METHODICAL APPROACH TO THE ESTIMATION OF THE COMPETITIVENESS OF RESTAURANT SERVICE
Journal Title: Вісник Одеського національного університету. Економіка. - Year 2017, Vol 22, Issue 8
Abstract
The article examines the essence of the key elements of the restaurant service. The developed integrated system of interconnection of "39 indicators" assessing the competitiveness of restaurant services on key elements of consumer value: products, services, personnel and the image of the enterprise restaurant business. Methodical tools for determining the level of competitiveness of restaurant services are proposed.
Authors and Affiliations
K. V. Kalenik
Keywords
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- EP ID EP637246
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