Some aspects of the formation of an organization's operational strategy in the service sector.

The article considers aspects of the formation and organization of an operational strategy in the service sector as a subject of research. According to the authors, it is these aspects that often affect the quality of the service, in this case, the hotel product. These aspects include: the speed of providing services to guests, the flexibility of the service process, the quality and reliability of the result of the service, and, of course, the costs, not only of the organization, but also of the guests, to receive the service. An analysis of the accumulated experience and a study of the published works available on this topic tells us that by comparing the levels of formation of a hotel product with the existing hierarchy of strategies, it is possible to significantly improve the efficiency of all aspects of the activities of a hotel enterprise by forming the ultimate goal in the hotel product itself, by structuring the costs of its achievement, clearly presenting which hotel product is necessary to solve certain problems. In addition, the article, using the example of catering for guests with buffet breakfasts in a hotel, shows the link between the operating strategy of the enterprise and the process of creating a new service. The concept of "customer orientation" is introduced in relation to the operational strategy of the accommodation facility, quality in this case then means not only the properties of the product and service, but also the parameters of the entire service process because of interaction with guests. The article examines just the most important aspects of the activities of a hotel enterprise, which most strongly affect the competitiveness of services, as the goals of implementing an operational strategy.