BASIC ASPECTS QUALITY MANAGEMENT IN THE FIELD OF HOSPITALITY

A distinctive hotel-restaurant complex is a problem of quality management. Science has accumulated and summarized extensive experience on the concepts of quality management. The transition from total quality control (TQC), total quality management (TQM), has led to a change in technological structure of the economies of different countries. Popular suggestions for improving quality are considered: taking into account losses in production, «the Deming cycle» or PDCA, the «Spiral quality» («Spiral Qurana»), etc. the Application of these methods, in compliance with the standards of servicing in the service industry, will contribute to functional and technical quality in the hotel-restaurant complexes.