Comparative analysis of hotel and restaurant products structure

Abstract

Hotel and restaurant business performs important economic and social functions and is an organic components of hospitality sphere. The purpose of article is research of the hotel and restaurant products essence and features, compare their main components and develop recommendations for improving their positioning in the national and international markets. The article describes the main elements of two most common products that are offered by tourism enterprises sphere – hotel and restaurant. Two major approaches to the research of «product» marketing category are considered in terms of product consumer and also its manufacturer. The role of hotel and restaurant product in the tourist destination functioning and development is emphasized. A comparative analysis of hotel and restaurant product structures has been performed. Various elements in their composition are identified and characterized. General and particular components in the structure of analyzed products are determined. The significance each of them for the hotel and restaurant business development is substantiated. The research results showed that both the hotel and restaurant products have a certain structure. Despite the presence of common and specific characteristics of these products, the management of hotels and restaurants should strive to unite and synchronize them within the overall concept and style of hotel or restaurant. The multicomponent composition of hotel and restaurant products necessitates the continuation of research for reveal all their characteristics.