Artículos de revistas: "Hotel and restaurant"

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Kapera, Izabela. "Hotel gastronomy as viewed by customers". British Food Journal 117, n.º 12 (7 de diciembre de 2015): 2993–3002. http://dx.doi.org/10.1108/bfj-02-2015-0077.

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Purpose – The purpose of this paper is to discuss the significance of hotel restaurants from the customer perspective, assess customer expectations, and provide guidelines for growth in the hotel restaurant industry. Design/methodology/approach – A total of 301 hotel guests staying at 26 hotels located in Malopolskie Voivodeship were surveyed. The research study also evaluated customer opinions of hotel restaurants and specific customer suggestions in the area of service quality. The survey participants were asked to rate the hotel in which they had actually stayed and its accompanying restaurant. Findings – Research has shown that 96 percent of hotel guests took advantage of hotel restaurant services while staying at their hotel. Breakfast was the most common service rendered by each studied hotel restaurant (90 percent). In addition, 44 percent of survey participants said that their choice of hotel is in part driven by the quality of restaurant services. The two key factors for hotel restaurant patrons are food quality and courteous service. Research limitations/implications – These type of data are very valuable to the hotel industry, as the number of hotel restaurant studies is limited. Practical implications – An understanding of customer expectations with respect to hotel restaurants, which are today perceived as integral parts of the total hotel experience, is useful in terms of developing the total offering for each given hotel in order to build competitive advantage. Social implications – Such research also has implications for hospitality and tourism in that it relates to the understanding of host-guest relationships. Originality/value – A review of the research literature suggests that hotel restaurants are not studied very often and shows the lack of research papers in this area.

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2

Lin, Shin-Yi y Chia-Chi Chang. "Tea for Well-Being: Restaurant Atmosphere and Repurchase Intention for Hotel Afternoon Tea Services". Sustainability 12, n.º 3 (21 de enero de 2020): 778. http://dx.doi.org/10.3390/su12030778.

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Afternoon tea has become a popular leisure activity in Taiwan. Most hotels, restaurants, and cafes have started to provide an afternoon tea service in addition to their regular menus. Restaurant atmosphere research has largely focused on single environmental factors in upscale restaurants. Several studies have indicated that a restaurant’s atmosphere influences the degree of customer satisfaction, thereby affecting their well-being and repurchase intention. However, the relationships between a restaurant’s overall atmosphere, its degree of service performance, and customer well-being have rarely been explored. This study utilized the Mehrabian–Russell environmental psychology model to investigate the relationships between hotel restaurant atmosphere, service performance, customer well-being, and repurchase intention for afternoon tea services. The results indicated that a hotel restaurant’s atmosphere and service performance influence customer well-being, which can positively affect customers’ repurchase intentions.

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3

Nawangsari, Suci, Akhirmen Akhirmen y Joan Marta. "ANALISIS PENGARUH SEKTOR HOTEL DAN RESTORAN TERHADAP PEREKONOMIAN DI SUMATERA BARAT". Ecosains: Jurnal Ilmiah Ekonomi dan Pembangunan 4, n.º 2 (1 de noviembre de 2015): 167. http://dx.doi.org/10.24036/ecosains.10966457.00.

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This study aims to: (1) analyze the role the hotel and restaurant sector to the economy in the formation of the structure of demand and the structure of supply, consumption structure, the structure of exports and imports, the structure of gross added value, (2) determine the magnitude of forward linkages and belakanh linkage to the hotel and restaurant sector, (3) determine the coefficient of deployment and dissemination sensitivity hotel and restaurant sector, (4) determine the magnitude of the multiplier effect (multiplier effect). The result shows that : (1) The contribution of hotels and restaurants output ranks last of the ten sectors, (2) Analysis of the relationship indicates that the hotel and restaurant sector have backward linkages ,(3) Analysis of the impact of the deployment where the deployment impact on the spread of and sensitivity to the coefficient of deployment, (4) The sector of hotels and restaurants have the value of the multiplier is relatively high, especially for the multiplier output and income multiplier.Keyword : hotel and restaurant, input output analysis

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4

Delingga, Redza, Taufiq Marwa y Rosmiyati Chodijah. "Kausalitas antara penerimaan daerah dan pertumbuhan ekonomi di Kota Lubuklinggau". Jurnal Ekonomi Pembangunan 14, n.º 2 (1 de julio de 2019): 59–63. http://dx.doi.org/10.29259/jep.v14i2.8817.

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This study aims to identify the relationship between regional revenues through hotel and restaurant taxes and market retribution and economic growth in trade, hotels and restaurants. This study uses secondary data collected from the Central Bureau of Statistics (BPS) and the Office of Revenue, Assets and Financial Management (DPPKAD) of Lubuklinggau city. The method used is a quantitative approach by applying the Granger causality model and multiple linear regression. The findings of this study indicate that regional revenues (hotel tax, restaurant tax and market retribution) does not Granger cause to economic growth, the fact otherwise shows that economic growth is able to cause regional revenues (hotel tax, restaurant tax and market retribution). Other findings indicate that hotel tax (X1) and restaurant tax (X2) do not have a significant effect on economic growth in the trade, hotel and restaurant sector. Whereas for market retribution (X3) it has a significant influence on economic growth in the trade, hotel and restaurant sector. This means that regional revenues through hotel and restaurant taxes have not been able to create economic growth in the trade, hotel and restaurant sector in Lubuklinggau City

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5

R, Isnaini Nur, Kartika Hendra TS y Yuli Chomsatu Samrotun Samrotun. "ANALISIS KONTRIBUSI DAN EFEKTIVITAS PAJAK HOTEL DAN RESTORAN TERHADAP PENDAPATAN ASLI DAERAH". eBA Journal: Journal Economics, Bussines and Accounting 5, n.º 2 (31 de agosto de 2019): 11–19. http://dx.doi.org/10.32492/eba.v5i2.841.

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Regional Original Income is revenue from collection of local taxes, regional retribution, management of separated regional wealth and other income. Hotel tax and restaurant tax are included in local taxes. Hotels and restaurants are potential sectors because their growth from year to year shows a significant increase that can spur the economic development of Surakarta City. The purpose of this study is to determine the contribution and level of effectiveness of hotel tax and restaurant tax on PAD in Surakarta City. The research was conducted at the Surakarta City Financial and Asset Management Revenue Agency. The analytical method used is descriptive method that is analyzing data on hotel tax realization and restaurant tax from 2013-2017. The overall results of hotel tax receipts and restaurant taxes contributed significantly to PAD. Whereas the level of effectiveness of hotel tax receipts and restaurant taxes in Surakarta City from 2013-2017 varied but, almost as a whole, were very effective with levels ranging from more than 100%.

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6

Jaya, Ekki Satria y Eko Edy Susanto. "The Effectiveness and Contribution of Hotel and Restaurant Tax Revenue to PAD Palopo City". IJEBD (International Journal of Entrepreneurship and Business Development) 5, n.º 5 (30 de septiembre de 2022): 936–44. http://dx.doi.org/10.29138/ijebd.v5i5.1990.

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Purpose: Regional Original Income is revenue from local tax levies, regional levies, separated regional wealth management and other income. Restaurant tax and hotel tax are included in local taxes. Restaurants and hotels are potential sectors in increasing the effectiveness of tax revenues and their contributions can spur economic development in Palopo City. The purpose of this study was to determine the effectiveness and contribution of restaurant taxes and hotel taxes to PAD in Palopo City. The research was conducted at the Regional Revenue Service of Palopo City. Design/methodology/approach: The analytical method used is a descriptive method, namely analyzing the realization of restaurant tax and hotel tax realization data from 2016-2020. Findings: The results of the overall study The effectiveness of restaurant tax revenues and hotel taxes in 2016-2020 is very effective. Revenue from restaurant tax and hotel tax in 2016-2020 made a good contribution to PAD. Practical implications: The leadership of DISPENDA should be committed to the targets to be achieved every year, and strive to increase the contribution of restaurant taxes and hotel taxes to local revenues. Originality/value: The paper is original Paper type: Research paper

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7

Rina, Sri Febda. "FASILITAS OBJEK WISATA DALAM PENGEMBANGAN DESA WISATA : KASUS BONO DI KECAMATAN TALUK MERANTI KABUPATEN PELALAWAN". Jurnal Daya Saing 4, n.º 3 (19 de diciembre de 2018): 371–80. http://dx.doi.org/10.35446/dayasaing.v4i3.314.

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The purpose of the research to get detail contribution of hotel and restaurant in developing Bono Village Tourism at Teluk Meranti Bono Pelalawan. The specific purpose is to study the availablity of hotel and restaurant, training and also socializationthat received by hotel and restaurant’s owner to develop Bono Village Tourism. In this study Hotel and Restaurant is viewed from social and culture’s side in Hospitality which has twelve (12) elements, and this research are limited to study only for two elements, hotel and restaurant. The data was gathering from fifty (50) people from communities arround the village by having a discussion with them in one from. The data collected by a diret interview, discussion forum by using questionnaire and also direct observation. The research variable is type of hotels, tarining and socialization given to the communities to develop Bono Village Tourism. The data analysist by using SWOT analysist. The result of the study is training and socialisation is given to the hotel and restourant by government and Community Forum to improve the quality development of hotel and restaurant.

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8

Fajaria, Annisa y Zuhrinal M. Nawawi. "Pengaruh Jumlah Omset dan Sanksi terhadap Kepatuhan Wajib Pajak Hotel, Restoran, dan Hiburan di Kota Medan". VISA: Journal of Vision and Ideas 3, n.º 2 (2 de junio de 2022): 194–200. http://dx.doi.org/10.47467/visa.v3i2.1348.

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Medan as one of the largest metropolitan cities in Indonesia, of course, should pay more attention to public compliance with payments and taxes, especially in this case the hotel, restaurant and entertainment tax in Medan. This study aims to determine how turnover and fines affect compliance with tax regulations, hotels and entertainment in the city of Medan. This research was conducted by using a literature search research method and using secondary data. The results showed that the imposition of fines together with the imposition of fines had a significant effect on compliance with hotel, restaurant, and entertainment taxpayer regulations in Medan. While the amount of revenue received does not affect taxpayer compliance with hotels, restaurants, and entertainment in the city of Medan. Keywords: Hotel Tax, Restaurant Tax, Entertainment Tax, Taxpayer Compliance

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Fajaria, Annisa y Zuhrinal M. Nawawi. "Pengaruh Jumlah Omset dan Sanksi terhadap Kepatuhan Wajib Pajak Hotel, Restoran, dan Hiburan di Kota Medan". VISA: Journal of Vision and Ideas 2, n.º 3 (2 de agosto de 2022): 106–12. http://dx.doi.org/10.47467/visa.v2i3.1348.

