присвячена проблемним аспектам менеджменту і менеджмент-освіти. Актуальність статті зумовлюється тим, що на разі менеджменту приділяється особлива увага як основному фактору результативної діяльності підприємств. Відповідно концепція підготовки менеджерів у сучасних умовах потребує певних змін. Мета і методи. Метою цієї статті є здійснення ґрунтовного теоретичного аналізу, систематизація і узагальнення наукових положень із проблем менеджменту і менеджмент-освіти в цілях виявлення закономірностей їх виникнення, розвитку і застосування в реальному секторі економіки. Аспектний підхід до дослідження проблем менеджменту визначив низку методів наукового аналізу, серед яких: метод аналізу і синтезу, історичний, аналітичний, ситуаційний, порівняльний методи. Результати. Проаналізовано та поглиблено теоретичні погляди на загальновідомі положення
The aim is to develop a concept for implementing a systematic approach to the practice of forming and developing digital skills in higher education institutions. In this research, the methods of analysis and synthesis have been applied to integrate various approaches to the formation of digital skills into university education. Research results. Within the framework of a systematic approach to the formation and development of digital skills, consistent linking of the following approaches is suggested: standard-oriented, expert-oriented, student-oriented, problem-oriented. Integration of these approaches will ensure synergy in a changing technological environment. The main principles of a systematic approach are defined as processability, flexibility, and adaptability, problem orientation, timeliness, creativity. The scientific value of the research lies in the integration of various approaches that are practically used in university education to develop the concept of digital skills management.
Among the world's leading concepts for the development of the tourism industry, a special place is occupied by the distribution of investments in tourism and hospitality. The theoretical aspects of the distribution of investments are analyzed in sufficient detail in scientific works, but there is a clear deficit of serious research on the mathematical modelling of the distribution of investments in the field of tourism and hospitality. The article presents the economic-mathematical model of the distribution of investments in tourism and hospitality. In this work, the investment strategy of activity of the travel agent is developed, depending on the received plan of realization of the developed tours.
Topicality. Nowadays, the functioning effectiveness of restaurant industry establishments entirely depends on the level of the services and products compliance to the consumers’ requirements. Additionally, it is necessary to mention the urgent determining the consumers’ needs and demands regarding the services and products quality of the restaurant business. Therefore, the question of understanding the essence of such a complex and multifaceted phenomenon as quality becomes relevant for the restaurant establishments. A deep understanding of the quality content and structure makes it possible to elaborate more effective measures in order to improve the quality of restaurant services and products, that meet or even exceed the consumers’ expectations. As a result, it can form the main strategic direction in the competitive environment of the changing restaurant industry. Aim and methods. The aim of the study is to conduct theoretical and practical analysis, systematization and generalization of scientific approaches of blighty and foreign scholars on the interpretation of the quality concept, as well as state standards for services and products quality definition, reasoning the role of services and products quality in satisfying the needs of the restaurant establishments consumers in order to high their competitiveness. The methodological basis of this research form the following methods of scientific analysis: methods of logical generalization, the systemic, functional and systemic-structural analysis. Results. The concept of quality is defined as a set of certain characteristics of services and products that meet the existing or anticipated needs of consumers according to their purposes. The interdependence of the necessity in restaurant establishments providing the high stable level of services and products quality, in accordance with the requirements and needs of modern consumers in the market of goods and services, is proved. It is necessary to elaborate and apply a quality management system for services and products, which is an effective tool for improving the competitiveness of food and drink venues. Conclusions and discussion. The results of scientific research prove that quality is a determining factor in evaluating the success of service and production functioning results, namely manufactured products and given services. This is one of key aspects that characterizes consumers’ demands for services and products quality. In turn, the needs of consumers are a determinant in formation the need for permanent improvement of quality, and implementation in the restaurant industry the quality management system for products and services.
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