Quality as a Determining Factor of Satisfying the Consumers’ Needs in Restaurant Business Products and Services

Abstract

Topicality. Nowadays, the functioning effectiveness of restaurant industry establishments entirely depends on the level of the services and products compliance to the consumers’ requirements. Additionally, it is necessary to mention the urgent determining the consumers’ needs and demands regarding the services and products quality of the restaurant business. Therefore, the question of understanding the essence of such a complex and multifaceted phenomenon as quality becomes relevant for the restaurant establishments. A deep understanding of the quality content and structure makes it possible to elaborate more effective measures in order to improve the quality of restaurant services and products, that meet or even exceed the consumers’ expectations. As a result, it can form the main strategic direction in the competitive environment of the changing restaurant industry. Aim and methods. The aim of the study is to conduct theoretical and practical analysis, systematization and generalization of scientific approaches of blighty and foreign scholars on the interpretation of the quality concept, as well as state standards for services and products quality definition, reasoning the role of services and products quality in satisfying the needs of the restaurant establishments consumers in order to high their competitiveness. The methodological basis of this research form the following methods of scientific analysis: methods of logical generalization, the systemic, functional and systemic-structural analysis. Results. The concept of quality is defined as a set of certain characteristics of services and products that meet the existing or anticipated needs of consumers according to their purposes. The interdependence of the necessity in restaurant establishments providing the high stable level of services and products quality, in accordance with the requirements and needs of modern consumers in the market of goods and services, is proved. It is necessary to elaborate and apply a quality management system for services and products, which is an effective tool for improving the competitiveness of food and drink venues. Conclusions and discussion. The results of scientific research prove that quality is a determining factor in evaluating the success of service and production functioning results, namely manufactured products and given services. This is one of key aspects that characterizes consumers’ demands for services and products quality. In turn, the needs of consumers are a determinant in formation the need for permanent improvement of quality, and implementation in the restaurant industry the quality management system for products and services.

Менеджмент Якості Та Продуктивності У Процесах Продажу Продукції

“…Слабкими сторонами товариства є висока ціна на про дукцію внаслідок більш високих витрат на виробницт во, обмежений її асортимент. Переваги ТОВ "Organic Milk": більш висока екологічна чистота, продукція містить більше вітамінів, мінералів, антиоксидантів, кращі смакові якості (більш насичений, натуральний смак, безпечний для здоров'я -несе менший ризик розвитку алергії, хронічних захворювань) [9][10]. Не доліками діяльності ТОВ "Organic Milk" та його продукції є вища ціна, обмежена доступність (не завжди можна знайти в магазинах), недостатньо наукових доказів щодо значної різниці користі для здоров'я порівняно з звичайним молоком.…”

Tax Audit to Ensure Business Prosperity: Trends and Perspectives

“…A. Tupchiy [13] analyzes the dependence of the income and profit of enterprises on the provision of services. V. Rusavska, S. Neilenko [14] investigates quality as a determining factor in meeting the needs of consumers of business products and services. In addition, tax audit issues were the object of research by such scientists as G. Lietz [16], T. Rostain [17], M. Hanlon, et al [18], N. Ahmad et al [19], J. Robinson et al [20], M. Steller, E. Pummerer [21], R. T. Ainsworth [22], 23.…”