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Medan as one of the largest metropolitan cities in Indonesia, of course, should pay more attention to public compliance with payments and taxes, especially in this case the hotel, restaurant and entertainment tax in Medan. This study aims to determine how turnover and fines affect compliance with tax regulations, hotels and entertainment in the city of Medan. This research was conducted by using a literature search research method and using secondary data. The results showed that the imposition of fines together with the imposition of fines had a significant effect on compliance with hotel, restaurant, and entertainment taxpayer regulations in Medan. While the amount of revenue received does not affect taxpayer compliance with hotels, restaurants, and entertainment in the city of Medan. Keywords: Hotel Tax, Restaurant Tax, Entertainment Tax, Taxpayer Compliance

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10

Oksana, Verstiak, Kruhlyanko Andriy y Kormakova Inna. "DEVELOPMENT OF THE HOTEL AND RESTAURANT BUSINESS IN THE CONTEXT OF EUROPEAN INTEGRATION". BULLETIN OF CHERNIVTSI INSTITUTE OF TRADE AND ECONOMICS I, n.º 89 (7 de marzo de 2023): 68–77. http://dx.doi.org/10.34025/2310-8185-2023-1.89.05.

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Relevance. Problem statement. European integration implies the development of international tourism flows, which will ensure an increase in demand for hotel and restaurant services. This can contribute to the development of infrastructure, improving the level of service, and creating new job opportunities. Furthermore, in the process of European integration, the standards of the hotel and restaurant business in Ukraine require adaptation to the requirements of European norms and standards. This includes the implementation of appropriate standards for food safety and quality, hygiene, energy efficiency, and more. Additionally, European integration involves free movement of capital and openness to foreign investment, which can help attract investment in the hotel and restaurant business and increase its competitiveness. Therefore, it can be argued that the topic of the hotel and restaurant business is highly relevant in the process of European integration, as this sector is an important factor in the development of tourism and the economy as a whole. Introduction to the EU provides Ukrainian hotels and restaurants with the opportunity to attract new customers from EU countries. The increase in tourist flow can lead to a growing demand for hotel and restaurant services. European standards in the hospitality industry are higher than in some other countries. Ukrainian hotels and restaurants must meet these standards to be competitive on an international level. This requires improvements in service, food quality, safety, and infrastructure. With the increase of foreign investments in the hotel and restaurant industry in Ukraine, new competitors emerge. This stimulates Ukrainian businesses in this sector to constantly enhance their services and embrace innovative solutions. ECO N O MI CS AN D M ANA G EM EN T H OSP I TAL I TY ENTERPRISES Issue I (89), 2023 69 Research objective. The objective of the study is to determine the conceptual foundations of the hotel and restaurant business. Methodology. The tasks outlined in the article were accomplished using general scientific research methods, namely analysis, systematization, and generalization. The research is based on logical-dialectical methods of scientific cognition, methods of systemic analysis, as well as specific methods, including methods of analysis and synthesis. Results. The article explores the hotel and restaurant business in Ukraine, highlighting that it is developing at a slow pace despite aiming to align with European trends. The positive and negative consequences of the integration aspect of the hotel and restaurant business are addressed. The aspects that may be crucial for the hotel and restaurant business after EU accession are examined. Practical significance. Solutions to the issues of sluggish development in the hotel and restaurant business are proposed. It is substantiated that the development of the hotel and restaurant business in Ukraine is essential for Eurointegration and ensuring sustainable economic growth in the country. The article provides suggestions and ideas for the development of the hotel and restaurant business in Ukraine. Prospects for further research. Further research envisages the utilization of all reserves to enhance the quality of service and competitiveness of hotel and restaurant complexes in Ukraine by implementing positive foreign experience in the development of hospitality enterprises.

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Raeva, Petya y Snezhana Ivanova. "Prospects for the development of the restaurant industry in hotel-restaurant complexes". BIO Web of Conferences 102 (2024): 04001. http://dx.doi.org/10.1051/bioconf/202410204001.

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After Covid 19, hazards appeared for the development of the hotel and restaurant business. Some of the skilled personnel left this business and headed for more sustainable industries or abroad. Therefore, the aim of the work is to study the main factors affecting the survival and prospects for the development of the restaurant business in the hotel-restaurant complexes in Bulgaria. The main motivations of consumers for the future development of modern restaurants in the country aimed at increasing customer satisfaction have been studied. The research was conducted through qualitative and quantitative marketing research and SWOT analysis of available high-end hotels and dining and entertainment establishments in Bulgaria. Mathematical and statistical models were used to process the data of the respondents for each of the questions. The results are presented graphically. A comparative characterization of six hotel-restaurant chains in Bulgaria was made in terms of categorization, comfort, amenities and quality of service, and way of eating in the restaurants. The positive sides and their shortcomings and prospects for development in the current economic situation are reflected, and the consequences of the Covid 19 crisis are also taken into account.

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12

Sanitra, Sahara, Syapsan Syapsan y Dahlan Tampubolon. "Analisis Determinan Penerimaan Pajak Hotel dan Restoran". Ekonomi, Keuangan, Investasi dan Syariah (EKUITAS) 4, n.º 1 (28 de agosto de 2022): 61–69. http://dx.doi.org/10.47065/ekuitas.v4i1.1769.

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The purpose of this study is to examine the impact of the number of hotel rooms, restaurants, tourist visits, and GDP on hotel and restaurant tax revenues in Kuantan Singingi Regency, as well as to determine which variables have the most impact on hotel and restaurant tax revenues. From 2010 to 2020, the researchers employed a quantitative research design with time series data from the Regional Revenues and Expenditures Budget (APBD) and the Kuantan Singingi Regency's Central Statistics Agency (BPS). The multiple linear regression model is used to determine whether the independent variable has a significant effect on the dependent variable. The findings revealed that the number of hotel rooms and restaurants in Kuantan Singingi Regency had no significant impact on hotel and restaurant tax collections. In Kuantan Singingi Regency, the amount of tourist visits and GDP have a substantial impact on hotel and restaurant tax collections. The amount of tourist visits and GDP have the greatest impact on hotel and restaurant tax revenues in Kuantan Singingi Regency from 2010 to 2020.

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13

Sewruikov, Ivan Yu, Olga V. Leushina y Vera Z. Shurbe. "Organization of Public Catering as a Factor in the Competitiveness of Hotel Complexes". Journal of Modern Competition 16, n.º 5 (31 de octubre de 2022): 33–52. http://dx.doi.org/10.37791/2687-0657-2022-16-5-33-52.

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The relevance of the study lies in the fact that in the context of the development of the regions of the country, the tourism and hotel business contributes to the activation of the national economy. The provision of hospitality services stimulates the creation of additional direct and indirect jobs, increasing the tourist attractiveness of the destination, intensifying incoming tourist and, accordingly, financial traffic. With the evolution of society, technical and technological progress, informatization and other ongoing processes, the requests and needs of the guests of collective accommodation facilities have changed significantly. In this regard, the service in the restaurant at the hotel comes to the fore and in terms of its quality, based on consumer assessments and judgments, guests and visitors actively form a subjective opinion in relation to the entire hotel complex, which, to a large extent, has a multidirectional impact on the results of commercial and financial activities, service market entity. This circumstance predetermines the need to revise the conceptual approaches of hotels to the organization of restaurant service and customer service in the system of relations “hotel – restaurant – guest”. The purpose of the study is to review, generalize and supplement the existing theoretical approaches to the organization of catering for tourists in hotel complexes and to conduct a comparative assessment of restaurants at hotels (on the example of Novosibirsk) to identify some advantages and disadvantages in their work for compiling a rating. In the process of research, general scientific methods of theoretical and empirical knowledge were used: analysis and synthesis, the method of comparative assessments, ranking (rating). In the study, the authors summarize theoretical approaches to the organization of public catering at hotels in order to form a holistic view and clarify its role in the modern tourism and hotel business, taking into account the transformation of consumer preferences and the existing competition in the service market. A review of approaches to the definition of the concept of “public catering” is carried out, the features of consumer behavior are determined when tourists choose food at the hotel, the logistics component of the hotel business is concretized and substantiated, in the context of the latest consumer requests, the principles of effective restaurant design are presented and supplemented as a response of hoteliers to modern challenges, are noted aspects of customer perception of the quality of service in a hotel restaurant. To test and confirm the research hypothesis, a comparative assessment of public catering establishments at hotel complexes (on the example of Novosibirsk) is carried out, which allows highlighting the range of problems and positive aspects of restaurants. Based on the results of the comparative assessment, a rating of restaurants is compiled, which clearly demonstrates the current position of catering facilities in the tourism and hospitality market of the metropolis.

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Ihnatenko, Mykola, Iryna Romanіuk, Liudmyla Levaieva y Vladyslav Yatsenko. "Managing the efficiency and competitiveness of hotel, restaurant and tourism enterprises in Ukraine during the war". University Economic Bulletin 18, n.º 4 (27 de diciembre de 2023): 8–16. http://dx.doi.org/10.31470/2306-546x-2023-4-8-16.

