспільстві і сприяє раціональному використанню харчових ресурсів держави, поліпшенню здоров’я людей, зростанню продуктивності праці. Галузь ресторанного господарства є висококонкурентною сферою з високою окупністю і високими ризиками. Тому підприємствам ресторанної галузі постійно необхідно стежити за новими трендами у своїй галузі і вміти оперативно підлаштовуватися під них. Зосереджено увагу на актуальних світових тенденціях розвитку закладів харчування. Виділені основні тренди, які впливають на заклади сфери ресторанного бізнесу, такі як: створення тематичних ресторанів; надання послуги з кейтерингу; розвиток франчайзингу; створення креативних просторів; використання інноваційних інтернет-технологій. Проведено типізацію закладів підприємств ресторанного господарства м. Миколаєва.