2616-7468

Restaurant and hotel consulting Innovations

Kyiv National University of Culture and Arts

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1

Deposit reference lists for 173 records

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High impact173 DOIs
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Medium impact74 DOIs
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Medium impact74 DOIs

DOIs for this ISSN

Showing the top 5 of 157 DOIs, ordered by correction priority.

# Title Missing Priority Citations
1 Innovative Technologies in the Management of Business Proces… (10.31866/2616-7468.3.2.2020.219696)
Abstract References ORCID License
130.10 19
2 Features of Business Planning in the Service Sector (10.31866/2616-7468.2.2.2019.188213)
Abstract References ORCID License
77.82 5
3 Innovative Technology Management in the Restaurant Business (10.31866/2616-7468.2.2018.157176)
Abstract References ORCID License
77.82 5
4 Scientific Substantiation of the Hotel Business Compliance i… (10.31866/2616-7468.3.2.2020.219691)
Abstract References ORCID License
69.90 4
5 The Quality Category in the Context of Enterprises of Hotel… (10.31866/2616-7468.2.2018.157181)
Abstract References ORCID License
60.21 3
6 Sustainable Development Management of Hotel Business Institu… (10.31866/2616-7468.3.2.2020.219714)
Abstract References ORCID License
60.21 3
7 Trends in Business Hotel Development in Ukraine (10.31866/2616-7468.2.1.2019.170430)
Abstract References ORCID License
47.71 2
8 Gastronomic Festivals as a Form of Event Tourism and the Res… (10.31866/2616-7468.2.2.2019.188204)
Abstract References ORCID License
47.71 2
9 Features of Using Outsourcing in Hotel and Restaurant Busine… (10.31866/2616-7468.2.2.2019.188211)
Abstract References ORCID License
47.71 2
10 Specifics of Planning Cultural-entertainment Areas in the Re… (10.31866/2616-7468.2.2018.157182)
Abstract References ORCID License
47.71 2
11 Modern Trends of Development of Hotel and Restaurant Busines… (10.31866/2616-7468.3.1.2020.205574)
Abstract References ORCID License
47.71 2
12 Methodical Approaches to Assessing the Competitiveness of Re… (10.31866/2616-7468.1.2018.147403)
Abstract References ORCID License
30.10 1
13 Technology Development and Determination of Vegetable Pastes… (10.31866/2616-7468.1.2018.151640)
Abstract References ORCID License
30.10 1
14 Innovative Gero-dietetic Confectionery Products Technology w… (10.31866/2616-7468.2.1.2019.170407)
Abstract References ORCID License
30.10 1
15 Innovative Technologies of Taste Supplements (10.31866/2616-7468.2.1.2019.170409)
Abstract References ORCID License
30.10 1
16 Theoretical Basis of Services Security (10.31866/2616-7468.2.1.2019.170431)
Abstract References ORCID License
30.10 1
17 Influence of Structure Formers on the Rheological Properties… (10.31866/2616-7468.2.2.2019.188207)
Abstract References ORCID License
30.10 1
18 Perspective of Boutique-hotel Development in Ukraine (10.31866/2616-7468.2.2018.157159)
Abstract References ORCID License
30.10 1
19 Innovative Technologies of Desserts with Increased Biologica… (10.31866/2616-7468.2.2018.157161)
Abstract References ORCID License
30.10 1
20 Reputational Capital as a Basis for the Economic Growth of E… (10.31866/2616-7468.2.2018.157170)
Abstract References ORCID License
30.10 1
21 Innovative Potential of Leadership Service in the Hotel Busi… (10.31866/2616-7468.2.2018.157179)
Abstract References ORCID License
30.10 1
