Evaluation of the Socio-Economic Benefits from the Use of Outsourcing in the Service and Hospitality Industryters
 
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1
Plekhanov Russian University of Economics, RUSSIA
2
Financial University under the Government of the Russian Federation, RUSSIA
3
Institute of Service and Business (branch) Don State Technical University in Shakhty, RUSSIA
CORRESPONDING AUTHOR
Natalia A. Zaitseva   

Department of corporate Finance and corporate governance, Financial University under the Government of the Russian Federation, Russia
Online publish date: 2017-10-01
Publish date: 2017-10-01
 
Eurasian J Anal Chem 2017;12(Interdisciplinary Perspective on Sciences 7b):1183–1191
KEYWORDS
ABSTRACT
Despite the popularity of the outsourcing model in the world practice in general, and in the service and hospitality industry in particular, the lack of reasonable methods for hotels to determine the real effects of outsourcing often leads to the complete refusal of hotels to use outsourcing services. Therefore, it is important to develop methodological tools for making reasonable economic decisions by hotel management in the field of outsourcing services application. The purpose of the article is to develop a methodology for evaluating the socio-economic effect of using outsourcing services in the hospitality industry. To analyze the existing problem, we used methods of systematization and generalization, quantitative and qualitative study, that allow considering this problem as a complex, taking into account the direct and indirect, positive and negative effects from the use of outsourcing services in the service and hospitality industry. The article explores the main scientific and practical interpretations of the definition “outsourcing”, and gives the author’s interpretation. The results of the research allowed to reveal the main problems of using outsourcing services by hotels. The authors suggested a model of decision-making on the hotel’s use of outsourcing services based on an evaluation of its socio-economic impact. The materials of this article can be used by owners and hired managers of the service and hospitality industry enterprises when deciding on the transfer of some business processes to outsourcing and determining its effect.
 
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