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In each case, the tactics and strategy of management are complemented by other tools and mechanisms, depending on the conditions of accommodation, specialisation, and life cycle of a particular enterprise. However, the war has also led to the emergence of new circumstances for the functioning of hotel, restaurant and tourism enterprises. The purpose of the article is to substantiate and develop new and improve the existing directions, mechanisms and tools for managing the efficiency and competitiveness of hotel, restaurant and tourism enterprises in the context of war, taking into account military challenges and threats, possible reserves for relocation and spatial displacement of the tourism services market. In the process of writing the article, the following methods were used: historical and systemic approach; systemic and structural analysis and synthesis; statistical and economic, economic and mathematical, and ranking. As a result, new factors have been identified and the set of existing factors influencing the competitiveness of hotel, restaurant and tourism enterprises has been supplemented. It is found that these factors are both common and different. Thus, the growth of competitive advantages, efficiency and competitiveness is facilitated to a greater extent by: integration processes; quality of products and services; qualification of staff and management; use of digitalisation and marketing measures in the organisation and management of activities. Therefore, focusing on their support constitutes the strategic objectives and directions of efficiency and competitiveness management. At the same time, it is necessary to take into account the differences relating to the factors of location of hotels and restaurants (restaurants are preferable in very busy places, hotels – in quiet and peaceful places); hotel, restaurant and tourism enterprises – inclusive or exclusive services, authentic offers; seasonal demand, specially allocated time for rest, etc. The article emphasises that the continuation of Russia’s missile and bomb attacks on peaceful cities of Ukraine requires a corresponding intensification of security measures for the hotel, restaurant and tourism business. The results of the study can be used in managing the efficiency and competitiveness of hotel, restaurant and tourism enterprises, local governments, in the educational process of universities and colleges

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15

Ihnatenko, Mykola, Iryna Romanіuk, Liudmyla Levaieva y Vladyslav Yatsenko. "Managing the efficiency and competitiveness of hotel, restaurant and tourism enterprises in Ukraine during the war". University Economic Bulletin 18, n.º 4 (4 de noviembre de 2023): 8–16. http://dx.doi.org/10.69587/ueb/4.2023.8.

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In each case, the tactics and strategy of management are complemented by other tools and mechanisms, depending on the conditions of accommodation, specialisation, and life cycle of a particular enterprise. However, the war has also led to the emergence of new circumstances for the functioning of hotel, restaurant and tourism enterprises. The purpose of the article is to substantiate and develop new and improve the existing directions, mechanisms and tools for managing the efficiency and competitiveness of hotel, restaurant and tourism enterprises in the context of war, taking into account military challenges and threats, possible reserves for relocation and spatial displacement of the tourism services market. In the process of writing the article, the following methods were used: historical and systemic approach; systemic and structural analysis and synthesis; statistical and economic, economic and mathematical, and ranking. As a result, new factors have been identified and the set of existing factors influencing the competitiveness of hotel, restaurant and tourism enterprises has been supplemented. It is found that these factors are both common and different. Thus, the growth of competitive advantages, efficiency and competitiveness is facilitated to a greater extent by: integration processes; quality of products and services; qualification of staff and management; use of digitalisation and marketing measures in the organisation and management of activities. Therefore, focusing on their support constitutes the strategic objectives and directions of efficiency and competitiveness management. At the same time, it is necessary to take into account the differences relating to the factors of location of hotels and restaurants (restaurants are preferable in very busy places, hotels – in quiet and peaceful places); hotel, restaurant and tourism enterprises – inclusive or exclusive services, authentic offers; seasonal demand, specially allocated time for rest, etc. The article emphasises that the continuation of Russia's missile and bomb attacks on peaceful cities of Ukraine requires a corresponding intensification of security measures for the hotel, restaurant and tourism business. The results of the study can be used in managing the efficiency and competitiveness of hotel, restaurant and tourism enterprises, local governments, in the educational process of universities and colleges

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16

Mazur, Volodymyr. "QUALITY MANAGEMENT OF SERVICES OF HOTEL AND RESTAURANT ENTERPRISES". Economic Discourse, n.º 1-2 (30 de junio de 2023): 66–74. http://dx.doi.org/10.36742/2410-0919-2023-1-7.

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Introduction. Understanding and applying effective quality management methods is a key factor for customer satisfaction, ensuring their repeated involvement, and also improves the company's reputation, contributes to its competitiveness in the market and ensures the stable development of the hotel and restaurant industry to justify and improve the quality management processes of these enterprises in order to achieving a high level of service quality and satisfying customer needs. Methods. During the research process, various general scientific and specialized methods were employed, including induction and deduction – during the collection, systematization, and processing of necessary information; analysis and comparison – in reflecting the development of the hotel and restaurant industry worldwide and in Ukraine; abstract-logical – for formulating theoretical conclusions; monographic and comparative – for systematizing the scientific approaches of scholars to the theoretical aspects of the hotel and restaurant business development. Results. Theoretical foundations of service quality management in the hotel and restaurant industry were examined through the prism of its economic aspects. The significance of methods, strategies, and tools for quality management, as well as factors influencing service quality, was analyzed and investigated. These factors include customer communication, preparing service staff to utilize productive technologies and effective innovations to create a mechanism for managing interaction processes. It was demonstrated that the hotel and restaurant business serves as a source of economic growth, as hotels and restaurants not only provide accommodation and dining services but also contribute to the robust development of related industries such as transportation, tourism agencies, food delivery, tour organizing, and entertainment services. Discussion. Properly determined pricing policies allow attracting new customers and maximizing profits and proposed recommendations can be utilized for the effective development of the hotel and restaurant business and the implementation of a quality management mechanism through the application of various tools and their impact on enhancing the quality of services provided. In the future, it is advisable to digitize the management of the quality of services of enterprises in the hotel and restaurant sphere.. Keywords: management, quality, services, hotel and restaurant industry, needs, competitive advantages, innovations.

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17

Slivar, Iva. "The Private Dining Restaurant: The Ideal Restaurant of the Future due to Covid-19?" ENTRENOVA - ENTerprise REsearch InNOVAtion 8, n.º 1 (10 de noviembre de 2022): 181–87. http://dx.doi.org/10.54820/entrenova-2022-0017.

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This paper presents a model of a dislocated restaurant created based on dislocated hotels in Italy. This paper aims to provide an innovative solution for new initiatives in the food and beverage industry experiencing great losses due to the Covid 19 epidemic. The study uses an existing hotel model and adopts it in restaurants, and it uses analyses and synthesis for developing and defining new concepts. The private dining restaurant model represents a hybrid modification between dislocated hotels and classic à la carte restaurants and is more customized to the new normal. Depending on space constraints, a private dining restaurant can be built as a brand new restaurant or use the many empty spaces in the centre of many cities for this purpose, thus encouraging urban regeneration. Although, given its characteristics, this restaurant model is easier to apply from the beginning as such (as dislocated) rather than applying to existing buildings.

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Odnolko, Victoria. "THEORETICAL BASICS OF SERVICE THE HOTEL AND RESTAURANT BUSINESS". Development of Management and Entrepreneurship Methods on Transport (ONMU) 81, n.º 4 (2022): 112–22. http://dx.doi.org/10.31375/2226-1915-2022-4-112-122.

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The article is devoted to the theoretical foundations of serviceology at hotel and restaurant enterprises, as a science of economic development and management in the field of service. The object of the article is the sphere of service as a structural element of the modern global economy. The purpose of this article is the development of service science at hotel and restaurant enterprises, as a scientific basis for the development of the service sector in the modern economy of the country. To achieve the goal, the following tasks are solved:- the concept and categories of serviceology in the sphere of services at hotel and restaurant enterprises and the impact of scientific, technical and socio-economic progress on it are investigated;- given characteristics of the position of serviceology – the science of the service sphere and its development;- consider the roles and laws to improve the quality of services and the efficiency of management of the sphere of services in the conditions of scientific and technical progress and intensive development of information technologies.The research methodology in this article includes historical and logical analysis, structural analysis, comparative analysis, analogy, scientific synthesis.The scientific novelty of the article lies in the fact that the provisions of serviceology are being formed at the enterprises of the hotel and restaurant business, as the scientific basis of the service sphere. The theoretical foundations of the development of the economy and management in the field of service at hotel and restaurant enterprises in the conditions of globalization of the service market, the development of service and information technologies and communications, which can be used to analyze the competitiveness of services at hotel and restaurant enterprises, are studied and formed.In the integration of types of services, such as tourism, hotel, museum business (and others), the restaurant service can increase the quality and attractiveness of such services by creating a synergistic effect of obtaining cognitive, cultural and food satisfaction. The subject of hotel and restaurant serviceology can be called the system of economic, managerial, organizational, financial, social relations that arise in the process of promotion, production and consumption of hotel and restaurant services.Subjects of the sphere of hotel and restaurant services are producers, consumers, customers, intermediaries (individuals and legal entities) participating in the process of socio-economic relations in the sphere of production and consumption of hotel and restaurant services.Hotel and restaurant serviceology can be a part, a structural element of modern serviceology, science and science.Therefore, the development of a conceptual apparatus and science about this segment of social services is needed. We will take into account that the term serviceology is a combination of the words «service» and «logos (science)», and the definition «hotel-restaurant» emphasizes branch affiliation and the specificity of the branch. In addition, let's pay attention to the fact that the concept of restaurantology is derived from the words «restaurant» and «logos (science)» and also indicates a scientific character, industry focus and social orientation. Thus, at the conceptual level, it is emphasized that the hotel and restaurant business simultaneously acts as a part of serviceology and the science of hotels and restaurants, their functioning and socio-economic significance. Keywords: service, service activity, hotel-restaurant state, efficiency, effectiveness, rational achievement.

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Supriadi, Apip, Gusti Tia Ardiani, Chandra Budhi L.S y Riki Ridwana. "Analisis Kepatuhan Wajib Pajak Hotel dan Pajak Restoran serta Penentuan Peta Lokasi Wajib Pajak Berbasis Geospasial di Kota Tasikmalaya Tahun 2020". WELFARE Jurnal Ilmu Ekonomi 2, n.º 1 (30 de mayo de 2021): 55–66. http://dx.doi.org/10.37058/wlfr.v2i1.2750.