22 Monitoring of Determination Features of Gastronomic Events E… (10.31866/2616-7468.3.1.2020.205572)
Abstract References ORCID License
30.10 1
23 Conceptualization of Facility Management in the Hotel Busine… (10.31866/2616-7468.3.1.2020.205575)
Abstract References ORCID License
30.10 1
24 Scientific Justification of Custard Semi-finished Product Te… (10.31866/2616-7468.3.2.2020.219701)
Abstract References ORCID License
30.10 1
25 Modern Approaches to Robotisation of Service Processes in Re… (10.31866/2616-7468.5.2.2022.270101)
References
22.58 7
26 Modern HR Management Technologies in Hotel and Restaurant Bu… (10.31866/2616-7468.6.2.2023.291699)
References
22.58 7
27 Quality as a Determining Factor of Satisfying the Consumers’… (10.31866/2616-7468.5.1.2022.260890)
References
21.13 6
28 Cyber Protection of Hotel Brands (10.31866/2616-7468.5.2.2022.270089)
References
21.13 6
29 Current Tendencies Analysis of Coffee Industry in Ukraine (10.31866/2616-7468.5.2.2022.270105)
References
19.45 5
30 Fulfillment of Digital Marketing in the Restaurant Business (10.31866/2616-7468.5.1.2022.260872)
References
17.47 4
31 Research of Innovative Solutions for Updating Existing Busin… (10.31866/2616-7468.5.2.2022.270098)
References
17.47 4
32 Application of Artificial Intelligence in the Restaurant Bus… (10.31866/2616-7468.7.1.2024.305960)
References
15.05 3
33 Information Technologies as a Factor of Competitiveness in H… (10.31866/2616-7468.7.2.2024.335173)
References
15.05 3
34 Conceptual Mechanisms of Digital Transformation in the Hospi… (10.31866/2616-7468.7.2.2024.335188)
References
15.05 3
35 Implementation of Artificial Intelligence in Restaurants (10.31866/2616-7468.4.1.2021.234831)
References
11.93 2
36 Renovation of Current Business Models Formats and Elaboratio… (10.31866/2616-7468.4.2.2021.249069)
References
11.93 2
37 Technology Elaboration of Biscuits with Reduced Sugar Сonten… (10.31866/2616-7468.5.1.2022.260881)
References
11.93 2
38 Foresite of Restaurant Business Development (10.31866/2616-7468.6.1.2023.278468)
References
11.93 2
39 The Technology of Sweet Dishes Using Dietary Supplements for… (10.31866/2616-7468.6.1.2023.278475)
References
11.93 2
40 Information, Communication and Logistics Technologies of the… (10.31866/2616-7468.6.2.2023.291697)
References
11.93 2
41 Physical and Chemical Indicators of Gluten-free and Yeast-fr… (10.31866/2616-7468.7.1.2024.305962)
References
11.93 2
42 Compliance Analysis of the Methodology for Digital Transform… (10.31866/2616-7468.8.1.2025.334831)
References
11.93 2
43 Formation of the Concept of Development and Modernisation of… (10.31866/2616-7468.8.1.2025.334835)
References
11.93 2
44 Digitalization of Marketing Strategies in the Restaurant Bus… (10.31866/2616-7468.8.2.2025.348675)
References
11.93 2
45 Business Ethics in the Context of Business Planning of Hospi… (10.31866/2616-7468.8.2.2025.348727)
References
11.93 2
46 Mentoring and Agile: Points of Contact in Restaurant Managem… (10.31866/2616-7468.4.1.2021.234829)
References
7.53 1
47 Study of the Alcohol Quality Obtained by Fermentation of Hig… (10.31866/2616-7468.4.1.2021.234836)
References
7.53 1
48 SMM-Promotion of Innovative Services in the Hotel and Restau… (10.31866/2616-7468.4.2.2021.249066)
References
7.53 1
49 The Improvement of Anti-crіsіs Mаnаgеmеnt System іn Hotеl Bu… (10.31866/2616-7468.4.2.2021.249077)
References
7.53 1
50 Mathematical and Analytical Evaluation of Paste Products Qua… (10.31866/2616-7468.4.2.2021.249101)
References
7.53 1