SMART-ТЕХНОЛОГІЇ ЯК ІНСТРУМЕНТ ПІДВИЩЕННЯ ЯКОСТІ ОБСЛУГОВУВАННЯ ТА БЕЗПЕКИ У ТУРИЗМІ Й ГОТЕЛЬНО-РЕСТОРАННОМУ БІЗНЕСІ
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|---|---|
| author | Молнар-Бабіля, Д. І. Юровчик, В. Г. Няговський, І. Б. |
| author_facet | Молнар-Бабіля, Д. І. Юровчик, В. Г. Няговський, І. Б. |
| author_institution_txt_mv | [
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"author": "Д. І. Молнар-Бабіля",
"institution": null
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"author": "В. Г. Юровчик",
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"author": "І. Б. Няговський",
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| author_sort | Молнар-Бабіля, Д. І. |
| baseUrl_str | https://www.nayka.com.ua/index.php/agrosvit/oai |
| collection | OJS |
| datestamp_date | 2026-06-08T08:39:19Z |
| doi_str_mv | 10.32702/2306-6792.2026.10.464 |
| first_indexed | 2026-06-09T01:02:18Z |
| format | Article |
| fulltext |
464
АГРОСВІТ № 10, 2026
ISSN 2306-6792Copyright © The Author(s). This is an open access article distributed under the terms of the Creative
Commons Attribution License 4.0 (https://creativecommons.org/licenses/by/4.0/).
УДК 338.488:640:004.8:658.56
D. Molnar-Babilya,
PhD in Chemistry, Associate Professor of the Department of Hotel,
Restaurant and Museum Business, Mukachevo State University,
Associate Professor of the Department of Biology and Chemistry,
Ferenc Rakoczi II Transcarpathian Hungarian University
ORCID ID: https://orcid.org/0000-0003-1063-013X
V. Yurovchyk,
PhD in Geographic Sciences, Lecturer of the Departmental Committee for Basic and
Fundamental Education, Lutsk Applied College of Recreation Technology and Law
ORCID ID: https://orcid.org/0000-0003-1947-4807
I. Niahovsky,
Postgraduate student of the Department of Accountingand Taxation
and Marketing, Mukachevo State University
ORCID ID: https://orcid.org/0009-0007-3685-4584
SMART TECHNOLOGIES AS A TOOL FOR
IMPROVING SERVICE QUALITY AND SAFETY
IN TOURISM AND THE HOTEL-RESTAURANT
INDUSTRY
DOI: 10.32702/2306-6792.2026.10.464
Д. І. Молнар-Бабіля,
к. х. н., доцент кафедри готельно-ресторанної та музейної справи, Мукачівський державний університет,
доцент кафедри біології і хімії, Закарпатський угорський університет їм. Ференца Ракоці ІІ
В. Г. Юровчик,
к. геогр. н., викладач циклової комісії з базової та фундаментальної підготовки,
Луцький фаховий коледж рекреаційних технологій і права
І. Б. Няговський,
аспірант кафедри економіки та фінансів, Мукачівський державний університет
SMART-ТЕХНОЛОГІЇ ЯК ІНСТРУМЕНТ ПІДВИЩЕННЯ ЯКОСТІ ОБСЛУГОВУВАННЯ
ТА БЕЗПЕКИ У ТУРИЗМІ Й ГОТЕЛЬНО-РЕСТОРАННОМУ БІЗНЕСІ
This article aims to examine the role of smart technologies as a tool for improving service quality and safety in
tourism and the hotel-restaurant industry. The study substantiates that smart technologies should be considered as an
independent category, distinct from the concept of SMART goals, as they represent not a planning methodology but a set
of intelligent technical solutions aimed at the automation and optimization of processes. It is demonstrated that in the
tourism and hospitality industry, smart technologies perform a system-forming function, acting as a tool for enhancing
both service quality and safety. It has been established that the impact of smart technologies on service quality is realized
through personalization, increased service speed, continuous access to services, and the adaptability of systems to
consumer behavior. At the same time, their role in ensuring safety lies in the formation of a comprehensive protection
system that covers physical, informational, sanitary, and organizational aspects, using preventive mechanisms, continuous
monitoring, and rapid response to risks. Thus, these technologies shape a new service paradigm focused on integrating
digital solutions at all stages of customer interaction. The scientific value of the study lies in: clarifying the conceptual
framework through the distinction between SMART goals and smart technologies; systematizing the directions of influence
of smart technologies on service quality and safety; substantiating the principles for improving quality and safety; and
АГРОСВІТ № 10, 2026
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ISSN 2306-6792 Copyright © The Author(s). This is an open access article distributed under the terms of the Creative
Commons Attribution License 4.0 (https://creativecommons.org/licenses/by/4.0/).
