Philosophical comprehension of the culture of service: from Antiquity to the modern hospitality industry

Abstract

The relevance of the study is determined by the fact that the culture of service in the hospitality sphere today appears not only as a set of technological procedures but also as a humanitarian phenomenon that shapes the value basis of professional activity. In the context of globalization, multiculturalism, and the growing role of ethics in business, the historical and philosophical analysis of service acquires particular importance, as it makes it possible to trace the formation of ideas about hospitality and their influence on modern standards of the hotel and restaurant industry. The purpose of the study is to identify the philosophical foundations of the culture of service from Antiquity to the present, to substantiate their significance for professional activity in the hospitality sector, and to develop the author’s model of the philosophical dimensions of service. The research methods combine historical and philosophical analysis to examine the evolution of the culture of hospitality, employing a comparative approach to contrast traditional and humanistic views of service, as well as to integrate philosophy, cultural studies, and management. The modeling method was applied to design the author’s concept of the philosophical dimensions of modern service and to systematize the outcomes of professional training in the hospitality field. As a result of the study, it was established that the evolution of ideas about hospitality has a continuous character: from the ancient xenia and Roman hospitium – through the Christian ethics of service and the Enlightenment culture of politeness – to contemporary approaches emphasizing the ethics of relations with the Other and the challenges of maintaining authentic hospitality in a globalized world. The generalizations are presented in three authorial instruments: a historical-philosophical table outlining the stages in the development of service culture, a model of the philosophical dimensions of modern service, and a comparison of traditional and humanistic approaches to service. The practical value of the research lies in the possibility of applying its results in the training of hospitality specialists. The integration of historical-philosophical analysis, authorial models, and the humanitarian component into educational programs will contribute to the formation of professional competencies that combine technical skills with ethical and cultural values necessary for work in a multicultural environment.