Catering as an innovative model of on-site service at tourist events

Abstract

In the article, based on the analysis of domestic practice of public catering development, an innovative format of a catering enterprise for servicing tourist events is developed.  In the course of the study, logical conclusions, a systematization method, a selection of the necessary information, its grouping, systematic analysis, statistical analysis, and comparison of the studied indicators were used. New forms and methods of service, food production technologies to achieve high quality services are considered. It is noted that catering has turned from a food delivery service into an attractive food industry, new service formats have appeared. An analysis of the activities of large catering companies in Kazakhstan was carried out. At the same time, they face difficulties: a limited format of service; unproductive channels for promoting catering services; overpriced for the mass consumer; rising prices for food and services due to rising consumer prices in the country. A project for a catering company for servicing sports and tourist events has been developed, an approximate list of services has been proposed, an algorithm for its creation has been drawn up, and an organizational management structure has been presented. Innovation lies in the high mobility of the projected company, the complexity of services, taking into account the consumer preferences of a modern person, creating an atmosphere of high hospitality and service, readiness for change. The proposals of the authors contribute to the growth of competition in the catering services market, improve the quality and safety of services, meet people's desire for a healthy lifestyle, as well as attract investment in this area.