Year: 2024 | Month: February | Volume 69 | Issue 1Special
Modern, Innovative Approaches to Managing the Quality and Competitiveness of Hospitality and Tourism Businesses
Olga Oliinyk
Olesia Dolynska
Olena Polova
Olga Shykina and Olha Sliusarchuk
DOI:10.46852/0424-2513.1.2024.19
Abstract:
This study focuses on the study of current innovative approaches used for quality management and increasing the competitiveness of hotel, restaurant, and tourism enterprises. It has been determined that in the field of hospitality, the key success factor is the ability to satisfy the needs of customers, provide a high level of comfort, and effectively respond to changes in the household and the economic and cultural requirements of guests. The main part of the research focuses on the study of modern quality management systems in the hotel and restaurant business and their interaction with international standards, in particular the new versions of the ISO, OHSAS, and SA standards. It is emphasized that effective quality systems are not limited to compliance with individual requirements but also involve active participation in the improvement of all aspects of management and quality in the complex. In addition, innovative approaches to the promotion of hotel and restaurant services were identified, including the use of social media and marketing, as well as strategies for recruiting, training, and motivating staff. It is noted that innovations include not only technological innovations but also competitive strategies aimed at attracting and retaining customers. Research emphasizes the importance of the adaptability of hotel, restaurant, and tourism enterprises to changes in the external environment and constant improvement to ensure stable development in the conditions of the modern economic and socio-cultural context.
Highlights
- In the fiercely competitive landscape of the contemporary hospitality industry, the adoption of a quality management system, aligned with international standards and incorporating Total Quality Management (TQM) principles, is imperative for hotel, restaurant, and tourism enterprises to meet customer expectations and strategically position themselves for sustained success.
- The multifaceted nature of competitiveness management in the hotel and restaurant sector requires a balanced approach encompassing innovative strategies, adaptation to external conditions, and replication of successful practices. Effective management, involving continuous competitor analysis, service quality enhancement, and responsiveness to consumer preferences, not only ensures the survival of enterprises but also positions them to thrive and significantly impact the dynamic tourism market.
© This is an open access article distributed under the Creative Commons Attribution License which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited
Print This Article Email This Article to Your Friend
