WAYS TO INCREASE THE EFFICIENCY OF MANAGEMENT OF THE QUALITY OF PRODUCTS (SERVICES) IN THE ORGANIZATION OF PUBLIC CATERING
The article considers the problem of managing the quality of services and products provided in the conditions of the enterprise of the bar-restaurant The Pub 102. The analysis of business processes and products of the restaurant is carried out. The analysis is supplemented by an assessment of the restaurant's visitors regarding the quality of the services provided. Factors that significantly affect the quality and safety of products and services are identified. In order to improve the quality of production in the quality management system of services and increase the competitiveness of the enterprise, it was proposed to introduce effective technological equipment