THEORETICAL FOUNDATIONS OF PRODUCT AND SERVICE QUALITY MANAGEMENT IN RESTAURANT ESTABLISHMENTS IN THE CONTEXT OF THE IMPLEMENTATION OF FUNCTIONAL FOOD TECHNOLOGIES
Abstract
The article explores the theoretical foundations of product and service quality management in foodservice establishments within the context of implementing functional food technologies. The relevance of the study is driven by the growing demand for health-promoting food products, the necessity of ensuring their consistent quality and safety, and the increasing requirements for the operational efficiency of quality management systems in the restaurant sector. The study aims to synthesize theoretical approaches to product and service quality management and determine the specific features of their integration with functional food production technologies. To achieve this objective, general scientific methods were employed, including analysis, synthesis, generalization, systematization, and comparison of scientific sources, alongside the graphical method for visual representation of the research findings. The paper analyzes modern approaches to structuring quality management systems in foodservice establishments and identifies the role of standardization, international ISO 9001 standards, and the HACCP system in ensuring the stability of technological processes, food safety, and high service quality. The significance of functional food products is substantiated as a promising direction for the development of the restaurant sector, and the specific characteristics of technological processes aimed at preserving bioactive components and the functional properties of finished products are determined. The study proposes a conceptual model of product and service quality management, a model for integrating ISO 9001 and HACCP systems, a model for preserving the functional properties of food products, a model illustrating the interrelationship between product quality, service quality, and consumer value, as well as an algorithm for implementing functional food products into the menus of foodservice establishments. It is established that the integration of modern functional nutrition technologies with a quality management system enhances the competitiveness of enterprises, increases consumer satisfaction, and creates the prerequisites for the sustainable development of the restaurant business. The practical significance of the results obtained lies in the applicability of the proposed models for optimizing quality management systems, developing functional products, and implementing modern technological solutions into the operations of foodservice establishments.
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