Post-Coronavirus Development of the Regional Tourist Destination on the Principle of Public-Private Partnership

Abstract

Цвілий С.М. кандидат економічних наук, доцент, доцент кафедри туристичного, готельного та ресторанного бізнесу Національний університет "Запорізька політехніка" Гурова Д.Д. кандидат географічних наук, доцент, доцент кафедри туристичного, готельного та ресторанного бізнесу Національний університет "Запорізька політехніка" Корнієнко О.М. кандидат економічних наук, доцент, доцент кафедри туристичного, готельного та ресторанного бізнесу Національний університет "Запорізька політехніка"

Economic System of Innovative Development of Restaurant Business Enterprises

“…It is determined that different types of knowledge (explicit and implicit, conscious and unconscious, different in subject areas, significance, level) and their relationship, the impact of interaction and transformation of one type of knowledge into another (implicit knowledge is transformed into explicit, unconscious knowledge of some individuals transforms in the conscious and unconscious of others) form a dynamic flow of knowledge. The transition of the restaurant to a new level of quality requires new knowledge, application to different areas of activity, and the speed of these processes increases and is determined by the external and internal environment [8].…”

Transformation of the Personnel Management System of a Typical Hospitality Enterprise Into an Innovative Structure

“…Personnel management systems such as "social management", according to many scientists, are characteristic of the information, globalized society and are determined by the theories of intellectual capital and "pulsating" management, based on the principles of self-organization, diversity of their structure, predominance of creativity and knowledge. Therefore, the number of system-forming elements should include such as staff development, evaluation, team building [8].…”