Service Quality Management in the Hotel and Restaurant Business Under Martial Law: Challenges and Adaptive Strategies

The article explores the specifics of quality service management in the hotel and restaurant industry in Ukraine under martial law. The main theoretical foundations of the concept of quality, key standards, and management models are analyzed, considering their adaptation to the current crisis conditions. Attention is given to the main challenges arising from the war: staff shortages, reduced resource availability, logistical difficulties, increased emotional strain on employees, and changes in customer demands. Special focus is placed on analyzing practical approaches to ensuring quality, such as the use of digital technologies, internal staff training, service standardization, and effective communication. The role of modern business presentation technologies as a tool for management communication, increasing customer awareness, and demonstrating service standards is considered. Practical recommendations for the transformation of quality management in the post-war period are outlined.