The sphere of hospitality as an integral part of tourism industry is a strategic sphere of economics. The catering as a part of sphere hospitality gets into lifestyle of people. It contributes effective using of people’s food resources and free time. The catering can timely propose high-quality and rational food that may keeping safe people’s health. It helps to increase labor productivity and the quality of training and a quality of studying. It frees workers and employees from the household. Therefore, in shaping the demand and supply of catering services, it is necessary to maintain a constant interest among consumers. The Republic has various types of catering establishments, restaurants, cafes and bars, snack bars and canteens, that designed for a specific market segment and taking into account the socio-economic features of their consumers. The catering market can be seen as an indicator of population behavior. It is not uniform in its structure and covers almost all targets of its consumers. The possibility of market doesn’t use a full potential. It can may the risks of demographic, economic, political, nature, ecologic and technologic character. Public catering enterprises use for the sustainable an analysis of actions. It is important to operate with tools, external and internal mechanisms to determine the possible internal prospects of the enterprise that takes into account the market environment. It provides timely managerial impact to increase business efficiency and ensure sustainability. This is the principle of functioning of self-organizing systems. The forming of economic sustainability of catering enterprises corresponds to the strategic goal of developing the Crimean Peninsula as a tourist center of the Russian Federation, which will meet the main criteria: all year round, the need and competitiveness.
Сatering enterprises, factors of sustainable development, types of catering enterprises, traffic of catering, traffic of catering per capita, average money income