Academic literature on the topic 'HoReCa segment'
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Journal articles on the topic "HoReCa segment"
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Luthan, Muhamad Zulkyfli, Ratna Winandi, and Amzul Rifin. "ANALISIS PENGEMBANGAN MODEL BISNIS KANVAS PERUSAHAAN HORTIKULTURA PT. XYZ." Forum Agribisnis 9, no. 2 (October 13, 2019): 185–99. http://dx.doi.org/10.29244/fagb.9.2.185-199.
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PT XYZ is one of agribusiness companies which offers horticultural products in Indonesia which are considered as eco-profit and low-pesticide-based-products. The purpose of this research is to describe and improve the business model of PT XYZ based on the Business Model Canvas (BMC) approach and SWOT analysis then the analysis is carried out the preparation of a new business model prototype for PT XYZ. This study utilizes structured interviews assisted with questionnaire instruments as data collection procedures and both Business Model Canvas (BMC) approach and identification of SWOT as research methodology. The results of the SWOT analysis on nine elements of Business Model Canvas (BMC) show that there are internal and external factors that become strengths and weaknesses for the company in carrying out its business model and also what opportunities and threats from external factors affect PT XYZ's business processes are. The SWOT identification results then used as background to formulate a new business improvement model. Improvement of PT XYZ's business model is aims to streamline production in satisfying the demand of Horeca (Hotel, Restaurant, Catering) customers. In supporting expansion of PT XYZ by having effective and efficient business model, the improvements that need to be done are escalating production management, doing production forecast, creating and socializing SOPs to farmers as the main partner, enhancing offline promotion by joining events held by Horeca (Hotel, Restaurant, Catering) events and dividing customer segment into three segments by sorting them based on priority which are Horeca (Hotel, Restaurant, Catering) as the first market segment, modern markets as the second market segment, and traditional market as the third market segment.
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Bocharnikova, Irina. "Effects of PR-Activities Segment HoReCa Organizations on Consumer Behavior of Young People: Sociological Analysis." Logos et Praxis, no. 3 (November 3, 2017): 107–13. http://dx.doi.org/10.15688/lp.jvolsu.2017.3.13.
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Tikhonyuk, Natalia E. "Using Howe and Strauss’ theory of generations in developing marketing programs for the segment of HoReCa." Russian Journal of Entrepreneurship 16, no. 3 (March 5, 2015): 477. http://dx.doi.org/10.18334/rp.16.3.93.
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Charishma, Ch, Y. Prabhavathi, and N. T. Krishna Kishore. "A study on various tomato based products preferred by horeca sector in South India." INTERNATIONAL JOURNAL OF AGRICULTURAL SCIENCES 17, no. 2 (June 15, 2021): 486–94. http://dx.doi.org/10.15740/has/ijas/17.2/486-494.
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Urbanization, rising income levels, technology penetration, changing life styles are some of the driving forces for the growth of food service industry especially the HoReCa segment in India. Westernization of food consumption patterns has demanded for wide variety of processed foods. Among several food products, the usage of tomato in fresh form is very known by Indian households while an increased application of tomato based products in various culinary applications has become prominent. The present study focus on various tomato based products, brands preferred by HoReCa sector in their culinary applications. Purposive cum snowball sampling design is employed in the present study. The sample size of the study is 60. Among the tomato based products, the sector is majorly using chopped tomatoes followed by tomato paste. The monthly consumption requirement of tomato sauce exhibited wide variations i.e. from 20 kgs to more than 80 kgs per month and. The sector prefers plastic containers for tomato sauce packaging and tetra pack for tomato juice majorly due of their shelf-life and consumption safety. Tomato sauce and ketchup are majorly sourced from company distributors. The major tomato based brands preferred are Morton and Delmonte. Rich tomato sauce procured majorly from outside while others are prepared based on cuisine and customer requirement. The usage of tomato sauce is majorly used in snacks items followed by breakfast items in south and north Indian culinary applications while in Chinese and Italian culinary applications, the usage is prominent in noodles, manchuria, soup, rice, chicken, mutton and starters.
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Berčík, Jakub, Elena Horská, Johana Paluchová, and Katarina Neomaniova. "Using of Eye Tracker in HORECA Segment: Visual Proposal of Chosen Communication Tool on Restaurant Guests Decision." European Journal of Business Science and Technology 1, no. 2 (December 30, 2015): 93–103. http://dx.doi.org/10.11118/ejobsat.v1i2.28.
