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The Transformational Processes of Inclusive Development in Regional Hospitality Industry Establishments
Huzar U. Y.

Huzar, Uliana Ye. (2025) “The Transformational Processes of Inclusive Development in Regional Hospitality Industry Establishments.” Business Inform 9:142–150.
https://doi.org/10.32983/2222-4459-2025-9-142-150

Section: Regional Economy

Article is written in Ukrainian
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UDC 338.48:640:364-78

Abstract:
This article explores the implementation of an inclusive and barrier-free environment in hospitality industry establishments in Ukraine during wartime. The article analyzes the impact of military events on the growing number of people with limited mobility and individuals with disabilities, which drives an increased demand for quality services tailored to their needs. The main categories of individuals with disabilities and the specifics of their service in the hotel and restaurant sector are identified. The results of expert interviews with specialists from various fields, managers, and guests with disabilities are presented, confirming the relevance of the issue and the necessity of a comprehensive approach to service organization. A model of habilitation dimensions in the process of serving guests with disabilities is outlined, covering medical, educational, psychological, and social aspects. The importance of the synergistic interaction of these dimensions in creating a modern inclusive space is emphasized. It is found that investment in barrier-free transformations should rely on a combination of social responsibility and economic feasibility, while also complying with current national building codes and international standards. Special attention is given to creating a «child friendly» environment in hospitality establishments as a component of sustainable development and enhancing the industry’s competitiveness. A conceptual model of an inclusive environment for the region’s hospitality industry has been developed, based on a combination of communicative and barrier-free approaches, aimed at ensuring equal participation for all categories of guests. The scientific value of the article lies in the creation of a comprehensive model of habilitation dimensions and a conceptual model of an inclusive environment in hospitality establishments. The practical value lies in proposing concrete solutions for improving service, which will enhance the adaptability of establishments to modern challenges, ensure comfortable service for guests with disabilities and families with children, and also contribute to the development of socially responsible business during the war and in the post-war period.

Keywords: transformation, hospitality industry, inclusive development, region, crisis, post-war period.

Fig.: 3. Bibl.: 9.

Huzar Uliana Ye. – Candidate of Sciences (Economics), Associate Professor, Associate Professor, Department of Economics and Management, Ivan Boberskyi Lviv State University of Physical Culture (11 Kostiushko Str., Lviv, 79007, Ukraine)
Email: [email protected]

List of references in article

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