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- Title
МОДЕЛЬ ПОВЕДІНКИ СПОЖИВАЧІВ ГОТЕЛЬНИХ І РЕСТОРАННИХ ПОСЛУГ В УМОВАХ КРИЗИ Й ІНФОРМАТИЗАЦІЇ СУСПІЛЬСТВА.
- Authors
О. А., Жиryпін
- Abstract
The article is devoted to the study of the behavior of consumers of hotel and restaurant services during the global crisis and the informatization of the society. The purpose of the study, the results of which агв presented in the article, is to develop a modeI of behavior of consumers of hotel and restaurant services іп а crisis and information transformations of the society. The object of the research: organizational and есопот- іс processes of managing the behavior of consumers of goods. The subject of the research: a set of theoretiсаІ, methodological and practical ргіпсірІвs of managing the behavior of consumers of hotel and restaurant services during global crises and informatization of the society. The research mвthods: general sciвntific and sрвсіГіс methods. The motives for the behavior of consumers of hotel and restaurant services during the global crisis and the informatizatlion of society are to meet the "physiological' пеeds for food (canteens, fast food, "McDonald's"). security needs (hospitality industry) and пввдs in communication, respect and sвlf- expression (restaurants, bars. nightclubs, tea houses, etc.). According to the results of the marketing research, it has been substantiated that the main consumег properties of services and products of fast food companies, hospitality industry and restaurants are "economy" (time, money), "quality", "innovation and creative differentiation", respectively. In each product the consumer is interested in economy, quality and creative differentiation. However, one of the properties he singles out as the main one for further selection. A modeI of behavior of consumers of hotel and restaurant services in the crisis and informatization of the society, as well as a system of management methods to meet their needs (basic and auxiliary), consisting of options differentiated Ьу the rating of consumer properties of goods (differentiation, quality, economy. есопоту, differentialion), quality, quality, есопоту, differentiation). Management methods аге used to influепсе the compIex activities of enterprises (product formation, pricing. advertising, sales, production, personnеІ management. budgeting, investment, financing).
- Subjects
CONSUMER behavior; MCDONALD'S Corp.; HOTEL restaurants; RESTAURANT customer services; CONSUMER goods; BUDGET management; FOOD quality; FOOD prices; CAPITAL budget
- Publication
Food Industry Economics / Ekonomìka Harčovoï Promislovostì, 2022, Vol 14, Issue 1, p86
- ISSN
2312-847X
- Publication type
Article