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Сергеев, С. М., С. Е. Барыкин, А. Е. Паршуков, and М. В. Мирославская. "FORECAST MODELING OF DEMAND BASED ON ANALYTICAL METHOD." Audit and Financial Analysis, no. 1 (March 30, 2021): 35–40. http://dx.doi.org/10.38097/afa.2021.47.21.005.
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Для большинства направлений бизнеса, необходимо обладать инструментом прогнозирования конечного спроса на предлагаемые товары и услуги. Это дает дополнительные возможности для обоснованного планирования логистики, для производственных программ на протяженный горизонт, для найма персонала, для строительства или приобретения B&M инфраструктуры, для закупок в сфере услуг, закупок лекарств в сфере оказания медицинских услуг, в сегмент HORECA. Предлагаемый в работе математический аппарат позволит вести любую коммерческую деятельность с опорой на достоверные оценки будущих рыночных потребностей. При разработке математической модели учитывалось, что непосредственные сделки с конечным потребителем происходят после прохождения продуктом длинной цепи производителей и посредников. При этом каждое из звеньев данной цепи обладает временным лагом. Результаты исследования могут применяться на практике менеджерами различного уровня.[1] Исследование выполнено при финансовой поддержке Российского фонда фундаментальных исследований в рамках научного проекта №20-014-00029 For most business areas, it is necessary to have a tool to forecast the final demand for the goods and services offered. This provides additional opportunities for sound logistics planning, for production programs over a long period of time, for hiring HR, for building or purchasing B&M infrastructure, for service procurement, for purchasing medicines in the medical service sector, and for the HORECA segment. The proposed in the paper mathematical apparatus will enable any commercial activity to be conducted on the basis of reliable estimates of future market needs. The mathematical model takes into account that direct transactions with final users take place after a product has passed through a long chain of manufacturers and intermediaries. Moreover, every link of this chain has a time lag. The results of this research can be implemented in practice by managers at various levels.
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Кенийз and Nadezhda Keniyz. "influence as a cryoprotectant on water absorption capacity of dough and barmy cages." Vestnik of Kazan State Agrarian University 8, no. 3 (October 24, 2013): 67–69. http://dx.doi.org/10.12737/1350.
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With the change the life rhythm of bakery consumers, a necessity for semi-finished products, that can be prepared without the high cost in time, are appeared. In the economically developed countries, the use of semi-finished products is widespread. In Russia intensive technologies are also developing and all they are faster used in small businesses and the segment HoReCa, because these technologies are more flexible and convenient than traditional ones. Based on the studies on the rheology of dough, by dough-making method, physical and chemical indicators, frosting and defrosting of semifinished products and counting the number of microorganisms, the baking data has been worked out the baking bread technology named “Zimniy”, in which Technical conditions 9114-142-0493202-10 were developed. The approbation of developed “Zimniy” bread baking technology was taken in a production environment and processing complex of Training, research and production complex “Technolog” of Kuban State Agrarian University.
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Mroczek, Robert. "Rynek mięsa w Polsce w dobie koronawirusa SARS-Cov-2." Zeszyty Naukowe SGGW w Warszawie - Problemy Rolnictwa Światowego 20(35), no. 3 (November 13, 2020): 53–65. http://dx.doi.org/10.22630/prs.2020.20.3.17.
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The aim of this study was to assess the impact of SARS-CoV-2 virus on the meat market in Poland. The meat market is an important part of the Polish economy. Production of slaughter animals (pork, beef and poultry) accounts for over 1/3 of agricultural commodity production, and the meat industry (red meat and poultry) is the largest branch of food processing. The COVID-19 pandemic, which also reached Poland, did not significantly shake this market. A sign of the introduced restrictions in social and economic life was a short-term massive purchase of food with an extended shelf life. Lockdown slightly changed the eating and shopping habits of Poles. In the first half of 2020, exports of beef and poultry decreased by 3-5%, and exports of pork decreased by 28% compared to the first half of 2019. The meat market continued to struggle with African Swine Fever (ASF) and, in addition, with bird flu. The HoReCa segment was the most affected part of the market.
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Kostynets, Valeriia, Andriy Balandiuk, and Liubov Padiy. "VISUAL COMMUNICATION DESIGN IN HOSPITALITY." Actual Problems of Economics 1, no. 236 (February 28, 2021): 24–33. http://dx.doi.org/10.32752/1993-6788-2021-1-236-24-33.
