The results of the survey reflect the specifics of demand for catering services and
make it clear that the catering market is not saturated and needs development and
segmentation.
The application of these studies should be aimed at developing a methodology for
ensuring the competitiveness of enterprises providing catering services.
The external and internal factors that have a significant impact on the
competitiveness of restaurant enterprises are determined. As a result of the analysis of
the questionnaire survey of managers of 5 catering companies, a matrix of rank of
external and internal factors was created, their ranks were determined and based on the
established data, and the coefficient of competitiveness of catering enterprises was
calculated. Due to the research methodology it is advisable for a particular company to
pay attention to important factors and to take into account their influence in planning,
organization and implementation of measures to ensure competitiveness.
The scheme of personnel development is offered and the stages of determining
the need for advanced training are developed. Raising the skills of employees will help
achieve high personal results, increase the quantitative and qualitative indicators of
ensuring the competitiveness of the enterprise.
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