Methodological Grounds of Managing Innovation Development of Restaurants

Article OPEN
Naidiuk V. S.;
(2013)
  • Publisher: Research Centre of Industrial Problems of Development of NAS of Ukraine
  • Journal: Business Inform,issue 12,pages201-208 (issn: 2222-4459)
  • Publisher copyright policies & self-archiving
  • Subject: methodological grounds | methodological grounds, management, strategy, innovation development, enterprises, restaurant business, resistance to innovation changes | HF5001-6182 | Business | management | innovation development | resistance to innovation changes | strategy | enterprises | restaurant business

The goal of the article lies in identification and further development of methodological grounds of managing the innovation development of restaurants. Based on the data of the critical analysis of existing scientific views on interpretation of the essence of the “manag... View more
  • References (28)
    28 references, page 1 of 3

    Antonova, V. A. Restorannyy biznes: mekhanizm i efektivnost upravleniia strategicheskim razvitiem [Catering: mechanism and efifciency of management of strategic development]. Donetsk: Don - NUET, 2009.

    Borysova, O. V. “Innovatsiina polityka u restorannomu hospodarstvi: tendentsii rozvytku, napriamy ta otsinka efektyvnosti“ [Innovation policy in restaurant management: trends, directions and Evaluation]. Ekonomichna stratehiia i perspektyvy rozvytku sfery torhivli ta posluh, no. 1(11) (2010): 607-614.

    Baskakov, A. Ya., and Tulenkov, N. V. Metodologiia nauchnogo issledovaniia [The methodology of scientific research]. Kyiv: MAUP, 2004.

    Bokunov, O. O., and Roshka, M. S. “Kontseptualnyi pidkhid do upravlinnia innovatsiinym rozvytkom torhovelnoho pidpryiemstva“ [Conceptual approach to the development of innovative commercial enterprise]. Biuleten Mizhnarodnoho Nobelivskoho ekonomichnoho forumu, vol. 2, no. 1(5) (2012): 19-25.

    Fiedler, F. E. A Theory of Leadership Efectiveness. New York: McGraw-Hill, 1967.

    Hersey, P., and Blanchard, K. H. Management of Organizational Behavior: Utilizing Human Resources. Englewood Clisf; N.J.: Prentice Hall, 1988.

    Illiashenko, S. M. Innovatsiinyi menedzhment [Innovation Management]. Sumy: Universytetska knyha, 2010.

    Ishikawa, K. What is total quality control? The Japanese wayEnglewood Clisf; N.J.: Prentice-Hall, 1985.

    Jack, D. Ninemeier, and David, K. Hayes. Restaurant Operations Management: Principles and Practices. Upper Saddle River; N. J.: Pearson Prentice Hall, 2006.

    Liandau, Yu. V., and Ponomarev, M. A. “Protsessnoe upravlenie i innovatsii v restorannom biznese“ [Process management and innovation in the restaurant business]. Menedzhment segodnia, no. 3 (2011): 172-180.

  • Metrics
Share - Bookmark