IMPROVEMENT OF THE MANAGEMENT SYSTEM OF HOTEL AND RESTAURANT BUSINESS THROUGH IMPROVEMENT OF COMMUNICATION PROCESSES

Abstract

The article is devoted to the study of the methodology for improving the management system of the hotel and restaurant business by improving communication processes. The main attention is focused on the study of modern tools of the communication process in systems: 1) internal entrepreneurial communications; 2) enterprise system - potential and real customers; 3) enterprise - controlling bodies; 4) enterprise- partners. In the process of research, the effects of the introduction of innovative technologies in terms of creating a modern communication infrastructure in hospitality enterprises were allocated. The article identifies the target orientation of digitalization of communication technologies oriented both to meet the needs of the client, to obtain economic, environmental and social effects for enterprises, and to ensure business transparency and cooperation within the enterprise-State-social sphere relations. It is noted that digital communications provide an opportunity for personalized service to each guest, based on his preferences and current needs. More important is the ability of the hotel and restaurant business to be in touch with a potential and real guest around the clock and without interruption. Social media and social networks are an information resource and an entrepreneurial platform for activity in conditions of free competition. Wide information space and open sources of communication require high-quality protection of personal data. Protection of personal data of customers is a requirement for the operation of hotels and restaurants. Therefore, in the process of cost planning, a significant share should be directed to the cybersecurity of communication systems. Thanks to communication channels created on the basis of digital technologies and artificial intelligence, the enterprise management system acquires a new dimension. The rapid development of technologies encourages the management and production staff of the hotel and restaurant business to constantly improve their skills and knowledge, to acquire new professional competencies in working with innovative technical equipment and modern technologies for organizing and conducting business.