DETERMINATION OF THE LEVEL OF INNOVATIVE ACTIVITY OF ENTERPRISES OF RESTAURANT ECONOMY IN KHARKIV REGION
Journal Title: Інноваційна економіка - Year 2017, Vol 70, Issue 7
Abstract
Purpose. The aim of the article is to assess the level of innovation activity of enterprises of the restaurant industry in the Kharkiv region and to determine the needs for innovative updating of existing business models. Methodology of research. The methods of inductive and deductive cognition, analytical, structural and logical are used in the process of research – in the study of the essence of the concept of “innovative activity”; analysis and synthesis of the analysis – for generalization of theoretical and methodological provisions, interpretation of data; techniques of logical generalization and systematization – when developing a structural and logical scheme for determining the level of innovation activity of a business model of a restaurant enterprise; tabular, graphical – for a visual representation of the obtained results. Findings. On the basis of the study of invariant approaches to the definition of innovation activity, key emphasis is determined on the interpretation of its essence, taking into account the specifics of the restaurant industry, and the author’s vision of the essence of the concept “innovative activity of the business model of the enterprise” as the intensity of the introduction of new technologies and innovative measures in the production, implementation and organization of consumption of culinary products and services, quantified as a product of various types of efficiency of the use of innovative activity (innovation, target, cost, social, investment, reactive and business model realization efficiency). A structural and logical scheme of this evaluation has been developed in order to assess the actual level of innovation activity of restaurant enterprises. According to the results of the evaluation, it was determined that the majority of enterprises of the restaurant industry of Kharkiv region are characterized by the average level of innovative activity of the business model; a group of enterprises of the restaurant industry has been identified, where the issues of innovation updating of existing business models are quite acute. Originality. A structural and logical scheme that combines a sequence of actions in a single cycle process to determine the actual level of innovation activity of a business model of a restaurant enterprise is developed. It is based on a multi-criteria evaluation system and unlike existing developments, takes into account criteria of innovation efficiency and provides an opportunity to determine the need for innovative updating of the current business model. Practical value. The developed methodical tool for assessing the level of innovation activity can be used to determine the vector of strategic transformation of operating business models of restaurant enterprises.
Authors and Affiliations
Tetiana Ivanova
Keywords
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