PROBLEM STATEMENT
The modern development of tourism and the
hotel and restaurant industry is taking place under
conditions of rapid digitalization and highly
dynamic changes in consumer requirements regar-
ding service quality and safety. These processes,
combined with increased population mobility and
intensified competition in the service market,
necessitate the implementation of innovative
solutions that ensure business efficiency while
meeting customer expectations. In this context,
SMART technologies are gaining particular
importance.
Smart technologies not only encompass a wide
range of digital tools, but-due to their ability to
independently collect data, analyze it, learn, and
make autonomous decisions-they transform tra-
ditional approaches to service organization. Their
use enables tourism and hospitality enterprises to
optimize operational processes, personalize
developing a holistic approach to understanding smart technologies as an integrated toolkit for ensuring the
competitiveness of hospitality enterprises. The practical significance of the results lies in their potential application by
tourism and hospitality businesses to enhance service management efficiency, optimize operational processes, improve
customer experience, and minimize risks. The limitations of the study are related to the generalized nature of the analysis
without in-depth empirical verification based on specific enterprises, as well as the limited consideration of regional
features in the implementation of smart technologies.
Метою статті є дослідження ролі смарт-технологій як інструменту підвищення якості обслуговування та безпеки
туризмі й готельно-ресторанному бізнесі. У дослідженні обгрунтовано, що smart-технології слід розглядати як са-
мостійну категорію, відмінну від концепції SMART-цілей, оскільки вони репрезентують не методологію планування,
а сукупність інтелектуалізованих технічних рішень, спрямованих на автоматизацію та оптимізацію процесів. Дове-
дено, що у сфері туризму та готельно-ресторанного бізнесу ці технології виконують системоутворюючу функцію,
виступаючи інструментом підвищення якості та безпеки обслуговування клієнтів. Встановлено, що вплив smart-тех-
нологій на якість сервісу реалізується через персоналізацію, підвищення швидкості обслуговування, забезпечення
безперервності доступу до послуг та адаптивність систем до поведінки споживачів. Водночас їх роль у забезпеченні
безпеки полягає у формуванні комплексної системи захисту, що охоплює фізичні, інформаційні, санітарні та орган-
ізаційні аспекти, із застосуванням превентивних механізмів, безперервного моніторингу, оперативного реагування
на ризики. Таким чином, окреслені технології формують нову сервісну парадигму, орієнтовану на інтеграцію циф-
рових рішень у всі етапи взаємодії з клієнтом. Наукова цінність дослідження полягає в: уточненні понятійного апа-
рату через розмежування SMART-цілей і smart-технологій; систематизації напрямів впливу smart-технологій на якість
і безпеку обслуговування; обгрунтуванні принципів підвищення якості та безпеки; формуванні цілісного підходу до
розуміння smart-технологій як інтегрованого інструментарію забезпечення конкурентоспроможності підприємств.
Практичне значення отриманих результатів полягає у можливості їх використання підприємствами туризму та го-
тельно-ресторанного бізнесу для підвищення ефективності управління сервісом, оптимізації операційних процесів,
покращення клієнтського досвіду та мінімізації ризиків. Обмеження дослідження пов'язані з узагальненим характе-
ром аналізу (без глибокої емпіричної перевірки на базі конкретних підприємств) та не можливістю врахування регіо-
нальних особливостей впровадження smart-технологій.
Key words: protection systems; service quality; service; service safety; safety of customers and
staff; threats and risks; service consumption; physical threats; sanitary and hygienic risks;
technological and environmental risks; information threats; organizational risks; service standards.
Ключові слова: системи захисту; якість обслуговування; сервіс; безпека обслуговування;
захист клієнтів і персоналу; загрози і ризики; споживання послуг; фізичні загрози; санітарно-
гігієнічні ризики; техногенні та екологічні ризики; інформаційні загрози; організаційні ризи-
ки; стандарти обслуговування.
services according to customer needs, improve
service quality, and ensure rapid responses to chan-
ging market conditions.
