Improving the strategy of restaurant business development to minimize risks

Abstract

Relevance of the topic of the qualification work. The growing competition between manufacturers, free pricing in combination with the growing level of self-regulation of the enterprise, force a separate enterprise to focus its efforts, first of all, on achieving economic goals - increasing production efficiency, maximizing profits and finding sales markets. Thus, the relevance of the topic of the work stems from the need to solve the main economic and management tasks in order to eliminate some negative trends in the development of the restaurant industry based on the creation of a market concept of the restaurant and hotel business and a resource management system, the rational interaction of whose elements is aimed at achieving the necessary economic and social results, a high level of efficiency in the use of all types of resources in the restaurant sector. The purpose of the qualification work is to improve the restaurant business development strategy to minimize risks. Task. According to the set goal in the work were posed and resolved the following tasks : - justify from teaching spheres services , in particular restaurants , for development economy countries ; - establish trends restaurant business development countries in modern conditions ; - d trace strategic _ advantages for the development of the restaurant business ; - provide a general description of the restaurant, service and services ; - to find out efficiency _ resource management at enterprises restaurant networks ; - provide recommendations on improving the quality of services and products in the restaurant business; - provide recommendations on the application of the management strategy in the restaurant industry. Object of study. The object of the study is the study of the activity of the restaurant complex "Trattoria". Subject of study. The subject of the study is theoretical, methodological and practical aspects of improving the system and strategy of restaurant management. Theoretical and practical significance of the obtained results. It consists in the study of theoretical aspects of the system management, strategies at hotel enterprises , analysis of the concept of service and customer satisfaction, determination of areas for improvement of the system management an institution of the hospitality industry. Approbation. The main provisions of the work were reported at the meetings of the scientific circle of the department of trade, hotel and restaurant and customs affairs.