A SYSTEMATIC APPROACH TO THE ISSUE OF ASSESSING THE COMPETITIVENESS OF FOOD ENTERPRISES

Abstract

The paper systematizes the material on various types of catering enterprises and their differences in assessing competitiveness from the perspective of analyzing simple systems. A methodological approach to the study of the competitiveness of public catering enterprises based on the quality of their products and services provided from the point of view of obtaining a synergetic effect is proposed. It is concluded that from the standpoint of a systematic approach, the competitiveness model of a catering enterprise is promising to be considered as an object of cognition in the form of two subsystems: internal and external environment. The analysis of such a model involves an assessment of the functioning of each subsystem, as well as the degree of synchronization of their development (changes).