Economic efficiency of management in hotel and restaurant businesses in the conditions of market competition

Abstract

The study on economic efficiency in hotel and restaurant management highlights the key features of the HoReCa sector in today’s competitive environment. It reveals that successful enterprises are those that adapt quickly to market changes, implement innovative technologies, optimize costs, and maintain high service quality. Key economic indicators such as profitability, labor productivity, capital turnover, and cost levels were analyzed. The research emphasizes the importance of strategic planning, marketing analysis, human resource development, and financial management. It also highlights the role of digital tools, automation systems, and big data in improving decision-making. A comprehensive approach to managing economic efficiency helps businesses remain competitive and achieve stable growth. The study concludes that flexibility and innovation are essential for success. These factors support the development of sustainable competitive advantages in both local and international markets.