In the Segment of Social Catering in University
https://doi.org/10.21686/2413-2829-2022-3-217-223
Abstract
The article studies views of customers on the vending system in social catering – students and employees of a big economics university. It found out criteria/conditions of vending machine functioning, advantages and disadvantages of the automated system of selling food and drinks. The authors formulated recommendations aimed at upgrading the vending system of servicing in conditions of complicated economic situation, COVID-19 pandemic and restructuring of the catering system. It is reasonable to propose diversification of the product range, new market positions (for instance, snacks for healthy nutrition), search for new market segments / niches and so on. The authors show the need to improve quality control, especially at the stage of income control while purchasing food and products of extra (non-food) range. They provide interesting information about new functions of vending machines, for example, copying units.
About the Authors
M. A. Belyaeva
Plekhanov Russian University of Economics
Russian Federation
Russian Federation
Marina A. Belyaeva Doctor of Thechnics, Professor of the Department for Restaurant Business
36 Stremyanny Lane, Moscow, 117997
А. Yu. Sokolov
Plekhanov Russian University of Economics
Russian Federation
Aleksandr Yu. Sokolov PhD, Assistant Professor, Assistant Professor of the Department for Restaurant Business
Russian Federation
Aleksandr Yu. Sokolov PhD, Assistant Professor, Assistant Professor of the Department for Restaurant Business
36 Stremyanny Lane, Moscow, 117997
References
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2. Egorov S. Iskusstvennyy intellekt prikhodit v restorannyy biznes [Artificial Intellect is Coming to Restaurant Business]. Obshchepit: biznes i iskusstvo [Public Catering: Business and Art], 2021, No. 12, pp. 4–7. (In Russ.).
3. Tutelyan V. A., Nikityuk D. B., Pogozheva A. V. Sportivnoe pitanie: ot teorii k praktike [Sport Nutrition: from Theory to Practice]. Moscow, Torgovyy dom «DeLi», 2020. (In Russ.).
4. Belyaeva M. A., Burlankov S. P., Gajour A. A., Perov V. I., Sokolov A. Y. Organization of Healthy Catering in Russian Universities Using Vending Technologies. Journal of Environmental Management and Tourism, 2018, No. 1 (25), Vol. 9, pp. 114–123.
Review
For citations:
Belyaeva M.A., Sokolov А.Yu. In the Segment of Social Catering in University. Vestnik of the Plekhanov Russian University of Economics. 2022;(3):217-223. (In Russ.) https://doi.org/10.21686/2413-2829-2022-3-217-223
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