Statistical Analysis of Tourist Food Supply Industry

А. О. Ovcharov, A.M. Fathiev


Objective: The use of statistical methods of analysis in relation to the tourism industry supply. Methods: The statistical method of observation and data grouping was used as well as the method of general indicators. Results: The contemporary role of public catering was disclosed as a branch of economy. Features of the tourist food supply were shown. The statistical groupings of public catering services were presented on the basis of international and Russian classifiers. A brief characteristic of the organizational forms of tourist food supply was given. Estimates of the share of turnover of tourist food supply were made in the context of the analysis of the dynamics of turnover of catering Scientific novelty: For the first time a comparative analysis of classification of public catering services in the Russian and international statistics was conducted. The impossibility to obtain accurate statistical estimates of the share of the tourist –consumers and tourist food supply turnover in the general structure of consumption of public catering services was proved. Practical value: The ability to use the broad grouping method and statistical analysis of data in studies of trends in the development of the tourist industry.

DOI: 10.5901/mjss.2014.v5n18p269

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Mediterranean Journal of Social Sciences ISSN 2039-9340(Print) ISSN 2039-2117(Online)

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