title: ÐÐ»Ð¸ÑÐ½Ð¸Ðµ Ð¿Ð¾ÐºÑÐ¿Ð°ÑÐµÐ»ÑÑÐºÐ¸Ñ Ð¿ÑÐµÐ´Ð¿Ð¾ÑÑÐµÐ½Ð¸Ð¹ Ð½Ð° ÑÐ¾ÑÐ¼Ð¸ÑÐ¾Ð²Ð°Ð½Ð¸Ðµ ÑÐµÑÑÐ¾ÑÐ°Ð½Ð½ÑÑ ÑÑÐ»ÑÐ³
title: Ð²ÑÐ¿ÑÑÐºÐ½Ð°Ñ ÐºÐ²Ð°Ð»Ð¸ÑÐ¸ÐºÐ°ÑÐ¸Ð¾Ð½Ð½Ð°Ñ ÑÐ°Ð±Ð¾ÑÐ° Ð¼Ð°Ð³Ð¸ÑÑÑÐ°
titleType: Subtitle
title: The influence of customer preferences on the formation of restaurant services
Creators: name: Ð¤Ð¸Ð»Ð¸Ð¼Ð¾Ð½Ð¾Ð²Ð°, ÐÐºÐ°ÑÐµÑÐ¸Ð½Ð°
Publisher: name: Ð¡Ð°Ð½ÐºÑ-ÐÐµÑÐµÑÐ±ÑÑÐ³ÑÐºÐ¸Ð¹ Ð¿Ð¾Ð»Ð¸ÑÐµÑÐ½Ð¸ÑÐµÑÐºÐ¸Ð¹ ÑÐ½Ð¸Ð²ÐµÑÑÐ¸ÑÐµÑ ÐÐµÑÑÐ° ÐÐµÐ»Ð¸ÐºÐ¾Ð³Ð¾
Year: 2024
Subjects: ÑÐµÑÑÐ¾ÑÐ°Ð½Ð½ÑÐµ ÑÑÐ»ÑÐ³Ð¸
Ð¿Ð¾ÐºÑÐ¿Ð°ÑÐµÐ»ÑÑÐºÐ¸Ðµ Ð¿ÑÐµÐ´Ð¿Ð¾ÑÑÐµÐ½Ð¸Ñ
Ð¿ÑÐµÐ´Ð¾ÑÑÐ°Ð²Ð»ÐµÐ½Ð¸Ðµ ÑÑÐ»ÑÐ³
ÑÑÑÐµÐºÑÐ¸Ð²Ð½Ð¾ÑÑÑ Ð¼ÐµÑÐ¾Ð¿ÑÐ¸ÑÑÐ¸Ð¹
ÑÐ°Ð·Ð²Ð¸ÑÐ¸Ðµ ÑÐµÑÑÐ¾ÑÐ°Ð½Ð¾Ð²
restaurant services
customer preferences
service provision
efficiency of measures
restaurant development

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description: This work is devoted to the development of proposals to improve new and existing restaurant services of the company, economic evaluation of the effectiveness of the proposed measures, as well as conducting a study of customer preferences, the method of survey. In the process of research, the following tasks were solved: 1) to study and analyses the theoretical basis for assessing the impact of customer preferences on the formation of restaurant services; 2) to analyses the influence of customer preferences on the formation of restaurant services of the company Tokyo City; 3) describe and justify the organisational and economic characteristics of the catering company; 4) to carry out marketing and competitive analysis of the company Tokyo City; 5) to evaluate the organisation of service provision in restaurants; 6) to investigate the purchasing preferences of Tokyo City customers by survey method; 7) to identify problems of provided services in the company; 8) to improve the existing services and offer new ones based on the results of assessing the impact of customer preferences; 9) to carry out an economic evaluation of the effectiveness of the proposed measures. In the course of the work were considered and studied the theoretical basis for assessing the impact of consumer preferences on the formation of restaurant services, the characteristics of restaurant services, concepts and types, factors affecting consumer preferences. The analysis of the organisational and economic characteristics of the catering enterprise, as well as marketing and competitive analyses of the campaign Tokyo City was carried out. Also, the organisation of service provision in restaurants was assessed, consumer preferences of Tokyo City customers were investigated by survey method, problems of services provided in the company were identified. The result of the work was the development of measures to improve existing services and offer new ones for the company Tokyo City, according to the results of assessing the impact of customer preferences, as well as economic evaluation of the effectiveness of the proposed measures for the company. Google Chrome and Yandex search engines were used to collect the data required for the work. Microsoft Word, Microsoft Excel, Archi programmes were used for data processing.