Quality improvement at public catering enterprises

Abstract

In conditions of market competition, every catering company should strive to maximize the results of its production and economic activities. To do this, it must maximize its competitive advantages over competitors. The most significant advantage is the production of higher quality products. To improve the quality of products produced by a catering company , it is necessary to pay more attention to technological processes , the functioning of which has a significant impact on the quality of finished products. The functioning of a catering company depends a lot on the efficiency of its staff. In this regard, in order to maintain a high quality of customer service at public catering enterprises, much attention should be paid to stimulating the effective labor activity of employees of the enterprise. Improving the quality management system at public catering enterprises allows not only to occupy its market niche, but also to attract the attention of potential investors. The use of a quality control system at public catering enterprises, certification of the enterprise on the basis of international quality management standards allows enterprises to reduce production costs, and therefore improve their financial and economic performance.