Development of restaurant serviceology based on the methodology of general theory of service

The positions of restaurant service (service in restaurant business — restaurantology) are formed as a scientific basis for designing a business and assessing the quality of services in restaurant business, developing the service sector in restaurant business, exploring and forming theoretical bases for the development of economy and management in the restaurant business in the globalization of the market for such a kind of services, development of service and information technologies and communications, the functional–decompositional representation of restaurants (complexes of restaurants governmental services). A four-level restaurant service model is proposed, which can be used to position and analyze the competitiveness of this type of service