2408-9346Research result. Business and Service Technologies2408-934610.18413/2408-9346-2017-3-3-82-891244PROBLEMS OF EFFICIENCY AND QUALITY IN SERVICE ACTIVITIESSYSTEMATIZATION OF FACTORS OF DEVELOPMENT OF RESTAURANT BUSINESS IN SPECIAL ECONOMIC CONDITIONSSYSTEMATIZATION OF FACTORS OF DEVELOPMENT OF RESTAURANT BUSINESS IN SPECIAL ECONOMIC CONDITIONSAntonovaValeriya A.AntonovaValeriya A.lera06_60@mail.ru20173300

The analysis of the environment serves as a tool by which developers of the restaurant business development trends control external factors relative to the enterprise, which allows to detect potential threats in time and to anticipate the opening opportunities for development. The study of the transformation processes of the social and economic development of the restaurant business requires the consideration of a number of factors that are determined by the specifics of the particular type of business and the restaurant industry in general. Previously, economists in their studies were limited to analyzing a single group of environmental factors, which was due to the goals set and the limited economic information. However, this approach limited the analysis and did not allow the results to be used to effectively manage the development of the enterprise. The proposed authorial systematization of the development factors of the restaurant business is based on their differentiation according to certain principles. The use of such a classification in the monitoring of factors allows to neutralize and neutralize their negative impact on the development of the restaurant business. At the same time, the analysis of general and specific factors as a whole and in interrelation is carried out.

The analysis of the environment serves as a tool by which developers of the restaurant business development trends control external factors relative to the enterprise, which allows to detect potential threats in time and to anticipate the opening opportunities for development. The study of the transformation processes of the social and economic development of the restaurant business requires the consideration of a number of factors that are determined by the specifics of the particular type of business and the restaurant industry in general. Previously, economists in their studies were limited to analyzing a single group of environmental factors, which was due to the goals set and the limited economic information. However, this approach limited the analysis and did not allow the results to be used to effectively manage the development of the enterprise. The proposed authorial systematization of the development factors of the restaurant business is based on their differentiation according to certain principles. The use of such a classification in the monitoring of factors allows to neutralize and neutralize their negative impact on the development of the restaurant business. At the same time, the analysis of general and specific factors as a whole and in interrelation is carried out.

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