PROBLEMS OF EFFICIENCY AND QUALITY IN SERVICE ACTIVITIES
The nature and resolution of conflict situations in the service industries in the context of using a humane approach and humanitarian technologies
Volume 7, Issue №1, 2021
In the service industries, the most important component of the ongoing business processes is the interaction with customers, so conflicts are not uncommon here. The specifics of conflicts ...
COVID-19: passenger demand slump due to international travel restrictions
Volume 7, Issue №1, 2021
The global COVID-19 pandemic, national restrictions and an unprecedented drop in passenger demand around the world have resulted in airlines canceling flights, laying off staff, seeking financial support ...
Current state and trends of catering development in the Russian Federation
Volume 6, Issue №4, 2020
Urbanization of the urban population has contributed to the emergence of catering in the Russian market of public catering services. The positive experience of its implementation in foreign countries, ...
Outsourcing as a way to increase the competitiveness of hotel businesses
Volume 6, Issue №3, 2020
The relevance of the study of the problems addressed is determined by the need to revise and improve the established concepts of hotel management. In the context of ...
Globalization of world economic processes and its impact on the development of service services: a structural mechanism for segmenting consumer preferences in the Russian consumer market
Volume 6, Issue №2, 2020
The relevance of the study of the problems addressed is determined by the establishment of the influence of the globalization process of world economic systems (market) on the formation ...
Analysis of the fast food market in Kazakhstan
Volume 6, Issue №1, 2020
The role of LSM (local store marketing) in the development of the fast food market is very important. It is a marketing service that can be used to properly ...
Digital marketing in the field of service and tourism as a tool for the development of digital economy
Volume 6, Issue №1, 2020
The need for socio-economic development of the Russian Federation and increasing its competitiveness in the world market made it expedient to digitally transform production and social processes. There are ...
Communicative competence as a basis for providing a high level of service in the hospitality sector
Volume 5, Issue №4, 2019
Hospitality is a kind of activity where the professional communication skills of the staff, their ability to build communication with completely different people in an infinite number of situations ...
Development of multifunctional centers of state and municipal services in 2007-2018 and their integration with e-government
Volume 5, Issue №3, 2019
The article discusses the activities of the multifunctional centers specializing in the provision of state and municipal services in 2007-2018.Their peculiarity lies in the so-called principle of "one window", ...
Development of the industry of public catering of the region (on the example of the Belgorod region)
Volume 4, Issue №3, 2018
For ensuring sustainable development of the industry of public catering there is a need for improvement of activity of the enterprises of food, introduction of new formats of the ...
SYSTEMATIZATION OF FACTORS OF DEVELOPMENT OF RESTAURANT BUSINESS IN SPECIAL ECONOMIC CONDITIONS
Volume 3, Issue №3, 2017
The analysis of the environment serves as a tool by which developers of the restaurant business development trends control external factors relative to the enterprise, which allows to detect potential ...
MARKETING TECHNOLOGIES FOR STUDYING THE FACTORS OF DEVELOPMENT OF THE SANATORIUM-RESORT COMPLEX OF THE REGIONS OF RUSSIA
Volume 3, Issue №3, 2017
The article considers the problems of development of sanatorium-resort complex on the example of Privolzhsky Federal District. At present, the problem of studying the factors of the development of industries ...
EVALUATION OF THE QUALITY SYSTEM OF TRADE SERVICE IN RETAIL BUSINESSES AND ITS RATIONALE
Volume 3, Issue №2, 2017
The article is devoted to the quality of customer service in retail outlets. We discuss various approaches to the quality of trade service proposed by scientists from Russia and abroad. ...
POSSIBILITIES OF JOINT USE OF QUALITY MANAGEMENT METHODS AT TECHNICAL SERVICE ENTERPRISES
Volume 3, Issue №2, 2017
The enterprise needs to organize its activities so that at a sufficiently high level of quality of products to reduce the cost of quality. Here, quality management measures are needed, ...
THE MARKET OF HEALTH-RESORT SERVICES AS A FACTOR OF SUSTAINABLE DEVELOPMENT OF THE REGION
Volume 3, Issue №2, 2017
Relevance. To date, the development of the market of health-resort services is of great importance for the health of our country. Modern healthcare is a complex of measures of treatment, ...
DEVELOPING A SYSTEM OF INDICATORS OF MANAGEMENT EFFECTIVENESS IN THE RESTAURANT BUSINESS
Volume 3, Issue №2, 2017
Increasing the efficiency of the restaurant business development as an independent system of a trade and production complex and an important sector of the country's economy is associated with improving ...
SOCIAL APPROACH TO THE SYSTEM OF ARRANGING ACTIVITIES OF THE SERVICE INDUSTRIES
Volume 2, Issue №2, 2016
The sphere of service is a complex and constantly changing system. The main perception of the service industry activity has to pass through understanding of the client and lack of ...
FINANCIAL PLANNING AT TRADE ENTERPRISES AS A FUNCTION OF STRATEGIC MANAGEMENT
Volume 1, Issue №1, 2014
The article describes and specifies the role of financial planning at trade commercial enterprises. The author considers the financial system models and the needs of the non-financial sector in selecting ...
IMPROVEMENT OF QUALITY IN SERVICE INDUSTRIES
Volume 1, Issue №1, 2014
In the article, the author discusses the existing systems of rendering services, gives focus on the selection of optimal system to improve the quality of services, and describes the principles ...
METHODOLOGICAL APPROACHES TOWARDS DETERMINATION
Volume 1, Issue №1, 2014
The article covers the methodology of assessing efficiency of management in the sphere of public catering with account of the functional link between public catering, agribusiness, food industries, restaurant business, ...
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