Namely, the implementation of smart systems
in hotels enables the automation of guest check-in
through mobile applications or electronic self-
service kiosks, utilizes "smart" rooms equipped
with IoT devices to regulate lighting, temperature,
and security, and employs analytics systems to fo-
recast demand and optimize pricing. In the res-
taurant business, smart technologies are imple-
mented through electronic menus, automated
ordering systems, robotic service, and product
quality control. In the tourism sector, they enable
the creation of personalized itineraries, as well as
the use of digital guides, navigation systems, and
travel safety solutions.
Smart technologies play a particularly impor-
tant role in ensuring safety. They facilitate the
implementation of modern access control systems,
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Commons Attribution License 4.0 (https://creativecommons.org/licenses/by/4.0/).
video surveillance, monitoring of sanitary con-
ditions, and cybersecurity measures to protect
customer data. This is especially important in the
context of growing global risks, including epide-
miological threats, cybercrime, and other challen-
ges that affect the stability of the industry.
ACTUAL SCIENTIFIC RESEARCHES
AND ISSUES ANALYSIS
The challenges of using SMART technologies in
tourism and the hotel and restaurant industry are
addressed in the works of Bhuiyan K.H., Jahan I.,
Zayed N.M., Islam K.M.A., Suyaiya S., Tkachen-
ko O., Nitsenko V. [1], Staietskyi M. [6], Soroki-
na W.Y., Fyall A., Lugosi P., Torres E., and Jung T.
[7]. The researchers emphasize the digital
transformation of the hospitality industry, the
implementation of intelligent management sys-
tems, and the associated challenges.
Meanwhile, the role of SMART technologies
in improving service quality and safety in tourism
and the hotel and restaurant industries has not been
adequately addressed in the scientific literature.
Due to the insufficient development of this topic,
it remains unclear how exactly SMART techno-
logies influence service quality (service speed, per-
sonalization, customer experience). This creates a
gap between technological implementation and
actual service improvement. The paucity of studies
makes it difficult to assess the role of SMART
solutions in access control, risk monitoring, cyber-
security, and the safety of tourists and guests. Thus,
enterprises may implement technologies without
a clear understanding of their impact on safety.
Thus, the implementation of smart technolo-
gies becomes a necessary condition for increasing
the competitiveness of enterprises in tourism and
the hotel and restaurant industry.
RESEARCH AIM
This article aims to examine the role of smart
technologies as a tool for improving service quality
and safety.
Main findings of the research. SMART techno-
logies generally refer to intelligent, automated, and
"smart" technological solutions. Quite often, the
term SMART technologies is mistakenly equated
with "SMART goals", a goal-setting method.
However, this is not methodologically correct, since
in this case "SMART" is an acronym (S — Specific,
M — Measurable, A — Achievable, R — Relevant,
T — Time-bound), which emerged as a mnemonic
rule (i.e., a memory aid for key principles).
The differences between SMART goals and
smart technologies (smart devices) are presented
in more detail in Table 1.
In essence, the main difference
is that SMART goals represent a
planning method (centered on
thinking and achievement), whe-
reas smart technologies refer to
real devices (driven by technology
and automation) [2].
Also, in the scientific literature
on tourism and the hotel-res-
taurant industry, smart techno-
logies are considered a uni-
versal tool for improving
service quality and safety
(due to their central role in
the technologization of pro-
cesses that ensure enterprise
competitiveness and in
shaping new service stan-
dards in the tourism and
hospitality industry [6—7]).
The structure of these
technologies is highly detai-
led, as shown in Figure 1.
It's noteworthy that, in
general, service quality is a
comprehensive charac-
teristic of the level of
service provision. Metho-
Criterion SMART goals Smart technologies
Essence A goal-setting method Intelligent devices and systems
Sphere Education, business, self-development Technology, electronics, household
Meaning Acronym (S-M-A-R-T) “Smart” = intelligent
Main idea Helps formulate goals correctly Automates device operation
Examples “Improve grades within 2 months” Smartphone, smartwatch, smart home
Result Clear action plan for achieving goals Convenience and automation
Table 1. Differences between SMART goals and smart
technologies
Source: сreated by the author based on [1—2; 8].
Figur
Struc
techn
1. Big Data and analytics
Purpose: enable the collection, processing,
and interpretation of large volumes of data
about customers, their behavior,
preferences, and interaction history
with the enterprise.