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The article is devoted to the generalization of the design features of visual communication of hospitality brands. Visual communications is a separate field of design, which began to take shape in the 1950s. Its purpose was to study a set of problems related to the interaction of the system "man - environment", designed to organize spatial content. Visual communications of design have become an important component of the modern consumer market, finding its expression not only in advertising, but also in the image of the seller and the product itself. Visual communications have become a link between design, science and economics. Based on the results of the study, the authors analyzed the impact of visual communication design on the branding process in the HoReCa segment. The share of perception through visual images, signs, systems is incredibly large, and the formation of proper visual communication based on basic principles of perception, relevant images and associations helps to create a correct, comfortable and cost-effective space for promoting goods and services, including hotel and restaurant segment. The authors propose a classification of design elements of visual communication in the field of hospitality. There are three main time stages of design in the structure of brand design in the hospitality industry. The article identifies the features of the design of visual communication for the hotel and restaurant business. Elements of the brand, embodied in the design, form a system of visual communications, which begin to perform the functions assigned to them by corporate and marketing strategy. Objects that are visually perceived are less likely to cause hostility and more likely to form positive associations, which leads to better assimilation of information and memory, which is an important element in shaping consumer loyalty in the hospitality industry.
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Rodionova, Natalya, Alexander Rodionov, Irina Shchetilina, Marina Manukowskaya, Mariya Rusanova, and Tatyana Razinkova. "Assessment of the marketing and innovative potential of synbiotic products with herbal biocorrector." BIO Web of Conferences 30 (2021): 01016. http://dx.doi.org/10.1051/bioconf/20213001016.
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The article presents the results of studies of the relationship of potential consumers to new synbiotic products with predictably formed functional, prebiotic properties and biological activity. The assessment of the prospects of including the developed bioactive synbiotic products in the recipes of dishes of public catering enterprises and giving them functional properties is given. The main socio-demographic characteristics and preferences of consumers in relation to synbiotic products with compositions of bioactive plant components have been identified. The trends of needs change, their duality, dilemmas, reality and problems of the main drivers relevant to the modern consumer, price expectations, preferred options for introducing bioactive synbiotic products into the diet are revealed. The study allows us to draw a conclusion about the need to take into account when developing new technologies and reflect in the information and advertising materials the identified consumer expectations regarding the taste, usefulness, safety, convenience and authenticity of new products, including synbiotic with plant-based biological active components, and their Introduction into food recipes is a promising direction for the development of enterprises of the HoReCa segment. The results of the study, carried out with a focus on enterprises in the public catering sector, seem relevant, since the use of synbiotic products with herbal biological components is an expansion of opportunities for food and bio-technologies, public catering organizations with justified socio-economic effect.
Dissertations / Theses on the topic "HoReCa segment"
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Бондаренко, І. О. "Особливості управління підприємством в сегменті HoReCa (на прикладі ФОП Сербіна І.О.)." Thesis, Одеський національний економічний університет, 2021. http://local.lib/diploma/Bondarenko.pdf.
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Доступ до роботи тільки на території бібліотеки ОНЕУ, для переходу натисніть на посилання нижчеВ роботі розглянуто теоретичні основи управління підприємствами малого бізнесу в сегменті HoReCa та їхній розвиток. Визначено поняття, місце та роль малих підприємств в сучасній економіці. Вивчено особливості управління підприємствами малого бізнесу. Вивчено теоретико-практичні засади розвитку малих підприємств-дистриб’юторів в сегменті HoReCa з точки зору маркетингу. Проаналізовано стан сегменту HoReCa в Україні та Одеському регіоні. Проаналізовано організаційно-економічний розвиток ФОП Сербіна І.О., а також досліджено та оцінено його діяльність у сегменті HoReCa.
Diploma thesis deals the theoretical foundations of small business management in the HoReCa segment and its development. The concept, place and role of small enterprises in the modern economy are defined. Peculiarities of small business management are studied. Theoretical and practical principles of development of small distributors in the HoReCa segment from the point of view of marketing are studied. The position of the HoReCa segment in Ukraine and the Odessa region is analyzed. The organizational and economic development of the private entrepreneur Serbina I.O. is analyzed, as well as its activity in the HoReCa segment is investigated and evaluated.
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Castro, Beatriz Margarida Trindade Almiro de Menezes e. "The role of social media marketing in the decision making process affecting portuguese consumers considering the horeca business segment." Master's thesis, 2016. http://hdl.handle.net/10071/13761.
