Catering service models applicable in sports facilities

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PhD, Associate Professor S.V. Pershina1
PhD, Associate Professor M.A. Piunova1
PhD, Associate Professor S.V. Sapogova1
1Tchaikovsky State Academy of Physical Culture and Sports, Tchaikovsky

Objective of the study was to analyze benefits of modern catering service models for different sports events and facilities.
Methods and structure of the study. Data analysis and syntheses were applied to analyze benefits of the modern catering service models for different sports facilities equipped/ non-equipped with stationary catering service outlets, with a special priority to competences of the catering service staff, clientele group demands and goals of the sports events. The study was run at the A.A. Danilov Federal Winter Sports Training Center "Snezhinka".
Results and conclusion. Modern catering service is organically integrated into every economic sector including sports. The range of catering service models analyzed herein makes it possible to select the potentially most beneficial ones to facilitate the commercial activities at the municipal/ state-owned sports facilities.

Keywords: catering, sports facility, forms of catering, catering service, sports events catering.

References

  1. Ofitsialny sayt FGBOU VO «Chaykovskaya gosudarstvennaya akademiya fizicheskoy kultury» [Official site of the Federal State Budgetary Educational Institution of Higher Education "Tchaikovsky State Academy of Physical Culture"]. Available at: http://snezhinka.chifk.ru/ (date of access: 20.05.2021).
  2. Pershina S.V., Piunova M.A. Keytering kak napravlenie povysheniya ekonomicheskoy effektivnosti sportivnykh ob'ektov [Catering as area of increasing economic efficiency of sports facilities]. ISBN 978-5-94720-054-6. Eksperimentalnaya i innovatsionnaya deyatelnost – potentsial razvitiya otrasli fizicheskoy kulturyi i sporta [Experimental and innovative activities - potential for development of physical education and sports industry]. Proceedings national research-practical conference: in 2 volumes 2020. pp. 116-123.
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