Abstract
The textbook is structured on topics that are relevant in the practice of strategic management at modern enterprises of the hospitality industry and for the formation of professional competencies of students in the direction of "Service". A wide range of theoretical issues, factual data and illustrative materials are presented, which reveal the nature and essential content of the strategy, strategic management, develop ideas about the organizational environment and methods of its qualified analysis, form skills of strategic planning, development, formalization, implementation and evaluation of the effectiveness of the chosen strategy, taking into account the peculiarities of production in hotel and restaurant complexes. Each topic ends with a variety of tasks for self-examination and self-control of the quality of assimilation of the material. Meets the requirements of the federal state educational standards of higher education of the latest generation. For those who want to increase the level of knowledge and understanding of strategic management in the hotel and restaurant business, to develop practical skills of strategic analysis and planning.
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