Methods of Assessing the Competitive Environment of Public Food Service Establishments in the Context of Providing their Sustainable Development

Nina Vladimirovna KUZNETSOVA; Anastasiya Grigoryevna VASILYEVA; Liliya Muhametovna RAHIMOVA; Larisa Vladimirovna ORININA; Inessa Valerjevna KASHUBA; Yuliya Leonidovna KIVA-KHAMZINA

doi:10.14505//jemt.v8.2(18).03

Nina Vladimirovna KUZNETSOVA Nosov Magnitogorsk State Technical University, Magnitogorsk, Russia
Anastasiya Grigoryevna VASILYEVA Nosov Magnitogorsk State Technical University, Magnitogorsk, Russia
Liliya Muhametovna RAHIMOVA Nosov Magnitogorsk State Technical University, Magnitogorsk, Russia
Larisa Vladimirovna ORININA Nosov Magnitogorsk State Technical University, Magnitogorsk, Russia
Inessa Valerjevna KASHUBA Nosov Magnitogorsk State Technical University, Magnitogorsk, Russia
Yuliya Leonidovna KIVA-KHAMZINA Nosov Magnitogorsk State Technical University, Magnitogorsk, Russia

DOI: https://doi.org/10.14505//jemt.v8.2(18).03

Abstract

In the context of modern economic development, the ability of domestic enterprises to effectively position and develop their competitive advantages under the conditions of global competition becomes important for Russia. The strategy of economic reform that unfolded in Russia in recent years, involves the comprehensive development of new economic relations in all sectors of the national economy, the formation of flexible and adaptive management system and the creation of conditions necessary for effective business activities. As practice shows, the majority of domestic enterprises are not ready to compete actively, which leads to deterioration of enterprises’ performance. Improvement of the situation is possible only in the presence of competitive products focused on the needs of the consumer. In this case, the organization's competitiveness is an essential condition for the survival and sustainable development in a competitive and volatile external environment. To solve the problems set in the work the systemic, the structural and functional approaches, special methods of sociological research, tabular and graphical visualization methods of research results were used. Findings of the study can be applied by Public Food Service Establishments (PFSE) to provide sustainable development and improve the efficiency of economic activity in a changing external environment.

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