Evaluating the System of Managing Efficiency at the University Catering Center

The university catering center is a complex dynamic system, which includes catering enterprises of different types. The work of the catering center focuses mainly on technology of product output and organization of customer service. At the same time insufficient attention is paid to the efficiency o...

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Autor principal: I. N. Lukiyanchuk
Formato: article
Lenguaje:RU
Publicado: Plekhanov Russian University of Economics 2020
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Acceso en línea:https://doaj.org/article/c0335cd600394ec79b5a445d4f09c4a7
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spelling oai:doaj.org-article:c0335cd600394ec79b5a445d4f09c4a72021-11-15T05:20:49ZEvaluating the System of Managing Efficiency at the University Catering Center2413-28292587-925110.21686/2413-2829-2020-2-144-150https://doaj.org/article/c0335cd600394ec79b5a445d4f09c4a72020-04-01T00:00:00Zhttps://vest.rea.ru/jour/article/view/852https://doaj.org/toc/2413-2829https://doaj.org/toc/2587-9251The university catering center is a complex dynamic system, which includes catering enterprises of different types. The work of the catering center focuses mainly on technology of product output and organization of customer service. At the same time insufficient attention is paid to the efficiency of catering center functioning in the structure of university and to performance of social and economic functions put on it. It gives rise to problems typical to the current system of catering center management. As these problems are not adequately studied, it causes high expenses of catering center maintenance, the use of outdated, inefficient organization of production and sale. The author identifies and analyzes problems of catering center functioning in university, evaluates the system of managing its efficiency as a structural division of university. The article shows key factors influencing the efficiency of its work, such as 'vague' legal status, the absence of planning and planned figures, unavailability of a single control center, monitoring expenses on raw materials and product and service sale and others. The author puts forward certain ways of increasing the catering center profits and material incentives for workers, for example, enlarging the range of products and service, which could raise proceeds and income.I. N. LukiyanchukPlekhanov Russian University of Economicsarticlepublic cateringcatering centersocial and economic efficiencymanagementfunctioning efficiencyEconomics as a scienceHB71-74RUВестник Российского экономического университета имени Г. В. Плеханова, Vol 0, Iss 2, Pp 144-150 (2020)
institution DOAJ
collection DOAJ
language RU
topic public catering
catering center
social and economic efficiency
management
functioning efficiency
Economics as a science
HB71-74
spellingShingle public catering
catering center
social and economic efficiency
management
functioning efficiency
Economics as a science
HB71-74
I. N. Lukiyanchuk
Evaluating the System of Managing Efficiency at the University Catering Center
description The university catering center is a complex dynamic system, which includes catering enterprises of different types. The work of the catering center focuses mainly on technology of product output and organization of customer service. At the same time insufficient attention is paid to the efficiency of catering center functioning in the structure of university and to performance of social and economic functions put on it. It gives rise to problems typical to the current system of catering center management. As these problems are not adequately studied, it causes high expenses of catering center maintenance, the use of outdated, inefficient organization of production and sale. The author identifies and analyzes problems of catering center functioning in university, evaluates the system of managing its efficiency as a structural division of university. The article shows key factors influencing the efficiency of its work, such as 'vague' legal status, the absence of planning and planned figures, unavailability of a single control center, monitoring expenses on raw materials and product and service sale and others. The author puts forward certain ways of increasing the catering center profits and material incentives for workers, for example, enlarging the range of products and service, which could raise proceeds and income.
format article
author I. N. Lukiyanchuk
author_facet I. N. Lukiyanchuk
author_sort I. N. Lukiyanchuk
title Evaluating the System of Managing Efficiency at the University Catering Center
title_short Evaluating the System of Managing Efficiency at the University Catering Center
title_full Evaluating the System of Managing Efficiency at the University Catering Center
title_fullStr Evaluating the System of Managing Efficiency at the University Catering Center
title_full_unstemmed Evaluating the System of Managing Efficiency at the University Catering Center
title_sort evaluating the system of managing efficiency at the university catering center
publisher Plekhanov Russian University of Economics
publishDate 2020
url https://doaj.org/article/c0335cd600394ec79b5a445d4f09c4a7
work_keys_str_mv AT inlukiyanchuk evaluatingthesystemofmanagingefficiencyattheuniversitycateringcenter
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