THE METHODOLOGY FOR ASSESSING THE COMPETITIVENESS OF PUBLIC CATERING ENTERPRISES

Abstract

The study of specific competing enterprises, and in particular, public catering enterprises, comes down to an analysis of today's policies and potential steps of the closest competitors. Having thus determined the strengths and weaknesses of its competitors, the enterprise has the opportunity to develop a strategy for superiority over them. The article discusses the use of expert assessment methods, paired comparisons and modified ranks to determine the dimen-sionless performance indicator and assess the competitiveness of public catering enterprises. When assessing the requirements that ensure the institution's competitiveness, product quality is a more important requirement than price, level of service, interior design, advertising, marketing research, market segmentation, location, availability of parking space. A positive advantage of the method of expert assessments is the ability to obtain real results for practical use in those cases where a strictly mathematical solution cannot be obtained. The negative characteristics of the method are the presence of subjectivity in the assessments, as well as the dependence of the assessment results on the qualifications and number of experts in the expert group.