PLANNING OF QUALITY MANAGEMENT SYSTEM FOR SERVICE PERSONNEL OF RESTAURANT INDUSTRY ENTERPRISES

Abstract

The structural shifts in the world and domestic economy increase the significance of those branches that have a social direction. According to these tendencies the restaurant industry enterprises take up the distinguished positions among the enterprises of social infrastructure especially the organizations of catering and leisure activities. It is a constant development of these enterprises and quality of their service that is an evidence of improving a worth level of living in the country. Nowadays, the restaurant industry enterprises progressively concentrate on tracking and analysing the personnel service quality. The modern integration processes into the economic world community also justify the necessity of the focused actions concerning the mutual agreement and development of the current quality management system for the service personnel, improvement of internal normative documents that can drive the improvement of the labour quality of service personnel and increase of the competitive advantage of domestic catering establishments.