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The role of technological advancement in Russian F&B market development

TABLE OF CONTENTS

 

List of tables

Table 4.1. Information about the availability of catering facilities on December 31, 2017 (based on results of federal statistical monitoring form No. 1-MO “Information on the infrastructure of the municipality” provided by local authorities)

Table 4.2. Food and beverage sector turnover by regions.

List of figures

Figure 4.1. Comparative statistics of Food&Beverage industry facilities

Figure 4.2. Restaurant organizational chart

Figure 4.3. Guest service procedure

Abbreviations

Chapter 1: Introduction

1.1. Background to the Research

1.2. Aim and objectives

1.3. Structure of the dissertation

Chapter 2: Literature Review

2.1. Food&Beverage industry as a part of hospitality sector.

2.2. The development of Food&Beverage market in Russia

2.2.1. Concept, nature and the role of F&B in economy of the country

2.2.2. Historical aspects of Food&Beverage business development

2.2.3. Legislative aspects of Food&Beverage business development

2.2.4. General characteristics of HORECA entities activity in Russia

2.3. Technological development: word trends and Russian reality

2.3.1. Technological trends in restaurant market

2.4. Restaurant operating procedures

2.4.1. Restaurant automation systems

 

Chapter 3: Methodology

Secondary research

Literature search

Literature review

Primary research

Primary data

* USC Brand Manager interview (development of F&B industry/ leading sector)

* Questionnaire on preferable way of spending leisure time

Research instrument design

Piloting the research instrument

Sampling strategy

Conducting the research

Data analysis

 

Chapter 4: Findings. Analysis of results

Introduction

4.1. An analysis of Russian Food&Beverage market development

4.1.2. Nielson research on customer behaviour after crisis

4.2. Restaurant operations automation systems

4.2.1. Front of house (FOH) operating systems

4.2.2. Back of house (BOH) operating systems

4.3. Technological trends not assimilated on restaurant market in Russia

4.4. Technological forecast for restaurant market 2020.

 

Chapter 5: Conclusions and recommendations

References

Abbreviations

 

AI – Artificial Intellect

BOH – Back of House

CBRE – World commercial Real Estate services and Investment firm

CIA World Factbook – Central Intelligence Agency

EGAIS – United State Automation Information System in Russia

EMISS – Unified Interdepartmental Informational Statistical System

F&B – Food and Beverage

FOH – Front of House

GDP – Gross Domestic Product

GOST – Russian Inter-state Standard

HoReCa – Hotel Restaurant Cafe

ID — Identification

MLN – Million

MLRD — Milliard

NRA — National Restaurant Association

QR code – Quick Response code

RBK – Russian Business Consulting

ROSSTAT – Russian Federal State Statistic Service

RUB – Russian Rubles

USC — Leading Russian Software Developer for hospitality industry

 

REFERENCES

  1. Automation Framework, Jan-Willem Middelburg, Van Haren, 2017
  2. Borodina V.V. (2001), Hospitality business. Accounting, taxation, marketing, management, Knizhnyj Mir
  3. Competing in the Information Age: Align in the Sand, Jerry N. Luftman, Oxford University Press, 2003
  4. Damian Mogavero, Joseph D’Agnese (2017), The Underground Culinary Tour: How the New Metrics of Today’s Top Restaurants Are Transforming How America Eats, Crown Publishing GroupNew York, NY, USA ©2017
  5. David Noble. (2017) Forces of Production: A Social History of Industrial Automation. Routledge
  1. http://economy.gov.ru/minec/main
  2. http://isiarticles.com/bundles/Article/pre/pdf/2873.pdf
  3. http://www.gks.ru
  4. http://www.isesp-ras.ru
  5. https://ihsmarkit.com/research-analysis/service-sector-helps-keep-russian-economy-growing-160818.html
  6. https://www.minfin.ru
  7. https://www.oksbdc.org/the-role-of-technology-in-business
  1. Jack D. Ninemeier, David K. Hayes (2006) Restaurant Operations Management. Principles and Practices. Pearson Prentice Hall.
  2. Jonathan Love. (2007) Process Automation Handbook: A Guide to Theory and Practice. Springer Science & Business Media
  3. Martin Ford. (2015) Rise of the Robots: Technology and the Threat of a Jobless Future. Hachette UK
  4. Mustapha Mouloua. (2018) Automation and Human Performance: Theory and Applications. Routledge
  1. Operations Management for Service Industries: Competing in the Service Era, Glenn Bassett, Greenwood Publishing Group, 1992
  1. Peter Jones. (2008) Handbook of Hospitality Operations and IT [Elsevier handbooks of hospitality management series]. Routledge
  1. Rust, R.T. and F. Espinoza (2006), How technology advances influence business research and marketing strategy, Journal of Business Research, 59 (10-11), 1072-1078.
  2. Service Operations Management, Second Edition: The Total Experience, David W. Parker, Edward Elgar Publishing, 2018
  1. Wen-Hwa Lee, Ching-Wein Lin, Kuang-Heng Shih. (2018) A Technology Acceptance Model for the Perception of Restaurant Service Robots for Trust, Interactivity, and Output Quality. Inderscience Publishers
  1. Zhdanov V.V. (2004), Restaurant business management, Russian Economics Academy of G.V.Plehanov, Moscow

 

APPENDICIES

Appendix 1. USC marketing manager interview (development of F&B industry)

Yulia Kamaeva Brand Manager in USC,

Interview

  • At what stage of development is Russian restaurant market now?
  • Which factors had underlined restaurant market development in Russia?
  • How the demand on your product has changed over 5 years?
  • Have you noticed the changes in attitude for automation?
  • What types of restaurant mostly integrate r-keeper?
  • How often entrepreneurs refuse to prolong r-keeper?
  • What was the reason for declining the software?

 

 

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