TRENDS AND DEVELOPMENT PROBLEMS OF THE INNOVATIVE TECHNOLOGIES IN THE HOSPITALITY INDUSTRY
DOI:
https://doi.org/10.32689/2523-4536/62-12Keywords:
enterpris, innovations, innovative technologies, hotel and restaurant service, innovative strategies, COVID-19Abstract
The article raises the issue of finding effective approaches to the introduction of innovative technologies in the hospitality industry, substantiates the need for an efficient service sector in conditions of fierce competition and high consumer requirements for the quality of services received by the hotel and restaurant industry. The state of the modern sphere of services is studied and it is emphasized that the introduction of innovative products, innovative technologies and innovative activities contributes to the development of the hotel and restaurant business. It is proved that effective innovation strategies are the main trajectory of economic development of hospitality enterprises. It is noted that the innovative activity of the hotel and restaurant industry includes the development, creation and implementation of innovations, as well as innovation management. Features of innovation management in the hospitality industry are considered. Management, organizational-technological, informational, marketing, social, ecological innovations are singled out among the most widespread in the hotel and restaurant business sector and the characteristic of these innovations is given. Innovations relevant to the restaurant business are studied: free WI-FI; organization of additional services; application of innovative technologies in cooking; interactive menu; showcase with models of menu dishes; use of robots in restaurant service; QR-code technologies; identification cards for personnel control. It is emphasized that when choosing an innovation strategy should focus on minimal risks, payback period, low cost of innovation, stability of revenues, high profitability. Measures to increase the competitive advantages of the hotel industry, focused on the creation and use of new improved innovative products. The impact of the COVID-19 pandemic on the hotel business in Ukraine is analyzed. Innovative solutions at the hotel and restaurant business enterprises due to the introduction of quarantine measures under the condition of coronavirus COVID-19 are generalized.
References
The Balancing Barn. URL: http://masterpla.net/балансирующий-амбар-the-balancing-barn-саффолк-video_1246e248f.html.
Головня О.М. Перспективи сфери туризму як фактору соціально-економічного зростання Вінницької області. Економіка, фінанси, менеджмент: актуальні питання науки і практики. 2017. № 10. С. 69–78.
Завадинська О. Інноваційні технології господарювання в ресторанному бізнесі. Ресторанний і готельний консалтинг. Інновації. 2018. № 2. С. 93–102
Інноваційні технології в готельному господарстві: основи теорії : навчальний посібник / Т.В. Капліна та ін. Полтава : ПУЕТ, 2018. 357 с.
Кардаш В.Я. Павленко І.А., Шафалюк В.Я. Товарна інноваційна політика : підручник. Київ : КНЕУ, 2002. 266 с.
Кіш Г.В. Методи антикризового маркетингу закладів ресторанного господарства в умовах пандемії COVID–19. Modern science: problems and innovations. Abstracts of the 4th International scientific and practical conference. SSPG Publish. Stockholm, Sweden. 2020. P. 356–360.
Потьомкін Д.М. Роль інновацій у розвитку готельно-ресторанної справи. Держава та регіони. 2017. № 3(96). С. 24–28.
Ставська Ю.В. Готельний бізнес в сучасних умовах: актуальні проблеми та тенденції розвитку. Інфраструктура ринку. 2019. № 35. С. 284–289.
Табенська О.І. Особливості діяльності сфери гостинності в умовах пандемії. Науковий погляд: економіка та управління. 2021. № 1(71). С. 40–45.
Bovsh L., Hopkalo L., Komarnitskyi I. Scientific substantiation of the hotel business compliance in apandemic conditions. Ресторанний і готельний консалтинг. Інновації. 2020. Т. 3. № 2. С. 166–182.
Schumpeter J.A. Economic development theory. Capitalism, socialism and democracy. URL: https://www.degruyter.com/document/doi/10.7312/blau17412-059/html.
The Balancing Barn. URL: http://masterpla.net/балансирующий-амбар-the-balancing-barn-саффолк-video_1246e248f.html [in English].
Gholovnja, O.M. (2017) Perspektyvy sfery turyzmu jak faktora socialjno-ekonomichnogho zrostannja Vinnycjkoji oblasti. [Prospects of tourism as a factor of socio-economic growth of Vinnytsia region]. Ekonomika, finansy, menedzhment: aktualni pytannia nauky i praktyky – Economics, finance, management: current issues of science and practice, 10, 69-78 [in Ukrainian].
Zaadynsjka, O. (2018) Innovacijni tekhnologhiji ghospodarjuvannja v restorannomu biznesi. [Innovative management technologies in the restaurant business]. Restorannyj i ghoteljnyj konsaltyngh. Innovaciji – Restaurant and hotel consulting. Innovations, 2, 93-102 [in Ukrainian].
Kaplina, T.V., Stoljarchuk V.M., Maljuk, L.P., Kaplina, A.S. (2018) Innovacijni tekhnologhiji v ghoteljnomu ghospodarstvi: o,snovy teoriji. [Innovative technologies in the hotel industry: the basics of the theory]. Poltava: PUET [in Ukrainian].
Kardash, V.Ja. Pavlenko, I.A., Shafaljuk, V.Ja. (2002) Tovarna innovacijna polityka. [Commodity innovation policy: a textbook]. Kyjiv: KNEU [in Ukrainian].
Kish, Gh.V. (2020) Metody antykryzovogho marketynghu zakladiv restorannogho ghospodarstva v umovakh pandemiji COVID–19. [Metody antykryzovogho marketynghu zakladiv restorannogho ghospodarstva v umovakh pandemiji COVID-19]. Modern science: problems and innovations. Abstracts of the 4th International scientific and practical conference. SSPG Publish. Stockholm, Sweden. 356-360 [in Ukrainian].
Potjomkin, D.M. (2017) Rolj innovacij u rozvytku ghoteljno-restorannoji spravy. [The role of innovation in the development of hotel and restaurant business]. Derzhava ta reghiony – State and regions, 3 (96), 24-28 [in Ukrainian].
Stavsjka, Ju.V. (2019) Ghoteljnyj biznes v suchasnykh umovakh: aktualjni problemy ta tendenciji rozvytku. Hotel business in modern conditions: current issues and development trends. Infrastruktura rynku – Market infrastructure, 35, 284-289 [in Ukrainian].
Tabensjka, O.I. (2021) Osoblyvosti dijaljnosti sfery ghostynnosti v umovakh pandemiji. Features of the hospitality industry in a pandemic. Naukovyj poghljad: ekonomika ta upravlinnja – Scientific view: economics and management, 1 (71), 40-45 [in Ukrainian].
Bovsh, L., Hopkalo, L., Komarnitskyi, I. (2020). Scientific substantiation of the hotel business compliance in apandemic conditions. Restorannyj i ghoteljnyj konsaltyngh. Innovaciji – Restaurant and hotel consulting. Innovations, 3, 2, 166-182 [in Ukrainian].
Schumpeter, J.A. Economic development theory. Capitalism, socialism and democracy. URL: https://www.degruyter.com/document/doi/10.7312/ blau17412-059/html [in Ukrainian].
