Безпека клієнтів та персоналу як складова економічної безпеки підприємств готельно-ресторанного бізнесу

Abstract

Досліджено особливості функціонування підприємств готельно-ресторанного бізнесу. Виокремлено складові економічної безпеки суб’єктів (клієнтів та персоналу) підприємств готельно-ресторанного бізнесу. Запропоновано безпеку клієнтів підприємств готельно-ресторанного бізнесу розглядати із врахуванням таких складових: соціальної, психологічної, економічної, продовольчої, екологічної, інформаційної, кримінальної. До основних складових безпеки персоналу закладів підприємств готель- но-ресторанного бізнесу віднесено: соціальну, психологічну, економічну, кримінальну тощо. Окреслено завдання гарантування безпеки підприємств готельно-ресторанного бізнесу. The features of functioning of enterprises of hotel and restaurant businessare investigated. The thesis that the hotel-restaurant business will become the most widespread type of small business is noted. The components of economic security of subjects (clients and staff) of hotel and restaurant business enterprises are distinguished. Attention to the fact that ensuring the safety of clients of enterprises of hotel and restaurant business leads to an increase in demand for these enterprises and, as a consequence, to increase competitiveness is drawn. On the other hand, the safety of personnel contributes to the growth of highquality services under the condition of maximum effective economic functioning. The safety of customers of enterprises of hotel and restaurant business should be considered taking into account the following components:social, psychological, economic, food, environmental, informational, criminal is proposed. The main components of the safety of the personnel of the enterprises of the hotel and restaurant business are: social, psychological, economic, sanitary-epidemiological, material and technical (fire fighting, anti-explosive, etc.), criminal, etc. It is noted that ensuring the safety of clients and personnel of enterprises of hotel and restaurant business depends on ensuring different levels of security of institutions. Security measures has being developed and has being implemented in hotel and restaurant establishments have be aimed at the following tasks: ‒ provision of social guarantees to clients and staff; ‒ satisfaction of the provided services and stay in the institution of the client by providing a high level of service to friendly and attentive staff who adheres to corporate ethics; ‒ preservation of the property of clients, compliance with the quality of the service and the price of it by economically motivated personnel; ‒ guaranteeing the quality of food products in compliance with sanitary and hygienic and anti-epidemiological rules and norms; ‒ prevention of unauthorized access to official information; ‒ protection of property of both clients and institutions from theft, acts of vandalism, terrorist acts, etc. In order to minimize threats, early warning of danger and the application of necessary measures of protection and counteraction, a system for monitoring the security of the institution, in particular the security of clients and personnel from external and internal factors should be created.