| dc.contributor.author | Yemchuk, Tetiana | |
| dc.contributor.author | Arpul, Oksana | |
| dc.date.accessioned | 2023-11-16T10:00:15Z | |
| dc.date.available | 2023-11-16T10:00:15Z | |
| dc.date.issued | 2019 | |
| dc.identifier.isbn | 978-954-8590-64-8 | |
| dc.identifier.uri | https://archer.chnu.edu.ua/xmlui/handle/123456789/7711 | |
| dc.description.abstract | Every year in the world there is a large number of new food
establishments very diverse in their characteristics and methods of
service. Chefs and restaurateurs must constantly come up with
something new and unusual to attract customers. Every year the
restaurant industry is being modernized, refined and expanded, offering
new dishes, approaches to production and conceptual ideas for a variety
of food establishments. | uk_UA |
| dc.description.sponsorship | Економічної географії та екологічного менеджменту | 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 | restaurant industry | uk_UA |
| dc.subject | competitiveness | 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 | Book chapter | uk_UA |
