SUSTAINABLE DEVELOPMENT MANAGEMENT OF THE RESTAURANT BUSINESS

Abstract

Sustainable development management of the restaurant business has recently gained great importance in the process of ensuring its long-term success and competitiveness. This is connected with the growing needs of society for security and ensuring the principle of equality and the possibility of realizing the rights of all its members. Sustainable management of resources and diversity in restaurants is crucial both for decarbonization, which should stop environmental degradation, and for inclusive development, which will contribute to improving the living conditions of current and future generations. The article reveals the problem of developing practical recommendations for managing the sustainable development of the restaurant industry. Therefore, it is important to analyze existing approaches to planning measures to ensure savings and efficient use of all types of resources in order to determine a more efficient way of providing services, as well as to investigate methods of organizing interaction with clients, employees and the community for the fullest realization of the rights of all members of society. In order to ensure the long-term success and competitiveness of the restaurant industry, its managers are suggested, based on the concept of sustainable development, to implement a number of practical measures that will mitigate the impact on the environment associated with the processes of preparing and delivering meals. At the same time, the level of losses of all types of used resources will decrease and the efficiency of the institutions will increase. In order to achieve the goals of sustainable development within a single restaurant, it is proposed to manage diversity at different levels: staff, customers, community. This will help improve organizational behavior at the institution level, increase the level of job satisfaction and increase the productivity of the staff. And different customers of the restaurant will be provided with the availability of services, which, firstly, will meet their preferences, and, secondly, will help to overcome physical and psychological barriers for customers with special needs.

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Identifiers

DOI

10.20998/2519-4461.2024.5.33

Journal

Bulletin of the National Technical University "Kharkiv Polytechnic Institute" (economic sciences)

Year

2024