Topicality. Nowadays, the functioning effectiveness of restaurant industry establishments entirely depends on the level of the services and products compliance to the consumers’ requirements. Additionally, it is necessary to mention the urgent determining the consumers’ needs and demands regarding the services and products quality of the restaurant business. Therefore, the question of understanding the essence of such a complex and multifaceted phenomenon as quality becomes relevant for the restaurant establishments. A deep understanding of the quality content and structure makes it possible to elaborate more effective measures in order to improve the quality of restaurant services and products, that meet or even exceed the consumers’ expectations. As a result, it can form the main strategic direction in the competitive environment of the changing restaurant industry. Aim and methods. The aim of the study is to conduct theoretical and practical analysis, systematization and generalization of scientific approaches of blighty and foreign scholars on the interpretation of the quality concept, as well as state standards for services and products quality definition, reasoning the role of services and products quality in satisfying the needs of the restaurant establishments consumers in order to high their competitiveness. The methodological basis of this research form the following methods of scientific analysis: methods of logical generalization, the systemic, functional and systemic-structural analysis. Results. The concept of quality is defined as a set of certain characteristics of services and products that meet the existing or anticipated needs of consumers according to their purposes. The interdependence of the necessity in restaurant establishments providing the high stable level of services and products quality, in accordance with the requirements and needs of modern consumers in the market of goods and services, is proved. It is necessary to elaborate and apply a quality management system for services and products, which is an effective tool for improving the competitiveness of food and drink venues. Conclusions and discussion. The results of scientific research prove that quality is a determining factor in evaluating the success of service and production functioning results, namely manufactured products and given services. This is one of key aspects that characterizes consumers’ demands for services and products quality. In turn, the needs of consumers are a determinant in formation the need for permanent improvement of quality, and implementation in the restaurant industry the quality management system for products and services.

Topicality. Robotisation of all life spheres forces restaurant industry establishments to develop and implement innovative technologies. This process has only accelerated during the pandemic period. At the same time, blighty enterprises significantly lag behind in the pace of automation and robotisation technologies implementation in service processes. Research aim and methods. The purpose of the study is to research approaches to robotisation of the service process in restaurant industry establishments, as well as to determine the impact of robotisation on service quality, and develop a scheme for serving guests with robots in restaurants. In order to achieve this, a set of scientific methods and approaches have been used: systemic, functional, systemic and structural, analysis and synthesis, comparison, logical generalisation. Results. According to the analysis of robots practical use in serving guests, it is offered to classify their functions into three categories: reception of visitors, reception of orders and their delivery, automation of processes. It has been established that the robotisation implementation improves the quality of service provision in restaurant industry establishments. This can be explained by the increasing tendency in the degree of the guests’ satisfaction with their needs, and the originality of such an idea. The elaborated scheme of using robots for serving guests in restaurant industry establishments consists of four consecutive stages: meeting guests, choosing a table, transferring the order and the guests’ payments. Conclusions and discussion. Approaches to service process robotisation have been studied. It has been established that robotisation improves the quality of services in restaurant industry establishments. The spheres of robots use have been outlined. Additionally, SWOT analysis has been carried out, which shows positive and negative sides, as well as prospects and risks of using robots in restaurants. The scheme for serving guests using robots in restaurant industry establishments has been elaborated.

The objective of the study is to examine the presentation of gastronomic culture in the infor-mation space. The task of the study is to analyze the current state of presentation of gastronomic culture in social networks. The main methods used for theoretical research were theoretical and methodological analysis of the problem as well as monitoring and generalization of social net-works that present gastronomic culture. Results & Conclusions. The current state of presentation of gastronomic culture in social networks is analyzed. It has been ascertained that gastronomic culture is represented by the diverse views of both professionals and amateurs; the internet vid-eos in social networks reflect not only the cultural status of the present, but also have an impact significantly on its formation and determine the system of evaluation and directions for devel-opment of culinary culture. Thus, they become a significant factor in formation and dissemina-tion of ideas about what the food and culture of its consumption should be. This gives grounds to state that cooking videos in the internet are now becoming one of the central and most effec-tive ways of establishing the norms of gastronomic culture in the society. The cooking videos should be considered as special forms of gastronomic presentation, closely connected to the dominants of socio-cultural context, which fix and disseminate the norms of gastronomic cul-ture, thereby ensuring its sustainability.

Relevance. Due to the high level of competition and the dynamic development in the restaurant business, restaurateurs need to be clearly oriented in the field of providing services, including cultural and entertainment. Therefore, it is necessary to create a variety of animation services directly at restaurants. It raises the task of creating additional space. Purpose and methods of research. The purpose of the research is to determine the planning of cultural and entertainment area in the restaurants, which consists of developing technological recommendations for their equipment and design. The article uses methods of modeling, analogy, system approach, formalization, forecasting. Results. It has been based the group planning of the cultural and entertainment areas, which is recommended to include a lounge for children, a stage and a variety, a living room, a karaoke room, a sommelier room, exhibition rooms, a room for culinary shows, a room for theatrical role-playing games, a room for playing musical instruments, for staff, for storage decorative equipment. Conclusions and Discussion. The project of cultural and entertainment areas in Ukrainian restaurants was justificated and formal requirements for it were formalized.

Метою дослідження є розроблення пропозицій застосування стратегії універсального дизайну при проектуванні вестибюльної групи приміщень готелю для універсалізації його доступності. Методи дослідження поєднують аналіз та систематизацію інформації щодо стратегії універсального дизайну; структурно-логічним методом на основі знань психології, ергономіки, технології проектування було розроблено пропозиції практичного використання стратегії універсального дизайну. Наукова новизна статті полягає у виявленні проблем застосування стратегії універсального дизайну при проектуванні вестибюльної групи приміщень готелю. Висновки. У статті розроблено пропозиції застосування стратегії універсального дизайну при проектуванні вестибюльної групи приміщень готелю. Застосування розроблених пропозицій для готелів сприятиме появі загальнодоступних закладів, підвищить якість послуг, підготує персонал до роботи з особливими людьми, сприятиме інтегрованому підходу до надання послуг для людей з інвалідністю та маломобільних груп. У закладів, які застосовуватимуть надані рекомендації при обслуговуванні туристів з інвалідністю, з'являться додаткові споживачі, що сприятиме збільшенню їх доходів.