Mikhaylova N. Competition evaluation of the restaurant enterprises

Research object: the process of competitiveness assessment for restaurant enterprises. Aim: theoretical bans grounding and scientific methodical tools development for competitiveness assessment of restaurant enterprises. Methods: scientific abstraction, analysis, synthesis, systematization and generalization. Results: development and closer definition of theoretical principles, development of scientifically grounded recommendations on competitiveness assessment for restaurant enterprises. Novelty: tree-level system of care. Conceptual mtchanism concerning issues of enterprise competitiveness management as well as theoretical and methodical principles of care are perfected. Directions of competitiveness assessment at different levels of managerial decisions taking-up and scientific methodological tools on competitiveness position of enterprise assessment during the forecast period. Sphere of application: restaurant enterprises. Implementation: restaurant enterprises, high schools.