Методи оцінки інноваційного потенціалу підприємств готельного господарства
Journal Title: Збірник наукових праць Уманського національного університету садівництва - Year 2018, Vol 2, Issue 93
Abstract
The choice of ways of innovative development of hotel enterprises can be ensured not only by the availability of the optimal management system and effective management, but also the fact to obtain innovation in the form of a new product, technology, methods of organization and management, which is the result of the innovation process. While studying the scientific works of domestic and foreign scientists, we can affirm that estimation of innovative potential of hotel enterprises and its social-and-economic value, decision making regarding the development and using of innovative projects in hotel industry of Ukraine is urgent today because innovations become more often the element of hotel enterprises management. Innovative potential of a hotel enterprise is a complex characteristic of the hotel's ability for innovative activity and one of the most important factors that plays a key role in its innovative development; this is a measure of organization's readiness to perform tasks that will ensure the achievement of a set innovative goal, that is, a measure of readiness for implementation of an innovative project or program of innovative transformations and introduction of innovation. The purpose of estimation of innovative potential is the need to identify the directions of innovative development that ensure the possibility to transfer enterprises to the release of competitive products and significantly increase their stability and flexibility in accordance with changes of the environment. Estimation of innovative potential of the enterprise allows to evaluate in adequate way the state and readiness of the enterprise to innovative transformations; to analyze the development tendencies, to identify the main advantages and weaknesses; to prepare recommendations for the formation of an innovative strategy of the enterprise that will strengthen its position in the market. Use of the methods of mathematical-and-statistical analysis, in particular taxonomic, will enable to reveal maximally accurately the real state of innovative activity of enterprises, to reflect strong and weak sides, and also to distribute objects to groups depending on the level of the development of innovative potential.
Authors and Affiliations
Л. Г. Коваленко, С. В. Тимчук
Keywords
Related Articles
- EP ID EP549704
- DOI 10.31395/2415-8240-2018-93-2-74-85
- Views 81
- Downloads 0
Вплив удобрення та інокуляції на винесення основних елементів живлення врожаєм зерна і соломи рослинами нуту
The article gives the results of investigation of the influence of azote, phosphorus and potassium mineral fertilizers in different doses on the hump humus of the Right-Bank Forest-Steppe of Ukraine with the holding of b...
Фенологічні особливості росту та розвитку інтродукованих сортів Сhaenomeles Lindl. в умовах Правобережного Лісостепу України
For the first time in the conditions of the Right-bank Forest-Steppe of Ukraine, the eco-biological peculiarities of five varieties of chaenomeles of foreign selection: 'Yukigoten', 'Pink Lady', 'Rubra', 'Orange Trail',...
Порівняльна оцінка врожайності сортів та гібридів буряку столового в умовах Правобережного Лісостепу України
The aim of the research included the increase in the yield capacity of beetroot in the right-bank Forest-Steppe of Ukraine by selection of high-yielding varieties and hybrids of foreign selection. The experimental part o...
Ефективність мінеральних добрив при вирощуванні вівса голозерного в Лісостепу України
In this work, the results of field research on the production of oats grain, depending on the background of mineral fertilizers in the conditions of the Western Forest-steppe of Ukraine are presented. The purpose of the...
Удосконалення режимів пропарювання за виробництва крупи плющеної із зерна пшениці спельти
As a result of the research it is established that yield of rolled groats at the initial moisture content of groats №1 of 14 % depended on the duration of peeling, parcooking and softening. Regardless of the parcooking d...