FEATURES OF STRATEGIC DIAGNOSTICS OF THE HORECA SPHERE DURING THE MILITARY PERIOD

Abstract

The article reveals the meaningful characteristics of the concept of HoReCa in the service sector, the factors of the development of the HoReCa sector during the war period, conducted an analytical study of the HoReCa sector, revealed the characteristics of the HoReCa sector in the modern period, proposed ways of developing the HoReCa sector in Ukraine during the war period. The main goal of the conducted research is to determine the features of the strategic diagnosis of the HoReCa sphere during the war period. The analysis of scientific sources on the direction of development of the HoReCa sphere shows that the publications cover insufficient elements characterizing the activity of hotels, restaurants, cafes during the war period. The systematization of literary sources and approaches to solving the problem of strategic diagnostics of the HoReCa sphere during the war period implies the presence of a wide range of issues related to outsourcing services, the research is not enough. The urgency of highlighting the problem is important in the HoReCa sector from the point of view of the service sector, and assumes 70% of the workload for corporate orders. Research in the field of HoReCa during the war period is more focused on catering. Economic and statistical data, comparison, generalization, specification, synthesis and analysis were used in the research process. The period of the study is real time, the direction of development of which implies a higher level of services, interested persons who have invested money in this industry can prepare for the growth of income. The market of Ukrainian food outside the place of residence is headed for promising development.The HoReCa sector occupies a leading position and is an indicator of development, in a restaurant/cafe there are 30 residents per seat, this is typical for Ukraine, in Europe this queue reaches eight guests per table. The activity of the HoReCa sphere was chosen as the object of the study. The study confirms and theoretically proves that the HoReCa field has its advantages and disadvantages. The results of the conducted research can be relevant for market players who position themselves as directors of various establishments related to food of various formats, the public, for those who are just going to enter this market, or are looking for a promising business plan, and for direct consumers of the service sector looking for trends in the HoReCa sector.