Abstract
The object of research is the introduction of services in restaurants of Ukraine. In practice, services in restaurants in Ukraine are rare in comparison with Western European countries. The problem lies in the lack of understanding of the positive impact of the introduction of services on the financial activities of restaurant establishments. There are also no studies on the identification of factors influencing the activities of sommeliers on restaurant income. Therefore, the work is aimed at identifying the reasons for the lack of services in restaurants in Ukraine, as well as at identifying prospects for sommeliers to work in restaurants. To solve the main research problems, such methods as system analysis, structuring, dialectical method, and control theory are used. With the help of these methods, the negative and positive consequences of services are identified and described. It is revealed that the performs duties that optimize the restaurant’s operations, contributes to the development of the restaurant business in general and saturates the wine market with new brands, and also increases customer satisfaction and restaurant income. The features of the sommelier concept are discussed, the varieties of the profession of are analyzed. It is determined what knowledge and skills a should have that will allow him to do the job efficiently. The function is considered in detail. The features of the in the restaurant are analyzed. The issue of obstacles to the introduction of services in restaurants in Ukraine is investigated. A number of advantages of introducing the services of sommeliers in restaurants are also identified. It has been proven that service is also considered as a cost ratio, and its use depends on the business concept and the expectations of the guests. Despite the positive aspects of introducing work in a restaurant, there are low arguments against using services. The research results can be used by researchers and experts working in the restaurant business. Consideration of the proposed approach will help ensure high efficiency of innovation in the restaurant industry of Ukraine.
Highlights
Consumption of wine in Ukraine has always been traditional, most experts say that the culture of wine consumption in Ukraine is still undeveloped compared with the countries of Western Europe
Sommelier services in restaurants in Ukraine are rare in comparison with Western European countries
When studying the problems of developing a culture of wine consumption at a consultation with a sommelier, it is found that the culture of wine consumption among Ukrainians lags significantly behind that of Europe
Summary
Consumption of wine in Ukraine has always been traditional, most experts say that the culture of wine consumption in Ukraine is still undeveloped compared with the countries of Western Europe. While wine is becoming increasingly popular and consumers are more knowledgeable, the work of a sommelier continues to play an important role in certain better drinks available to meet the needs of customers. Given this issue, it is necessary to understand that the value and role of the work of sommeliers is very relevant. Nowadays there are no studies on the connection between the work of a sommelier and the financial results of the restaurant
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