Quality Management in Restaurant Businesses: Theoretical Bases and Modern Methodological Approaches
Introduction. In modern conditions, quality management systems are actively used as an effective economic management tool. It complies with the requirements and recommendations in the ISO 9000 series of international standards and serves as a cross-cutting structural element of the overall enterpris...
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| Main Authors: | , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Kyiv National University of Culture and Arts
2025-07-01
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| Series: | Socio-Cultural Management Journal |
| Subjects: | |
| Online Access: | http://socio-cultural.knukim.edu.ua/article/view/336355 |
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| Summary: | Introduction. In modern conditions, quality management systems are actively used as an effective economic management tool. It complies with the requirements and recommendations in the ISO 9000 series of international standards and serves as a cross-cutting structural element of the overall enterprise management system. It is based on a process approach, which is implemented through planning, provision, control and continuous improvement of quality in order to achieve strategic objectives. Purpose and methods. The purpose of the study is to analyse methodological approaches to the quality management system, study the current state of its implementation and regulatory and legal support based on the ISO 9000 series of standards in Ukraine, focusing on quality management of service and production activities of restaurant businesses. The research process used methods of logical generalisation, a systematic approach, and systemic-structural and functional analysis. Results. The article investigates methodological approaches to quality management of products and services in the restaurant business based on the international standards ISO 9000 series. Based on the research results, a thorough analysis of the current regulatory framework for quality management systems in accordance with international standards ISO 9000 series in Ukraine was conducted, which became the methodological basis for the research. The theoretical foundations and practical aspects of the formation of quality management and the patterns of development of key concepts, particularly TQM, which, combined with the requirements of ISO 9000, contributed to the formation of integrated quality management systems, were analysed. The quality management system as an economic tool for ensuring the efficiency of enterprises was analysed, and the process aspect of its implementation was revealed. The main reasons for implementing a quality management system in restaurant businesses are identified. Conclusions. The ISO 9000 series of international standards form a coherent system focused on effective quality management based on key management principles. The basis for the quality management system's functioning is implementing preventive measures to prevent non-conformities in restaurant businesses' service and production processes. Compliance with ISO 9000 requirements allows companies to demonstrate their ability to provide products and services that meet consumer expectations and mandatory regulatory requirements. |
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| ISSN: | 2709-846X 2709-9571 |