Issue: № 6/1, 2022
Doi: https://doi.org/10.37634/efp.2022.6(1).2
The paper examines the peculiarities of applying various variations of cooperation, or "collaboration", in the field of HoReCa. In recent years, HoReCa's hospitality industry has been going through difficult times in conditions of uncertainty, such as the pandemic and post-pandemic periods and the escalation of the driving conflict in Ukraine. All these events negatively impact modern enterprises' development, especially enterprises in the field of HoReCa. The use of collaborations in these difficult times allows HoReCa companies to look at the market in a new way and realize a common intention that will help all contractors of the collaboration to achieve a common goal and increase competitiveness. Thus, it is worth noting that there are many features in hospitality HoReCa, which, of course, must be taken into account by entrepreneurs to ensure their effective operation in uncertainty, which in 2022 is still caused by the COVID-19 pandemic and exacerbated by hostilities in Ukraine. In today's environment, to support the functioning of enterprises in HoReCa, it is necessary to implement various collaborations aimed at maintaining and developing the area of HoReCa and all its counterparties in an unpredictable and. The study of collaboration and cooperation in the field of HoReCa in the scientific literature is not yet widespread, but it is becoming more relevant every year. Such domestic and foreign specialists as J. Barybina, O. Bilinska, M. Oklander, M. Wirsbik-Storonska, D. Dalcher, G. Barakos, H. Misho, B. Atek et al. have made a significant contribution to the study of this topic. This work aims to study the essence of collaborations and their application's peculiarities in the field of HoReCa hospitality as a leading tool in conditions of unpredictability.
Keywords : collaboration, hospitality, HoReCa, uncertainty
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