Vol. 20 No. 3 (2026)

Published August 7, 2026
Full Issue
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Editor-in-chief`S Column

N. G. Novikova (Author)
5-8
«СЛОЖНЫЕ» МАРШРУТЫ И ПЕРЕОСМЫСЛЕНИЕ ЭКСКУРСИОННЫХ ПРОГРАММ
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Индустрия туризма и гостеприимства

Marina V. VINOGRADOVA, Anna A. DEMENTIEVA (Author)
9-23
MICE-INDUSTRY: PROBLEMS, TRENDS, AND DEVELOPMENT PROSPECTS IN THE RUSSIAN FEDERATION
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Daria P. MARIENKO (Author)
24-35
RESEARCH ON CUSTOMER ACQUISITION STRATEGIES IN THE CORPORATE HOSPITALITY SEGMENT
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Dinara V. RALYK (Author)
36-46
COLLABORATIONS AS A TOOL TO INCREASE RESTAURANT MARKETING EFFECTIVENESS
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Elena V. YUDINA (Author)
47-58
RESEARCHING THE PROBLEMS AND PROSPECTS OF DEVELOPING FOLK CRAFTS IN THE MODERN EXCURSION SPACE OF THE KRASNOYARSK REGION
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Отраслевая экономика

Pavel Alekseevich Karpov, Tatiana N. LUSTINA (Author)
59-69
THE ROLE OF THE HUMAN FACTOR IN THE FORMATION OF A COMPANY'S INTELLECTUAL CAPITAL.
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O.S. Osadchaya, B.A. Tkhorikov (Author)
70-83
INTEGRAL MARKETING ASSESSMENT OF RESTAURANT CONSUMER VALUE
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Туризм: российский и международный опыт

Vadim O. BULDAKOV, Yulia A. KIREEVA (Author)
84-98
ANALYSIS OF NATIONAL TOURIST ROUTES AS A TOOL FOR BALANCED DEVELOPMENT OF DOMESTIC AND INCOMING TOURISM AT THE REGIONAL LEVEL
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Владимир Владимирович Лежнин, Ирина Валерьевна Торощина (Author)
99-111
Potential and priorities for the development of local tourist and recreational systems in the regions of the Volga federal district
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Евгения Ползикова, Ирина Михайловна Кучеренко (Author)
112-120
KEY CONTRADICTIONS AND ADAPTATION STRATEGIES FOR DEVELOPING RIVER CRUISE TOURISM IN THE RUSSIAN FEDERATION
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Инновации и технологии

Фуза Магометовна Мамбетова, Залина Юрьевна Тенова, Мадина Рамазановна Тутукова (Author)
121-138
DIGITAL TRANSFORMATION OF THE REGIONAL TOURISM PRODUCT: TOOLS AND EFFECTS
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Юлия Алексеевна Сыромятникова, Яна Викторовна Старшинова, Ivana BLEŠIĆ (Author)
139-151
A MODEL OF A REGIONAL TOURISM INFORMATION SYSTEM BASED ON GIS TECHNOLOGIES
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Services

Семён Егорович Тесалов, Наталья Владимировна Фролова (Author)
152-164
DIGITAL CLUSTERING OF GUEST FLOWS AS AN ELEMENT OF SERVICE PERSONALIZATION INCREASE
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