ФАКТОРИ ВПЛИВУ НА ЯКІСТЬ НАДАННЯ ПОСЛУГ ГОТЕЛЬНИМИ МЕРЕЖАМИ

Abstract

Given the dynamics of economic, political, social, and environmental processes in the globalised world, a number of unresolved spectrums of internal and external influences are emerging on the hotel business. The issues of quality of hotel services and, accordingly, identification and consideration in the hotel business of the factors influencing the quality of service provision by hotel chains remain a priority under any circumstances, which determines the relevance of this study, in particular, with regard to the conditions for meeting quality standards and satisfying consumer needs in crisis conditions, conditions of uncertainty, and the urgency of resolving certain issues related to providing guests with appropriate conditions of basic and additional services and maintenance. The article is aimed at considering and formulating, on the example of hotel enterprises in Ukraine, the essence and significance of factors influencing the quality of service provision by hotel chains in the current business environment. The object of the study is the factors influencing the quality of service provision by hotel chains. The subject of the study is a set of theoretical and methodological foundations for determining the essence and peculiarities of determining and taking into account in economic activity the factors influencing the quality of service provision by hotel chains. The scientific novelty of the study is to summarize the arguments for determining the level of influence of various factors on the quality of service provision by hotel chains in Ukraine under martial law. Methodology and research methods. A number of methods have been used to reveal the topic of the research, the main of which are the methods of observation and comparison, synthesis and analysis, statistical; graphical and tabular techniques. The article summarizes the arguments on the expediency of determining the essence of the factors influencing the quality of service provision by hotel chains and taking into account their features in the context of the crisis in the Ukrainian economy. The article systemises scientific theoretical, methodological, analytical and applied principles concerning regulatory requirements to the quality of hotel services, as well as conditions for ensuring quality service by hotel chains. The results of the study may be of interest and use to a wide range of hospitality industry professionals, as well as higher education students studying in the fields of tourism and hotel and restaurant business.