Abstract
The article gives the concept of sustainable gastronomic tourism as an indicator of the quality of life of society and individuals, analyzes the factors of social management in the development of gastronomic tourism in the form of a generalization through the aspect of social management. The criteria for personnel readiness of service and hospitality enterprises are determined and its interdisciplinarity is demonstrated as a qualitative indicator of the level of service. Successful projects of personnel readiness are demonstrated, which are an important factor in the development of gastronomic tourism development management. The principle of creating tourist flows is singled out and their categorization is determined. The subject of sociology of management is analyzed — the study of the motivation of tourists, their satisfaction, the expansion of emotional experience, the impact of moti-vation on the views and values of tourists. The role of sociological research in managing the development of gastronomic tourism, taking into account the goals of sustainable development and ESG indicators, including through human resource management as a new form of labor organization, is shown.
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