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Competitiveness insurance of public food enterprises (the case of the Republic of Moldova)

Author: Tabunşcic Olga
Degree:doctor of economics
Speciality: 08.00.05 - Economy and Management (in branch)
Scientific adviser: Ala Cotelnic
doctor habilitat, professor, Academy of Economic Studies of Moldova
Institution: Academy of Economic Studies of Moldova


The thesis was presented on the 23 September, 2020
Approved by NCAA on the 23 December, 2020


Adobe PDF document1.48 Mb / in romanian
Adobe PDF document1.13 Mb / in english


CZU 339.137.2:334.72:64(478)(043)

Adobe PDF document 5.86 Mb / in romanian
248 pages


competitiveness, competition, strategies, catering unit, service, catering service, competence


Thesis structure: the thesis consists in: introduction, three chapters, conclusions, recommendations, bibliography and annexes. The thesis base text contains: 148 pages, 52 figures, 31 tables, 26 annexes and 208 references. The final results are published in 15 scientific works.

Field of Study: 521.03 - Economy and management in the catering service business. Purpose of the thesis is to develop theoretical and methodological approaches to ensure the competitiveness of catering enterprises.

Thesis objectives: The concept of the public catering service as a distinct segment of the market economy; Highlighting the role and economic importance of the food sector; Outlining the current state of knowledge in the field of competitiveness of public catering enterprises; Identifying the influencing factors of the competitiveness of public catering enterprises; Economic analysis of the public catering sector in Republic of Moldova and market of the public food in Chisinau; Performing a survey among managers, consumers and employees in order to identify how public catering companies pursue the development of competitiveness and how much importance it has in the development of enterprises; Identifying the influencing factors on the competitiveness of food industry in the Republic of Moldova; Substantiation of conceptual approaches to managing the competitiveness of public food organization staff in the context of implementing the competency-based approach; Determining the optimal location for a public food business in Chisinau.

The scientific novelty of the research consists in: Systematized the approaches regarding the definition of the concept “service” and highlighting a classification of them, according to the components of the service; sorting public catering services according to the model of Maslow's pyramid; comparative analysis of the types of public catering units in Moldova, Romania, Russia, France; contouring the concept "public catering enterprise competitiveness"; identifying the factors which are influencing the competitiveness of public catering enterprises; implementing the model of identification of the optimal location for a new public catering business and elaborating its algorithm; development of the professional competency model for specialists from public alimentation business, oriented towards to increase the labor force flexibility.

The solved scientific problem consists in the theoretical and methodological base of the competitiveness of public catering business factor which established the need of developing an algorithm to increase the professional competency of the staff and a methodology for identifying the optimal location of a public catering company.

The theoretical significance consists in applying the conceptual approaches on public catering, in theories about the competitiveness of enterprises and also improving the methodology for estimating the competitiveness of public catering in the context of developing theoretical and methodological bases in this field. The applicative value of the thesis consists in the implementation of the main scientific results for an efficiency activity of public catering companies. In the main time, the results can help for futures research of competitiveness factors of public catering companies.

Implementation of scientific results. The scientific results were implemented in SRL “La Harap Alb” and are proposed to be used in the training of studentsfrom ASEM Academy, faculty Business and Administration.