Please use this identifier to cite or link to this item:
https://repository.hneu.edu.ua/handle/123456789/36463| Title: | Gastronomy of the future: innovation and emotions as keys to competitive advantage |
| Authors: | Davydova O. Sysoieva S. |
| Keywords: | innovation trend technology restaurant business ecology healthy eating dishes competiveness |
| Issue Date: | 2025 |
| Citation: | Davydova O. Gastronomy of the future: innovation and emotions as keys to competitive advantage / O. Davydova, S. Sysoieva // Economics and Public Administration. Global scientific trends. – 2025. - Volume 2. – Р. 44-51. |
| Abstract: | The purpose of this study is to analyze and systematize innovative strategies and approaches to the formation of emotional service in the restaurant industry, aimed at creating a unique gastronomic experience and ensuring sustainable economic competitiveness and market advantages in the restaurant industry of the future. |
| URI: | https://repository.hneu.edu.ua/handle/123456789/36463 |
| Appears in Collections: | Статті (ГРБКТ) |
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