INCREASING THE COMPETITIVENESS OF FOOD ESTABLISHMENTS
Journal Title: Інфраструктура ринку - Year 2018, Vol 17, Issue
Abstract
The article investigates the behaviour of consumers. The semantic differential method was used. According to the criteria of 7P, the attitude of consumers to the institution of authentic cuisine based on their thoughts and feelings was evaluated, including the extent of popularity of the food establishments through the identification of reasons for the visit to the establishment and the type of its popularity. The survey evaluated intentions of consumers regarding the food establishments of authentic cuisine. Because of the results of the study, recommendations were made to improve the competitiveness of the food establishments.
Authors and Affiliations
D. O. Prykhodko, Ju. O. Mazur
Keywords
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- EP ID EP664036
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