Проєктне управління як основа забезпечення резильєнтності готельно-ресторанного бізнесу : методичний, прикладний аспект

Abstract

In the article, on the basis of a theoretical generalization of the existing scientific work, as well as expert opinions of specialists in the hotel and restaurant business, a scientific problem of a methodological and applied nature is solved to ensure the resilience of the hotel and restaurant business on the basis of project management. The need to separate the categories "project management" and "project management" is substantiated. The advantages of project management are outlined. The sequence of formation and implementation of the strategy for ensuring the resilience of the hotel and restaurant business is proposed. The stages of the resilience strategy of the hotel and restaurant business are argued and characterized. Basic models for ensuring the resilience of the hotel and restaurant business have been developed. The target indicators of the strategy for ensuring the resilience of the hotel and restaurant business were formalized according to the universal model. A set of indicators is conceptualized according to technological, economic, innovative, managerial, client-oriented criteria. The necessity of developing and approving a unified methodology for assessing the effectiveness of the strategy for ensuring the resilience of the hotel and restaurant business has been established and proven. The author's method of its implementation is proposed, which is based on the symbiosis of three approaches: the assessment of the economic effect, the assessment of the profitability of measures to ensure the resilience of the hotel and restaurant business, and the method of targeted alternatives.