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    Wyświetlanie 1-4 z 4
    Tytuł:
    Competitive Positions in Restaurant Business in Present-Day Conditions Based on the Example of Chernivtsi (Ukraine)
    Autorzy:
    Yemchuk, Tetiana
    Arpul, Oksana
    Powiązania:
    https://bibliotekanauki.pl/articles/1016050.pdf
    Data publikacji:
    2020
    Wydawca:
    Uniwersytet Pedagogiczny im. Komisji Edukacji Narodowej w Krakowie
    Tematy:
    competitive positions
    restaurant business
    ranking score of competitiveness
    Opis:
    Intensification of competition in restaurant business is accompanied by the emergence of a large number of competing dining establishments in both domestic and foreign markets, the increase of market requirements that force restaurants to continuously develop their strategic potentials, seek for various options for their effective work and create new competitive advantages. Availability of such advantages in restaurant industry is among the most important preconditions to obtain the surplus and develop business, which determines the relevance of the present research. Thus, the present study is aimed at demonstrating the ways of helping an increase of the competitiveness and efficiency in public catering establishments in present-day conditions of economic management. The authors discuss the concept of competitive advantages, analyse the results of the assessment of restaurant competitiveness (60 restaurants of Chernivtsi have been assessed), and suggest criteria to help rank the restaurant-type establishments of Chernivtsi by indicators of their competitiveness. The company’s total rating combines all important parameters (indicators) of financial and economic activity, marketing, investment, production activities, etc. Rating of competitiveness makes it possible to see which the best restaurants are, as well as to determine further goals and steps for those who gained fewer points. These goals and steps include: efficient use of available potential; definition and expansion of the range of products; up-to-date serving; development and introduction of new forms of service; development of customer-oriented complex of restaurant services based on the study of customers’ habits; increase of staff competitiveness; reduction of restaurant expenses; attraction of new customers by way of modern advertising campaigns, etc.
    Źródło:
    Prace Komisji Geografii Przemysłu Polskiego Towarzystwa Geograficznego; 2020, 34, 1; 92-107
    2080-1653
    Pojawia się w:
    Prace Komisji Geografii Przemysłu Polskiego Towarzystwa Geograficznego
    Dostawca treści:
    Biblioteka Nauki
    Artykuł
    Tytuł:
    Analysis of the main trends in the hotel and restaurant industry of Ukraine under the conditions of the Covid-19 pandemic
    Autorzy:
    Husiatynska, Nataliia
    Husiatynskyi, Mykola
    Chorna, Tetiana
    Powiązania:
    https://bibliotekanauki.pl/articles/27313568.pdf
    Data publikacji:
    2022
    Wydawca:
    Politechnika Śląska. Wydawnictwo Politechniki Śląskiej
    Tematy:
    hotel and restaurant business
    COVID-19 pandemic
    crisis
    trends
    development
    działalność hotelarsko-gastronomiczna
    pandemia Covid-19
    kryzys
    trendy
    rozwój
    Opis:
    Purpose: The purpose of the article is to research and analyze the main trends in the hotel and restaurant industry of Ukraine under the conditions of the COVID-19 pandemic, to identify the main problems of business entities in the field of hospitality and to outline the prospects for its further development. Design/methodology/approach: In the research process, general scientific methods were used – information collection, its analytical processing, theoretical generalization and comparison; graphic method – to illustrate the dynamics of the indicators studied in the work. The object of the study is the activity of enterprises of the hotel and restaurant industry in Ukraine. The subject of the study is the peculiarities of the functioning of domestic enterprises of the hotel and restaurant business in the conditions of the COVID-19 pandemic. The information base of the research became theoretical and methodological developments of domestic and foreign authors, materials of periodicals; statistical data of the State Statistics Service of Ukraine; research of the Association of Hotels and Resorts of Ukraine (UHRA); informational materials of the National Tourist Organization of Ukraine. Findings: The article provides an analysis of the efficiency of the hotel and restaurant business. In article is shown the negative impact of the pandemic on the development of the hotel and restaurant industry in Ukraine. The analysis of the consequences of the COVID-19 pandemic showed that the hotel and restaurant business needs the implementation of complex innovative approaches in various spheres of activity. Practical implications: Based on the analysis of the theoretical and methodological principles and trends in the development of the hotel and restaurant business in Ukraine during the pandemic, were summarized practical recommendations and were substantiated a measures aimed at overcoming the consequences of the crisis and improving the efficiency of the enterprises. Originality/value: The results of the conducted research will contribute to the improvement of the management system of hotel and restaurant business enterprises and increase their competitiveness on the domestic and international markets.
