Research of theoretical basis of business model quality management of restaurant business entity

Authors

DOI:

https://doi.org/10.15587/2312-8372.2017.94171

Keywords:

quality management, enterprise business model, restaurant business, demands of consumers, innovative approach

Abstract

The key points of «quality management» concept (as management function, management process and a system of evaluation of management activities) are identified on the basis of critical analysis of invariant interpretations of its essence These characteristics indicate the complexity of «quality control» concept and the ambiguity of its contents. Based on a synthesis of existing approaches to the interpretation of the essence of «quality management» concept including industry features of restaurant business entity, its basic essential features are defined (aim of management, objectives, object, subject, methods and means of management, functional orientation, time lag, value priorities) and the author's vision of the contents of «business model quality management of restaurant business entity» is formulated as a coordinated activity that is controlling the value propositions (range, food sales concept, service level), key partners, consumer segments, key resources, cost structure, relationships with customers, revenue streams.

Trends of development of explored «quality control» concept and general management are investigated to determine the preferred approach to building a quality management system of enterprise business model. It is proved that quality improvement of enterprise business model is based on an innovative approach to management at all stages of production, distribution, exchange and consumption.

Author Biographies

Victoria Grosul, Kharkiv State University of Food Technology and Trade, Klochkovskystr., 333, Kharkiv, Ukraine, 61051

Doctor of Economic Sciences, Professor

Department of Economics and Management

Tatyana Ivanova, Kharkiv State University of Food Technology and Trade, Klochkovskystr., 333, Kharkiv, Ukraine, 61051

Kharkiv State University of Food Technology and Trade,

Klochkovskystr., 333, Kharkiv, Ukraine, 61051

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Published

2017-01-31

How to Cite

Grosul, V., & Ivanova, T. (2017). Research of theoretical basis of business model quality management of restaurant business entity. Technology Audit and Production Reserves, 1(4(33), 19–23. https://doi.org/10.15587/2312-8372.2017.94171

Issue

Vol. 1 No. 4(33) (2017): Economics of enterprises. Macroeconomics

Section

Economics and Enterprise Management: Original Research

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Copyright (c) 2017 Tatyana Ivanova, Victoria Grosul

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