Particularitățile aplicării strategiilor de supraviețuire în întreprinderile de alimentație publică din Republica Moldova [Articol]

Abstract

During the crisis, the most vulnerable entrepreneurial activities are service organizations, including food service establishments. Many food service establishments identify crisis conditions with a forced stop in business development, while companies in other areas of activity try to apply a variety of approaches to get out of crisis situations to mitigate financial and operational risks. However, many crisis program tools that are effective for a number of business recovery cases are largely ineffective for foodservice companies during a crisis (pandemic as an example). Maintaining financial sustainability requires food service establishments to adapt existing classical business systems to the implementation of anti-crisis innovative management in more uncertain conditions and skillful operational response to new threats. Thus, the main purpose of the article is to develop theoretical and methodological approaches to ensure the survival and development of food service establishments in the Republic of Moldova during the crisis. This article presents the results of systematization and argumentation of survival strategies, relevant and adapted for public food service establishments in the Republic of Moldova.