THEORETICAL ASPECTS OF FORMING THE COMPETITIVE STRATEGY OF RESTAURANT ENTERPRISES
Journal Title: Экономика и финансы - Year 2017, Vol 1, Issue 6
Abstract
The purpose of the article is to investigate the invariant approaches to the definition of the essence of the concept of "competitive strategy of the enterprise" and to determine the peculiarities of the formation of competitive advantages taking into account the industry specificity of the enterprises of the restaurant industry. The article is devoted to the research of theoretical aspects of the formation of a competitive strategy at restaurant enterprises with the purpose of increasing the efficiency of their activities in the sphere of restaurant business. The solution of the tasks set in the article was carried out with the help of such general scientific and special methods of research: analysis and synthesis, systematization and generalization, a dialectical approach. In the paper, the scientific opinions of scientists are elaborated on the definition of the essence of the concept of "competitive strategy", the specific features of the formation of competition characteristic for restaurant enterprises are defined. The proposed organizational approach to the identification of competitive advantages of a restaurant business enterprise. This approach is a set of key interconnected factors that are the sources of their formation and their material and non-material basis and can be noticeable or not noticeable to the consumer. It is substantiated that the competitive strategy of the enterprise of restaurant industry should be oriented on creation and support of competitive advantage, increase of competitiveness and achievement of a stable competitive position in sphere of restaurant business. The basic scientific articles of the article can be used in the practice of restaurant enterprises
Authors and Affiliations
V. A. Grosul, К. V. Kalenik
Keywords
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