Suchergebnisse

The relevance of studying of the field of public catering has never been in doubt, since this type of activity is directly related to the most important human need – the need for food, and the state of this market is closely related to the level of development of the economy of the regions and the state as a whole and reflects the satisfaction of the needs of society and the individual. The restaurant industry in the form in which we perceive it today has been formed for centuries. In the XII century, the first restaurants appeared in China, when the cities of Kaifeng and Hangzhou had a population density of more than a million inhabitants each. One of the prerequisites for the emergence of restaurant enterprises was the rejection of local cuisine by merchants who established trade relations between cities. This implies the principle of business – you need to offer what they want to buy. The sphere of service provision in the XXI century is undergoing a reformation in terms of permissiveness, everyone can get what he wants, whenever and wherever. The Reformation did not ignore the structure of public catering. The reformation of the restaurant business is a global trend that allows us to transform qualitatively new systems of providing food services. Consumers are increasingly paying attention to the" universality of service", including the organization of food services that are not tied to the place of production, but meet the needs of the consumer. Such a cluster of services includes catering. Catering as a way of providing food services is gaining more and more popularity among marketing tools for promoting a restaurant product. The analysis of catering in a broad sense allows us to identify its role in the development of the restaurant industry.The purpose of the article is to identify the features of catering in the system of providing restaurant servicesОbjectives. The set goal predetermined the formulation of the following objectives: study of the theoretical foundations of catering; study of the catering division into departments, structures; study of the catering product design system.Methodology. To analyze the works of domestic specialists who covered different aspects of restaurant services, the author relied on such methods as statistical and economic analysis, comparative assessment, cause-and-effect analysis.Results. The article considers catering as a phenomenon of the restaurant business. The features of catering, the theoretical foundations and divisions of catering are also revealed. Special attention is paid to the catering product design system.Conclusions. The inattention of managers in the restaurant industry has led to a decline in profits from the restaurant product. To create a competent business strategy, it is necessary to take into account all possible outcomes of events and resort to universal tools to increase the attractiveness of a restaurant product.

Relevance. The sphere of the restaurant industry considered in the article is in close contact with the economy of a particular region, as well as the economy of the country as a whole. The authors are convinced that the restaurant business, like many others, has suffered from the conditions of the coronavirus: a number of restrictive requirements were introduced in the service sector, enterprises were limited in the volume of services provided, in the ways of promoting services on the market. It is concluded that the given strategy of reforming the restaurant product in the economic reception of the gastronomic culture of Russia will give an incentive to the development of the domestic restaurant product.The purposeof the article is to provide an economic justification for the reception of the gastronomic culture of Russia by modern enterprises of the restaurant industry. Objectives: study of the theoretical foundations of the gastronomic brand; consideration of the historical aspect; formulation of a strategy for reforming the restaurant product in the economic reception of the gastronomic culture of RussiaMethodology. To analyze the works of domestic specialists who covered various aspects of restaurant services, state statistics and documentation, the authors relied on such methods as statistical and economic analysis, comparative assessment, causal analysis.Results. Based on the study of the theoretical foundations of the gastronomic brand as a phenomenon of economic theory and taking into account the historical aspect, recommendations were formed on reforming the domestic restaurant product at the reception of the gastronomic culture of Russia.Conclusions. The expert assessment of the economic efficiency of the gastronomic culture of Russia at the enterprises of the restaurant business reveals the problems of the domestic restaurant business. The presented reception routes are based on economic factors, the determining indicators of restaurant activity over the past 2 years are taken into account. According to the authors, the main factors of reforming the restaurant business in the post-crisis period are: the cultural and historical potential of the region, the conceptuality of institutions, target (consumer) audiences, the pricing policy of the enterprise, state support. The above justification will give an incentive to the development of the domestic restaurant product and will lead to an increase in the tourist attractiveness of the regions.

The article is devoted to the analysis of thematic frames within the Russian scholarly publications on Turkey's participation in the Syrian conflict. The author highlights the following thematic blocks: the historical nature of Syrian-Turkish relations, the "Kurdish factor" of Turkish policy in the Syrian conflict, Russian-Turkish relations, relations between Turkey and the United States.