Improvement of the Restaurant Business Management System in the Republic of Belarus by S. L. Witowski, I. I. Hutarava

Subjects: “…restaurant business…”
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THE PROBLEMS WITH THE PAY LEVEL AS A FACTOR OF STAFF MOTIVATION IN THE HOSPITALITY INDUSTRY OF UKRAINE by Inna V. Levytska, Alona O. Klymchuk, Svitlana P. Kozhushko

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Strategy for the restaurant business in Russia in terms of sanctions and import substitution by Irina Andreeva, Tatiana Litvinenko, Andrey Chalkin

Subjects: “…restaurant business…”
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Vegetarian diet: Perceptions and attitudes of hospitality management by Šmugović Stefan, Kalenjuk-Pivarski Bojana, Grubor Biljana, Knežević Natalija

Subjects: “…restaurant business…”
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Restaurant Business: Trends and Opportunities in the Covid—19 Era by R. V. Khachatryan

Subjects: “…restaurant business…”
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Management of changes in gastronomy and restaurant business by Đurović Mladenka, Božić Aleksandar

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Inventory Management as a Component of the Digitalization Process at Restaurant Business Enterprises by Wang Dongcheng, Krasnonosova Olena M.

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The significance of the digitalization and online communication tools used by five-star restaurants in Bulgaria by Mariya Stankova, Svetoslav Kaleychev

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IMPROVING THE METHODS OF PERSONNEL MANAGEMENT OF THE RESTAURANT CHAIN by Ruslana Lopatiuk

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Digitalization as a Driver of Growth of Competitiveness of the Hotel and Restaurant Business Enterprise by Davydova Oksana Yu., Kolesnikova Veronika D.

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Staff Management as an Effective Instrument for Improving the Hospitality Industry by Lopatiuk Ruslana I.

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Methods for Assessing the Competitiveness of Enterprises in the Restaurant Industry by Panova Iryna O., Zernenkova Daria S.

Subjects: “…restaurant business…”
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Competitive Positions in Restaurant Business in Present-Day Conditions Based on the Example of Chernivtsi (Ukraine) by Tetiana Yemchuk, Oksana Arpul

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The use of analytical procedures in the internal audit of the restaurant business expenses by T.Yu. Kopotienko

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ОСНОВНЫЕ ТЕНДЕНЦИИ ИСПОЛЬЗОВАНИЯ ИНСТРУМЕНТОВ ПРОЕКТНОГО МЕНЕДЖМЕНТА В МИРОВОМ ГОСТИНИЧНОМ БИЗНЕСЕ... by Бибосынова Ж. А.

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The influence of technological process parameters on the quality indicators of culinary products by M. I. Fil, O. I. Hyrka, M. P. Bodak

Subjects: “…product quality, technology, parameters, culinary products, restaurant business…”
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: organizational and mPeculiarities of the calculation of cateringethodological principles by I.M. Vygivska, V.K. Makarovych

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Assessing the Effects of COVID-19 on Restaurant Business From Restaurant Owners’ Perspective by Sazu Sardar, Rudrendu Ray, Md. Kamrul Hasan, Shital Sohani Chitra, A. T. M. Shahed Parvez, Md. Ashikur Rahman Avi

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Мain trends of development of the restaurant industry of Ukraine in modern conditions by Hanna Haponenko, Olena Yevtushenko, Irina Shamara, Valentyna Kholodok

Subjects: “…restaurant business…”
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METHODOLOGICAL TOOLKIT OF MANAGEMENT EFFICIENCY ASSESSMENT OF THE BUSINESS MODEL OF RESTAURANT BUSINESS ENTERPRISE by V. A. Grosul, S. O. Zubkov

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