Serikov K.N., Anisimov A.Yu. FORMATION OF A METHODOLOGY FOR STRATEGIC ASSESSMENT OF THE FACTORS OF THE INTERNAL ENVIRONMENT OFTHE RESTAURANT BUSINESS ORGANIZATION
DOI: https://doi.org/10.15688/ek.jvolsu.2024.2.13
Kirill N. Serikov
Postgraduate Student, Department of Entrepreneurship and Competition, Synergy University, Prosp. Leningradsky, 80, 125190 Moscow, Russian Federation, This email address is being protected from spambots. You need JavaScript enabled to view it. , https://orcid.org/0000-0003-1451-6166
Alexander Yu. Anisimov
Candidate of Sciences (Economics), Associate Professor, Deputy Director for Educational and Methodological Work of the Faculty of Information Technologies, Associate Professor, Department of Information Management and Information and Communication Technologies named after Professor V.V. Dik, Synergy University, Prosp. Leningradsky, 80, 125190 Moscow, Russian Federation, This email address is being protected from spambots. You need JavaScript enabled to view it. , https://orcid.org/0000-0002-8113-4523
Abstract. The successful functioning of restaurant business organizations largely depends on the state of internal environmental factors. In this regard, it is very important to use a relevant methodology for assessing the internal environment, which ultimately allows us to formulate a successful development strategy. Thus, there is a need to improve the methodology for strategic assessment of factors in the internal environment of a restaurant business organization. The purpose of the study is to develop and test a methodology for strategic assessment of factors in the internal environment of a restaurant business organization. The following methods were used in the study: benchmarking, expert assessments, correlation analysis, SNW analysis, and GAP analysis. The novelty of the conducted research lies in the development of the theory and methodology of strategic analysis of the internal environment, which consist in developing a methodology for analyzing the internal environment adapted for restaurant business organizations. The result of the study is a methodology for strategic assessment of factors in the internal environment of a restaurant business organization, justified from a socio-economic point of view. The authors conclude that the introduction of a new methodology for assessing internal factors improves the quality of the analysis, and, ultimately, the effectiveness of the development strategy of the restaurant business organization.
Key words: development strategy, internal environment of the organization, restaurant business, methodology for assessing internal factors, SWOT analysis, SNW analysis, GAP analysis.
“FORMATION OF A METHODOLOGY FOR STRATEGIC ASSESSMENT OF THE FACTORS OF THE INTERNAL ENVIRONMENT OFTHE RESTAURANT BUSINESS ORGANIZATION” by Serikov K.N., Anisimov A.Yu. F is licensed under a Creative Commons Attribution 4.0 International License.
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