Innovation Approach to Efficiency Management in Catering Enterprises

Organization of catering for students, lecturers and employees is an important condition of university education activity and it is carried out by performing social and economic functions on the part of catering enterprises. Economic functions include production, sale and organization of consumption...

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Autor principal:	I. N. Lukiyanchuk
Formato:	article
Lenguaje:	RU
Publicado:	Plekhanov Russian University of Economics 2019
Materias:	university efficiency management indicators of efficiency Economics as a science HB71-74
Acceso en línea:	https://doaj.org/article/27e7e7b8b3d44a959b2f6fe158f33089
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spelling	oai:doaj.org-article:27e7e7b8b3d44a959b2f6fe158f330892021-11-15T05:20:48ZInnovation Approach to Efficiency Management in Catering Enterprises2413-28292587-925110.21686/2413-2829-2019-4-66-71https://doaj.org/article/27e7e7b8b3d44a959b2f6fe158f330892019-08-01T00:00:00Zhttps://vest.rea.ru/jour/article/view/738https://doaj.org/toc/2413-2829https://doaj.org/toc/2587-9251Organization of catering for students, lecturers and employees is an important condition of university education activity and it is carried out by performing social and economic functions on the part of catering enterprises. Economic functions include production, sale and organization of consumption of products and services. They are quite close to social functions dealing with affordability of meals due to low prices, minimum amount of time for customer service and provision of healthy food. The work of catering enterprises aiming at these functions' performing focuses on technology of meals production and organization of customer service and ignores efficiency of functioning and calculation of relevant indicators. The article studies a new approach to managing efficiency of catering enterprises' work as structural divisions of universities. Insufficient understanding of the problem and absence of regulations in the field of catering enterprise management in university can cause high costs of their functioning, use of inefficient and out-dated organization of production and sale of meals and services. The author assesses the current problems of efficiency in catering enterprises' work in universities and substantiates the system of control indicators of enterprises' work, including receipts, a share of raw materials in the receipts, a share of remuneration in the receipts. The possibility to use controlling tools in managing efficiency of catering enterprises' work was grounded.I. N. LukiyanchukPlekhanov Russian University of Economicsarticleuniversityefficiencymanagementindicators of efficiencyEconomics as a scienceHB71-74RUВестник Российского экономического университета имени Г. В. Плеханова, Vol 0, Iss 4, Pp 66-71 (2019)
institution	DOAJ
collection	DOAJ
language	RU
topic	university efficiency management indicators of efficiency Economics as a science HB71-74
spellingShingle	university efficiency management indicators of efficiency Economics as a science HB71-74 I. N. Lukiyanchuk Innovation Approach to Efficiency Management in Catering Enterprises
description	Organization of catering for students, lecturers and employees is an important condition of university education activity and it is carried out by performing social and economic functions on the part of catering enterprises. Economic functions include production, sale and organization of consumption of products and services. They are quite close to social functions dealing with affordability of meals due to low prices, minimum amount of time for customer service and provision of healthy food. The work of catering enterprises aiming at these functions' performing focuses on technology of meals production and organization of customer service and ignores efficiency of functioning and calculation of relevant indicators. The article studies a new approach to managing efficiency of catering enterprises' work as structural divisions of universities. Insufficient understanding of the problem and absence of regulations in the field of catering enterprise management in university can cause high costs of their functioning, use of inefficient and out-dated organization of production and sale of meals and services. The author assesses the current problems of efficiency in catering enterprises' work in universities and substantiates the system of control indicators of enterprises' work, including receipts, a share of raw materials in the receipts, a share of remuneration in the receipts. The possibility to use controlling tools in managing efficiency of catering enterprises' work was grounded.
format	article
author	I. N. Lukiyanchuk
author_facet	I. N. Lukiyanchuk
author_sort	I. N. Lukiyanchuk
title	Innovation Approach to Efficiency Management in Catering Enterprises
title_short	Innovation Approach to Efficiency Management in Catering Enterprises
title_full	Innovation Approach to Efficiency Management in Catering Enterprises
title_fullStr	Innovation Approach to Efficiency Management in Catering Enterprises
title_full_unstemmed	Innovation Approach to Efficiency Management in Catering Enterprises
title_sort	innovation approach to efficiency management in catering enterprises
publisher	Plekhanov Russian University of Economics
publishDate	2019
url	https://doaj.org/article/27e7e7b8b3d44a959b2f6fe158f33089
work_keys_str_mv	AT inlukiyanchuk innovationapproachtoefficiencymanagementincateringenterprises
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Innovation Approach to Efficiency Management in Catering Enterprises

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