Svieshnikova, Y.

Pilova, Kateryna

Kostrytska, S.

English

Momber, Andreas

Publikationsserver der RWTH Aachen University

Wear of rocks by water flow

Pilova, K.

Scientific hub Dnipro University of Technology

168Svieshnikova Y.Pilova K., research supervisorKostrytska S., language adviserNational Mining UniversityMARKETING ADVANTAGES IN HOSPITALITY INDUSTRYIn present days, it is obvious that hospitality industry is one of the major servicesectors in the world economy. All of those are due to the significant increase oftourism, hotel business and food service. Hospitality management is originally basedon accommodation field and entertainment areas. The first group consists of publichouses, hotels, hostels, motels, serviced apartments, resorts, inns, campgrounds,boutique hotels. The second one includes theme restaurants, bars, fast foods andnightclubs, conference and banquet halls.Well-organized marketing strategy of any company is a crucial factor inachieving its leadership positions, successfulness, competitiveness and recognition. Itis well-known that the main idea of marketing is to promote goods and sell them inthe best appropriate and profitable way. Hospitality marketing, in turn, is based onthe realization of a special product which is a service. The main goal they tend toachieve is to satisfy and serve their customers. The problem is that the product whichmanagers and marketers aim to provide to their consumers is intangible. It means thatprovided services cannot be seen, tasted, felt, heard or smelled before purchase.There is no secret that some companies are more successful than the other ones.There are lots of internal and external factors which define their leadership.Marketing services in hospitality industry, in turn, have lots of advantages andchallenges to promote any company. They are based on the well created anddeveloped service culture, intangibility, inseparability, variability and trade dress.First of all, one of the important components in hospitality marketing is anorganizational image, which means the way how customers perceive and identify thecertain company among others. Also, it is important to develop and promote thebrand which consumers can associate with their own preferences and goals. Thus, theaim of the company image is to present their activity in a quite simple andunderstandable manner for their clients.Besides, the idea of marketing services in hospitality industry consists ofproviding operational consulting to those companies which tend to improve theirfinancial performance, guest satisfaction and leading competitive positions. Inaddition, they include analysis of a hotel’s market, competitive strengths andopportunities, operational recommendations and guidance.Finally, managers of the hospitality industry should maximize service capacityand motivate their employees so they could be able to provide good customer serviceand satisfy clients with their needs. Hospitality management provides thedevelopment and improvement of lasting relationship and interaction with clients.Thus, it needs marketing services which match organization’s culture, philosophy,vision and mission, and complete customers’ preferences and satisfy their demands atthe same time.169There are lots of challenges and opportunities for marketing services inhospitality industry, as their activity in most cases is built on intagible things, butthey are very significant and valuable for companies and their clients.Timoshyna I., Kobets Yu., Filiptsova O.National University of PharmacyPHENYLTHIOCARBAMIDE SENSITIVITY AS A COST-EFFECTIVEGENETIC TEST FOR STATE OF HEALTH ASSESSMENTA taste sensitivity to phenylthiocarbamide is one of the classical human geneticmarkers. Phenylthiocarbamide (PTC) is felt bitter in some individuals (tasters) andtasteless in others (non-tasters). The ability to sense this substance is highlycorrelated with the ability to sense other bitter compounds of natural origin, many ofwhich are toxic and some are very useful. Most studies indicated monogenic natureof sensitivity to PTC, and this was proved by molecular genetics.PTC is of great interest from the medical point of view, since a number ofassociations of taster status with human diseases is determined. In this connection,sensitivity to PTC defined in the young age may be a predictor of a number ofpathological conditions, including genetically determined (multifactorial), whichdevelopment in individuals in the risk group can be prevented by optimally selectedenvironmental factors. Cheapness and availability of this type of testing appearattractive in the way of diagnostic. The following examples illustrate the diversity ofassociations of sensitivity to PTC. In particular, early studies ascertained theinhibitory activity of PTC regarding tyrosinase. In particular, among non-tasters therewere more individuals with pathology of the thyroid gland as compared with tasters.In one of the studies it was shown that the frequency of PTC non-tasters amongindividuals with idiopathic and symptomatic epilepsy was higher than in the control.In another study non-tasters were more frequently found among patients withschizophrenia, although according to other authors, this relationship was notconfirmed. A higher threshold of sensitivity as to PTC and to sucrose ofschoolchildren was associated with a higher risk of dental caries. Among adults non-tasters there was indicated an increased inclination to obesity. Among children withobesity there were 72% of non-tasters, while among children with normal weight –only 28%. At the same time non-tasters as compared with tasters were lesssusceptible to malaria and they had less high level of anxiety. The connectionbetween sensitivity to PTC and rheumatoid arthritis was studied, but was not proved.Our research has shown that among Ukrainians about 22% individuals can notfeel bitter taste of PTC. Early determination of PTC sensitivity status can be usefuland cheap tools in the prognosis of different health conditions in humans, in the caseof its associations in specific populations, including the population of Ukraine.

MARKETING ADVANTAGES IN HOSPITALITY INDUSTRY

RWTH Publications

http://ir.nmu.org.ua//bitstream/123456789/146819/1/SvieshnikovaYPilovaKKostrytskaS.pdf

MARKETING ADVANTAGES IN HOSPITALITY INDUSTRY

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