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The objectives of this study are i) to classify hotel and restaurant taxpayers in the city of Tasikmalaya based on the level of compliance; ii) to determine the locations of hotel and restaurant tax objects in the city of Tasikmalaya (geospatial-based hotel and restaurant tax object database). The research method used is a survei method with a research sample of 104 taxpayers and data analysis using descriptive analysis. The results showed the restaurant tax classification based on compliance in the city of Tasikmalaya, generally taxpayers comply with local tax regulations, seen from 4 aspects of compliance, namely awareness, obedience, fluency and timeliness. Map of the distribution of hotels and restaurants in the City of Tasikmalaya, equipped with the coordinate point attribute for each taxpayer.Tujuan dari penelitian ini adalah: i) untuk mengklasifikasikan wajib pajak hotel dan restoran yang ada di wilayah kota tasikmalaya berdasarkan tingkat kepatuhan, ii) untuk menentukan lokasi-lokasi objek pajak hotel dan restoran yang ada di wilayah Kota Tasikmalaya (database objek pajak hotel dan restoran berbasis geospasial). Metode penelitian yang digunakan adalah metode survei dengan sampel penelitian sebanyak 104 wajib pajak serta analisis data menggunakan analisis deskriptif. Hasil penelitian menunjukkan Klasifikasi pajak restoran berdasarkan kepatuhan di Kota Tasikmalaya, bahwa pada umumnya wajib pajak mematuhi terhadap peraturan perpajakan daerah, dilihat dari 4 aspek kepatuhan yaitu kesadaran, ketaatan, kelancaran dan ketepatan waktu. Hasil penelitian dijabarkan pula dalam peta sebaran hotel dan restoran di Kota Tasikmalaya, dilengkapi dengan atribut titik koordinat setiap wajib pajak.

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Bovsh, Lyudmyla, Larysa Hopkalo y Alla Rasulova. "Idiversification approach to customer-oriented management of hotel and restaurant businesses". Scientific Horizons 23, n.º 11 (26 de noviembre de 2020): 88–100. http://dx.doi.org/10.48077/scihor.23(11).2020.88-100.

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The relevance of the study of diversification approach to customeroriented management of the hotel and restaurant businesses is caused by the need to find areas of business management in the context of deepening economic crisis. The hotel and restaurant business in Ukraine has been in a crisis plateau for a long time, which changes in the types and nature of influence and over time only exacerbates market and economic risks. The viral pandemic, which has halted many hotel and restaurant businesses, has drawn the attention of scientists and experts to the importance of mitigating risks through other sectors of the economy that were less affected or on the contrary, benefited from quarantine restrictions. Cancelled services reservations caused significant losses, and only subjects of hotel and restaurant business, which had a financial safety margin and / or diversified business, were able to stay on the market and use this time to strengthen customer orientation through CRM-systems, branding, development of diversified business concepts in the framework of concentrated diversification. The purpose of this paper was to determine the theoretical aspects of the formation of diversification policy and development of the customer-oriented approach for the hotel and restaurant business. The paper deals with the internal capabilities of the hotel and restaurant entities for reorientation, re-profiling, and diversification of the business, which are determined on the basis of modelling the hotel service system. To consider the features of the diversified approach, a number of general scientific and specific methods were applied, which allowed to formulate the theoretical provisions of the directions of diversification. Restrictions on access to the current operating performance of hotels and restaurants in the conditions of the pandemic have created certain information gaps in the development of practices of the application of customer-oriented tools and technologies, areas of diversification. Therefore, directions for future research are the study of successful results of diversification activities for hotel and restaurant businesses in Ukraine and around the world

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Marpaung, Annaria Magdalena, Cecilia Valentina Sri Hadi y Bintang Sahala Marpaung. "Impact The Covid 19 Pandemic on the Tourism Business Stakeholders Performance in Bogor City". Jurnal Ilmiah Manajemen Kesatuan 12, n.º 4 (3 de agosto de 2024): 1147–56. http://dx.doi.org/10.37641/jimkes.v12i4.2412.

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Pandemic and Tourism Business Performance _____1147 Submitted: MAY 2024 Accepted: JULY 2024 This study done with objective For know How impact covid 19 pandemic against performance of the perpetrators business restaurants and hotels . Deep sample this study are the perpetrators business restaurant and hotel located in the city of Bogor . Data collection was carried out with do interview direct with perpetrator business . Research result show application Policy Health Protocols in sectors tourist give impact positive form obedience public . Ownership CHSE certificate , provide impact positive on the entity industry supporter tourist Hotel and Destination category Tourism , and not give influence significant in the Restaurant category Keywords: Covid 19 pandemic , activities business , CHSE.

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Kushniruk, Halyna. "Modern HR Management Technologies in Hotel and Restaurant Business: Outsourcing vs Outstaffing". Restaurant and hotel consulting. Innovations 6, n.º 2 (30 de noviembre de 2023): 171–83. http://dx.doi.org/10.31866/2616-7468.6.2.2023.291699.

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Topicality. In the context of the development of modern HR management technologies, increased competition and global challenges of nowadays realities, hoteliers and restaurateurs are facing the issue of attracting professionals to optimize and improve the business establishments activity. The most relevant HR technologies in the hotel and restaurant business that contribute to improving the efficiency of activity are the technologies of attracting personnel – outsourcing and outstaffing. The aim of the article. The aim of the study is to highlight the essence, to identify advantages and disadvantages, to compare outsourcing and outstaffing models and their application in the hotel and restaurant business. Research methods. A set of general scientific research methods was used: the method of analysis and synthesis, the comparative analysis, the method of logical generalization. Results. The article emphasized the importance of HR management in the hotel and restaurant business in order to ensure the usefulness of staff as the basis for a successful business, and to promote the effective operation of a hotel or restaurant. The article proved that the use of HR technologies is effective, widespread and quite popular, according to well-known experts’ and market practitioners’ studies. As an example, the essence of the concepts of outsourcing and outstaffing was revealed; their advantages and disadvantages were analyzed. For the purpose of comparison, the following models of modern HR technologies in attracting personnel were presented. The expediency of using outsourcing and outstaffing in the hotel and restaurant business was substantiated. Conclusions and discussion. The attraction of a highly qualified personnel in the hotel and restaurant business can be significantly improved by expanding the scope of modern HR technologies, in particular, outsourcing and outstaffing. By implementing these models, hotels and restaurants can significantly increase the efficiency of business processes and competitiveness, financial stability and prospects for strategic development by adopting the world’s experience in HR management progress.

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Stehnei, Marianna, Orshoia Nod, Sandor Berghauer y Nadiya Kampov. "Transformation of hotel and restaurant services in the context of digitalization". Ukrainian Journal of Applied Economics and Technology 2024, n.º 3 (30 de agosto de 2024): 26–29. http://dx.doi.org/10.36887/2415-8453-2024-3-4.

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The article is dedicated to exploring the unique aspects and primary trends in the digital transformation of hotel and restaurant services. It has been demonstrated that the increasing competition, the drive for operational efficiency, and the enhancement of customer service quality are key drivers for the adoption of digital technologies in the hotel and restaurant industry. Understanding and meeting evolving consumer expectations, such as the preference for online ordering, swift transaction processing, and personalized service, is also crucial in this digital shift. It has been established that under the influence of digitalization processes in all spheres of life, modern restaurants are actively implementing digital technologies, which allow the automation and optimization of most operational processes. Despite the growth of digital activity, domestic restaurants have yet to achieve the same pace of digitalization as other industries or similar enterprises in specific global contexts. This is evidenced by the insufficiently high share of electronic sales (about 12%) and the low implementation of BIG DATA technologies (8.9%) in the management and analytics of hotel and restaurant businesses. Research has revealed that several digitalization tools are being rapidly integrated into restaurant services, including digital marketing, the development of digital food delivery platforms (FoodTech), automated management systems, and interactive technologies. The digital transformation of business processes in food service establishments not only enables swift adaptation to market changes but also significantly enhances the competitiveness of the restaurant business. It is argued that the effectiveness of hotel and restaurant service digitalization processes depends on the choice of the most optimal balance between software tools and digital instruments and the authentic characteristics of each restaurant, the target customer base, their tastes and preferences, and the image strategy of positioning in the food service market. Keywords: digitalization, digital tools, hotel and restaurant business, automated management systems, digital transformation of hotel and restaurant services, digital marketing.

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Wauran, Anita Ludia Vivian. "An Analysis of Contribution From Hotel and Restaurant Taxes to Manado City District Own Revenue". Indonesian Journal of Social Science Research 1, n.º 1 (31 de diciembre de 2020): 10–18. http://dx.doi.org/10.11594/ijssr.01.01.02.

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One of the efforts in financing regional development is to increase re-gional income sourced from regional taxes. The Manado City Govern-ment in carrying out the effort to increase the regional tax is carried out by the Regional Tax and Retribution Management Agency as a place to carry out the Regional Government's authority in the context of decentralization in the area of regional income, especially in the area of Manado's local tax.The source of revenue from District Own Search Revenue ofManado City comes from local taxes, such as hotel taxes, restaurants, entertainment, billboards, parking, water and land taxes, swallow nests, Land and Building taxes P2, BPHTB, PLN and Non PLN Street lighting taxes, minerals non metal and rock.This researchaims to find out how much the contribution of hotel and res-taurant taxes can be generated as District Own Search Revenue with the growth of tourism that continues to increase coupled with the growth of hotels and restaurants in Manado City, with the benefits of the research is expected to provide input to the Manado City govern-ment in efforts to increase District Own Search Revenue through ho-tel and restaurant taxes.This researchuses a contribution analysis, with the average contribution of hotel and restaurant tax realization to District Own Search Revenue per year of 7.06% and the level of effectiveness of hotel and restaurant taxes running fluctuations from year to year.

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Calinao, Ryan y Lorenze Lasugo. "The mediating effect of resturant attributes on motivation and dinning experience in Japanese resturants in the Philippines". مجلة بيت المشورة, n.º 5 (1 de febrero de 2024): 53–81. http://dx.doi.org/10.33001/18355/imjct0512.

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This research is anticipated to contribute to the field of hotel and restaurant management, as well as Japanese restaurant operators, by providing them with information about this study on the impact of Japanese restaurants on customers’ dining experience. Filipinos select Japanese Restaurants based on ambiance, value, authenticity, quality, and menu variety. A descriptive research design indicates that as the level of push and pull increases, the level of DINESERV as a factor affecting the dining experience in the Japanese restaurant would also tend to increase, and vice versa. The result revealed that Japanese restaurants describe the relationship between two or more variables, and it was used to collect and assess data drawn from 250 respondents who have dined in a Japanese restaurant in the National Capital Region. Japanese restaurant customers agree that push and pull motivations correlate with DINESERV and are very satisfied with the restaurant’s attributes. The Pearson correlation revealed a high relationship between push and pull motivations and DINESERV. Lastly, the CB-SEM or the Covariance-base Structural Equation Modelling using AMOS was utilized to determine the mediating effect between push and pull motivations, DINESERV of restaurant attributes on motivation, and dining experience in Japanese restaurants. Keywords: Restaurant attributes, push and pull motivators, DINESERV, Japanese Restaurants Structural Equation Modelling

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NIKOLAICHUK, Olha, Victoria IVANAGA y Anna LAPTEVA. "ASSESSMENT OF THE COMPETITIVENESS OF HOTEL AND RESTAURANT INSTITUTIONS OF KRYVY RIG". Herald of Khmelnytskyi National University 302, n.º 1 (enero de 2022): 58–63. http://dx.doi.org/10.31891/2307-5740-2022-302-1-9.

