Analysis of the main trends in the hotel and restaurant industry of Ukraine under the conditions of the Covid-19 pandemic

• Autorzy: Husiatynska Nataliia , Husiatynskyi Mykola , Chorna Tetiana

Identyfikatory

DOI

10.29119/1641-3466.2022.160.16

• Języki publikacji: EN

Abstrakty

EN

Purpose: The purpose of the article is to research and analyze the main trends in the hotel and restaurant industry of Ukraine under the conditions of the COVID-19 pandemic, to identify the main problems of business entities in the field of hospitality and to outline the prospects for its further development. Design/methodology/approach: In the research process, general scientific methods were used – information collection, its analytical processing, theoretical generalization and comparison; graphic method – to illustrate the dynamics of the indicators studied in the work. The object of the study is the activity of enterprises of the hotel and restaurant industry in Ukraine. The subject of the study is the peculiarities of the functioning of domestic enterprises of the hotel and restaurant business in the conditions of the COVID-19 pandemic. The information base of the research became theoretical and methodological developments of domestic and foreign authors, materials of periodicals; statistical data of the State Statistics Service of Ukraine; research of the Association of Hotels and Resorts of Ukraine (UHRA); informational materials of the National Tourist Organization of Ukraine. Findings: The article provides an analysis of the efficiency of the hotel and restaurant business. In article is shown the negative impact of the pandemic on the development of the hotel and restaurant industry in Ukraine. The analysis of the consequences of the COVID-19 pandemic showed that the hotel and restaurant business needs the implementation of complex innovative approaches in various spheres of activity. Practical implications: Based on the analysis of the theoretical and methodological principles and trends in the development of the hotel and restaurant business in Ukraine during the pandemic, were summarized practical recommendations and were substantiated a measures aimed at overcoming the consequences of the crisis and improving the efficiency of the enterprises. Originality/value: The results of the conducted research will contribute to the improvement of the management system of hotel and restaurant business enterprises and increase their competitiveness on the domestic and international markets.

Słowa kluczowe

EN

hotel and restaurant business; COVID-19 pandemic; crisis; trends; development

PL

działalność hotelarsko-gastronomiczna; pandemia Covid-19; kryzys; trendy; rozwój

• Wydawca: Wydawnictwo Politechniki Śląskiej
• Czasopismo: Zeszyty Naukowe. Organizacja i Zarządzanie / Politechnika Śląska
• Rocznik: 2022
• Tom: z. 160
• Strony: 245--260
• Opis fizyczny: Bibliogr. 26 poz.

Twórcy

autor

Husiatynska Nataliia

• National University of Food Technologies

• https://orcid.org/0000-0001-9999-6650

autor

Husiatynskyi Mykola

• State Tax University

• https://orcid.org/0000-0002-0826-4807

autor

Chorna Tetiana

• State Tax University

• https://orcid.org/0000-0001-9923-8737

Bibliografia

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Uwagi

PL

Opracowanie rekordu ze środków MEiN, umowa nr SONP/SP/546092/2022 w ramach programu "Społeczna odpowiedzialność nauki" - moduł: Popularyzacja nauki i promocja sportu (2022-2023).