The article provides a comprehensive analysis of the modern phenomenon of hospitality in various aspects at different levels. Two semantic interpretations of hospitality, conventionally interpreted as “hospitality-trait” and “hospitality-sphere”, are proposed and substantiated. “Hospitality-trait” is an important characteristic of any entity that, on a commercial or other basis, receives and serves guests for certain reasons. “Hospitality-sphere” is a derivative of “hospitality-traits” and is a product of its institutionalization, namely, a field of activity whose main profile task is to provide quality services to guests. An author’s model of the hospitality sector of society was built, consisting of four levels – the “core”, which includes a complex of hotel-restaurant and tourist business enterprises, and its three “superstructure circles”, a system of enterprises and subjects of each of the following among which gradually reduces the level specialization in hospitality services, but in one way or another applies the features of hospitality in its activities. The presented model of the field of hospitality can serve as an additional basis for the adoption of legislative and regulatory acts and for the adoption of managerial decisions regarding the regulation of the manifestation of hospitality traits in the work of any enterprises and subjects of economic activity, mainly in the field of hotel, restaurant and tourism business. Current directions of research in the field of hospitality are outlined, among which the most important are the problems of measuring the degree of hospitality of its various subjects, as well as improving the system of training specialized personnel. Important directions are also the definition and analysis of the features of hospitality at different levels of spatial and organizational scale and territorial coverage (hospitality of the state, people, region, city, locality, enterprise, institution, industry, social stratum, individual family, individual person, etc.), study of spatial aspects of hospitality, justification of distinctions between “stationary” and “mobile” hospitality, especially during tourist trips, hospitality research at different stages of hospitality product consumption, etc. Argued proposals for improving the quality of education for the “core” of the hospitality sector, primarily strengthening the psychological training of future specialists, using psychological trainings, quests, situational exercises (case studies), etc., are provided. Hospitality in the process of specialized education in the training of specialists in the field of service should pass through all educational components, both during theoretical training and during training of practical skills.
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