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The purpose of the study is to assess the competitiveness of hotels and restaurants in the regional market of Kryvyi Rih. The competitiveness of hotel and restaurant establishments in the regional market of Kryvyi Rih is analyzed. The analysis was conducted according to the following criteria: range of additional services, design, pricing policy, food outlets, availability of loyalty programs, level of service, location. A comparative analysis of the number of research institutions was conducted. It is established that the largest range of rooms among the analyzed. establishments in Kryvyi Rih has “Reikartz Aurora Kryvyi Rih”. In terms of the number of rooms, the market leaders are Park House, Druzhba and Reikartz Aurora Kryvyi Rih. An analysis of the pricing policy of institutions. Significant differentiation of prices in the market of hotel services in Kryvyi Rih has been established. The cost of rooms in hotels that are part of the national hotel and restaurant chain “Reikartz” (“Reikartz Aurora Kryvyi Rih”, “Optima Deluxe Kryvyi Rih”, “Raziotel Kryvyi Rih”) includes the cost of breakfast. in Druzhba and MIZAR Hotel & Restaurant the cost of meals is paid by the guest separately. In the hotel complex “Park House”, depending on the category of rooms, the cost of breakfast is included in the price of accommodation only in more expensive rooms. Analysis of the competitiveness of institutions according to guest reviews showed that the highest score is “Park House. MIZAR Hotel & Restaurant and Druzhba have high marks. According to guests, Reikartz Aurora Kryvyi Rih has an overall score of 8.4 points and is inferior to competitors in most criteria: staff, value for money, comfort, convenience, cleanliness, free WI-FI. For further development of competitive advantages of the analyzed institutions, measures to expand the range of additional services, optimize pricing policy and constantly improve the quality of services provided are relevant.

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Shelemetieva, Теtiana. "Trends of development of hotel and restaurant economy of Zaporizhzya region in the context of strategy formation". Herald of the Economic Sciences of Ukraine, n.º 1(40) (2021): 27–34. http://dx.doi.org/10.37405/1729-7206.2021.1(40).27-34.

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The article substantiates the need to study trends in the hotel and restaurant industry of the Zaporozhye region in the context of strategy formation. Today, the domestic hospitality industry is developing rapidly, especially in large industrial and financial centers of the country. But the significance of this segment for the domestic economy is much lower than in developed countries. It is noted that the efficiency of the hotel and restaurant industry depends on many external and internal factors that have a broad impact on the further development of the hospitality industry. The hotel and restaurant business is actively developing, finding new quality features and new impulses of its development, but in recent years a number of unresolved issues have accumulated. An analysis of the economic situation and trends in the hotel and restaurant industry of the region on the basis of statistical data of the Main Department of Statistics of Zaporozhye region and the State Statistics Service of Ukraine. The dynamics of the number of accommodation facilities in the Zaporozhye region is studied. As a result, the following trends were identified: the number of hotel establishments in 2019 decreased significantly, due to numerous inspections and non-compliance of hotels with the European level, which led to fierce competition between the hotel industry. The offers of tourist services of Zaporizhia region for 2017-2019 are analyzed. The capacity utilization rate in 2019 is lower than in 2017-2018. This indicates not quite uneven filling of seats by seasons and the creation of a significant number of reserve seats in case of seasonal increase number of guests. It is noted that the largest number of hotels and restaurants in the region falls on Berdyansk, Melitopol districts and the city of Zaporozhye. This is due to the fact that Berdyansk and Melitopol districts are the main recreational and resort complexes in the region with the largest tourist flows. The analysis of the dynamics of the number of restaurants for 2017-2019 in the Zaporozhye region and the dynamics of restaurants in the cities of regional importance of the Zaporozhye region. It is noted that in recent years there has been a steady reduction in the network of restaurants owned by legal entities. This is due to the growing number of enterprises owned by individual entrepreneurs, as well as the closure of canteens at industrial and other facilities. Regarding the solution of problems of development of hotel economy of the Zaporozhye area it is offered to provide a number of strategic tasks. The perspective directions of development in the sphere of restaurant business in the region are generalized. There will be trends: national cuisines, companies offering craft dishes, the implementation of a healthy diet, cooking in the presence of the customer, from farm products, cooking low-calorie meals, using low-temperature modes and opening restaurants in casual format, a kind of factories and markets.

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Romero, Virginia Navajas, Juan Antonio Jimber del Río y José Carlos Casas-Rosal. "Tourism Sector in the European Union: Job Satisfaction of Employees in Hotels and Restaurants". Mediterranean Journal of Social Sciences 9, n.º 6 (1 de noviembre de 2018): 173–83. http://dx.doi.org/10.2478/mjss-2018-0173.

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Abstract The main objective of this article is to analyze the degree of satisfaction of European Union workers, especially those working in the hotel and restaurant sector. The study is based on two phases: the first analyzes the number of workers in the EU between 2006 and 2017; a dynamic model for predicting the number of people working in hotels and restaurants has been created. In order to predict the number of workers in the studied sector, a dynamic model has been created based on a classical series estimation methodology. In the second phase, this study aims to measure the degree of satisfaction of these workers and the causes that affect them. A univariate and bivariate analysis has been used to describe satisfaction among hotel and restaurant workers and the relationship between this satisfaction and their working conditions. From the special characteristics observed in this sector, it can be deduced that the level of satisfaction expressed by the working conditions of the worker is significantly lower in the hotel and restaurant sector.

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PANKIV, Natalia y Viktoriya BYK. "ECOLOGIZATION OF THE HOTEL AND RESTAURANT SECTOR, IN THE CONTEXT OF SUSTAINABLE DEVELOPMENT OF TOURISM IN UKRAINE". Herald of Khmelnytskyi National University. Economic sciences 316, n.º 2 (27 de abril de 2023): 146–56. http://dx.doi.org/10.31891/2307-5740-2023-316-2-23.

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The paper examines the problems and prospects of greening as an innovative concept of hotel-restaurant development. The current state and trends in the development of greening of tourist infrastructure facilities in Ukraine and the world are analyzed. The criteria and legal principles of eco-hotels have been studied. The main causes and consequences of the negative impact of the hotel-restaurant sector on the environment have been established. The Ukrainian and world experience of existing eco-hotels are characterized, their problems are analyzed and recommendations are made for solving them and for the successful development of eco-hotels in Ukraine. The main tasks that determine effective activity in the eco-hotel business are formulated, in particular: the selection of the most promising target segments of the eco-hotel market and the development of a strategy focused on them; development and formation of ecological style, its correct use in internal and external premises of hotels and restaurants; development of a clear and, in accordance with the requirements of the market, program for the positioning of the eco-hotel; informing consumers through advertising and mass media about the positioning indicators of the eco-hotel and restaurant; development of proposals for the formation and correction of a positive image of the eco-hotel and restaurant in the minds of consumers. It is substantiated that the reorientation of existing hotel enterprises to “environmental” ones can solve several multi-faceted and multi-level tasks at the same time: ensure resource savings at the enterprise level; improve economic indicators due to compliance with the current trend; promote the development of the tourist cluster and the formation of ecological infrastructure in the region; promote the ideas of a “green” way of life in society; to form the market of ecological products and services; improve the image of the region and the country. Based on the results of the research, the following advantages of eco-hotels are highlighted: conservation of natural resources; reduction of water consumption; saving electricity; reduction of costs for energy resources; reduction of costs for materials undergoing secondary processing; attracting new customers due to a favorable environmental situation; positive positioning of the services market; additional opportunity to advertise the hotel; creating a reputation for the brand and the hotel as a socially responsible company. Positioning the hotel as an eco-hotel gives its owner a number of competitive advantages, among which the possibility of using this status for advertising purposes, creating a favorable microclimate for staff and guests, and increasing occupancy rates should be highlighted. It is well-founded that eco-hotels are promising hotels that are designed to maintain the state of the natural environment, raise environmental awareness and responsibility in society, and their guests can enjoy a healthy vacation in harmony with nature.

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Sangpikul, Aswin. "Understanding Hotel’ S Buffet Restaurant Assurance After Covid-19: A Case of Thailand". International Journal of Professional Business Review 8, n.º 5 (17 de mayo de 2023): e01988. http://dx.doi.org/10.26668/businessreview/2023.v8i4.1988.

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Purpose: The aim of this study is to examine tourist expectations and perceptions of hotel’s buffet restaurant assurance to obtain an overall understanding of restaurant assurance after COVID-19 situation. Theoretical framework: The concept of SERVQUAL, particularly assurance dimension, is employed to examine tourist expectations and perceptions of hotel’s buffet restaurant assurance. The study expects to expand the literature in the area of service quality of restaurant assurance. Design/methodology/approach: The questionnaire survey is employed to collect data from 384 participants through a convenience sampling method. Factor analysis and t-test are used to analyse the data. Findings: The results indicate that there are two factors associated with hotel’s buffet restaurant assurance, and they are identified as: 1) employee courtesy, knowledge, and service confidence and 2) sanitary restaurant environment. Both factors are related to common and new assurance attributes of buffet restaurant services. Practical & Social implications: The stuyd has expanded the knowledge of hotel’s buffet restaurant assurance based on the current situation. Assurance is a key element of several models used to assess restaurant service quality. The current finding helps to update the literature as well as assists restaurant managers to thoroughly understand tourists’ trust and confidence when dining in hotel buffet restaurants. Originality: The value of the study is the identfication of the two factors associated with hotel’s buffet restaurant assurance. This is an initial study to integrate the new normal services into restaurant’s new assurance attributes by examining tourist expectations and perceptions of hotel’s buffet restaurant assurance based on the current situation (after COVID-19).

