Abstract:
The qualification work consists of an introduction, three chapters, conclusions, a list of references and appendices.
The object of research is the process of increasing the level of social responsibility of hotel and restaurant business entities. The subject of the study is the system of social responsibility of hotel and restaurant business entities.
In the first chapter of the qualification work, the theoretical aspects of the study of social responsibility are presented and the components of social responsibility of hotel and restaurant business entities are defined. The second chapter of the qualification work provides a general description of the restaurant “Hajibey” and the services provided, examines the economic activities of the restaurant enterprise, and analyzes the main economic indicators. A survey of consumers and employees of the restaurant was conducted, the focus of this study is the corporate social responsibility of the restaurant “Hajibey”. The third chapter of the qualification work identifies areas for improving the level of social responsibility in the restaurant “Hajibey”, namely: improving the company's responsibility to the staff, introducing energy-efficient means that are well-founded and can quickly provide positive results, participating in volunteer and charitable projects, improving the implementation of the HACCP concept
