Improving the activities of catering organizations

The article considers the directions of improving the activities of the catering organization on the example of the bar-restaurant "Pub 102". Decision-making on development is the most important management function, the successful implementation of which ensures that the organization achieves its goals. The analysis revealed several problems in personnel management, as well as in the quality of customer service. The reason for this is the constantly growing quality requirements due to the growing welfare of citizens and their cultural and gastronomic needs. In such a case, for any catering company, the task of implementing a higher level of service is initially set. The purpose of the study is to research and develop specific proposals for improving the operation of the Pub 102 bar-restaurant. The measures to improve the menu assortment, the work of the service staff, the interior, increase the convenience and adjust the situation in the hall are justified, the development of measures to promote services that will more fully satisfy the needs and expectations of customers, as well as form a commitment to this institution and increase attendance among visitors. The practical significance of justified measures lies in the possibility of applying these measures in organizations with similar production conditions.