The role of servisology in improving the efficiency of enterprises in the hotel and restaurant business

Abstract

The purpose of the article is to identify and substantiate the role of serviceology as a leading factor in increasing the efficiency of enterprises in the hotel and restaurant business and forming competitive advantages in the modern hospitality environment. The object of the study is the business processes of hotels and restaurants that are in close interaction with the market of tourist and other services, as well as the mechanisms for building a service space. The main tasks are to analyze theoretical approaches to serviceology, identify key factors influencing the quality of service, formulate practical recommendations for integrating serviceology tools into the activities of enterprises in the hotel and restaurant business, and systematize the results for use in further research and the real hospitality sector. The article contains a justification of the relevance and importance of the topic of the role of serviceology for increasing the efficiency of enterprises in the hotel and restaurant business, taking into account both internal and external challenges. It is emphasized that it is thanks to the systematic nature of service approaches, a deep understanding of customer psychology and expectations, as well as the broad integration of technological innovations that it is possible to achieve long-term success in the hospitality business. Four key essential principles of the role of service are formed, which demonstrate why this approach is becoming fundamental in the formation of competitive advantages. The work also identifies the main areas of increasing efficiency, including: targeted improvement of quality standards, personalization of services and the introduction of information and communication technologies. Special attention is paid to the development of partnerships that allow expanding the range of offers and satisfying the individual needs of the most demanding customers. All this indicates the growing importance of service as a comprehensive and flexible mechanism aimed at improving business process management in the hospitality sector. In addition to the theoretical aspect, the abstract emphasizes the practical value of these recommendations for managers and specialists who seek to increase competitiveness and guest satisfaction. Servisology allows not only to understand the market and the consumer more deeply, but also to determine effective mechanisms for implementing strategies taking into account modern economic and socio-cultural trends.