2. Artificial intelligence and machine learning
Purpose: enable the automation of data
analysis, prediction of customer behavior,
generation of personalized recommendations,
and optimization of service processes.
3. Internet of Things (IoT)
Purpose: the integration of physical
devices, sensors, and systems into a unified
digital network for real-time data collection
and exchange.
4. Decision support systems
Purpose: enable data analysis,
modeling of management scenarios, and the
generation of well-grounded
recommendations for decision-making.
smart-technologies
Figure 1. Structure of smart technologies
Source: сreated by the author based on [2—3; 7—8].
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dologically, it reflects how comprehensively and
effectively an enterprise satisfies the needs and
expectations of its customers. In particular,
service quality in tourism reflects the degree to
which the service process meets the expectations
and tourists' needs. It includes both the speed
and accuracy of service delivery and such
components as travel ease, access to services,
staff professionalism, informational support, a
personalized approach, and the overall
impression a tourist gains from interacting with
the tourism product.
Thus, we agree with Maslyhan O.O., Tere-
shchuk O.S., Kiziun A.H., and Hutsol A.V. [4] that
service quality in tourism and the hotel-
restaurant industry is shaped by the degree to
which services meet the expectations and needs
of customers. This alignment is important both
during the customer's stay at an accommodation
or dining establishment and throughout the
service process before and after the provision of
the tourism service. Quality is a characteristic
that encompasses not only the efficiency and
accuracy of service delivery, but also the level of
comfort, cleanliness, and aesthetics of the
environment, food quality, the friendliness and
professionalism of staff, as well as the enterprise's
ability to provide an individualized approach to
each guest [4]. In view of the multidimensional
nature of this category, it should be noted that
smart technologies are a tool for improving
service quality through their impact on per-
sonalization and service speed (see
Table 2).
This very complexity makes
smart technologies an effective
tool for improving service quality,
particularly through persona-
lization and service speed. In fact,
the data presented in Table 2 show
that such technologies enhance
service quality not only through
technological advancement but
also by creating a more conve-
nient, individualized, and respo-
nsive service environment. Name-
ly, in the operation of the coffee
chain Starbucks , particularly
among its baristas, this is clearly
evident. The use of POS systems
and mobile applications allows
cu stomers to p lace orders in
advance, selecting drinks, sizes, ty-
pes of milk, or additional ingre-
dients. When the customer arrives,
the barista already sees the com-
pleted order in the system, reducing wait times
and minimizing queues. In addition, smart
coffee machines and automated recipe systems
help baristas consistently reproduce beverage
quality: the machine controls water tempe-
rature, pressure, and the dosing of coffee and
milk [5; 9]. This reduces the influence of the
human factor and ensures consistent taste in
every cup. One more example is Starbucks' or-
der personalization system. If a regular cus-
tomer frequently orders, for instance, a latte
with oat milk and vanilla syrup, the system may
automatically suggest this option to the barista
or the customer during their next visit. This
creates a "recognition of the guest" effect and
enhances the level of service [5; 9].
Within a tourism enterprise's operations,
implementing CRM systems and online booking
platforms enables the creation of personalized
travel offers for customers. Based on the
analysis of previous trips and preferences (type
of vacation, budget, countries visited), the
system automatically suggest s the most
relevant tours, hotels, and additional services
(namely, excursions, insurance, transfers [6]).
This ensu res an individual ized approach
without significant time expenditure on the
part of the manager.
Overall, the outlined provisions define the
basic principles for improving service quality in
tourism and the hotel-restaurant industry
through smart technologies [8]. These include
Service personalization* Service quality **
General
characteristics
Implementation specifics
General
characteristics
Implementation
specifics
Ensured through
the collection
and analysis of
customer data
(booking history,
preferences,
behavior,
feedback).
Based on this data, systems
can automatically generate
personalized offers:
recommend specific room
types, suggest dishes based on
previous orders, and adjust
accommodation settings (such
as temperature, lighting, and
additional services) prior to the
guest’s arrival.
Ensured through
the automation
and digitalization
of key operations
Online booking,
electronic check-in,
cashless payments,
and self-service
systems
significantly reduce
service time and
help avoid queues.
Ensured through
improved
communication.
Mobile applications and CRM
systems enable personalized
communication by sending
special offers, reminders, or
bonuses tailored to individual
customers.
Ensured through
the high-quality
performance of
staff.
Integrated
management
systems optimize
staff performance,
ensuring prompt
responses to
customer requests.
