Research result. Business and Service Technologies
Volume 1, Issue №2, 2014
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The development of the tourist industry
THE ROLE OF THE INTRODUCTION OF MULTIMEDIA AND INTERACTIVE CONTENT TO INCREASE TOURIST ATTRACTIVENESS OF THE AREA
The main trend of tourism development is the development of applications for mobile phones. 20% of such applications are the apps in the field of tourism. A relatively new trend ...
EFFECT OF UKRAINIAN CRISIS ON THE TOURISM SECTOR OF THE RUSSIAN FEDERATION
The article presents data on the studies of the dynamics of inbound and domestic tourism in Russia during the Ukrainian crisis. The author analyzes the Federal Target Program “The Development ...
EFFECTIVE ORGANIZATIONAL STRUCTURE OF INCOMING TOUR OPERATORS
The research is devoted to the problem of developing an effective organizational structure for incoming tour operators. The research is of immediate interest due to the necessity to increase financial ...
SPECIFIC CHARACTER OF FRANCHISING NETWORKS FUNCTIONING IN THE TRAVEL INDUSTRY
The article describes some modern aspects and problems of franchising development in Russia's regions and gives practical guidelines on the use of franchising as a form of tourism business development. ...
TYPIFICATION OF RECREATIONAL ZONES OF THE BELGOROD REGION ON FUNCTIONAL SPECIALIZATION AND THE DOMINATING DIRECTIONS OF DEVELOPMENT OF TOURISM IN THE REGION
This paper discusses the problems and prospects of development of the tourism cluster in the region. The questions of the use of geographic information systems for the management of tourist ...
THE NATURE AND CHARACTERISTICS OF BUSINESS TOURISM IN RUSSIA AND ABROAD
The article examines the stages of nucleation of business tourism in the Russian Federation and abroad, outlines the benefits of business tourism, which are characterized by stable growth and resistance ...
INTERDISCIPLINARY RESEARCH IN THE FIELD OF BUSINESS
STUDY OF GELLING IN THE SYSTEM OF «NEA pectin : Ca 2+»
The chemical interactions occurring in the process of gelation in a system based on low-esterified pectin and amidated free calcium ions, the source of which is the egg shell powder.
A NEW TECHNOLOGY OF DRYING FOOD RAW MATERIAL IN THE HEAT-MASS TRANSFER MODULE UNDER THE ACTION OF HIGH PRESSURE
The article covers a new technology of drying food raw material in a heat-mass transfer module under the influence of high pressure. The authors present a comparison of specific energy ...
THE INNOVATIVE TECHNOLOGY OF COOKING UKRAINIAN MAYONNAISE (WITH GARLIC, HORSERADISH OR ONIONS)
The paper considers a new production technology of cold sauces a Ukrainian mayonnaise (with garlic, horseradish or onions), using vegetable oil containing a biologically active additive (BAA) of horseradish, ...
ORGANIZATION OF CORPORATE EVENTS AS A MAJOR FACTOR OF DIVERSIFICATION OF THE COMPANY
Under present conditions, when the success of a business depends on the people involved, more and more attention is paid to the staff of the company. Gathering real professionals dedicated ...
THE STUDY OF EFFECTIVENESS OF COMMUNICATION POLICY AS A BASIS FOR SUCCESSFUL BUSINESS
The article deals with the content of marketing resources of the companies and the structure of the complex of marketing communications, emphasizing the need to evaluate the effectiveness of communications. ...
THE THE EVENT MARKETING: A NEW VECTOR OF TERRITORIES DEVELOPMENT
The increased competition between territorial entities aimed at attracting tourists and investments in the economy of regions makes it necessary to use more effective marketing tools and to develop new ...
NATIONAL AND PSYCHOLOGICALCHARACTERISTICS OF THE PERSONNEL WORKING IN RUSSIAN ORGANIZATIONS
The article covers the problems arising from the internationalization of management at the present stage of economic development. The author discusses the need to take into account the national peculiarities ...