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JEL Classification System: M31 (Marketing) e C12 (Hypothesis Testing)Este estudo aborda um tópico ainda recente do marketing em 2016: as redes sociais e o seu impacto na relação entre o canal HORECA (hotéis e semelhantes, restaurantes, cafés) com o consumidor português. Os conceitos mais importantes são noções como o e-wom, redes sociais, web 2.0, canal HORECA. É tida em consideração no estudo a evolução das redes sociais ao longo dos últimos anos, tal como é descrito o objetivo de certas redes sociais específicas para este segmento de mercado. A dissertação teve como objetivo compreender qual o efeito no processo de tomada de decisão dos consumidores portugueses deste tipo de redes sociais, especificamente das críticas online no canal HORECA. Investigaram-se os hábitos dos consumidores a nível online, as suas opiniões face a críticas online, a probabilidade de visitarem um estabelecimento com críticas negativas e qual o tipo de estabelecimento do segmento HORECA para qual usavam em maior grau redes sociais. Foi considerada uma metodologia quantitativa por questionário online, em que o Facebook foi o método de difusão do mesmo, dado ser uma importante rede social atualmente, angariando 417 respostas válidas, consideradas no decorrer da análise. As principais conclusões obtidas através desta dissertação provaram que os indivíduos da amostra confiam em maior grau em críticas online positivas do que negativas, têm uma maior vontade de visitar um estabelecimento com crítica positiva, do que evitar um com crítica negativa. A maioria dos consumidores usa este género de redes sociais para obter informação sobre hotéis, usando em grande escala o Booking.com.
This research approaches a still recent marketing topic in 2016: the impact that social networks have in the relationship between HORECA channel (hotels, restaurants, cafes) and the Portuguese consumer. Electronic word-of-mouth, social networks, web 2.0, HORECA channel can be considered as very important notions in this dissertation. The evolution of social networks along the years is taken in consideration as well as the aim of certain HORECA specific type social networks. The dissertation had as a main goal to understand the role of social networks and online reviews in the decision making process of the Portuguese consumer, in the HORECA channel. Thus, online consumer habits were investigated, such as their opinions facing online reviews and the type of establishment in the HORECA segment that had the highest importance when considering information from social networks. A quantitative approach was considered, through a Facebook diffused online questionnaire, taking in consideration Facebook importance nowadays. 417 valid responses were retrieved and considered during the data analysis. The most important conclusions from the study proved that the sampled individuals rely in a higher degree in positive online reviews than negative ones, and they have a higher willingness of visiting an HORECA establishment with a positive review, than of avoiding an establishment with a negative review. The majority of consumers use social networks to obtain information regarding hotels and similar, especially Booking.com
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Fagotto, Tiziana. "Reflection on the CEMS-MIM business project about renovas internationalisation and new sales channels expansion with a brief analysis on echange rate risk management and hedging strategies." Master's thesis, 2015. http://hdl.handle.net/10362/20636.
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CEMSThe present work project examines Renova’s intent to enter four new markets, namely Hong Kong, Dubai, Macau and Las Vegas, and to expand into new sales channels, specifically the luxury Horeca segment. The study deals also with the analysis of the risk of exchange rate changes, which Renova might face during its internationalisation plan and how it can manage its exposure. Findings show that Renova should enter Hong Kong and Macau in a segmented way by targeting few specific hotels and restaurants and by exporting its premium coloured paper products. Furthermore, the company should hedge its exchange rate risk exposure.
Books on the topic "HoReCa segment"
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Educação Física, Esporte, Cultura & Sociedade. Editora ZH4, 2022. http://dx.doi.org/10.51360/zh4.20221-01.
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A seriedade da proposta de um Curso de Graduação no Ensino Superior se revela na qualidade dos profissionais que ela coloca no mercado de trabalho, fruto da dedicação e competência dos professores que compõe o quadro docente dessa IES. Para que isso ocorra, é necessário que haja uma cumplicidade entre todos os envolvidos no processo diante dos desafios comuns que se enfrentam nas mais diversas histórias e trajetórias de cada um envolvido nesse processo todo, porém, mais ainda, das grandes possibilidades vislumbradas em cada segmento de atuação escolhido, e, nesse caso específico da coletânea que se apresenta nesse momento, a nossa amada Educação Física. Os textos contidos nessa Coletânea são o resultado dos Trabalhos de Conclusão de Curso de diversos ex-alunos que tive a felicidade de tê-los, uma hora ou outra, em minha sala de aula, nas diversas disciplinas que há 26 anos eu trabalho no Curso de Educação Física, exclusivamente no Ensino Superior. Os temas aqui abordados situam-se nas mais diversas áreas de abrangência e atuação da Educação Física e correspondem à preocupação de seus respectivos autores e orientadores em buscar resposta ao problema que outrora lhes serviram de “start” para os textos que hoje fazem parte desta obra. Entendo que a “sala de aula” se trata de um universo amplo e diversificado de incontável variáveis, porém, o somatório de experiências que nesse espaço confluem, têm se revelado serem elementos essenciais no estabelecimento de diretrizes pedagógicas que só enaltecem o processo de ensino-aprendizagem. Me sinto realizado como Organizador dessa Coletânea por dois motivos: o primeiro deles se deve à publicação de um texto em parceria com meu filho Luiz Guilherme, hoje, acadêmico do Curso de Bacharelado em Educação Física e, o segundo, por ter como parceiro de organização dessa obra, um ex-acadêmico da Graduação em Licenciatura e Bacharelado em Educação Física e ex-aluno da Pós-Graduação, hoje, meu amigo e colega de profissão na mesma IES, Prof. Walderson Nunes de Freitas. Essa Coletânea está dividida, contextualmente, em seis seções distintas que fazem parte intrinsecamente da Educação Física, sendo estas (a) Esporte, Cultura e Sociedade; (b) Exercício Físico, Qualidade de Vida e Melhor Idade; (c) Esportes e Treinamento Desportivo; (d) Educação Física Escolar; (e) Academia, Fitness e Wellness; (f) Exercício Físico, Qualidade de Vida e Saúde.