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Ahmad, Sulaiman y Rosyid Nur Anggara Putra. "Analysis of the Effectiveness and Contribution of Hotel Tax, Restaurant Tax and Local Tax to Local Revenue in the Special Region of Yogyakarta". Journal of Accounting Inquiry 2, n.º 1 (3 de julio de 2023): 11–26. http://dx.doi.org/10.14421/jai.2023.2.1.11-26.

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Purpose: This study aimed to determine the effect of the effectiveness of hotel taxes, restaurant taxes, and regional taxes on Local Revenue and the magnitude of the tax contribution to district/city Local Revenue in the Special Region of Yogyakarta. Methodology : This research was conducted on all hotel tax and restaurant tax data in five regencies/cities in the Special Region of Yogyakarta, which includes all types of hotels and restaurants as stipulated in Law Number 28 of 2009 concerning Regional Taxes and Regional Levies for the 2011-2019 period. This research includes descriptive research that uses a quantitative approach. Findings: The results showed that the hotel tax's and restaurant tax's effectiveness had no significant effect. The effectiveness of the local tax significantly negatively affected the Local Revenue of districts/cities in the Special Region of Yogyakarta from 2011 to 2019. The highest effectiveness of hotel taxes occurred in 2021 in Bantul Regency at 658.70%, and the lowest in 2015 was in Bantul Regency at 12.68%. In the restaurant tax, the highest level of effectiveness occurred in 2012 in Bantul Regency at 225.99% and the lowest in 2015 in Sleman Regency at 88.12%. Overall tax contributions from 2011 to 2019 contributed equally to Local Revenue Novelty: This study continues previous research by using a different population specially in district/city Yogyakarta Special Region.

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Masyuk, Yulia. "Features of development of wayside tourist infrastructure in Ukraine in modern terms". Visnyk of the Lviv University. Series Geography, n.º 42 (15 de octubre de 2013): 250–57. http://dx.doi.org/10.30970/vgg.2013.42.1866.

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Factors and progress of wayside tourist infrastructure trends are analysed in the context of tourist industry. Problems and prospects of development of motels, restaurant establishments, features of tourist demand on services of transit hotel-restaurant establishments are resulted. Possible ways of development for Ukrainian wayside establishments of placing and restaurant enterprises in modern terms are defined. Key words: wayside infrastructure, service, service, hotel-restaurant establishments, multifunction establishments of placing, hotels, motels.

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Delrosa, Yenni. "Pengaruh Industri Pariwisata terhadap PDRB Kota Padang". Manajemen dan Kewirausahaan 9, n.º 3 (28 de septiembre de 2018): 21. http://dx.doi.org/10.31317/jmk.9.3.21-35.2018.

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The contribution of tourism industry fluctuates to PDRB of Padang city in 2013 - 2017 as well as the number of tourists. The hotel rates are relatively high and the prices of food and beverages sold still do not have a standard price. The above will certainly have PDRB Padang city. The purpose of research to determine the influence of the number of tourists, number of hotels and the number of restaurants to PDRB. Padang city partially and simultaneously. type of research is quantitative, data collection using survey method. The study used time series data analyzed by multiple linear regression technique. Equation of data analysis obtained Ln Y = 3.418 + 0.058 Ln X1 + 0.103 Ln X2 + 0.258 Ln X3 + e. After hypothesis testing at 5% significance level, the number of tourists, number of hotel and number of restaurant have significant positive effect to PDRB of Padang city partially and simultaneously because (3.317> 2.021) and (2.134> 2.021) and 93.168> 2.021) and (5.889> 2.61). The number of hotels and number of restaurants with PDRB of Padang city strong (0.749) and value of Adjusted R Square = 0.602 means the PDRB of Padang is explained by the number of tourists, the number of hotels and the number of restaurants is 60.2% while the remaining 39.8% is explained by other variables not included in the research model. Keywords: Gross Domestic Product, tourist, hotel, restaurant

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Klievtsov, Ye H. y O. Yu Filippova. "PROSPECTS OF THE USE OF ARTIFICIAL INTELLIGENCE AND ROBOTIC SYSTEMS IN THE HOTEL AND RESTAURANT BUSINESS". TRADE AND MARKET OF UKRAINE, n.º 2(54) 2023 (30 de diciembre de 2023): 44–52. http://dx.doi.org/10.33274/2079-4762-2023-54-2-44-52.

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Objective. The purpose of the article is to analyze the prospects for the use of robotic systems and artificial intelligence in the hotel and restaurant business, to provide recommendations for the introduction of innovative technologies in the hotel and restaurant business. Methods. When studying the prospects of using artificial intelligence technologies in the hotel and restaurant business, analyzing robotic systems, such empirical and theoretical research methods were used as: Observation — to determine the dynamics of the development of the hotel and restaurant industry and their trends to identify changes. Deduction — to identify factors affecting the prospect of using robotic systems and artificial intelligence in the service market. Analysis — determining the reasons for the influence of factors on the restaurant business market. Comparison — to determine the results of the influence of factors on the functioning of hotel and restaurant business establishments, the use of data of accommodation establishments by the number of rooms. The results. According to the analysis of the hotel and restaurant business, the key factors affecting its competitiveness and success, especially when using the latest technologies, have been determined. Hotels are implementing innovative technologies, including robotic systems and artificial intelligence, demonstrating high occupancy and attractiveness for modern generations. When conducting an analysis of hotel occupancy in Japan, the main theses were summarized: - Hotel Henn na Hotel Tokyo Ginza with artificial intelligence and robots at the reception showed the highest level of occupancy - 88.8%, which shows the high interest of guests in the latest technologies and automated service. - Other hotels that do not use innovation have a lower level of occupancy, which emphasizes the importance of technological development to maintain competitiveness. In order to use the latest technologies to improve the hotel and restaurant business, a comprehensive digital system was proposed, including voice recognition, artificial intelligence (using GPT algorithms), and a Smart Home system. This creates a comfortable environment for guests and facilitates the work of the service staff. The result is that the implementation of innovations can positively affect hotel occupancy and ensure guest satisfaction, especially generations Y and Z. It was determined that innovations such as robotic systems and artificial intelligence allow businesses to attract more customers, in particular, people who appreciate modern technology and comfort. The use of complex digital systems can improve the competitiveness and efficiency of the hotel and restaurant business. These results indicate the prospects of innovations in the field of hotel and restaurant business, and their implementation can become a key success factor in the modern market environment.

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Gracia, Esther, Arnold B. Bakker y Rosa M. Grau. "Positive Emotions". Cornell Hospitality Quarterly 52, n.º 4 (27 de enero de 2011): 458–65. http://dx.doi.org/10.1177/1938965510395379.

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Although customer quality evaluations is a recognized precursor to loyalty, several studies have indicated that loyalty also depends on favorable customer emotions toward a hotel or restaurant. This model of developing loyalty can be summarized as a process that begins with the customer’s favorable assessment of service quality; continues with positive feelings toward the establishment; and ends with loyalty behavior, including repeat purchases and favorable recommendations. To assess this process, a cognitive-affective-conative model is tested, using separate constructs to clarify the specific role of customers’ positive affective responses in enhancing customer loyalty. Based on a sample of 586 hotel customers and 571 restaurant customers from 120 Spanish establishments, the results of the multigroup structural equation modeling analyses confirmed the proposed hypothesis that service quality increases positive affective responses, and these, in turn, increase customer loyalty. Thus, positive affective responses partially mediate the relationship between service quality perceptions and customer loyalty in hotels and restaurants simultaneously. These results suggest that customer loyalty in hotels and restaurants may follow a process were cognitive evaluations and emotions play an important role.

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Lee, Seoki y Qu Xiao. "An examination of the curvilinear relationship between capital intensity and firm performance for publicly traded US hotels and restaurants". International Journal of Contemporary Hospitality Management 23, n.º 6 (23 de agosto de 2011): 862–80. http://dx.doi.org/10.1108/09596111111153510.

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PurposeThis study sets out to examine the potential curvilinear relationship between capital intensity and firm value for the US hospitality industry, specifically including publicly traded US hotels and restaurants, during the period 1990‐2008.Design/methodology/approachThis study performs a pooled regression analysis to examine the proposed relationship. The sampled companies are from the period 1990‐2008, consisting of 281 and 1,406 observations for the hotel and restaurant industries, respectively. The study additionally performs the analysis for the 1990s and the 2000s separately for a comparison purpose.FindingsThe findings support the U‐shaped relationship between capital intensity and firm performance during the 2000s for both hotels and restaurants, while no relationship exists during the 1990s.Research limitations/implicationsWhile the results may not be generalizable to private or non‐US hotels and restaurants, the findings should provide hotel and restaurant executives and managers with valuable information for developing their strategies with regard to the capital intensity level.Originality/valueBased on the two perspectives regarding capital intensity's impact on a firm (i.e. positive and negative), a possible proposal suggests that the relationship between capital intensity and a firm's value may not be linear, but possibly curvilinear. Considering the importance of capital intensity in the hospitality industry, examinations of the issue would be beneficial for the hospitality industry.

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Veronika, Della Putri y Fajar Syaiful Akbar. "Analisis Efektivitas dan Kontribusi Pajak Hotel, Pajak Restoran, dan Pajak Penerangan Jalan sebagai Sumber Pendapatan Asli Daerah Kabupaten Gresik Tahun 2016-2020". Al-Kharaj : Jurnal Ekonomi, Keuangan & Bisnis Syariah 5, n.º 5 (27 de noviembre de 2022): 2121–33. http://dx.doi.org/10.47467/alkharaj.v5i5.2128.

