Current state of development of restaurant facilities

dc.contributor.authorStukalska (Ivanova), Nataliia
dc.contributor.authorOmelchenko, Mariia
dc.date.accessioned2021-12-03T07:10:54Z
dc.date.available2021-12-03T07:10:54Z
dc.date.issued2021
dc.description.abstractToday, as never before, the restaurant business is actively fighting to preserve its own viability. Due to the coronavirus pandemic, most of the country's restaurant businesses were forced to close. However, the new industrial landscape created by COVID-19 is forcing the restaurant business to develop new creative mechanisms not only to maintain vitality, but also to develop that would allow them to adapt to the new realities of the external environment. Therefore, the work is devoted to the analysis of modern methods of reengineering of the main business processes in restaurant establishments.uk_UA
dc.identifier.citationStukalska, N. Current state of development of restaurant facilities / N. Stukalska, М. Omelchenko // Інноваційний розвиток готельно-ресторанного господарства та харчових виробництв : матеріали II Міжнародної науково-практичної Інтернет-конференції. – Прага : Oktan Print s.r.o., 2021. – С. 42–243.uk_UA
dc.identifier.urihttps://dspace.nuft.edu.ua/handle/123456789/36719
dc.language.isoenuk_UA
dc.subjectrestaurant businessuk_UA
dc.subjectinformation technologyuk_UA
dc.subjecttargeted deliveryuk_UA
dc.subjectкафедра технології ресторанної і аюрведичної продукціїuk_UA
dc.titleCurrent state of development of restaurant facilitiesuk_UA
dc.typeThesisuk_UA

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