Ensuring the Accessibility of Hospitality Services and Public Catering For Persons with Disabilities of Health
Egorov E.E.1, Semakhin E.A.2, Romanovskaya E.V.3, Smirnova Z.V.4, Andryashina N.S.5, Semenov S.V.6, Provalenova N.V.7
1Egorov E.E. Minin Nizhny Novgorod State Pedagogical University.
2Semakhin E.A. Minin Nizhny Novgorod State Pedagogical University.
3Romanovskaya E.V. Minin Nizhny Novgorod State Pedagogical University.
4Smirnova Z.V. Minin Nizhny Novgorod State Pedagogical University.
5Andryashina N.S. Minin Nizhny Novgorod State Pedagogical University
6Semenov S.V. Nizhny Novgorod State University of Engineering and Economics firstname.lastname@example.org
7Provalenova N.V. Nizhny Novgorod State University of Engineering and Economics
Manuscript received on September 16, 2019. | Revised Manuscript received on 24 September, 2019. | Manuscript published on October 10, 2019. | PP: 1746-1750 | Volume-8 Issue-12, October 2019. | Retrieval Number: L32151081219/2019©BEIESP | DOI: 10.35940/ijitee.L3215.1081219
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© The Authors. Blue Eyes Intelligence Engineering and Sciences Publication (BEIESP). This is an open access article under the CC-BY-NC-ND license (http://creativecommons.org/licenses/by-nc-nd/4.0/)
Abstract: The article examines the current condition, problems, and prospects of the development of hospitality and catering sphere for people with disabilities. The subject of the article in modern conditions is relevant and important in the development of promising areas of modernization of hospitality and catering enterprises that take into account the requirements for an accessible environment for people with disabilities. The authors see the purpose of the study in developing a method for analyzing the effective use of equipment at hospitality and catering enterprises for people with disabilities. The authors consider theoretical aspects of development and implementation of analysis methods. The article proposes a comprehensive solution to eliminate violations in the organization of a barrier-free environment for people with disabilities. Suggested the necessary list of business processes to monitor the effectiveness and quality of care for people with disabilities. This confirms the practical significance of the study. The authors propose a method for analyzing the coefficient of effective use of equipment and define an area of application of this method. The proposed methodology will allow a comparative analysis between hospitality and catering enterprises to identify best practices for working with people with disabilities. Businesses which are using the proposed technique will have a competitive advantage to attract a larger percentage of consumers and increase the economic efficiency.
Keywords: Persons with Disabilities, Accessibility, Services, Analysis, Method, Efficiency, Equipment.
Scope of the Article: Health Monitoring and Life Prediction of Structures