Formation of hotel and restaurant services for rural green tourism enterprises

Abstract

The subject of the research is the theoretical and practical aspects of the development of hotel and restaurant services of enterprises of rural green tourism. The purpose of the article is to substantiate the prospects for the development of hotel and restaurant services of rural green tourism enterprises, to determine their features and use in administration and management. The methodological basis of the article was both general scientific and special methods of scientific knowledge. The article used scientific research methods: historical, system-structural analysis and synthesis, monographic, statistical-economic, problem-targeted. Results of the article. It is noted that the implementation of functions, the provision of services by rural green tourism enterprises and their focus on the hotel and restaurant direction of business are based on the presence and use of significant tourism and recreation potential on the one hand and a relatively free market segment for small businesses in this area on the other. It is substantiated that rural green tourism is integrated into the general structure of tourist and hotel-restaurant activities and allows providing services even where it is not economically feasible to build separate hotels and restaurants. It was determined that the concentration of efforts of rural settlements and other small enterprises of rural green tourism mainly on hotel and restaurant services requires them to improve the quality of such services, to observe high sanitary and hygienic standards; security conditions; appropriate level of service; training of hosts and/or their employees in hospitality, tact, business communication; certain aesthetics and style of places of accommodation and food. Field of application of results. The results can be used by tourism enterprises, territorial communities, regional and state authorities, public organizations, individual entrepreneurs and activists, institutions of higher education, scientific institutions. Conclusions. Combined efforts are achieving changes for the better in the field of service, tourism, and the hotel and restaurant industry. And this, at the same time, is a significant contribution to the development of the village. An example can be the creation of local branches of the Association for the Development of Rural Green Tourism in the administrative regions of the country, associations of citizens interested in the development of infrastructure for rural green tourism, etc. Thus, we can assert the existence of a "multiplier effect" from rural tourism for both the hotel and restaurant business and for the formation of a special multifunctional model of the development of rural areas.