Quality as a Determining Factor of Satisfying the Consumers’ Needs in Restaurant Business Products and Services

Valentyna Rusavska, Serhii Neilenko
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引用次数: 1

Abstract

Topicality. Nowadays, the functioning effectiveness of restaurant industry establishments entirely depends on the level of the services and products compliance to the consumers’ requirements. Additionally, it is necessary to mention the urgent determining the consumers’ needs and demands regarding the services and products quality of the restaurant business. Therefore, the question of understanding the essence of such a complex and multifaceted phenomenon as quality becomes relevant for the restaurant establishments. A deep understanding of the quality content and structure makes it possible to elaborate more effective measures in order to improve the quality of restaurant services and products, that meet or even exceed the consumers’ expectations. As a result, it can form the main strategic direction in the competitive environment of the changing restaurant industry. Aim and methods. The aim of the study is to conduct theoretical and practical analysis, systematization and generalization of scientific approaches of blighty and foreign scholars on the interpretation of the quality concept, as well as state standards for services and products quality definition, reasoning the role of services and products quality in satisfying the needs of the restaurant establishments consumers in order to high their competitiveness. The methodological basis of this research form the following methods of scientific analysis: methods of logical generalization, the systemic, functional and systemic-structural analysis. Results. The concept of quality is defined as a set of certain characteristics of services and products that meet the existing or anticipated needs of consumers according to their purposes. The interdependence of the necessity in restaurant establishments providing the high stable level of services and products quality, in accordance with the requirements and needs of modern consumers in the market of goods and services, is proved. It is necessary to elaborate and apply a quality management system for services and products, which is an effective tool for improving the competitiveness of food and drink venues. Conclusions and discussion. The results of scientific research prove that quality is a determining factor in evaluating the success of service and production functioning results, namely manufactured products and given services. This is one of key aspects that characterizes consumers’ demands for services and products quality. In turn, the needs of consumers are a determinant in formation the need for permanent improvement of quality, and implementation in the restaurant industry the quality management system for products and services.
质量是餐饮企业产品和服务满足消费者需求的决定因素
主题性。如今,餐饮业机构的运作效率完全取决于服务和产品是否符合消费者的要求。此外,有必要提到迫切需要确定消费者对餐饮业服务和产品质量的需求。因此,理解质量这样一个复杂而多方面现象的本质问题与餐饮机构有关。对质量内容和结构的深刻理解使我们有可能制定更有效的措施,以提高餐厅服务和产品的质量,达到甚至超过消费者的期望。因此,它可以在不断变化的餐饮业竞争环境中形成主要的战略方向。目的和方法。本研究的目的是对国内外学者关于质量概念解释的科学方法,以及服务和产品质量定义的国家标准进行理论和实践分析、系统化和概括,推理服务和产品质量在满足餐饮机构消费者需求方面的作用,以提高其竞争力。本研究的方法论基础形成了以下科学分析方法:逻辑概括法、系统分析法、功能分析法和系统结构分析法。后果质量的概念被定义为服务和产品的一组特定特征,这些特征根据消费者的目的满足他们现有或预期的需求。事实证明,餐馆根据现代消费者在商品和服务市场上的要求和需求,提供高稳定水平的服务和产品质量的必要性是相互依存的。有必要制定和应用服务和产品的质量管理体系,这是提高餐饮场所竞争力的有效工具。结论和讨论。科学研究结果证明,质量是评估服务和生产功能结果(即制成品和给定服务)成功与否的决定因素。这是消费者对服务和产品质量需求的关键方面之一。反过来,消费者的需求是形成永久性质量改进需求以及在餐饮业实施产品和服务质量管理体系的决定因素。
本文章由计算机程序翻译,如有差异,请以英文原文为准。
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