In thesis it is proved that the functioning of catering performs a socio-economic role in the structure of the national economy and is its particular branch. It produces services that are classified on numerous grounds (general and specific); they are provided by business entities that differ in the range of goods-production activities, types and quality of services, forms of service, degree of individualization of manufactured products, and also organizational and legal forms.
It is established that catering has an impact on other the national economic spheres, such as health care, education, tourism. The catering is a basic of economic and cultural development, and its result is multifactorial, namely: economic, social and environmental.
In the thesis the organizational-historical and socio-economic development preconditions of format for activity of catering establishments are analyzed. It was identified that public policy has always had a determining influence on the formation and functioning of catering.
A comparative interstate analysis of the chain of public catering establishments in Ukraine and Poland is conducted. We can say that the domestic chain of public catering establishments is insufficient and less productive than in Poland. It has been found that in Ukraine takes place a gradual expansion of the chain (capacity building), while in Poland its renewal.
The influence of environmental factors on the activity of institutions and factors of economic, socio-cultural, political, demographic and technological on the organizational and economic development of catering has been evaluated. It is established that the influence of environmental factors is complex and indirect, and the most influence is on the economic, political and demographic factors.
Methodological approaches to the evaluation of the valuable and motivational organization of catering in the educational system is offered. The author proves that wherever a person's nutrition determines his or her health.
The author develops the stimulation concept of organizational and economic development of catering. The concept is based on such directions as forming of food culture in the secondary education system, ensuring of food safety and observance of competitive conditions in the branch. Its rapid implementation is proved, as the increasing of poor and unbalanced nutrition in Ukraine and in the world generates diseases, namely the excess weight and obesity of the population most affected by children and adolescents. Organizational and economic development of catering on the proposed conceptual basis will not only optimize the use of public funds and consumer resources of the population, but also prevent the spread of non-communicable diseases, increase the overall morbidity, decrease productivity and GDP due to illness and temporary disability.
It is accepted that the modern factors of organizational and economic development of catering in the world are based on a study of consumer requests and needs, on using of information technologies and mobile communication to provide the process of selling services, menu innovation and organization of serving dishes, which forms a chef and catering staff. Ways to modernize culinary education in Ukraine are proposed.
It is determined that to meet the needs of the growing catering sector in the domestic market, it is not enough production of small agricultural producers and, moreover, it is not always of good quality.
The medium term strategy of public catering development in Ukraine is formulated, in it the goals, tasks of the state and subjects of the industry is formulated; scenarios of catering development is made, a set of measures ensuring their achievement is defined; an organizational and economic mechanism for achieving the balance of main participants’ interests in the catering is constructed and its means of monitoring is identified.
The practical significance of the obtained results is that the author’s scientific thesis and recommendations can be used in the activities of the Ministry of Economic Development and Trade of Ukraine, the Ministry of Education and Science, the Ministry of Health of Ukraine, the State Service of Ukraine on Food Safety and Consumer Protection, local governments and authorities to ensure the organizational and economic development of catering as the strategy of sustainable social development of the state, as well as system of training and advanced training of catering managers, students of economic specialties.
