Improvement of the restaurant range
Автор: Kirpichnikov K.O.
Журнал: Международный журнал гуманитарных и естественных наук @intjournal
Рубрика: Экономические науки
Статья в выпуске: 6-1 (57), 2021 года.
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The article discusses the issues of improving the assortment of the restaurant, reveals the patterns between the assortment of the catering establishment and the demand for services. At the end of the work, the tools for improving the assortment of the restaurant were analyzed, as well as the prospects for the development of this direction in the domestic market and abroad.
Assortment, improvement, optimization, restaurant, demand, services
Короткий адрес: https://sciup.org/170189049
IDR: 170189049 | DOI: 10.24412/2500-1000-2021-6-1-196-199