ONE OF THE MAIN BRANCHES OF SERVICE NETWORKS IS THE THEORETICAL BASIS OF TOURIST NUTRITION IN RESTAURANTS CONTAINING HOTELS

This article examines the theoretical foundations of catering for tourists in restaurants of hotel complexes as one of the most important components of the sphere of hotel services. The basic principles of catering, factors influencing the choice of a particular institution by tourists, as well as sanitary and hygienic requirements and service standards are analyzed. Ways to increase the competitiveness of hotel restaurants are discussed.