REGIONAL RESTAURANT BUSINESS: QUALITY OF SERVICE MANAGEMENT PROBLEMS

Abstract

The purpose of the article is a theoretical consideration of the aspects of service quality management in the restaurant business, at the regional level. From the standpoint of research methodology, a comprehensive economic analysis, comparison, generalization of scientific, educational and methodological literature on the problem of research related to the sphere of quality management was used. Empirical methods included: questionnaires, personal interviews with managers of the region's restaurant business, customers-consumers of restaurant services; author's monitoring of economic processes of providing restaurant services in the region. Descriptive statistics made it possible to form quantitative data on the stated problem and present them in tables. As a result, the authors propose directions for improving the levels and functional characteristics of the restaurant business quality management system, which are formed on an individual basis, taking into account the personal requests of customers of the regional market.

Keywords

• regional public catering market
• quality management
• quality of service
• restaurant business
• service at catering establishments
• levels of quality management system
• quality criteria