2012
=√
1833
5
=19,15;
м2012
=
19,15×100
31
=61,77;
К
м2012
=100- 61,77=38,23.
We will conduct a survey of indicators of the internal factors supporting the
competitiveness of restaurant enterprises that provide catering services for 2016 (Table
5).
Table 5 The matrix of indicators of internal factors of competitiveness in catering
enterprises of Ukraine in 2016
Experts
Indexes
х
1
х
2
х
3
х
4
х
5
х
6
х
7
х
8
х
9
х
10
х
11
LLC "Regional Catering
Company"
7
6
8
4
10
5
3
2
9
11
1
Ltd "PhK Catering"
6
5
7
9
11
4
1
3
8
10
2
Orion Catering Ltd.
6
4
7
9
8
5
3
2
10
11
1
LLC “DR. RODGER
CAYERING SERVICE
INTERNEYSHANEL”
7
6
11
3
8
2
4
1
10
9
5
LLC "Tiger Catering"
5
7
3
1
10
6
8
4
9
11
2
Sum of ranks
31
28
36
26
47
22
19
12
46
52
11
Deviation from the
average amount of ranks
1
-2
6
-4
17
-8
-11
-18
16
22
-19
Square deviations from
the average amount of
ranks
1
4
36
16
289
64
121
324
256
484
361
Rank of the sign
5
6
4
7
2
8
9
10
3
1
11
Average sum of ranks of all competitive characteristics – 30.
2016
=√
1956
5
=19,78
м2016
=
19,78×100
30
=65,93;
К
м2016
=100- 65,93=34,07.
By comparing the competitiveness ratios for 2012 and 2016, it can be argued that
in 2016, this ratio was reduced by 4 positions. This decrease can be explained by
inefficient methods of ensuring competitiveness at enterprises.
The generalizations of the internal factors of competitiveness, selected by
employees of the restaurant industry companies that provide catering services, are
presented in Table 6.
From tabl. 6 shows that in 2012 the following internal factors are the first places:
the focus on achievement of results, employee interest and creative approach and
compliance with quality standards, last but not least: enterprise flexibility, feedback,
dedjitalization. In 2016, the indicators described above have changed their rating. So
the first places occupy respectively: customer orientation, employee interest and
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