Table 2. Smart technologies as a tool for improving service
quality in tourism and the hotel-restaurant industry
Note:
* customization of a product or platform for a specific user in order to make the
experience more convenient and relevant..
** evaluation of how well a service or product meets user expectations and satisfies
their needs.
Source: сreated by the author based on [2; 4; 6; 8]
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(see Figure 1): (i) the principle of service
personalization; (ii) the principle of service
efficiency (speed); (iii) the principle of continuity
and accessibility of services; (iv) the principle of
adaptability.
Service safety is a category that defines the
state of protection of customers and staff, the
enterprise's property, and information from
various threats and risks during the provision
and consumption of services. It involves a
system of organizational, technical, and legal
measures aimed at preventing and minimizing
such risks as: (і) physical threats (accidents,
fires, injuries, emergencies); (іі) sanitary and
hygienic risks (violations of cleanliness stan-
dards, food poisoning); (ііі) technological and
environmental risks; (iv) information threats
(personal data breaches, cybercrime); (v)
organizational risks (staff errors,
violations of service standards).
Indeed, serv ice sa fety in the
tourism and hospitality industry can
be viewed as a guaranteed level of
protect ion that ensu res a
comfortable, stable, and risk-free
stay for cl ients whi le they use
tourism, hotel-restaurant services.
Such as, in restaurant operations,
various service safety measures may
be implemented that function as a
s ingle interconnected r isk
management system (technology,
personnel, and processes are
integrated into one control
framework [1]). In the industrial
kitchen, an au tomat ic f ire
suppression system may be installed
(above deep fryers, so that in case of
ignition the fire is imme-
diate ly ext inguished).
Employees are required
to wear gloves and head
coverings, and every two
hours they undergo clean-
l ines s checks of work
surfaces. Refrigerators
are equipped with tem-
perature sensors, and if
the temperature rises
above the norm, the ad-
ministrator receives an
alert . Cu stomer data
from online orders is sto-
red in a system with pass-
word protection and
encryption to prevent
information leaks. Cashiers receive training
to avoid calculation errors and prevent fraud.
In light of the outlined integration, smart
technology has been identified as a tool for
comprehensive detection, prevention, and real-
time monitoring of risks (see Table 3).
Thus, smart technologies form an integrated
safety system that covers physical, sanitary,
informational, and organizational levels of
protection, ensuring the stable and secure
functioning of enterprises in the tourism and
hospitality industry. In the case of a hotel
enterprise, the implementation of a "smart
hotel" system makes it possible to encompass
various levels of safety: RFID key cards and
access control systems restrict unauthorized
entry (physical safety); smoke detectors and
automatic fire suppression systems respond
1. Principle of service personalization.
SMART technologies enable the collection and
analysis of customer data (purchase history,
preferences, and behavior).*
3. Principle of service efficiency (speed).
SMART technologies significantly reduce the time
required to perform operations, including online
booking, electronic check-in, automated order
processing, and cashless payments.
These provisions characterize the aspects under which a systemic impact on service quality
is formed.
3. Principle of service continuity and
accessibility.
SMART technologies provide 24/7 access to
services and information, increasing user
convenience regardless of time and location.
4. Principle of adaptability.
SMART technologies continuously learn from data,
adjusting their operating algorithms in response to
customer behavior and market conditions, which
enables the maintenance of a consistently relevant
level of service.
Figure 1. Principles of improving service quality through smart
technologies
Note:
* Based on this, an individualized approach to each customer is formed, including personalized
offers, adapted services, and targeted recommendations. This increases customer satisfaction and builds
loyalty.
Source: сreated by the author.
Comfortable and consistent service usage Safe use of services
General
characteristics
Implementation specifics
General
characteristics
Implementation
specifics
Developing a
convenient
service
environment
Use of mobile
applications, online
booking, automated
service, and
personalization of
customer interaction
Reducing and
preventing
risks in
service
delivery
Use of video
surveillance systems,
security sensors,
access control, and
cybersecurity
measures to prevent
physical,
informational, and
organizational risks
Ensuring stable
service delivery
Real-time process
monitoring, big data
analytics for forecasting
workload and demand,
and automation of
managerial decision-
making
Minimizing
threats to
customers and
staff
Detection of potential
risks using IoT
systems and automatic
response to
emergencies (fires,
accidents, and
violations of sanitary
standards)
Table 3. Smart technologies as a tool for enhancing service
safety in tourism and the hotel-restaurant industry
Source: сreated by the author based on [1—2; 3; 7—8].
