| Title |
Formation of a public catering company's sustainable strategy: Management and marketing |
| ID_Doc |
71407 |
| Authors |
Firsova, I; Azarova, S |
| Title |
Formation of a public catering company's sustainable strategy: Management and marketing |
| Year |
2018 |
| Published |
|
| DOI |
|
| Abstract |
The article considers a management issue in the area of catering services related to the insufficient use of the sustainability strategy and tools of the balanced indicators system in practice, which adversely affects the quality of service provision to consumers and as a result reduces business stability in general. The paper examines the process of forming the strategy of a company's sustainability through a system of balanced indicators that allow "unfolding" the strategy for its effective management. Consumer evaluation is the ultimate quality measure of the service provided, affecting the efficiency of a catering company. The study applied methodological instruments such as SWOT-analysis, GAP-analysis, quality assessment methods for services provided to consumers. The study is based on a hypothesis that using the sustainability strategy will allow increasing the business stability in the area of catering services. A strategic business process map and key performance indicators of service companies have been modeled. |
| Author Keywords |
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| Index Keywords |
Index Keywords |
| Document Type |
Other |
| Open Access |
Open Access |
| Source |
Conference Proceedings Citation Index - Social Science & Humanities (CPCI-SSH) |
| EID |
WOS:000526398800040 |
| WoS Category |
Business; Business, Finance; Hospitality, Leisure, Sport & Tourism |
| Research Area |
Business & Economics; Social Sciences - Other Topics |
| PDF |
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