PROBLEMS AND PROSPECTS OF DEVELOPMENT OF HOTEL AND RESTAURANT AND TOURIST INDUSTRY IN THE CONDITIONS OF INTEGRATION PROCESSES

Рекомендована цитата для цієї публікації:

Holovnia О., Zakharova T., Lopatiuk R., Melnyk S., Prylutskyi A., Stavska U., Tabenska O. Problems and prospects of development of hotel and restaurant and tourist industry in the conditions of integration processes. Monograph. – Primedia eLaunch, Boston, USA, 2022. – 333 p.

URL: https://isg-konf.com/979-8-88831-930-7/.

Завантажити монографію

TABLE OF CONTENTS

1. Holovnia Оlena

CHAPTER 1. MODERN TRENDS AND DYNAMICS OF THE EUROPEAN MARKET OF TOURIST SERVICES IN THE CONDITIONS OF GLOBALIZATION

8

 

1.1 IMPACT OF THE COVID-19 PANDEMIC ON THE EUROPEAN MARKET OF TOURIST SERVICES 8
1.2 SEGMENTATION AND ORGANIZATION OF THE TOURIST DEMAND MARKET IN EUROPEAN COUNTRIES 28
1.3 MARKETING CHANNELS OF COMMUNICATION IN RURAL GREEN TOURISM OF THE EUROPEAN MARKET 36
2. Zakharova Tetiana

CHAPTER 2. WAYS OF FORMING THE TOURIST IMAGE OF UKRAINE: GLOBAL EXPERIENCE AND IMPLEMENTATION PROSPECTS

47

 

2.1 TOURIST IMAGE AS A SOURCE OF COMPETITIVENESS OF THE REGION 47
2.2 EVALUATION OF THE EFFECTIVENESS OF MEASURES TO IMPROVE THE MANAGEMENT OF ENTERPRISES IN THE TOURISM INDUSTRY IN THE CONDITIONS OF EUROPEAN INTEGRATION 52
2.3 THE INFLUENCE OF CERTIFICATION OF HOTEL AND RESTAURANT BUSINESS SERVICES ON WAYS OF FORMING THE TOURIST IMAGE OF UKRAINE 61
2.4 OPTIMIZATION OF MEASURES AND MECHANISMS OF IMPLEMENTATION OF INFORMATION SYSTEMS, AS AN EFFECTIVE METHOD FOR CREATING A TOURIST IMAGE OF THE COUNTRY 70
3. Lopatiuk Ruslana

CHAPTER 3. PRACTICAL ASPECTS OF IMPROVING THE MANAGEMENT SYSTEM OF HOSPITALITY INSTITUTIONS

90

 

3.1 INTRODUCTION OF NEW ELEMENTS OF INNOVATIVE MODELS FOR HOTEL FACILITIES 90
3.2 The impact of innovation on the development of hotel and restaurant enterprises 99
3.3 Application of economic and mathematical models for the restaurant enterprise management 116
3.4 Personnel management as an effective tool for improving the work of hospitality industry enterprises 123
4. Melnyk Svitlana

CHAPTER 4. TECHNOLOGIES AND INNOVATIONS THAT ARE CHANGING THE RESTAURANT BUSINESS

140

 

4.1 MODERN TRENDS OF THE RESTAURANT BUSINESS 140
4.2 THE ROLE OF EVERYDAY AND HEALTHY FOOD IN THE RESTAURANT BUSINESS 143
4.3 PROBLEMS OF FINDING AND RETAINING STAFF IN THE PUBLIC CATERING MARKET 148
5. Prylutskyi Anatoly

CHAPTER 5. CURRENT TRENDS AND DIRECTIONS OF DEVELOPMENT OF THE TOURISM INDUSTRY

155

 

5.1 BUSINESS TOURISM IN MODERN CONDITIONS OF THE INTEGRATION ENVIRONMENT 155
5.2 TRENDS OF THE DEVELOPMENT OF MEDICAL TOURISM 163
5.3 TOURISM INDUSTRY IN THE AGE OF DIGITALIZATION 174
6. Stavska Uliya

CHAPTER 6. INNOVATIVE ACTIVITY IN THE RESTAURANT INDUSTRY

180

 

6.1 THE ROLE AND ESSENCE OF INNOVATION IN THE RESTAURANT BUSINESS 180
6.2 INCREASE MEASURES EFFICIENCY OF RESTAURANT WORK 195
6.3 RECOMMENDATIONS FOR OPTIMIZATION OF IMPLEMENTATION INNOVATIVE MANAGEMENT TECHNOLOGY 200
6.4 FORMATION OF COMPETITIVE ADVANTAGES OF THE RESTAURANT BUSINESS 208
7. Tabenska Oksana

CHAPTER 7. INFRASTRUCTURAL SUPPORT OF THE HOSPITALITY  INDUSTRY IN THE CONDITIONS OF  GLOBAL ECONOMIC INTEGRATION

223

 

7.1 INFRASTRUCTURAL PROVISION OF THE HOSPITALITY  INDUSTRY IN CONDITIONS OF INTEGRATION 223
7.2 INTERNATIONAL MARKET OF SERVICES 247
7.3 MODERN TRENDS IN THE DEVELOPMENTOF THE HOSPITALITY  INDUSTRY 277
  REFERENCES 316