АГРОСВІТ № 10, 2026
469
ISSN 2306-6792 Copyright © The Author(s). This is an open access article distributed under the terms of the Creative
Commons Attribution License 4.0 (https://creativecommons.org/licenses/by/4.0/).
promptly to emergencies (technogenic safety);
data management systems ensure the protection
of guests' personal information (information
security); and automated control of cleaning and
food quality in the hotel-restaurant maintains
sanitary and hygienic standards. In the ope-
rations of a tourism enterprise, the use of a CRM
system and a mobile tourism application helps
ensure the safety of tourists across all stages of
the journey.
In general, the formulated provisions define the
basic principles for enhancing service safety in the
tourism and hotel-restaurant industry through
smart technologies. Among them, the following are
highlighted (see Figure 2): (i) the principle of
comprehensive protection; (ii) the preventive
principle (risk mitigation); (iii) the principle of
timely reaction; (iv) the principle of information
security; (v) the principle of continuous moni-
toring.
Actually, smart technologies form a new safety
model in the tourism and hotel and restaurant
industry, based on the integration of automation,
analytics, and digital control.
CONCLUSIONS
As a result of the study, it has been substantiated
that smart technologies is viewed as an independent
category, distinct from the concept of SMART
goals. These technologies represent not a planning
methodology, but a set of intelligent technical
solutions aimed at process automation and
optimization. It has been demonstrated that, in the
tourism and hotel-restaurant industry, smart
technologies perform a system-forming function,
acting as a tool for improving service quality and
safety.
Research has shown that the impact of smart
technologies on service quality is realized
through personalization, increased service
speed, ensuring continuous access to services,
and the adaptability of systems to consumer
behavior. In parallel, their role in ensuring
safety lies in the formation of a comprehensive
protection system covering physical, infor-
mational, sanitary, and organizaional aspects,
using preventive mechanisms, continuous mo-
nitoring, and rapid response to risks. Thus,
smart technologies form a new service pa-
radigm oriented toward the integration of digi-
tal solutions into all stages of customer inter-
action.
The study's scientific merit lies in clarifying
the conceptual framework through distin-
guishing between SMART goals and smart
technologies; systematizing the directions of
smart technologies' impact on service quality
and safety; substantiating the principles of im-
proving quality and safety; and forming an
integrated approach to understanding smart
technologies as a comprehensive toolkit for
ensuring the competitiveness of hospitality in-
dustry enterprises.
The applied value of the findings lies in the
possibility of their application by tourism and
hotel and restaurant enterprises to improve service
management efficiency, optimize operational
processes, enhance customer experience, and
minimize risks.
The study is limited by the general nature
of the analysis without in-depth empirical
validation based on specific enterprises, as well
as the limited consideration of regional features
in the implementation of smart technologies.
1. The principle of comprehensive
protection.
Smart technologies ensure the simultaneous
coverage of all safety levels — physical,
informational, sanitary, and organizational —
enabling the creation of an integrated risk
management system.
2. The principle of prevention (risk
mitigation).
Through the use of sensors, data analytics, and
monitoring systems, these technologies both
enable responses to threats and allow for the
prediction of their occurrence and the prevention
of incidents.
The outlined provisions describe the aspects under which a new safety model is
formed.
3. The principle of rapid
response.
Automated security systems
ensure the immediate detection
of hazardous situations and
enable quick decision-making
with no human involvement or
with limited human input.
4. The principle of
information security.
Smartsolutions ensure the
protection of customers’
personal data and financial
information through the use of
encryption, secure platforms,
and access control systems.
5. The principle of continuous
monitoring.
Systems operate in real time,
enabling continuous
supervision of the security
status and the timely updating
of data for risk management.
Figure 2. Principles of enhancing service safety in the tourism and hotel-restaurant industry
through smart technologies
Source: сreated by the author.
470
АГРОСВІТ № 10, 2026
ISSN 2306-6792Copyright © The Author(s). This is an open access article distributed under the terms of the Creative
Commons Attribution License 4.0 (https://creativecommons.org/licenses/by/4.0/).
The prospects for further research should be
focused on conducting empirical studies of the
effectiveness of smart technologies implemen-
tation across different segments of the indust-
ry.
