Стратегічні напрями управління готельно-ресторанним бізнесом в умовах кризи
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Date
2021
Journal Title
Journal ISSN
Volume Title
Publisher
Інститут підготовки кадрів державної служби зайнятості України, ТОВ Редакція журналу "Економіка та держава"`
Abstract
UKR: Автори наголошують, що внаслідок пандемії коронавірусу в Україні, як і у всьому світі, найбільше всього постраждала туристична галузь та господарство готельно-ресторанного бізнесу. Внаслідок зниження туристичної активності населення власники ресторанно-готельного бізнесу вимушені припиняти свою діяльність, скорочувати штат найманих працівників. У результаті бюджети усіх рівнів недоотримують податки, а населення, внаслідок вимушеної обмеженої рухливості, отримує психічні та фізичні розлади. Враховуючи, що нині потенційному туристу або відвідувачу готелю чи ресторану, окрім відповідної якості послуг, вкрай важливим аспектом є безпека послуг, які він бажає отримати, то власникам готельно-ресторанного бізнесу потрібно облаштувати своє господарство таким чином, щоб дотримуватися усім відомих карантинних вимог. Автори пропонують впроваджувати такі стратегії та напрямки для виходу з кризи готельно-ресторанного бізнесу, щоб забезпечити можливість функціонування готелям та ресторанам у нових карантинних умовах, з дотриманням необхідної безпеки: технологізацію, реінжиніринг, краудсорсинг, бенчмаркінг та систему управління якістю.
ENG: The authors note that as a result of the coronavirus pandemic in Ukraine, as well as throughout the world, the tourism industry and the hotel and restaurant business have been most affected. As a result of the decrease in tourist activity of the population, the owners of the restaurant and hotel business are forced to stop their activities, to reduce the number of employees. As a result, the budgets of all levels receive less taxes, and the population, as a result of forced limited mobility, gets mental and physical disorders. In modern conditions, for full vitality, everyone should be able to work and get rest. At the same time, the rest should be active, with a visit to certain tourist sites and accommodation and food facilities. Considering that at present for a potential tourist or visitor of a hotel or restaurant, in addition to the appropriate quality of services, an extremely important aspect is the safety of the services that he wants to receive, then the owners of the hotel and restaurant business need to equip their facilities in such a way as to comply with the well-known quarantine requirements. The owners of the hotel and restaurant business must look for new means of attracting customers, provide new types of services, move to digitalization of check-in, orders, and so on. The authors of the article propose to focus on the best practices of the world's leading companies operating in the hotel and restaurant business, and recommend introducing such strategies and directions to overcome the crisis in the hotel and restaurant business, in order to ensure that hotels and restaurants can operate under new quarantine conditions, in compliance with the necessary security: technologization, reengineering, crowdsourcing, benchmarking and quality management system. The authors describe in detail how this or that strategy can be applied in practice to preserve and develop objects of the hotel and restaurant business. It is advisable for the owners of the hotel and restaurant business to make efforts to preserve the existing infrastructure and staff of employees, because after the crisis is over, it will be much easier to increase the pace of development with the availability of material and labor resources.
ENG: The authors note that as a result of the coronavirus pandemic in Ukraine, as well as throughout the world, the tourism industry and the hotel and restaurant business have been most affected. As a result of the decrease in tourist activity of the population, the owners of the restaurant and hotel business are forced to stop their activities, to reduce the number of employees. As a result, the budgets of all levels receive less taxes, and the population, as a result of forced limited mobility, gets mental and physical disorders. In modern conditions, for full vitality, everyone should be able to work and get rest. At the same time, the rest should be active, with a visit to certain tourist sites and accommodation and food facilities. Considering that at present for a potential tourist or visitor of a hotel or restaurant, in addition to the appropriate quality of services, an extremely important aspect is the safety of the services that he wants to receive, then the owners of the hotel and restaurant business need to equip their facilities in such a way as to comply with the well-known quarantine requirements. The owners of the hotel and restaurant business must look for new means of attracting customers, provide new types of services, move to digitalization of check-in, orders, and so on. The authors of the article propose to focus on the best practices of the world's leading companies operating in the hotel and restaurant business, and recommend introducing such strategies and directions to overcome the crisis in the hotel and restaurant business, in order to ensure that hotels and restaurants can operate under new quarantine conditions, in compliance with the necessary security: technologization, reengineering, crowdsourcing, benchmarking and quality management system. The authors describe in detail how this or that strategy can be applied in practice to preserve and develop objects of the hotel and restaurant business. It is advisable for the owners of the hotel and restaurant business to make efforts to preserve the existing infrastructure and staff of employees, because after the crisis is over, it will be much easier to increase the pace of development with the availability of material and labor resources.
Description
Т. Чаркіна: ORCID 0000-0001-6202-0910; Л. Марценюк: ORCID 0000-0003-4121-8826; В. Задоя: ORCID 0000-0001-9408-4978; О. Пікуліна: ORCID ID: 0000-0003-4803-427X
Keywords
готельно-ресторанний бізнес, менеджмент, напрями управління, стратегії управління, hotel and restaurant business, management, directions of management, management strategies, КЕМ
Citation
Чаркіна Т. Ю., Марценюк Л. В., Задоя В. О., Пікуліна О. В. Стратегічні напрями управління готельно-ресторанним бізнесом в умовах кризи. Економіка та держава. 2021. № 2. С. 19–23. DOI: 10.32702/23066806.2021.2.19.