Рroblems of development ofrestaurants and other publiccatering establishments: safety ofbasic processes and servicedoi

Abstract

The study examined the challenges in the development of restaurants and other catering establishments, particularlythose related to the safety of core processes and customer service, and identified effective approaches to addressingthem. The research highlights a systemic issue of violations in the safety of core technological processes and services,which are observed in a significant portion of restaurants and other catering establishments in Ukraine. The studydemonstrates that food safety issues and instability in product quality are particularly relevant for restaurants and othercatering establishments. Specifically, violations in safe storage and transportation of products, lack of temperature control,inadequate logistics, and the absence of proper procedures lead to an increased risk of food poisoning, instability in dishquality, and growing consumer distrust. The situation can be improved through the implementation of an integratedmanagement system for the safety of technological processes in auxiliary areas, such as storage rooms and changingfacilities. The study demonstrates that, in restaurants and other catering establishments, issues related to food preparationand technological discipline-such as non-compliance with technological processes, cross-contamination, insufficienthygiene of kitchen equipment, and a shortage of qualified personnel-complicate the preparation of dishes.