COMPETITION STRATEGIES FORMATION OF RESTAURANT BUSINESSES IN TOURISM REGION BASED ON QUALITATIVE APPROACH

Л.М. Лояк

Abstract


The article deals with the essence of restaurant business services competitiveness as an important element of tourism business. Business competitiveness is a complex comparative and relative feature, which reflects the functioning difference of a certain company from competitors including both the level of customers’ satisfaction and efficiency. The parameters which enable to evaluate restaurant business services competitiveness have been determined. The emphasis is made on major trends of formation competitiveness strategies in restaurant business. It is emphasized that the main task of any business competition strategy is improving company’s position on the market, keeping and increasing the number of its customers. Taking into account modern tendencies of service sector, competition strategies of restaurant businesses can be developed in the following directions: marketing, financial, innovative, management, organizational and cultural. The article proves that restaurant businesses must be oriented at increasing competition benefits due to service quality growth and service standards. Main trends of policy formation in service sector for a restaurant business have been determined.

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