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Abordări privind definirea serviciilor de alimentaţie publică

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cris.sourceIdoai:irek.ase.md:123456789/469
dc.creatorTabunşcic, Olga
dc.date2018-06-14T07:35:32Z
dc.date2018-06-14T07:35:32Z
dc.date2017-09
dc.date.accessioned2023-11-13T10:02:04Z
dc.date.available2023-11-13T10:02:04Z
dc.descriptionPublicat in: Conferinţa Ştiinţifică Internaţională "Competitivitatea şi inovarea în economia cunoaşterii", 22-23 septembrie 2017. - Chișinău, 2017. - Vol.1. - P. 90-96. - Bibliogr.: p. 96 (15 tit.). E-ISBN 978-9975-75-893-2.
dc.descriptionPublic alimentation services represent a significant interest under current market economy conditions. A series of approaches to the term ‘’service’’ and variety of criteria for the classification of this concept are reflected in the books of local and foreign writers. Due to their extreme heterogeneity, defining public alimentation services are a difficult issue. In the present study, using the reading and content analysis technique, through bibliographic research, there are several general approaches to defining public alimentation services, and the methods of their classification. It is demonstrated that the food service is a complex activity, and in the business practice it is more applicable if it is treated as a product, process, and complex economic phenomenon. To elaborate a methodology assuring the competitiveness of the public alimentation establishments, it was proposed a criterion of classification based on the functions of the entities in the field concerned and the level of interaction with the culinary products. JEL CLASSIFICATION: L84, M11
dc.formatapplication/pdf
dc.identifierhttp://irek.ase.md:80/xmlui/handle/123456789/469
dc.identifier.urihttps://cris.ase.md/handle/123456789/1225
dc.languageother
dc.publisherASEM
dc.subjectservices
dc.subjectpublic alimentation
dc.subjectapproaches
dc.subjectclassifications
dc.subjectfunctions
dc.subjectmethods
dc.titleAbordări privind definirea serviciilor de alimentaţie publică
dc.typeArticle
dspace.entity.typePublication
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