Main aspects of the functioning of horeca economic entities in the Poltava region

Snishchenko Roman
Doctor of Economics, Professor, Professor of the Department of Finance, Accounting and Audit, Khmelnytskyi Cooperative Trade and Economic Institute, Khmelnytskyi, E-mail: rosnishchenco@gmail.com, ORCID: https://orcid.org/0000-0003-2857-0980

Cite this article:

Snishchenko R. (2025) Main aspects of the functioning of horeca economic entities in the Poltava region. Ed.: V.V. Kovalenko (ed.-in-ch.) and others [Osnovni aspekty funkcionuvannja subjektiv gospodarjuvannja sfery horeca Poltavskogo regionu; za red.: V.V. Kovalenko (gol. red.)], Scientific Bulletin of the Odesa National Economic University (ISSN 2313-4569), Odesa National Economics University, Odesa, No. 3 (328), pp.38-46.

Abstract

The aim of the article is to analyze the conditions and performance of HoReCa business entities in the Poltava region and to identify ways to improve their efficiency. The object of the study is the financial activities of business entities. The subject of the study is the operation of hospitality and restaurant businesses in the Poltava region. The research employs general scientific and specialized methods, including critical analysis, scientific abstraction, and generalization of modern theoretical studies, as well as statistical analysis methods and a systematic-comprehensive approach. The article highlights the significant diversification of the hotel sector, leading to the emergence of various hotel types depending on their functional purpose. It provides classifications of hotels and food service establishments. The study analyzes statistical data on the dynamics of the number of establishments and wage levels of HoReCa employees in Ukraine and the Poltava region. The causes of financial risks in the hospitality industry are identified. The dominance of individual entrepreneurs (FOPs) in the Poltava region’s hospitality sector is revealed, indicating a high level of self-employment in the industry. The study notes that the low share of companies in the ready-made meal supply segment suggests that this business is mainly developing in the form of small enterprises. It is emphasized that the restaurant business serves as the primary driver of the regional HoReCa sector, accounting for the largest share of enterprises. The study identifies key trends shaping the range of services in the hospitality industry and provides a forecast for the future development of the HoReCa sector in the coming years based on an analysis of current trends. This allows for the development of strategic approaches for business entities in the Poltava region operating in the hospitality and restaurant services market.

Keywords

HoReCa sector, hospitality industry, financial risks, trends, forecast, dynamics, food service establishments, companies, individual entrepreneurs (FOP).

JEL classification:G320; L260; L830; M210; R110;DOI: https://doi.org/10.32680/2409-9260-2025-3-328-38-46

UD classification:658.15 : 338.46

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