Reports on the topic "HoReCa segment"
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Bonilla, Leonardo, Luz Adriana Flórez, Didier Hermida, Francisco Lasso, Leonardo Fabio Morales, Karen Pulido, and José David Pulido. Recuperación gradual del mercado laboral y efectos de la crisis sanitaria sobre las firmas formales. Banco de la República de Colombia, November 2020. http://dx.doi.org/10.32468/rml.16.
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A pesar de que las cifras de empleo de agosto registraron una notoria recuperación de la ocupación nacional, el mercado laboral colombiano continúa fuertemente deteriorado como consecuencia de la pandemia por el Covid-19. Este deterioro ha sido particularmente fuerte en las ciudades, las cuales en su mayoría mantienen tasas de desempleo (TD) históricamente altas, y para la población femenina y los menores de 25 años. Respecto a la recuperación de la ocupación, esta ha sido liderada por el segmento no asalariado y el informal en las áreas urbanas, lo que apuntaría a una recomposición del empleo hacia segmentos con menor estabilidad de ingresos. En cuanto a estos últimos, si bien para el empleo asalariado los ajustes en salarios han sido leves, los ingresos de los no asalariados han sufrido fuertes contracciones, tanto por el número como por la remuneración de cada hora trabajada. Todo esto implica un fuerte choque en el ingreso disponible para una importante proporción de hogares. Por el lado de la oferta laboral, a pesar de que la participación se sigue recuperando en los últimos meses, persiste una proporción significativa de inactivos que puede entrar al mercado laboral y presionar al alza la TD. Ante este panorama, y teniendo en cuenta los pronósticos de actividad económica, se estima que la TD nacional terminaría 2020 entre el 15,1% y el 16,9%, dejando su nivel promedio para 2020 entre el 15,9% y el 16,7%. Para 2021 se espera una caída gradual que dejaría su nivel promedio entre el 14,0% y el 16,3%. Así las cosas, la TD a finales de 2020 estaría alrededor de 4,3 puntos porcentuales (pp) por encima de su nivel consistente con una inflación estable; mientras que para 2021 se estima una brecha aún positiva, pero alrededor de 1 pp menor, en promedio. Lo anterior implica que el mercado laboral se mantendría ampliamente holgado y seguiría ejerciendo presiones a la baja en la inflación por cuenta de unos menores ajustes en los costos salariales. Como es usual, este reporte se divide en dos secciones. En la primera se examinan en detalle los principales hechos coyunturales del mercado laboral. En la segunda se analiza el impacto de la crisis sanitaria sobre las firmas formales y su empleo usando información agregada de la Planilla Integrada de Liquidación de Aportes (PILA). Se evalúa el impacto de la crisis, dependiendo de que las industrias faciliten el distanciamiento físico, posibiliten la modalidad de teletrabajo y hayan sido restringidas por el aislamiento obligatorio. Adicionalmente, se examina si esos efectos dependen de la prevalencia de firmas pequeñas y de baja productividad. Los resultados indican que la crisis sanitaria efectivamente ha tenido un impacto diferente entre industrias en las dimensiones evaluadas y que la mayor reducción de firmas se ha registrado en mercados con una mayor concentración de empresas pequeñas y de baja productividad. Además, se observa que el impacto de las restricciones sectoriales fue heterogéneo y dependió del tamaño promedio de las firmas, y que entre las industrias con dificultades para realizar teletrabajo o con alta proximidad física las más afectadas fueron aquellas firmas de baja productividad.