Diagnostics of factors, concerning maintenance of competitiveness of catering enterprises

Abstract

The article studies the factors that provide the demand for catering services. The research was conducted in the form of a questionnaire survey of consumers. In the course of the study, the following factors were studied: order motives, order frequency, format and form of service, order quantity, place of order, and taste preferences of consumers. There are positive and negative factors in the work of catering companies. The diagnostics of the competitiveness of enterprises of the restaurant industry, which provide catering services by ranking the main external and internal factors, is carried out. The competitiveness ratio is calculated. The essence of qualification improvement of personnel at enterprises in modern market conditions is revealed. The proposed scheme of management qualification as a component of the process of professional development of personnel and stages of determining the need for advanced training.