CONCEPTUAL APPROACH TO PROJECT AND MANAGEMENT DECISION-MAKING IN RESTAURANT INDUSTRY ENTERPRISES

Abstract

In the context of deepening crisis processes and unstable business and economic conditions in Ukraine, forecasting future states, optimal strategy selection, and risk level monitoring are important development tasks for restaurant industry enterprises. The most challenging conditions for strategic business management occur in environments of instability, where high uncertainty leads to low probability of making correct project-management decisions and lack of confidence in achieving success for restaurant industry enterprises.In recent years, our country has experienced significantly accelerated social and political processes, increased information flow that must be mastered and used daily, and science and technology continue rapid development. The social and professional structure of modern restaurant industry enterprise teams has become considerably more complex due to the emergence of new professions and substantial changes in the work content of traditional professions. In this context, the development, adoption, and implementation monitoring of project-management decisions take on particular importance.Recent research analysis in this area indicates the appropriateness of a conceptual approach to project-management decision-making in restaurant industry enterprises under conditions of uncertainty.On the base of analytical research, strategic measures have been developed for creating a system of formulating and making project-management decisions, managing restaurant industry enterprises under the uncertainty, and additionally, a system of measures for managing restaurant industry enterprises networks. A conceptual model for a new system of project- management decision-making in restaurant industry enterprises has been developed. Modern IT communication and collaboration tools have been proposed, and key expected results have been identified.The implementation of the developed system has been shown to be beneficial, allowing restaurant industry enterprises to transition to a qualitatively new level of operation and management, business process structuring, increased business resilience to external factors, and improved production operations, customer service, and overall experience, leading to strengthened competitiveness of companies at the service market.