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Дата публікації / Published: 21.05.26
|
| id | www_nayka_com_ua-article-10350 |
| institution | Agrosvit |
| keywords_txt_mv | keywords |
| language | English |
| last_indexed | 2026-06-09T01:02:18Z |
| publishDate | 2026 |
| publisher | ДКС Центр |
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| resource_txt_mv | wwwnaykacomua/67/c6790552f7f228bd2cb3db6fa6730367.pdf |
| spelling | www_nayka_com_ua-article-103502026-06-08T08:39:19Z SMART TECHNOLOGIES AS A TOOL FOR IMPROVING SERVICE QUALITY AND SAFETY IN TOURISM AND THE HOTEL-RESTAURANT INDUSTRY SMART-ТЕХНОЛОГІЇ ЯК ІНСТРУМЕНТ ПІДВИЩЕННЯ ЯКОСТІ ОБСЛУГОВУВАННЯ ТА БЕЗПЕКИ У ТУРИЗМІ Й ГОТЕЛЬНО-РЕСТОРАННОМУ БІЗНЕСІ Молнар-Бабіля, Д. І. Юровчик, В. Г. Няговський, І. Б. ДКС Центр 2026-05-21 Article Article application/pdf https://www.nayka.com.ua/index.php/agrosvit/article/view/10350 10.32702/2306-6792.2026.10.464 Журнал "Агросвіт"; № 10 (2026): АГРОСВІТ; 464-470 Agrosvit; No. 10 (2026): AGROSVIT; 464-470 2306-6792 10.32702/2306-6792.2026.10 en https://www.nayka.com.ua/index.php/agrosvit/article/view/10350/10494 Авторське право (c) 2026 Журнал "Агросвіт" |
| spellingShingle | Молнар-Бабіля, Д. І. Юровчик, В. Г. Няговський, І. Б. SMART-ТЕХНОЛОГІЇ ЯК ІНСТРУМЕНТ ПІДВИЩЕННЯ ЯКОСТІ ОБСЛУГОВУВАННЯ ТА БЕЗПЕКИ У ТУРИЗМІ Й ГОТЕЛЬНО-РЕСТОРАННОМУ БІЗНЕСІ |
| title | SMART-ТЕХНОЛОГІЇ ЯК ІНСТРУМЕНТ ПІДВИЩЕННЯ ЯКОСТІ ОБСЛУГОВУВАННЯ ТА БЕЗПЕКИ У ТУРИЗМІ Й ГОТЕЛЬНО-РЕСТОРАННОМУ БІЗНЕСІ |
| title_alt | SMART TECHNOLOGIES AS A TOOL FOR IMPROVING SERVICE QUALITY AND SAFETY IN TOURISM AND THE HOTEL-RESTAURANT INDUSTRY |
| title_full | SMART-ТЕХНОЛОГІЇ ЯК ІНСТРУМЕНТ ПІДВИЩЕННЯ ЯКОСТІ ОБСЛУГОВУВАННЯ ТА БЕЗПЕКИ У ТУРИЗМІ Й ГОТЕЛЬНО-РЕСТОРАННОМУ БІЗНЕСІ |
| title_fullStr | SMART-ТЕХНОЛОГІЇ ЯК ІНСТРУМЕНТ ПІДВИЩЕННЯ ЯКОСТІ ОБСЛУГОВУВАННЯ ТА БЕЗПЕКИ У ТУРИЗМІ Й ГОТЕЛЬНО-РЕСТОРАННОМУ БІЗНЕСІ |
| title_full_unstemmed | SMART-ТЕХНОЛОГІЇ ЯК ІНСТРУМЕНТ ПІДВИЩЕННЯ ЯКОСТІ ОБСЛУГОВУВАННЯ ТА БЕЗПЕКИ У ТУРИЗМІ Й ГОТЕЛЬНО-РЕСТОРАННОМУ БІЗНЕСІ |
| title_short | SMART-ТЕХНОЛОГІЇ ЯК ІНСТРУМЕНТ ПІДВИЩЕННЯ ЯКОСТІ ОБСЛУГОВУВАННЯ ТА БЕЗПЕКИ У ТУРИЗМІ Й ГОТЕЛЬНО-РЕСТОРАННОМУ БІЗНЕСІ |
| title_sort | smart-технології як інструмент підвищення якості обслуговування та безпеки у туризмі й готельно-ресторанному бізнесі |
| url | https://www.nayka.com.ua/index.php/agrosvit/article/view/10350 |
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