СТРАТЕГІЧНІ ПЕРСПЕКТИВИ РОЗВИТКУ ГОТЕЛЬНО-РЕСТОРАННОГО ГОСПОДАРСТВА УКРАЇНИ В УМОВАХ СВІТОВОЇ КРИЗИ
STRATEGIC PROSPECTS FOR THE DEVELOPMENT OF THE HOTEL AND RESTAURANT GOVERNMENT OF UKRAINE IN THE CONDITIONS OF THE WORLD CRISIS
Сторінки: 349-352. Номер: №4, Том 2, 2020 (284)
Автори:
КАМУШКОВ О. С., ТКАЧ В. О.
Одеська національна академія харчових технологій, м.Одеса
ЯЗІНА В. А.
Університет митної справи та фінансів, м.Дніпро
Oleksandr Kamushkov, Viktoriia Tkach
Odessa National Academy of Food Technologies
Viktoriia Yazina
University of Customs and Finance
DOI: https://www.doi.org/10.31891/2307-5740-2020-284-4(2)-61
Надійшла / Paper received : 04.09.2020
Надрукована / Paper Printed : 28.09.2020
Анотація мовою оригіналу
Стаття присвячена проблемам, з якими зіткнулася сфера гостинності та ресторанного господарства після початку епідемії Covid-19 та встановлення карантинних обмежень. Розглянуто зарубіжний досвід країн, які мінімізували вплив несприятливого економічного становища на готельно-ресторанне господарство. Проаналізовано досвід країн Азіатсько-Тихоокеанського та Західного регіону, виділено різниці в методах виходу з кризового стану. Виділено актуальні методи для стимулювання попиту на товари та послуги в період карантину. Наведено роз’яснення чому недоречно суттєво зменшувати ціни на послуги. Наведено приклади використання сучасних технологій для адаптації ресторанів та готелів до карантинних обмежень. Запропоновано перевести роботу ресторанів на онлайн режим та зробити акцент на доставку та смакові властивості страви.
Ключові слова: заклади ресторанного господарства, індустрія гостинності, послуги, готелі, карантин, обмеження, адаптація.
Розширена анотація англійською мовою
In recent years, the hotel and restaurant business in Ukraine has gained momentum, developed and transformed under the influence of changes in the preferences of visitors. But under the influence of the epidemic and all the restrictions, the hospitality industry has lost most of its customers, which has critically affected its financial condition and provoked a “freeze” or the final closure of establishments. That is why it is important to find ways to solve this problem, drawing on the experience of other countries that have minimized the impact of the crisis on the food and hospitality industry.
The article deals with the problems faced by the hospitality and restaurant industry after the beginning of the Covid-19 epidemic and the imposition of quarantine restrictions. The work of foreign and domestic authors on the theme of restaurant and hotel business has been analyzed. The impact of the restrictions caused by the pandemic on the work and profitability of the guest and restaurant spheres has been analyzed. The current problems associated with the development of the epidemic, which have affected the work and profitability of restaurants and hotels, have been highlighted. The dynamics of profitability within Ukraine and abroad have been analyzed. The foreign experience of the countries that minimized the impact of the unfavorable economic situation on the hotel and restaurant economy is considered. The experience of the countries of the Asia-Pacific and the Western region has been analyzed and compared, and differences in the methods of recovery from the crisis state have been highlighted. The concept of the company’s marketing plan during the relaxation of quarantine restrictions was considered. Current methods have been highlighted to stimulate demand for goods and services during quarantine. The types of loyalty programs and methods of their implementation for guests of establishments in Ukraine are considered. Social networks that can be used to promote and advertise hotels and restaurants on the Internet are offered. Proposed methods of adapting the restaurant to self-delivery and delivery. Here is an explanation why it is not necessary to significantly reduce the prices of services. Examples of the use of modern technologies to adapt restaurants and hotels to quarantine restrictions are given. It is proposed to translate the work of restaurants on the online mode and focus on the delivery and taste properties of dishes.
Key words: restaurant establishments, hospitality industry, services, hotels, quarantine, restriction, adaptation.
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