IMPROVING OPERATIONAL EFFICIENCY: QUALITY MANAGEMENT IN CAFE OPERATIONS

Evelina Borysova; Denys Fefelov; Anatoliy Kravchenko; Rostislav Kuzmenko; Oleh Kuzmin; Anna Maksymiuk; Veronika Osadcha; Svitlana Vozniuk; Mariia Omelchenko

doi:10.30890/2709-2313.2024-29-00-001

Authors

Evelina Borysova National University of Food Technologies https://orcid.org/0009-0005-0659-6401
Denys Fefelov National University of Food Technologies https://orcid.org/0009-0004-9147-2341
Anatoliy Kravchenko National University of Food Technologies https://orcid.org/0009-0001-7236-1388
Rostislav Kuzmenko National University of Food Technologies https://orcid.org/0009-0003-6989-0910
Oleh Kuzmin National University of Food Technologies https://orcid.org/0000-0001-9321-6684
Anna Maksymiuk National University of Food Technologies https://orcid.org/0009-0005-5467-1963
Veronika Osadcha National University of Food Technologies https://orcid.org/0009-0002-2987-488X
Svitlana Vozniuk National University of Food Technologies https://orcid.org/0009-0005-4179-5983
Mariia Omelchenko National University of Food Technologies https://orcid.org/0000-0001-8342-229X

DOI:

https://doi.org/10.30890/2709-2313.2024-29-00-001

Keywords:

quality management system, service department, service standards, guest comfort, hygiene, safety, competitiveness, discrepancies, corrective actions

Abstract

This article examines the quality management system in cafes with a focus on the role and importance of the service department. The processes of quality management and their impact on the competitiveness of the enterprise are discussed. It is noted that c

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References

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IMPROVING OPERATIONAL EFFICIENCY: QUALITY MANAGEMENT IN CAFE OPERATIONS

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