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Bosovska M., Bovsh L., Antonyuk I. Restoranni taktyky: antypandemichnyi keis. Zovnishnja torgivlja: ekonomika, finansy, pravo. 2021. № 2. S. 113-132. Serija. Ekonomichni nauky.

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UDC 640.43:614.4   DOI: https://doi.org/10.31617/zt.knute.2021(115)08

JEL Classification: В 40, L 83, Н 80, D 24
 
   
BOSOVSKA Myroslava


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ORCID: 0000-0002-6021-5228
  Doctor of Sciences (Economics), Professor, Professor at the Department of Hotel and Restaurant Business of the Kyiv National University of Trade and Economics
19, Kyoto str., Kyiv, 02156, Ukraine 
     
BOVSH Liudmyla


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ORCID: 0000-0001-6044-3004
  Candidate of Economic Sciences, Associate Professor, Associate Professor at the Department of Hotel and Restaurant Business of the Kyiv National University of Trade and Economics
19, Kyoto str., Kyiv, 02156, Ukraine
     
ANTONIUK Iryna


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ORCID:  0000-0003-4629-3403
  Candidate of Technical Sciences, Associate Professor at the Department of Technologies and Organization of Restaurant Business of the Kyiv National University of Trade and Economics
19, Kyoto str., Kyiv, 02156, Ukraine 

RESTAURANT TACTICS: ANTI-PANDEMIC CASE

Background. Prolonged lockdown framing causes economic depression for the development of economic entities, and fluctuations in demand and increased competition negatively affect the performance of restaurant businesses. Therefore, the urgent task is to develop a portfolio of effective tactics of behavior of restaurant business in crisis, including effective response to pandemic challenges is an important task to intensify the development of the restaurant business, which led to the relevance of the article.
The aim of the study is to model the tactics of anti-pandemic management and substantiate the feasibility of their implementation in the practice of restaurant business.
Materials and methods. The study of the essence of management tactics was carried out using general scientific research methods, which provided substantiation of the theoretical basis and construction of a tactical model of anti-pandemic counteraction of restaurant business entities. Analytical and statistical research methods allowed to identify the main markers of restaurant business development and evaluate the effectiveness of existing tactics.
Results. The tactics of management of restaurant business entities are defined as a set of management decisions to improve operational activities, brand development and formation of organizational competencies of the restaurant. The diagnostics of restaurant management practices in the conditions of crisis and coronavirus threat is carried out and it is offered to carry out restaurant management in the context of realization of models of definite tactical behavior. Innovative tactics of counteraction to pandemic challenges are considered and the reference model of formation of tactics of anti-pandemic counteraction of restaurant is developed.
Methodical and practical recommendations on the implementation of tactical management of restaurant business entities are provided and its effectiveness is evaluated using the EFQM methodology. The results of the study allowed to position restaurants within the zones of effectiveness of tactical behavior.
Conclusion. In the conditions of pandemic and recession of the market of restaurant services search of new ideas of tactical decisions is a perspective task of management of restaurant business subjects. The article contains scientifically substantiated results that comprehensively solve an important theoretical and applied problem of development and implementation of effective tactics and technologies of restaurant business management: Adaptation to complex business conditions and redesign of business processes within the reference model efficiency in the post-crisis period.


Keywords: restaurant, restaurant business, restaurant management, tactics, management tactics, innovative tactics, tactical management, operational management, management effectiveness, compliance control, crisis, pandemic plateau, COVID-19.

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