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

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