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This research aims to prove “the level of effectiveness of tax collection for hotels, restaurants, street lighting and their contribution to PAD in Gresik Regency”. Quantitative descriptive is applied in this study. The object of research is “the Regional Revenue, Financial and Asset Management Agency of Gresik Regency”. The population in this study is “the Gresik Regency Government Financial Report 2016-2020”. The sample in this research is using “a report on the realization of the Hotel Tax, Restaurant Tax, Street Lighting Tax, and Local Revenue (PAD) budget realization reports in Gresik Regency in 2016-2020”. The sampling technique is using the purposive sampling method. The type of data used in this research is secondary data. The collection method uses documentation and literature study. The data analysis technique used in this research is quantitative descriptive. The research findings show that on average the effectiveness of collecting hotel taxes, restaurant taxes, and street lighting taxes in Gresik Regency is very effective and the average contribution of hotel collection and restaurant taxes is considered very less and street lighting taxes are considered moderate. Keywords: Effectiveness, Contribution, Tax, Local Revenue

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Kim, Sun-June. "The Effect of Hotel and Restaurant Employees' Congestion Perception on Job Engagement and Customer Orientation". Journal of Tourism and Sports Research 2, n.º 2 (31 de diciembre de 2023): 41–51. http://dx.doi.org/10.56336/kirf.2023.2.2.41.

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Purpose: The purpose of this study is to analyze the effect of hotel and restaurant employees' congestion perception on job engagement and customer orientation. Method: Simple regression analysis, multiple regression analysis, and correlation analysis were conducted to analyze the relationship between the validity and reliability of each variable. Results: In this study, it was found that among hotel and restaurant employees' congestion perception, human congestion perception increases job engagement and can increase customer orientation accordingly, but spatial congestion perception decreases employees' job engagement and consequently can have a negative effect on customer orientation. Conclusion: The significance of this study can be found in that it confirmed the effect of crowded service space on hotel and restaurant employees while emphasizing the importance of service space for efficient service provision of employees in service companies. Interdisciplinary Research Implications: This study is targeted at hotels and restaurants located in Seoul among the tourism industry, and it is considered that it can be spread to applied research if interdisciplinary research on congestion perception in the leisure sector is carried out in connection with the aspect of physical education in the future.

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Hepani, Ketut, Putu indah Rahmawati y Nyoman Dini Andiani. "Strategi Peningkatan Kinerja Pramusaji Palms Restaurant Hotel Holiday Inn Resort Baruna Bali". Jurnal Manajemen Perhotelan dan Pariwisata 2, n.º 2 (26 de noviembre de 2019): 121. http://dx.doi.org/10.23887/jmpp.v2i2.22098.

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Abstrak Penelitian ini bertujuan untuk mengetahui strategi peningkatkan kinerja Pramusaji Palms Restaurant Hotel Holiday Inn Resort Baruna Bali. Subjek dari penelitian ini adalah Supervisor dan Staf Palms Restaurant. Objek penelitian ini adalah Srategi peningkatan kinerja pramusaji Palms Restaurant Hotel Holiday Inn Resort Baruna Bali. Metode pengumpulan data adalah dengan observasi, dokumentasi dan wawancara. Hasil penelitian ini adalah (1) kendala yang mempengaruhi kinerja pramusaji Palms Restaurantt seperti, sulitnya menentukan jadwal pelatihan dikarenan jam operasional yang sibuk, penggunaan cara kerja lama, kekurangan cutleries, dan pesanan telur yang banyak. (2) Strategi yang diterapkan guna meningkatkan kinerja pramusajiseperti pelatihan dan pemberian SOP untuk meningkatkan mutu pelayanan. Pemberian training dan SOP kepada para staf sangat mempengaruhi kinerja kerja pramusaji di Palms Restaurant hal ini dibuktikan dengan meningkatnya score breakfast di Palms Restaurant sehingga mampu mencapai target. Kata kunci: Hotel, Strategi, Kinerja, Pramusaji, Restaurant. Abstract This study aims to determine the strategy of improving the perpormance of waitress Palms Restaurant Holiday Inn Resort Baruna Bali Hotel. The object of this research is the strategy of improving the performance of waitress Palms Restauant Hotel Holiday Inn Resort Baruna Bali. The method of collecting data is by observation, documentation and interviews. (1)The results of this study are, constraints that affect the performance o restaurant Palms such as, the difficulty of determining training hours due to busy operating hours, the use of old ways of working, lack of cutleries, and ordering lost of eggs.(2)Strategies implemented to improve the performance of waiterss such as training and provision of SOP to improve service quality. The provision of training and SOP to staff which greatly affects the work performance of waitress in Palms Restaurant. Keywords: Strategy, Work performance, Waitress, Restaurant, Hotel.

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Sari, Ni Made Putri Delita, I. Gusti Ngurah Sanjaya y Luh Putu Lusi Satyandarini Surya. "Pengaruh Kualiitas Pelayanan, Kewajiban Moral, dan Sanksi Perpajakan Terhadap Kepatuhan Wajib Pajak Hotel dan Restoran di Kabupaten Badung". Jurnal Riset Akuntansi Warmadewa 2, n.º 2 (25 de mayo de 2021): 110–15. http://dx.doi.org/10.22225/jraw.2.2.3368.110-115.

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This research was conducted on hotels and restaurants in Badung Regency. The formulation of the problem in this investigation is to test whether the quality variables of service, moral moral variables, and variables of taxation penalty have an influence on the compliance of hotel and restaurant taxpayers in badung district. the data in this study was collected by disseminating questionnaires to hotel and restaurant taxpayers in Badung Regency using random sampling techniques in sampling, where the questionnaire was distributed as many as 98 kursioner. This study uses multiple linear regression analysis techniques that will be combined with the SPSS (Statistical Package for Social Science) computer program. This study showed the results that variable (X1) quality of service, variable (X2) moral obligation, and variable (X3) tax sanctions showed positif results.

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Kozłowska, Anna. "The gastronomic product of Łódź hotels". Turyzm/Tourism 29, n.º 1 (30 de junio de 2019): 35–42. http://dx.doi.org/10.2478/tour-2019-0004.

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Restaurants and other facilities providing catering services are an important part of hotels, can be their flagship product or make them unique. The obligation to provide restaurant services was imposed by the Ordinance of the Minister of Economy and Labour of 19th August 2004, concerning hotel and other facilities where hotel services are provided. Despite the dynamic development of gastronomy in the 21st century, running catering facilities in hotels is often an obligation which does not bring additional income. The aim of the research is to present the gastronomic product in Lodz hotels, understood as all the services related to gastronomy that are provided. The analysis was conducted with respect to the brand of the facilities, references to local cuisine and the availability of hotel gastronomy to potential guests. The work also presents factors that may facilitate access to hotel gastronomy, breaking the stereotype of ‘available only for hotel guests’, as well as the advantages of using the hotel's gastronomic product in a proper way.

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Pacatang, Francis Jun A., Mc Andrew E. Zapanta, Prince Jacob M. Espinola y Ma Lilian P. Lomostre. "Work Challenges Among Hotel and Restaurant Management Staff". Randwick International of Social Science Journal 5, n.º 3 (31 de julio de 2024): 388–410. http://dx.doi.org/10.47175/rissj.v5i3.1023.

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Understanding and addressing these challenges is essential for the employees and the industry. The study was conducted to determine the work challenges among hotel and restaurant management staff in Butuan City. The researchers employed a descriptive comparative approach for this study. Based on the findings, there is a moderate extent of work challenges among hotel and restaurant management staff in Butuan City. This means that the extent of challenges sometimes coincides with the respondents’ experience. In addition, there is no significant difference in the work challenges faced by the hotel and management staff in Butuan City. Moreover, the challenges faced by hotel and restaurant management staff in Butuan City. The data reveals that lack of recognition as the top challenge; poor communication and work schedules are also significant challenges. Furthermore, Herzberg's Two-Factor Theory supports the study's findings by highlighting the importance of addressing both hygiene factors and motivators. Since the findings show that the hotel and restaurants lack recognition, to address the challenge of lack of recognition, hotel and restaurant management should implement a structured employee recognition program. This program can include monthly or quarterly awards, shout-outs during meetings, or employee of the month acknowledgments.

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Marchenko, Oksana y Anatoly Postol. "Formation of hotel and restaurant services for rural green tourism enterprises". University Economic Bulletin, n.º 55 (29 de diciembre de 2022): 59–64. http://dx.doi.org/10.31470/2306-546x-2022-55-59-64.

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The subject of the research is the theoretical and practical aspects of the development of hotel and restaurant services of enterprises of rural green tourism. The purpose of the article is to substantiate the prospects for the development of hotel and restaurant services of rural green tourism enterprises, to determine their features and use in administration and management. The methodological basis of the article was both general scientific and special methods of scientific knowledge. The article used scientific research methods: historical, system-structural analysis and synthesis, monographic, statistical-economic, problem-targeted. Results of the article. It is noted that the implementation of functions, the provision of services by rural green tourism enterprises and their focus on the hotel and restaurant direction of business are based on the presence and use of significant tourism and recreation potential on the one hand and a relatively free market segment for small businesses in this area on the other. It is substantiated that rural green tourism is integrated into the general structure of tourist and hotel-restaurant activities and allows providing services even where it is not economically feasible to build separate hotels and restaurants. It was determined that the concentration of efforts of rural settlements and other small enterprises of rural green tourism mainly on hotel and restaurant services requires them to improve the quality of such services, to observe high sanitary and hygienic standards; security conditions; appropriate level of service; training of hosts and/or their employees in hospitality, tact, business communication; certain aesthetics and style of places of accommodation and food. Field of application of results. The results can be used by tourism enterprises, territorial communities, regional and state authorities, public organizations, individual entrepreneurs and activists, institutions of higher education, scientific institutions. Conclusions. Combined efforts are achieving changes for the better in the field of service, tourism, and the hotel and restaurant industry. And this, at the same time, is a significant contribution to the development of the village. An example can be the creation of local branches of the Association for the Development of Rural Green Tourism in the administrative regions of the country, associations of citizens interested in the development of infrastructure for rural green tourism, etc. Thus, we can assert the existence of a "multiplier effect" from rural tourism for both the hotel and restaurant business and for the formation of a special multifunctional model of the development of rural areas.

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Talukder, Mohammad Badruddoza y Sanjeev Kumar. "Revisiting intention in food service outlet of five-star hotels: A quantitative approach based on food service quality". Sport i Turystyka. Środkowoeuropejskie Czasopismo Naukowe 7, n.º 1 (2024): 137–56. http://dx.doi.org/10.16926/sit.2024.01.08.

