DIRECTIONS OF IMPROVING THE QUALITY OF HOSPITALITY ENTERPRISES: MANAGEMENT AND FINANCIAL ASPECTS

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Nelia NAGAICHUK
Oleksandr YAKUSHEV
Maksym RYZHYKH

Abstract

This article examines the areas of improving the quality of services in temporary accommodation establishments. The authors analyze the quality of hotel services from the perspective of hotels and consumers. The criteria for classifying an enterprise as an accommodation facility are described, in particular, the presence of a certain number of rooms, their structure and material and technical equipment. The article also examines the regulatory and legal support for the quality of hotel services. It is important to ensure a high level of customer service and adhere to the quality standards enshrined in the «Rules for the Provision of Hotel Services». Particular attention is paid to the analysis of the impact of external factors on the hospitality industry of Ukraine. The article systematizes the impact of war, political and economic instability and the COVID-19 pandemic on the hospitality industry of Ukraine. The consequences of these factors are described, in particular, a decrease in hotel occupancy, the closure of enterprises and the loss of qualified personnel. The article outlines measures to stabilize the hotel services market and its further development. Such measures include attracting customers, expanding the range of services and implementing new marketing strategies. The authors found that the main criteria for choosing a hotel for guests are its location and pricing policy. The article also describes the factors that contribute to the adaptation of hotels to new realities, and proposes measures to improve their activities in the face of modern challenges. These measures include improving the quality of service, modernizing the material and technical base, and intensifying advertising activities to increase brand awareness.

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References

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