Methodological aspects of hotel and restaurant product quality assessment

Authors

  • Валентина Миколаївна Столярчук Higher education establishments of Ukoopspilka «Poltava University of Economics and Trade» Koval st., 3, Poltava, Ukraine, 36014, Ukraine https://orcid.org/0000-0001-6543-9020

DOI:

https://doi.org/10.15587/2312-8372.2014.25367

Keywords:

products, services, product quality assessment, innovation, hotel and restaurant industry

Abstract

The problem of improving the competitiveness of the hotel and restaurant industry in Ukraine is considered in the paper. The purpose of the research is to find efficient innovative ways of its provision. Theoretical methods are used. The feasibility of developing and practical implementing the dynamic system to ensure product quality at different levels of compliance is considered. For its optimal performance, it is proposed to carry out an integrated assessment of product quality, taking into account different levels of compliance. It is determined that required components must be criteria of compliance with: technical standard documents, actual consumer needs, expected needs of consumers, reaching the level of optimality and the potential of prospective development. The research results can be used by researchers and experts, working in the hotel and restaurant business. Taking into account the proposed approach to the integrated assessment of product quality in the development and practical implementation of the dynamic system to ensure product quality at different levels of compliance will promote ensuring high efficiency of innovative activities in the hotel and restaurant industry in Ukraine.

Author Biography

Валентина Миколаївна Столярчук, Higher education establishments of Ukoopspilka «Poltava University of Economics and Trade» Koval st., 3, Poltava, Ukraine, 36014

Candidate of Technical Sciences, Associate Professor

Department of Hotel, Restaurant and Resorts Business

References

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Published

2014-06-25

How to Cite

Столярчук, В. М. (2014). Methodological aspects of hotel and restaurant product quality assessment. Technology Audit and Production Reserves, 3(5(17), 45–47. https://doi.org/10.15587/2312-8372.2014.25367

Issue

Vol. 3 No. 5(17) (2014): Processes and equipment of food and chemical industries

Section

Materials of scientific conference

License

Copyright (c) 2016 Валентина Миколаївна Столярчук

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