Please use this identifier to cite or link to this item: https://er.knutd.edu.ua/handle/123456789/17761
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dc.contributor.authorBudiakova, O.-
dc.date.accessioned2021-06-07T13:15:27Z-
dc.date.available2021-06-07T13:15:27Z-
dc.date.issued2020-10-
dc.identifier.citationBudiakova O. Competencies of restaurant staff / O. Budiakova // Food additives. Healthy man and human patient diet : proceedings of IХ International scientific and practical internet conference, Prague, October 23, 2020. – Prague, Oktan-Print s.r.o., 2020. – P. 242-243.uk
dc.identifier.urihttps://er.knutd.edu.ua/handle/123456789/17761-
dc.description.abstractThe problem of competence of restaurant staff is very relevant, including because it has not received wide coverage in scientific publications. Today the market of restaurant services is not an easy situation. There is an increase in competition, lack of customers due to lower incomes, rising prices for products. In addition, due to the COVID-19 pandemic, quarantine was introduced, which directly affected the closure of restaurants and the inability to work due to restrictions, which led to a decrease in the profitability of restaurants.uk
dc.language.isoenuk
dc.publisherOktan-Print s.r.o.uk
dc.subjectготельно-ресторанний бізнесuk
dc.titleCompetencies of restaurant staffuk
dc.typeThesisuk
local.subject.sectionЕкономіка, фінанси, менеджментuk
local.subject.facultyФакультет економіки та бізнесуuk
local.subject.departmentКафедра економіки та сфери обслуговуванняuk
local.conference.locationPragueuk
local.conference.date2020-10-23-
local.conference.nameFood additives. Healthy man and human patient dietuk
local.conference.nameХарчові добавки. Харчування здорової та хворої людиниuk
local.subject.method1uk
Appears in Collections:Матеріали наукових конференцій та семінарів
Кафедра економіки та сфери обслуговування (ЕСО)

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