    Źródło:
    Zeszyty Naukowe. Organizacja i Zarządzanie / Politechnika Śląska; 2022, 160; 245--260
    1641-3466
    Pojawia się w:
    Zeszyty Naukowe. Organizacja i Zarządzanie / Politechnika Śląska
    Dostawca treści:
    Biblioteka Nauki
    Artykuł
    Tytuł:
    Neuromanagement decision making in facial recognition biometric authentication as a mobile payment technology in retail, restaurant, and hotel business models
    Autorzy:
    Dijmărescu, Irina
    Iatagan, Mariana
    Hurloiu, Iulian
    Geamănu, Marinela
    Rusescu, Ciprian
    Dijmărescu, Adrian
    Powiązania:
    https://bibliotekanauki.pl/articles/19322524.pdf
    Data publikacji:
    2022
    Wydawca:
    Instytut Badań Gospodarczych
    Tematy:
    neuromanagement decision making
    facial recognition
    biometric authentication
    mobile payment technology
    retail, restaurant, and hotel business
    Opis:
    Research background: With growing evidence of biometric identification techniques as authentication, there is a pivotal need for comprehending contactless payments by use of facial recognition algorithms in retail, restaurant, and hotel business models. Purpose of the article: In this research, previous findings were cumulated showing that harnessing facial recognition payment applications as software-based contactless biometric algorithms results in remarkably qualitative enhancement in purchasing experience. Methods: Throughout March and November 2021, a quantitative literature review of the Web of Science, Scopus, and ProQuest databases was carried out, with search terms including "facial recognition payment technology", "facial recognition payment system", "facial recognition payment application", "face recognition-based payment service", "facial authentication for mobile payment transactions", and "contactless payment through facial recognition algorithms". As the analyzed research was published between 2017 and 2021, only 187 articles satisfied the eligibility criteria. By removing questionable or unclear findings (limited/nonessential data), results unsubstantiated by replication, too general content, or having quite similar titles, 38, mainly empirical, sources were selected. The Systematic Review Data Repository was harnessed, a software program for the gathering, processing, and analysis of data for our systematic review. The quality of the selected scholarly sources was assessed by employing the Mixed Method Appraisal Tool. Findings & value added: Harnessing facial recognition payment applications as software-based contactless biometric algorithms results in remarkably qualitative enhancement in purchasing experience. Subsequent attention should be directed to whether perceived value and trust shape customers' adoption of biometric recognition payment devices.
    Źródło:
    Oeconomia Copernicana; 2022, 13, 1; 225-250
    2083-1277
    Pojawia się w:
    Oeconomia Copernicana
    Dostawca treści:
    Biblioteka Nauki
    Artykuł
    Tytuł:
    The Whistle Stop Café as a challenge to the Jim Crow bipartition of society in Fannie Flagg’s Fried Green Tomatoes at the Whistle Stop Café
    Kawiarnia Whistle Stop jako sprzeciw wobec rasowego podziału w powieści Fannie Flagg Smażone zielone pomidory
    Autorzy:
    Niewiadomska-Flis, Urszula
    Powiązania:
    https://bibliotekanauki.pl/articles/1878756.pdf
    Data publikacji:
    2016
    Wydawca:
    Katolicki Uniwersytet Lubelski Jana Pawła II. Towarzystwo Naukowe KUL
    Tematy:
    Fannie Flagg
    Smażone zielone pomidory
    Amerykańskie Południe
    relacje rasowe
    Ku Klux Klan (KKK)
    zacisze domowe
    branża gastronomiczna
    restauracje oraz kawiarnie
    spożywanie jedzenia
    „trzecie miejsce”
    grill
    Fried Green Tomatoes at the Whistle Stop Café
    the American South
    racial relations
    domesticity
    restaurant business
    eating establishments
    food consumption
    the third place
    BBQ
    Opis:
    Porządek społeczny Amerykańskiego Południa, oparty na supremacji białych oraz podporządkowaniu kobiet, znajduje odzwierciedlenie w przestrzeni kawiarni w powieści Fannie Flagg Smażone zielone pomidory. Tytułowa kawiarnia prowadzona przez dwie białe kobiety, Idgie Threadgoode i Ruth Jamison, staje się miejscem kontestacji właśnie tego porządku społecznego. Na początku lat 30. XX w. Idgie i Ruth, główne bohaterki powieści Flagg, wyprowadzają się ze swoich domów, aby zamieszkać razem na tyłach kawiarni, która będzie działać do 1969 r. Decyzja, aby otworzyć kawiarnię, ma podwójne znaczenie: bohaterki odrzucają / wykraczają poza przynależność do zacisza domowego, społecznie przypisywanego kobietom, ponadto – w czasach gdy prawa „Jim Crow” regulowały zinstytucjonalizowaną segregację rasową – postępują zgodnie z empatyczną wrażliwością społeczną, nakazującą im pomagać zarówno uciskanym czarnoskórym, jak i ubogim białym mieszkańcom miasteczka. Prowadzenie kawiarni pozwala Idgie i Ruth negocjować i na nowo zdefiniować własną tożsamość w kontekście sprzeciwu wobec ucisku rasowego oraz męskiej dominacji nad kobietą.
    The American South’s social order, based as it was on white supremacy and subordination of women, is reflected in the space of the café in Fannie Flagg’s Fried Green Tomatoes at the Whistle Stop Café. The titular café run by two white women, Idgie Threadgoode and Ruth Jamison, becomes a site of contestation of that very social order. In the early 1930s Idgie and Ruth, the main heroines in Flagg’s novel, move out of their respective homes into the back of the café, which will offer its services till 1969. Their decision to run a café together has a twofold significance: they reject/transcend domesticity, a socially prescribed space for women, and they act on their increased sensitivity to help the disempowered and oppressed—the black and the poor—during the Jim Crow period. The ownership and management of the café allows Idgie and Ruth to negotiate and redefine their identities in the context of racial oppression and subordination of white women.
    Źródło:
    Roczniki Humanistyczne; 2016, 64, 11; 171-186
    0035-7707
    Pojawia się w:
    Roczniki Humanistyczne
    Dostawca treści:
    Biblioteka Nauki
    Artykuł
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