Сучасні тенденції в організації роботи закладів ресторанного господарства (на прикладі м. Чернівці)

Abstract

In the abstracts modern tendencies of the organization of work of establishments of restaurant economy in the conditions of quarantine restrictions are investigated. In particular, trends in the development and relevance of the service of delivery of ready meals to consumers have been identified. The most popular ways of the organization of delivery are investigated, including through delivery services, the company agglomerates, own delivery of establishment of restaurant economy. The results of a survey of restaurant establishments on the peculiarities of ordering ready meals and drinks are presented. The further need to develop the service of delivery organization taking into account the consumer habit of the consumer is revealed.