The axiological functions of the gastronomical and spiritual in the service reality of the past and the present

The article considers the problem of the consumer society’s needs. The author considers the economic behavior of consumers in order to study its influence on the service industry, since through the achievements in the service industry it is possible to keep and enhance the spiritual values, including gastronomical and spiritual ones. The service reality is described by means of clusters: “service”, “kitchen”, “environment”, “price" and others, based on the documentary records of the XVIII - early XX centuries.