MANAGEMENT OF THE INNOVATIVE PROVISIONING PROCESS QUALITY OF TOURIST AND HOTEL-RESTAURANT BUSINESS SERVICES

Abstract

PRESENTATION AND PURPOSE OF THE STUDY. At the current stage of recovery of the national economy of Ukraine, it is impossible to form a concept of ensuring innovative development, to achieve long-term results of the tourism and hotel-restaurant business without constant updating and improvement of applied technological and management processes, constant expansion of the range of services provided, and identification of new opportunities for effective development Scientific and technical progress, the creation of new innovative management technologies, the development of innovative production infrastructure, including changes in consumer preferences, new methods of management and organization of production and work should be attributed to the reasons that cause the need for innovative processes. Innovations (or innovations) play the most important role in macroeconomic development and in achieving the goals of tourism and hotel and restaurant business. To date, there is not a high level of innovative activity in the field of tourism and hotel-restaurant business, which is due to the need to find solutions for improving control in the field of management of innovative activities of tourist and hotel-restaurant enterprises. The development of market relations causes the emergence of new tasks that require the improvement of the system management of the quality of services at tourist and hotel-restaurant enterprises.
The above-mentioned words prove the relevance of this article and reflect its purpose as a study of the peculiarities of managing the innovative process of improving the quality of various services of the tourist and hotel-restaurant business.
RESEARCH METHODS. In the process of creating and writing the article, general and scientific methods were used: abstraction, classification of various types, comparison, systemic and system-forming approach, situational mathematical analysis, logical and analytical evaluation of parameters, analogies, modeling. The totality of the used theoretical and methodological base made it possible to formulate realistic and well-founded practical conclusions and effective solutions.
THE RESULTS. It was emphasized that the development of innovations in the hospitality industry should include such aspects as automation and improvement of work processes with the help of the Internet of Things, the use of "smart" solutions, as well as the improvement of safety and hygiene through innovative solutions. Innovative processes in the tourism and hotel-restaurant business are described, which should include the introduction of new ideas, technologies, services or approaches to improve service quality and competitiveness. This may include the implementation of information systems, the creation of unique numbers or services, the development of an environmental initiative, etc.
CONCLUSIONS. Innovative activity in the tourism and hotel-restaurant business is embodied in the creation of new or improvement of transport, hotel, restaurant and other services, the development of new national and international markets, the use of advanced information and telecommunication innovative technologies, modern advanced forms of organizational, planning and management activities, new ways to meet the needs of tourists, etc. Carefully selected tools for the innovative development of tourism and hotel-restaurant business enterprises ensure its competitiveness.
KEYWORDS: tourism and hotel and restaurant business; quality of services; innovations; communications; management; service; digital technologies; Internet of things; blockchain.