Kostyshina T.
Doctor of Economics, Professor. Poltava University of Economics and Trade,
Department of Personnel Management and Labor Economics, Poltava, Ukraine
Kostyshyna A.
Graduated student of economics and organization of production Central-
Ukrainian National Technical University, Poltava, Ukraine
Kyrnis N.
Postgraduate of the Department of Personnel Management and Labor
Economics, Poltava University of Economics and Trade, Poltava, Ukraine
DIAGNOSTICS OF FACTORS, CONCERNING MAINTENANCE OF
COMPETITIVENESS OF CATERING ENTERPRISES
Introduction. The efficient functioning of restaurant enterprises that provide
catering services in the hospitality industry of Ukraine is possible due to the objective
assessment of the competitiveness of the enterprise.
Assessing and ensuring the competitiveness of an enterprise becomes possible
through the study of the impact of external and internal factors that can both exacerbate
and weaken competitiveness. There are a lot of factors, but it's impossible to take them
into account. But you need to identify the main ones that have the greatest impact on
the competitiveness of the enterprise. Selecting and exploring the most important
factors is possible through a questionnaire survey, both by service users and owners or
managers of enterprises that provide catering services. That is, to conduct such a two-
way analysis, this in our opinion, first of all, will maximize the satisfaction of demand
for services, as well as increase the profit of the enterprise.
The study of issues of the influence of factors on competitiveness is dedicated to
the works of famous foreign scientists-economists: F. Kotler, L. J. Lambraine, A. A.
Levine, M. Oklander and etc.
A number of Ukrainian scholars such as: N.V. Mykhailova, A.M. Rasulova, G.T.
Pyatnitskaya conducted research on the competitiveness of restaurant enterprises
[Mykhajlova 2009; Rasulova 2006; P'jatnycjka 2008]. But their work did not examine
the influence of external and internal factors on the competitiveness of restaurant
enterprises that provide catering services.
The purpose of our research is to: diagnose external and internal factors in order
to ensure the competitiveness of restaurants under special orders. To achieve this goal,
it is necessary to solve a number of tasks: to conduct a questionnaire survey of
consumers of catering services and business managers, to analyze the results of the
questionnaire.
Research result. A questionnaire survey on demand for catering services was
conducted in the city of Poltava. The sample of the study was 100 people. The survey
was conducted among the inhabitants of the city of various fields of activity, aged from
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