NEW APPROACHES TO THE DETERMINATION OF PRODUCTS COMPETITIVENESS IN THE RESTAURANT TRADE ENTERPRISES
UDC 642.5.009.12
GRYGORENKO O.,
candidate of technical sciences, associate professor,
KyivNational Universityof Trade and Economics
PIATNYTSKA G.,
doctor of economics sciences, professor,
KyivNational Universityof Trade and Economics
NEW APPROACHES TO THE DETERMINATION OF PRODUCTS COMPETITIVENESS IN THE RESTAURANT TRADE ENTERPRISES
The new scientific approach to definition of product competitiveness in restaurant trade enterprises is developed. It is offered to estimate quality of dishes taking into account factors of importance of different indicators of their functional quality. The concept "production competitiveness in the restaurant trade enterprises" is specified and the basic indicators of competitiveness definition are developed.
NEW APPROACHES TO THE DETERMINATION OF PRODUCTS COMPETITIVENESS IN THE RESTAURANT TRADE ENTERPRISES
GRYGORENKO O.,
candidate of technical sciences, associate professor,
KyivNational Universityof Trade and Economics
PIATNYTSKA G.,
doctor of economics sciences, professor,
KyivNational Universityof Trade and Economics
NEW APPROACHES TO THE DETERMINATION OF PRODUCTS COMPETITIVENESS IN THE RESTAURANT TRADE ENTERPRISES
The new scientific approach to definition of product competitiveness in restaurant trade enterprises is developed. It is offered to estimate quality of dishes taking into account factors of importance of different indicators of their functional quality. The concept "production competitiveness in the restaurant trade enterprises" is specified and the basic indicators of competitiveness definition are developed.
