Marketing competitiveness of hotel and restaurant enterprise: theoretical approach and methods of definition

Abstract

The article considers topical issues of marketing competitiveness of hotel and restaurant business enterprises. The product marketing complex and the service marketing complex have been modernized by including the "period" element in the list of their components. The list of marketing functions of the manufacturer of a complex hotel and restaurant product has been supplemented with the function of implementing the time policy. The stages of the product life cycle are divided according to the principles of achieving effective interaction between producer and consumer based on cost structuring. The model of a complex hotel and restaurant product is presented. The principles of using a comprehensive approach to identifying different types of services in the process of integration in the direction of "producer-consumer" are formulated. An algorithm of effective actions of a hotel and restaurant enterprise to develop a marketing strategy to increase the level of competitiveness is proposed. The method of marketing assessment of the level of competitiveness of the hotel and restaurant enterprise on the basis of substantiation of quantitative criteria is developed. It is concluded that the role of digital services in the growth of a certain level of marketing competitiveness of the hotel and restaurant enterprise is growing rapidly. The priority directions for effective marketing management of the level of competitiveness of the hotel and restaurant enterprise are determined. The types of effects from the implementation of the results of the study in the practice of hotel and restaurant business are identified and grouped.

The effect of eWOM and e-service quality on purchase intention at Artic.house restaurant

“…A lack of understanding and focus on fundamentals of marketing management could have a negative impact on restaurant business in the long run. Additionally, the problem of marketing strategy in a restaurant still overlooked [12][13][14]. Particularly the discussion on eWOM and e-service quality to influence customer decisions towards purchase intention at Arctic House Restaurant.…”