DECOMPOSITION APPROACH TO THE SYSTEM MANAGEMENT PROCESS IN HOTEL AND RESTAURANT CORPORATIONS

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Keywords

management
consistency
hotel and restaurant corporation
management cycle
stages
management decision
information
environment
efficiency

How to Cite

Mizyuk, B., & Myronov, Y. (2021). DECOMPOSITION APPROACH TO THE SYSTEM MANAGEMENT PROCESS IN HOTEL AND RESTAURANT CORPORATIONS. Tourism and Hospitality Industry in Central and Eastern Europe, (1), 64-68. https://doi.org/10.36477/tourismhospcee-1-8

Abstract

Building management systems in the structures of the hotel and restaurant industry is a necessary component of the effective functioning of any hotel and restaurant enterprise. The problem of building and functioning a management system in this area is particularly urgent during the period of globalization, when enterprises and organizations are being integrated into large corporate structures and large hotel chains are being organized. This provides opportunities for expanding and developing this promising business area and increasing the level of competitiveness of individual hotel and restaurant enterprises. The article presents the process of managing hotel and restaurant corporations from the standpoint of a system approach. The decomposition of the process into separate components is revealed and the cyclicity of management procedures is shown, regardless of the subject and object of management. Cycles and stages of implementation of management procedures are highlighted and their interdependence and connectedness are indicated. It is proved that the number of stages and elementary management actions depends on the organizational and technological capabilities of the subject of management, as well as specific business conditions. The process of managing hotel and restaurant corporate enterprise is considered from two positions, namely: external corporate and internal corporate management. It is proved that the central core of the management process is decision-making, which is based on the analysis of the situation that occurs on the basis of information obtained as a result of monitoring the external and internal environment. It is shown that the tasks facing management in these two cases differ from each other. It is concluded that improving the efficiency of the hotel and restaurant corporation requires the creation of an integration platform for the implementation of internal and external corporate governance, as well as the development of a system-based overall management system of corporate enterprise. Perspective directions of further scientific researches in this direction are identified.

https://doi.org/10.36477/tourismhospcee-1-8
PDF (Українська)

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