Development of ecological concept for hotel and restaurant business enterprises

Abstract

Relevance of qualification work. Over the past two years, Ukraine has faced a rare threat - a full-scale invasion of its territory by troops. This resulted in not only significant human losses, but also serious losses in various sectors of the economy, including the hotel and restaurant sector. However, despite all the economic difficulties that Ukraine faced during this period, domestic business continues to impress with its resilience. The hotel and restaurant industry is no exception. Even in the face of economic and often physical threats, market participants confidently overcome all challenges and show extraordinary unity and mutual support. According to the results of a survey by the European Business Association in March 2022, only 17% of domestic companies were fully operational, and a third planned to resume work, but as of June, this figure increased to 47%. Despite the severe consequences of the pandemic in previous years, the hotel and restaurant business faced new challenges, including the physical destruction of some establishments. Survival became the main commercial task for the hotel and restaurant business, as some establishments were actually destroyed. Therefore, the terms of strategic planning for many institutions were reduced to no more than a week, and for some even to 2-3 days. In the western regions of Ukraine, the situation is more optimistic, and although most establishments in the hospitality sector experienced a downturn in the first months of the war, many of them have reached pre-war sales levels. The objective reality of today is that there is a great danger of environmental pollution, which, accordingly, causes the necessary reaction of introducing ecological standards into the production and economic activities of enterprises in various spheres of the economy, drawing public attention to environmental problems, popularizing a healthy lifestyle. Including, it concerns the work of enterprises in the field of hospitality. Nowadays, ecological goods or eco-services are increasingly valued. The purpose of the work is the development of a concept for a hotel and restaurant business in the format of Zero Waste. To achieve the goal, the following tasks were formulated: - to investigate the theoretical foundations of the formation of a hotel restaurant product - an eco-hotel; - study the international and Ukrainian experience of eco-hotels; - to study the criteria and legal principles of eco-hotels; - to analyze the peculiarities of the development of eco-hotels in Ukraine; - consider the activities of existing eco-hotels in Ukraine, analyze their problems. The object of research- there is a concept of hotels focused on the provision of ecological services in the general structure of international eco-business in the hotel and restaurant sphere. The subject of the research is the eco-activity of enterprises in the hotel and restaurant sphere in the modern period in Ukraine. Research methods. In the work, they were used to solve the taskseconomic and statistical, expert and analytical research methods. The scientific novelty lies in the specific solutions proposed by the author, which are aimed at implementing into the activity of the hotel-restaurant business, which will contribute to strengthening its environmental responsibility. The work was performed as part of ongoing research at the State Biotechnological University at the department of trade, hotel-restaurant and customs affairs «Management of innovative technologies for the purpose of increasing the competitiveness of enterprises of the hotel-restaurant business» (implementation period January 2023 - December 2024). and as part of the ongoing student group «Strategies for the development of hotel and restaurant enterprises in the field of tourism and the sanatorium-resort segment»