THEORETICAL BASICS OF SERVICE THE HOTEL AND RESTAURANT BUSINESS

The article is devoted to the theoretical foundations of serviceology at hotel and restaurant enterprises, as a science of economic development and management in the field of service. The object of the article is the sphere of service as a structural element of the modern global economy. The purpose of this article is the development of service science at hotel and restaurant enterprises, as a scientific basis for the development of the service sector in the modern economy of the country. To achieve the goal, the following tasks are solved:- the concept and categories of serviceology in the sphere of services at hotel and restaurant enterprises and the impact of scientific, technical and socio-economic progress on it are investigated;- given characteristics of the position of serviceology – the science of the service sphere and its development;- consider the roles and laws to improve the quality of services and the efficiency of management of the sphere of services in the conditions of scientific and technical progress and intensive development of information technologies.The research methodology in this article includes historical and logical analysis, structural analysis, comparative analysis, analogy, scientific synthesis.The scientific novelty of the article lies in the fact that the provisions of serviceology are being formed at the enterprises of the hotel and restaurant business, as the scientific basis of the service sphere. The theoretical foundations of the development of the economy and management in the field of service at hotel and restaurant enterprises in the conditions of globalization of the service market, the development of service and information technologies and communications, which can be used to analyze the competitiveness of services at hotel and restaurant enterprises, are studied and formed.In the integration of types of services, such as tourism, hotel, museum business (and others), the restaurant service can increase the quality and attractiveness of such services by creating a synergistic effect of obtaining cognitive, cultural and food satisfaction. The subject of hotel and restaurant serviceology can be called the system of economic, managerial, organizational, financial, social relations that arise in the process of promotion, production and consumption of hotel and restaurant services.Subjects of the sphere of hotel and restaurant services are producers, consumers, customers, intermediaries (individuals and legal entities) participating in the process of socio-economic relations in the sphere of production and consumption of hotel and restaurant services.Hotel and restaurant serviceology can be a part, a structural element of modern serviceology, science and science.Therefore, the development of a conceptual apparatus and science about this segment of social services is needed. We will take into account that the term serviceology is a combination of the words «service» and «logos (science)», and the definition «hotel-restaurant» emphasizes branch affiliation and the specificity of the branch. In addition, let's pay attention to the fact that the concept of restaurantology is derived from the words «restaurant» and «logos (science)» and also indicates a scientific character, industry focus and social orientation. Thus, at the conceptual level, it is emphasized that the hotel and restaurant business simultaneously acts as a part of serviceology and the science of hotels and restaurants, their functioning and socio-economic significance. Keywords: service, service activity, hotel-restaurant state, efficiency, effectiveness, rational achievement.