THE IMPACT OF INTERNATIONAL STANDARDS ON THE QUALITY OF SERVICE IN HOTELS AND RESTAURANTS

Introduction. In the current environment of global geopolitical instability and economic crisis, the Ukrainian restaurant and hotel industry requires intensification of competitiveness in the industry market. In view of this, one of the priority areas of economic development today is to ensure strategic competitive advantages based on a high level of quality. Today, the market of the industry under study exerts considerable pressure on the industry, stimulating it to continuously improve the quality of services. In view of the above, every company in the hotel and restaurant business requires strengthening its competitive advantages and improving the quality of service. International standards serve as a key indicator in this regard. Purpose. The purpose of the study is to analyze the impact of international standardization concepts in the field of restaurant and hotel services on the quality of services. Materials and methods. In the course of the research, a number of general scientific methods of cognition were used, in particular, methods of comparative and abstract logical analysis, induction and deduction, abstraction, concretization and formalization. The theoretical and methodological basis of the study was formed taking into account the priority principles of comprehensive research and the systematic approach. The principle of complexity made it possible to analyze the subject of research as a system, with a corresponding set of interconnections. Results. The study is devoted to the actual problems of identifying the level of service quality in the hotel and restaurant industry in terms of compliance with international standards. The modern methodology of their evaluation is systematized and analyzed. The domestic level of standardization of the hotel and restaurant industry in terms of correlation with international standards of total quality management is studied in detail. It is proved that as a result of the implementation of international quality standards, the company's activities are optimized in the areas of responsibility distribution, internal organization and minimization of the number of management errors. It is found that the introduction of a quality management system based on ISO 9001 helps to simplify the system of selling services and improve their quality, optimize corporate policy, establish effective communication with consumers, and formulate rational management decisions. Discussion. In future scientific research, it is advisable to focus on the development of practical tools for implementing European-style service quality management systems in the restaurant and hotel business, which will stimulate the intensive development of the industry during the post-war recovery period.