MODERN APPROACHES TO ORGANIZING THE ACTIVITIES OF TOURIST ACCOMMODATION ESTABLISHMENTS (ON THE EXAMPLE OF THE “TOURIST” HOTEL, LVIV)

Keywords: tourist accommodation establishments, tourism, recreation, tourism industry, tourism infrastructure, “Tourist” Hotel, tourism services, ecotourism, tourism resources, digitalization, leisure, ustainable tourism development, tourist

Abstract

The article examines modern approaches to organizing the activities of tourist accommodation establishments in the context of the transformation of the hospitality industry, identifies key factors for increasing the efficiency of their functioning, and outlines directions for adapting to modern trends in the development of the tourism sector. The essence of the concept of "tourist accommodation establishments" is clarified. It is substantiated that the effective operation of hotel enterprises depends not only on the level of their material and technical resources but also on the implementation of innovative technologies, the professional competence of personnel, and the application of modern marketing tools. The study is based on an analysis of the features of the functioning of the Tourist” Hotel (Lviv) and the development of practical recommendations aimed at increasing the efficiency of its activities. It has been proven that the hotel is an important entity of the tourism infrastructure, which carries out its activities in accordance with modern requirements in the field of hospitality and provides a wide range of basic and additional services for consumers. The findings indicate that “Tourist” Hotel possesses several competitive advantages, including a favorable location, an adequate material and technical base, and a positive reputation among consumers. The hotel also benefits from convenient access to major transport hubs, tourist attractions, and the city's cultural and historical heritage sites, making it an attractive accommodation facility for visitors. To identify the hotel's strengths and weaknesses, as well as potential opportunities and threats, a SWOT analysis was conducted. Based on the research findings, a comprehensive set of organizational and managerial measures is proposed to improve the operational efficiency of “Tourist” Hotel. These measures include enhancing service quality, implementing modern digital technologies in hotel management, improving the range of supplementary hotel services, optimizing the hotel's marketing policy, establishing a hotel service quality assessment system, and introducing energy-efficient technologies and sustainable development principles. The feasibility of using the recreational potential of natural areas located in the immediate vicinity of the “Tourist” hotel is substantiated, which will contribute to increasing the tourist attractiveness of the institution and the development of sustainable tourism.

References

Бєляєва С.С., Куракін О.Б., Бишовець Л. Г. Організаційно-економічні аспекти якості послуг готелів і закладів розміщення під час пандемії на COVID-19. Збірник наукових праць Черкаського державного технологічного університету. Серія: Економічні науки. 2020. № 57. С. 54–63. URL: https://ven.chdtu.edu.ua/article/view/206385/209273 (дата звернення: 15.07.2026).

Брич В.Я. Організація готельно-ресторанної справи : навч. посіб. для закладів вищої освіти / за заг. ред. В. Я. Брича. Київ : Ліра-К, 2020. 484 с.

Мілашовська О.І., Гриняло А.В., Удут М.М. Інноваційний потенціал підприємств готельно-ресторанного бізнесу. Економіка та суспільство. 2017. Вип. 8. С. 431–435. URL: https://economyandsociety.in.ua/journals/8_ukr/75.pdf (дата звернення: 10.07.2026).

Давидова О. Ю. Формування системи інноваційного управління розвитком підприємств готельно-ресторанного господарства. Бізнес Інформ. 2017. № 11. С. 459–464. URL: http://nbuv.gov.ua/UJRN/binf_2017_11_68 (дата звернення: 10.07.2026).

Чепурда Л. М., Куракін О. Б. Організаційні аспекти щодо підвищення якості готельних послуг в сучасних умовах господарювання. Економіка та суспільство. 2024. № 70. DOI: https://doi.org/10.32782/2524-0072/2024-70-184

Kotler P., Bowen J., Makens J., S. Baloglu. Marketing for Hospitality and Tourism. Harlow : Pearson Education, 2017. 681 р.

Jones P. Introduction to Hospitality Operations: An Indispensable Guide to the Industry. London : Continuum, 2008. 301 р.

Bardi J.A. Hotel Front Office Management. Hoboken : John Wiley & Sons, 2011. 512 р.

Walker J.R. Introduction to Hospitality Management. Boston : Pearson, 2021. 431 p.

Weaver D., Lawton L. Tourism Management. Milton : Wiley, 2014. 430 p.

Robert C. Ford, Michael C. Sturman, Cherrill P. Heaton. Managing Quality Service in Hospitality: How Organizations Achieve Excellence in the Guest Experience. Delmar Cengage Learning, 2012. 516 p.

Про туризм : Закон України від 15.09.1995 № 324/95-ВР. URL: https://zakon.rada.gov.ua/laws/show/324/95-%D0%B2%D1%80 (дата звернення: 05.07.2026).

Круль Г. Я., Заячук О. Г. Організація і технологія надання послуг гостинності : навч. посіб. 2-ге вид., перероб. і доп. Чернівці : Чернівецький національний університет ім. Ю. Федьковича, 2022. 488 с.

