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Features of formation of competitive advantages of restaurants in the international markets

dc.contributor.authorYemchuk, Tetiana
dc.contributor.authorArpul, Oksana
dc.date.accessioned2021-12-02T13:33:53Z
dc.date.available2021-12-02T13:33:53Z
dc.date.issued2019
dc.identifier.citationYemchuk 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.issn978-954-8590-64-8
dc.identifier.urihttps://archer.chnu.edu.ua/xmlui/handle/123456789/2997
dc.description.abstractThe 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.sponsorshipVUZF Publishing House “St. Grigorii Bogoslov”uk_UA
dc.language.isoenuk_UA
dc.publisherVUZF Publishing House “St. Grigorii Bogoslov”uk_UA
dc.subjectrestaurant businessuk_UA
dc.subjectCOMPETITIVE ADVANTAGESuk_UA
dc.titleFeatures of formation of competitive advantages of restaurants in the international marketsuk_UA
dc.title.alternativeFeatures of formation of competitive advantages of restaurants in the international marketsuk_UA
dc.typeArticleuk_UA


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