INTEGRATED QUALITY AND SAFETY MANAGEMENT SYSTEM FOR RESTAURANT BUSINESS ORGANIZATION THROUGH ELECTRONIC SYSTEMS
Abstract
The article explores both theoretical and practical foundations for the development and implementation of an integrated quality and safety management system in restaurant enterprises (HoReCa) with the use of modern electronic solutions, particularly the automated platform «SUPiK 2». The relevance of ensuring stable quality and food safety in the restaurant and catering sector is substantiated, especially in the context of Ukraine’s post-war recovery, when higher requirements for management efficiency, process transparency, and inclusive environments become particularly urgent. The paper outlines the key organizational aspects of building such a system: the management structure of service personnel, distribution of functional responsibilities, mechanisms of staff training and qualification assessment, as well as internal standards regulating technological service processes. It is emphasized that the implementation of HACCP principles in combination with electronic tools makes it possible to identify potential hazards, monitor critical control points in real time, and apply corrective actions without delay. The advantages of using digital journals for warehouse accounting, raw material quality control, finished product monitoring, waste management, procurement planning, and menu formation in accordance with current regulations are analyzed in detail. Special attention is paid to the significance of digital systems in ensuring inclusive catering: integration of consumer-specific data enables the formation of personalized diets that take into account age, medical, and dietary restrictions. The study proves that the comprehensive application of the «SUPiK 2» system in restaurant enterprises enhances competitiveness, optimizes staff performance, reduces financial abuse risks, and ensures compliance with international standards such as ISO 22000 and Ukraine’s Digital Transformation Strategy for Innovation Development until 2030. Therefore, an integrated quality and safety management system based on electronic solutions is considered an effective tool for the sustainable development of modern restaurant business, aimed at improving service quality, strengthening consumer trust, and creating a safe and inclusive food environment.
References
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