Antoshkova N. Theoretical and methodological and basics of customer-oriented service at restaurants

Object: the process of managing the development of customer-oriented service of restaurant enterprises. Objective: substantiation of theoretical and methodological bases and practical recommendations for the development of customer-oriented service at the enterprises of the restaurant industry of Ukraine. Methods: theoretical generalization; dynamic analysis and synthesis; indicative and; sociological research; ranking; integrated assessment; correlation modeling; confirmatory factor analysis of maximum plausibility; graphicProposed: methodical approach to assessing the level of quality of service activities of restaurant enterprises, tools for integrated quality assessment of customer-oriented targeted delivery service, conceptual framework of ideal customer-oriented staff, empirical platform for programming customer impressions. Scope: restaurant enterprises.