THE SPECIFICITY AND EXPERIENCE OF PUBLIC CATERING ENTERPRISES IN VLADIMIR CITY IN COVID-19 PANDEMIC
The article provides an analysis of the current activities of the restaurant business enterprises in the region in modern conditions that contribute to the support of entrepreneurial activity in this area. The article is aimed at analyzing the measures to support the mass food industry in the context of regional experience. To achieve this goal, the authors identify and solve the tasks of assessing the main problem situations in the context of the crisis, the systematization of experience of the region's food enterprises in the current conditions, estimating the possibilities of restoring the industry enterprises, taking into account the measures taken and the directions of work. The study of theoretical aspects is based on method of actualization, system analysis, comparisons, classifications, induction and deduction, abstraction and concretization. The article examines the directions of state and regional measures to support enterprises in the restaurant business in the context of the COVID-19 pandemic. The article systematizes and updates theoretical approaches to the analysis of the experience of public catering enterprises and possible ways to restore the industry in the region, which determines its practical significance.