Improvement of the restaurant range

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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

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