| dc.contributor.author | Yemchuk, Tetiana | |
| dc.contributor.author | Arpul, Oksana | |
| dc.date.accessioned | 2021-12-02T13:33:53Z | |
| dc.date.available | 2021-12-02T13:33:53Z | |
| dc.date.issued | 2019 | |
| dc.identifier.citation | Yemchuk T., Arpul O. Features of formation of competitive advantages of restaurants in the international markets / T. Yemchuk, O. Arpul // Strategies for sustainable socio-economic development and mechanisms their implementation in the global dimension: collective monograph / edited by M. Bezpartochnyi, in 3 Vol. // VUZF University of Finance, Business and Entrepreneurship. – Sofia: VUZF Publishing House “St. Grigorii Bogoslov”, 2019. – Vol. 3. S 261-269. | uk_UA |
| dc.identifier.issn | 978-954-8590-64-8 | |
| dc.identifier.uri | https://archer.chnu.edu.ua/xmlui/handle/123456789/2997 | |
| dc.description.abstract | The restaurant business, as a major component of the hospitality
industry, consists of both powerful businesses that produce a variety of
food products and small private businesses: restaurants, cafes, and bars.
Their activities are focused on the “client”, who should be regarded as
the highest value. Providing its needs should be the higher end result of
the business activity of the entrepreneur. | uk_UA |
| dc.description.sponsorship | VUZF Publishing House “St. Grigorii Bogoslov” | uk_UA |
| dc.language.iso | en | uk_UA |
| dc.publisher | VUZF Publishing House “St. Grigorii Bogoslov” | uk_UA |
| dc.subject | restaurant business | uk_UA |
| dc.subject | COMPETITIVE ADVANTAGES | uk_UA |
| dc.title | Features of formation of competitive advantages of restaurants in the international markets | uk_UA |
| dc.title.alternative | Features of formation of competitive advantages of restaurants in the international markets | uk_UA |
| dc.type | Article | uk_UA |
