Safety and Quality of Restaurant Service as Factor of Restoring Tourist Mobility in the Gastronomic Tourism Destination of Ukraine

Abstract

The safety and quality of restaurant service should serve as one of the factors for restoring the tourist flow to destinations, reconsidering the role of providing service to consumers of tourist services in accordance with the requirements of the European standards of service quality, market activity of restaurant business entities under the conditions of exit from quarantine restrictions. Theauthors consider theoretical, methodological and practical problems of assessing the quality and safety of restaurant service on the example of the catering establishments in Odesa region of Ukraine. To analyze the quality of componentsof the sphere of restaurant service to tourists, the authors applied methods of taxonomic analysis which combines a number of comparison methods on multidimensional objects. As a part of the tools for assessing the safety and quality of services at service enterprises, the authors used the recommendations of the WTTC protocols for establishments providing services to travelers. The proposed measures and approaches as to the assessment of the safety and quality of restaurant service allow small businesses to focus their efforts on improving the quality characteristics of restaurant services under conditions of overcoming the consequences of the COVID-19 pandemic.The safety and quality of restaurant service should serve as one of the factors for restoring the tourist flow to destinations, reconsidering the role of providing service to consumers of tourist services in accordance with the requirements of the European standards of service quality, market activity of restaurant business entities under the conditions of exit from quarantine restrictions. Theauthors consider theoretical, methodological and practical problems of assessing the quality and safety of restaurant service on the example of the catering establishments in Odesa region of Ukraine. To analyze the quality of componentsof the sphere of restaurant service to tourists, the authors applied methods of taxonomic analysis which combines a number of comparison methods on multidimensional objects. As a part of the tools for assessing the safety and quality of services at service enterprises, the authors used the recommendations of the WTTC protocols for establishments providing services to travelers. The proposed measures and approaches as to the assessment of the safety and quality of restaurant service allow small businesses to focus their efforts on improving the quality characteristics of restaurant services under conditions of overcoming the consequences of the COVID-19 pandemic.