Development of restaurant serviceologybased on the methodology of general theory of service
Journal Title: Бюллетень науки и практики - Year 2018, Vol 4, Issue 4
Abstract
The positions of restaurant service (service in restaurant business — restaurant logo) are formed as a scientific basis for designing a business and assessing the quality of services in restaurant business, developing the service sector in restaurant business, exploring and forming theoretical bases for the development of economy and management in the restaurant business in the globalization of the market for such a kind of services, development of service and information technologies and communications, the functional–decompositional representation of restaurants (complexes of restaurants governmental services). A four-level restaurant service model is proposed, which can be used to position and analyze the competitiveness of this type of service.
Authors and Affiliations
Valerii Glushchenko, Irina Glushchenko, S. Katz, K. Olshevskaya, A. Pryazhnikova, E. Stashkova
Keywords
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- EP ID EP483271
- DOI 10.5281/zenodo.1218443
- Views 84
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