BARRIER-FREE HOSPITALITY: BASIC APPROACHES AND NEW CHALLENGES

Abstract

The article explicates the relevant topic of barrier-free as an essential element of social development. The essence of the concepts of ‘barriers’, ‘low-mobility groups’ and "barrier-free" is defined. It is emphasized that every person may face physical, informational, psychological, or economic obstacles, and their removal contributes to equal access to services and improved quality of life. The study summarizes the achievements of foreign and Ukrainian authors in implementing barrier-free principles in society and the hospitality industry. The level of service accessibility in hospitality establishments in the city of Kropyvnytskyi was examined.The analysis revealed that management and staff do not always consider the needs of all customer categories, which restricts access to services for low-mobility individuals. A lack of specialized staff training and an insufficient level of spatial adaptation by modern inclusion requirements were identified. Practical recommendations for implementing barrier-free solutions in the HoReCa sector were developed. These include organizing training sessions, creating educational video materials, participating in round tables, and establishing a "bank of non-standard situations" for promptly addressing accessibility issues. The article considers the criteria for universal website design for HoReCa enterprises, ensuring convenient access to information for all user categories. It emphasizes that adapting hospitality establishments to barrier-free standards will enhance their reputation, competitiveness, and contribute to harmonizing the interests of business and society.