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This research looked at how food service quality impacts guest satisfaction and revisited the intention of a hotel’s food service outlet. We have collected 260 responses from restaurant patrons of 17 five-star hotels, and the proposed correlations were carried out using PLS-SEM. A questionnaire was administered to the restaurant guest of five-star hotels, resulting in evidence confirming two of the three presented hypotheses and the five-dimensional nature of DINESERV. This study examines the DINESERV application in restaurants to advance knowledge of food service quality. The research provides empirical insights regarding food service quality and guest satisfaction, being simultaneously linked with a revisiting intention. The DINESERV analysis of this study broadens knowledge within and beyond hotel management research. The output of the study has enhanced understanding of learning and thinking of the best practice in the hotel industry’s food service quality. The study assesses food service quality and answers some fundamental questions concerning the importance of guest satisfaction, its practical implications, and understanding why guests are likely to return to a five-star hotel in Bangladesh. The hotel’s food and beverage manager can apply the study findings to create a valuable experience for their hotel guests so that they would like to return, and ensure revenue.

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Gordin, Valery, Julia Trabskaya y Elena Zelenskaya. "The role of hotel restaurants in gastronomic place branding". International Journal of Culture, Tourism and Hospitality Research 10, n.º 1 (7 de marzo de 2016): 81–90. http://dx.doi.org/10.1108/ijcthr-05-2015-0049.

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Purpose – This paper aims to display the role of hotel restaurants in gastronomic place branding. The authors view hotel restaurants as having a great potential in the promotion of local gastronomy. Design/methodology/approach – The research was done in several stages. First, the authors selected six destinations (Lapland, Catalonia, Saint Petersburg, Marseille, Parma and Munich) according to the classification of gastronomic brands based on the settlement type. Second, the authors studied conceptions of hotel restaurants located in these destinations to see how they reflect local gastronomic brands. For this purpose, restaurant menus, verbal descriptions of interiors and names of establishments were analyzed using elements of content analysis. Finally, the authors conducted several interviews with hotel managers in one of the destinations to distinguish the challenges of gastronomic branding within hotel restaurants. Findings – The results allowed defining the role of hotel restaurants in gastronomic branding depending on the following factors: hotel’s affiliation with a chain, hotel’s star rating and destination type. Practical implications – The authors argue that gastronomic branding raises attractiveness of hotels, its restaurants and destination on the whole. This research was presented to the Tourism Committee of St Petersburg, resulting in increased attention to gastronomic branding among the city authorities. Originality/value – The role of hotel restaurants in gastronomic branding has not been studied previously. However, hotel restaurants differ from other actors of gastronomic branding due to the necessity to comply with hotel’s conception, brand and standards.

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Oktasa, Andina, Ismanto Hadi Santoso y Retno Febriyastuti Widyawati. "Pengaruh Kunjungan Wisata, UMKM, Restoran dan Hotel terhadap PAD Kota Surabaya Tahun 1989-2018". Economie: Jurnal Ilmu Ekonomi 2, n.º 1 (16 de junio de 2020): 34. http://dx.doi.org/10.30742/economie.v2i1.3722.

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This study aims to Visits of tour on revenue (PAD) in Surabaya City, analyze the effect of Micro Small Medium Enterprises to revenue (PAD) in Surabaya City, analiyze Restaurant on revenue in Surabaya City, analiyze Hotel on revenue in Surabaya City. This analyze used quantitative approach. The population in this study were tourist visits, Micro Small Medium Enterprises , hotels, restaurants and local original income (PAD) in the city of Surabaya. The sample for this study has a period of 30 years in 1989-2018. The analytical method used in this study uses multiple linear regression analysis techniques. The results of this study indicate that most tourist visits, umkm, restaurants, and hotels have a significant effect on PAD. Tourist visits, umkm, official restaurants are not significant on PAD. Whereas the hotel is significant to PAD in Surabaya City.

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Yusral, Yusral, Junaidi Junaidi y Adi Bhakti. "Klasifikasi Pertumbuhan, Sektor Basis dan Kompetitif Kota Jambi". Jurnal Perspektif Pembiayaan dan Pembangunan Daerah 2, n.º 4 (3 de abril de 2015): 209–16. http://dx.doi.org/10.22437/ppd.v2i4.2617.

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This study aims to determine the classification of economic growth in the city of Jambi, base and non-base sectors in the economy of the city of Jambi, Competitive sectors in the economy of the city of Jambi and to determine the leading sectors in Jambi city.The results showed that based on the analysis tipology Klassen, there are three (3) sectors forward and grow exponentially (quadrant I), namely manufacturing industry, trade sector, hotel and restaurant as well as transport and communication sectors. During the period 2000-2012 the leading sectors in the city of Jambi based analysis of location Quetiont (LQ) there are as many as seven sectors, namely Manufacturing (LQ = 1.37), sector Electricity, Gas and Water (LQ = 3.25), Construction sector (LQ = 1.61), the sector of Trade, Hotels and Restaurants (LQ = 1.38), transport and communications sector (LQ = 2.52), Financial sector, Leasing & Business Services (LQ = 1.76) Offices and Services sector (LQ = 1.44). Based Shift Share Analysis for the period 2000-2012, the sectors that possess proporsioal growth component value (P) positive namely Mining and Quarrying sector, sectors Electricity Gas and Water, Building sector, the hotel and restaurant trade sector, as well as the financial sector, leasing and services company. Sectors which show the value of diffrential Shift (D) is positive Manufacturing sector, trade sector, hotel and restaurant as well as transport and communications sectors. Based on a combined analysis of three tools of analysis shows that the sector is the dominant sector in the sector that belong criteria developed and grown by leaps and bounds, and competitive sector basis is the sector of Trade, Hotels and Restaurants.

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Nugraha, Surya y Nyoman Rusmiati. "Supervisor Efforts to Improve Service Quality and Guest Satisfaction at Makase Restaurant at Hotel Indigo Bali Seminyak Beach". Jurnal Manajemen Pelayanan Hotel 7, n.º 2 (31 de diciembre de 2023): 621. http://dx.doi.org/10.37484/jmph.070202.

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This study aims to determine the efforts of supervisors in improving service quality and guest satisfaction at Makase Restaurant at Hotel Indigo Bali Seminyak Beach, where this research has the formulation of the problem, (1) Supervisor's efforts to improve service quality and guest satisfaction at Makase Restaurant at Hotel Indigo Bali Seminyak Beach, (2) What constraints are faced by supervisors in efforts to improve service quality and guest satisfaction at Makase Restaurant at the Indigo Bali Seminyak Beach Hotel, and (3) How supervisors overcome obstacles in an effort to improve service quality and guest satisfaction at Makase Restaurant at Hotel Indigo Bali Seminyak Beach. This research uses qualitative research methods with primary data sources and secondary data. Data collection techniques by direct observation at the Makase Restaurant, interviews with supervisors regarding the supervisor's efforts to improve service and guest satisfaction at the Makase Restaurant, and documentation by taking pictures using a mobile phone. The research instruments used were recording equipment, interview lists, notebooks and laptops. The analysis presentation technique used is descriptive, by obtaining data obtained from research on supervisors' efforts to improve service quality and guest satisfaction at Makase Restaurant. The result of this study is that the supervisor's efforts have an important role in improving service quality and guest satisfaction in restaurants. Keywords: Effort, Supervisor, Improve, Quality, Service, Satisfaction.

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Kesuma, Muhammad Ramadhani, Felisitas Defung y Anisa Kusumawardani. "Bankruptcy Prediction And Its Effect On Stock Prices As Impact Of The COVID-19 Pandemic". Technium Social Sciences Journal 25 (9 de noviembre de 2021): 567–82. http://dx.doi.org/10.47577/tssj.v25i1.4964.

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As COVID-19 pandemic hit the world since early 2020, one business sector in many countries that struggling to survive is tourism and its derivatives, such as restaurants and hotels. This study aims to examine the accuracy of the Springate and Grover models in predicting bankruptcy, as well as the effect on stock prices of tourism, restaurant, and hotel sector in Indonesia. The results show that all sample tourism, restaurant, and hotel companies are bankrupt under the Springate model, whilst according to Grover's model the findings are varied during the study period. Furthermore, the Grover model is implied to be more accurate than the Springate model. The effect of both prediction models on stock price appears dissimilar. Springate's prediction model suggests a positive and significant effect on stock prices, whereas there is no strong evidence about the effect of Grover’s prediction model.

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STAVSKA, Uliya. "HoReCa MARKET DURING THE WAR IN UKRAINE: CURRENT STATE AND KEY TRENDS". "EСONOMY. FINANСES. MANAGEMENT: Topical issues of science and practical activity", n.º 1(63) (12 de mayo de 2023): 48–60. http://dx.doi.org/10.37128/2411-4413-2023-1-4.

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The article researches the current state of the HoReCa market in Ukraine. It is noted that the specificity of the HoReCa market is that everything is focused on potential customers of a particular restaurant, hotel or other establishment. Features of the HoReCa market in Ukraine are described. The structuring of the domestic food market was carried out and it was found that more than 50% are occupied by restaurants and cafes. At the same time, a reduction in hotels and a low concentration of visitors to food establishments compared to European counterparts were noted. An analysis of the activity indicators of the subjects of the hotel and restaurant sector in Ukraine for the period 2018-2022 was carried out in physical and monetary terms. A marketing study of the current situation of the HoReCa market was conducted, taking into account the military situation in Ukraine, namely: the dynamics of development indicators and the capacity of this market; sales structure, taking into account the variety of food products of restaurant establishments of different forms of ownership; the cost of raw materials of suppliers depending on the region of Ukraine, as well as the variability of food by the region, types of hotel and restaurant establishments. The economic activity of the most powerful entities of the HoReCa market in Ukraine, their investment attractiveness and the risks that may threaten it have been studied. The most noticeable current trends in the HoReCa market of Ukraine, which has received their further development in the future, including during the war, were evaluated, namely: Dark Kitchen or a kitchen without a restaurant; shop-restaurant, shop-cafe and other combinations; Drive In or the concept of in-car service; Food Box or the concept of delivering «food kits» with step-by-step recipes for cooking «restaurant» dishes; vending machines – food preparation and sales jobs. Problem areas of the restaurant activity were investigated. The emergence of new restaurants in 2022 in the central and western regions of the country was studied. The specific trends of the changes in the structure of demand for food products in the HoReCa market of Ukraine in 2022 are characterized.

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