Modern features of resource management in the restaurant business to increase competitiveness

Abstract

Relevance of the topic of the qualification work. The restaurant business is one of the few spheres of the Ukrainian economy, in which market relations have fully manifested themselves almost from the very beginning of economic reforms, and today, after a decade, it is the most profitable, dynamically developing business, and therefore promising for investments and attractive for entrepreneurs service market segment. In many ways, the development of the restaurant business in modern Ukraine took place by the method of trial and error, and scientific methods of organization and management of domestic entrepreneurs were practically not needed for a number of reasons. However, in the post-crisis period, the situation has fundamentally changed: real competition has emerged in the market of restaurant services, and the consumer has become more experienced, which has presented a whole series of new tasks to the management of enterprises in this service sector, such as the need to increase production efficiency, strengthen the competitive position, and this inevitably leads to It is connected with the implementation of modern achievements of management, marketing, the ability to build a rational logistics system and the organization of purchases into everyday business practice.