Класифікація засобів розміщення туристів. URL: https://fgritb.knukim.edu.ua/home/news/klasifikatsiya-zasobiv-rozmishchennya-turistiv.html (дата звернення: 02.07.2026).

Готель «Турист», Львів : офіційний сайт. URL: https://hotel-tourist-lviv.com/ (дата звернення: 02.07.2026).

Bieliaieva S. S., Kurakin O. B., Byshovets L. H. (2020) Orhanizatsiino-ekonomichni aspekty yakosti posluh hoteliv i zakladiv rozmishchennia pid chas pandemii na COVID-19 [Organizational and Economic Aspects of the Quality of Hotel and Accommodation Services during the COVID-19 Pandemic]. Zbirnyk naukovykh prats Cherkaskoho derzhavnoho tekhnolohichnoho universytetu. Seriia: Ekonomichni nauky, vol. 57, pp. 54–63. Available at: https://ven.chdtu.edu.ua/article/view/206385/209273 (accessed July 15, 2026).

Brych V. Ya. (ed.) (2020) Orhanizatsiia hotelno-restorannoi spravy [Organization of Hotel and Restaurant Business]. Kyiv : Lira-K. 2020. 484 p. (in Ukrainian).

Milashovska O. I., Hrynialo A. V., Udut M. M. (2017) Innovatsiinyi potentsial pidpryiemstv hotelno-restorannoho biznesu [Innovative Potential of Hotel and Restaurant Business Enterprises]. Ekonomika ta suspilstvo, vol. 8, pp. 431–435. Available at: https://economyandsociety.in.ua/journals/8_ukr/75.pdf (accessed July 10, 2026).

Davydova O. Yu. (2017) Formuvannia systemy innovatsiinoho upravlinnia rozvytkom pidpryiemstv hotelno-restorannoho hospodarstva [Formation of an Innovation Management System for the Development of Hotel and Restaurant Enterprises]. Biznes Inform, no. 11, pp. 459–464. Available at: http://nbuv.gov.ua/UJRN/binf_2017_11_68 (accessed July 10, 2026).

Chepurda L. M., Kurakin O. B. (2024) Orhanizatsiini aspekty shchodo pidvyshchennia yakosti hotelnykh posluh v suchasnykh umovakh hospodariuvannia [Organizational Aspects of Improving the Quality of Hotel Services under Modern Economic Conditions]. Ekonomika ta suspilstvo, vol. 70. DOI: https://doi.org/10.32782/2524-0072/2024-70-184

Kotler P., Bowen J., Makens J., S. Baloglu (2017) Marketing for Hospitality and Tourism. Harlow: Pearson Education. 681 р.

Jones P. (2008) Introduction to Hospitality Operations: An Indispensable Guide to the Industry. London: Continuum. 301 р.

Bardi J. A. (2011) Hotel Front Office Management. Hoboken: John Wiley & Sons. 512 р.

Walker J. R. (2021) Introduction to Hospitality Management. Boston: Pearson. 431 p.

Weaver D., Lawton L. (2014) Tourism Management. Milton: Wiley. 430 p.

Robert C. Ford, Michael C. Sturman, Cherrill P. Heaton. (2012) Managing Quality Service in Hospitality: How Organizations Achieve Excellence in the Guest Experience. Delmar Cengage Learning, 516 p.

Pro turyzm : Zakon Ukrainy vid 15.09.1995 № 324/95-VR [On tourism: Law of Ukraine dated September 15, 1995 No. 324/95-VR]. Available at: https://zakon.rada.gov.ua/laws/show/324/95-%D0%B2%D1%80 (accessed July 5, 2026).

Krul H. Ya., Zaiachuk O. H. (2022) Orhanizatsiia i tekhnolohiia nadannia posluh hostynnosti [Organization and Technology of Hospitality Services]. 2nd ed. Chernivtsi: Yurii Fedkovych Chernivtsi National University, 488 p. (in Ukrainian).

Klasyfikatsiia zasobiv rozmishchennia turystiv [Classification of Tourist Accommodation Facilities]. Available at: https://fgritb.knukim.edu.ua/home/news/klasifikatsiya-zasobiv-rozmishchennya-turistiv.html (accessed July 2, 2026).

Hotel “Turyst”, Lviv: ofitsiinyi sait [Hotel “Tourist”, Lviv: Official Website]. Available at: https://hotel-tourist-lviv.com/ (accessed July 2, 2026).

Article views: 59
PDF Downloads: 34
Published
2026-08-31
How to Cite
Seneta, Z., Barchak, R., & Anishchenko, A. (2026). MODERN APPROACHES TO ORGANIZING THE ACTIVITIES OF TOURIST ACCOMMODATION ESTABLISHMENTS (ON THE EXAMPLE OF THE “TOURIST” HOTEL, LVIV). Innovations and Technologies in the Service Sphere and Food Industry, (3 (21), 42-50. https://doi.org/10.32782/2708-4949.3(21).2026.6