Risk management of interfunctional interactions of service process at catering facilities: practical and methodical aspects

Abstract

Nowadays, improving the competitiveness of catering facilities (CF) by improving the quality of services is a key task in this area of activity. The quality of services provided by CF is ensured by a multitude of parameters, including the degree of accessibility, reliability, characteristics of personnel and their interactions, etc. Each parameter is important for the functioning of CF, but the quality of communications between personnel is currently a problematic issue in many CF, because heads of facilities often pay more attention to the processes of production and sale of products themselves, but forget about establishing of high-quality interactions between these two processes. Part of the communication between staff is interfunctional interactions. The absence of any regulation of such interactions is an important and extremely urgent problem, taking into account the current growth of popularity of CF, the growth in sales and turnover of such facilities, and, consequently, the complexity of the organizational structures of CF. The object of the study were interfunctional interactions of the service process in public catering enterprises. Accordingly, the subject of the study were risks arising from interfunctional interactions of the service process in CF. The main objective of the study was to develop the theoretical and methodological aspects of risk management of interfunctional interactions of the service process at CF.