FEATURES OF CATERING IN THE ORGANIZATION OF MOBILE RESTAURANT SERVICES
Journal Title: Проблеми системного підходу в економіці - Year 2017, Vol 6, Issue 62
Abstract
With the development of the latest technologies in the hospitality industry, catering services are gradually becoming widespread in the organization and holding of festive events, banquets, during which the cooking and service are combined with other services: hire of wedding apparel and accessories, cars, organization of entertaining and concert programs, stylized room design and table design, etc. Considering features of catering in cooperation between the catering company and the company’s management is a proper and, importantly, financially beneficial step towards the development of both parties. By conducting the research, the author discloses the essence and features of the organization of modern types of catering, such as: – corporate: catering, the types of which differ only in the direction and theme of the holiday on corporate events, which cannot be solved without usual noisy feast; – social: the feature of social catering is its application – these are social spheres, such as kindergartens and schools, hospitals, transport and much more; – event catering: this kind of catering, in other words, can be called event-based catering. The advantage of such restaurant service is that it is always relevant and does not depend on the weather behind the window; – VIP catering: premium customer service, this is VIP-catering. Having considered each type of catering, we can state that the measures allow companies to attract the attention of the business community, build a serious image of the company, acting for responsible business. As a result of the study, own conclusions regarding the directions of increasing the use of catering services by restaurants are drawn. To summarize, we can distinguish perspective directions of development of catering services by mobile service restaurants: 1) expanding the range of dishes in the menu, taking into account needs of consumers in healthy eating, low-calorie meals, and religious peculiarities; 2) increasing the mobility of catering companies, which is primarily related to their material and technical base and available skilled personnel; 3) promotion of innovative trends in the catering market, in particular, stimulating the development of “environmental catering”.
Authors and Affiliations
L. O. Horshkova
Keywords
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