Mechanisms for Improving the Quality of Service in Public Catering

This article highlights the main mechanisms for improving the quality of service in catering enterprises. In particular, special attention is paid to the issues of improving staff skills, meeting food quality and sanitary and hygienic requirements, studying customer needs, introducing modern technologies, and creating a comfortable environment. The article is aimed at increasing customer satisfaction and ensuring the competitiveness of enterprises by improving the quality of service in the catering sector.