Аналіз та стратегії мінімізації ризиків у ресторанному бізнесі в умовах воєнного стану

Abstract

In the study, it was determined that the restaurant business is a business whose activity is influenced by many factors. The author gave a definition of such concepts as threats, dangers and risk, according to which the definition of the concept of risk was formed as an activity of the management of the enterprise in the direction of taking into account all dangers and threats. The author also gives a classification of risks, as well as specified strategies for minimizing risks in the operation of restaurant business establishments.