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Статті в журналах з теми "Public catering enterprises"

Автор: Grafiati

Опубліковано: 30 травня 2022

Оновлено: 31 липня 2025

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1

Petržílka, Slavibor, Viktoriia Nianko, Olena Yarmoliuk, Stanislav Petko, and Roman Oleksenko. "Quality improvement at public catering enterprises." E3S Web of Conferences 538 (2024): 03003. http://dx.doi.org/10.1051/e3sconf/202453803003.

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Анотація:

In conditions of market competition, every catering company should strive to maximize the results of its production and economic activities. To do this, it must maximize its competitive advantages over competitors. The most significant advantage is the production of higher quality products. To improve the quality of products produced by a catering company , it is necessary to pay more attention to technological processes , the functioning of which has a significant impact on the quality of finished products. The functioning of a catering company depends a lot on the efficiency of its staff. In

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2

Mirkina, O. N. "WAYS TO INCREASE THE COMPETITIVENESS OF PUBLIC CATERING." Scientific Review Theory and Practice 11, no. 6 (2021): 1700–1710. http://dx.doi.org/10.35679/2226-0226-2021-11-6-1700-1710.

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The article is devoted to the consideration of the concept of «competitiveness of the enterprise», the factors influencing it and the proposal of ways to increase the competitiveness of public catering enterprises by influencing some internal factors. The purpose of the article is to propose ways to increase the competitiveness of public catering enterprises. The article provides a comparative analysis of the views of scientists on the concept of «competitiveness of an enterprise», indicates the factors of competitiveness of enterprises, highlighted in the scientific literature (political; eco

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3

Mayurnikova, Larisa, Arkadiy Koksharov, Tatyana Krapiva, Anna Petkovich, and Vladislav Meshkov. "Public Catering Enterprises: Analysis and Prospects of Innovative Development." Food Processing: Techniques and Technology 53, no. 1 (2023): 140–49. http://dx.doi.org/10.21603/2074-9414-2023-1-2421.

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Public catering has become an important healthy food provider in Russia. As a rule, this sphere is represented by small businesses with no experience in innovation. Their prospects for innovative development depend on the form of ownership, size, and target audience. The present research objective was to develop recommendations on how to restructure a public catering enterprise as part of an innovative development strategy. The study featured public catering enterprises together with their innovative potential, activities, and factors that contribute to or hinder their development. The i

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4

Sabirova, Zulfiya Z. "Trend in the development of public catering enterprises of the Bashpotrebsoyuz system." Economy of agricultural and processing enterprises, no. 1 (January 2024): 46–49. http://dx.doi.org/10.31442/0235-2494-2024-0-1-46-49.

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Анотація:

The article presents an analysis of the role of catering enterprises in modern society. In modern economic conditions, catering enterprises of the Bashpotrebsoyuz demonstrate financial stability. The development of cooperative catering enterprises is inextricably linked with the procurement activities of consumer cooperation. Cooperative catering enterprises have an important social mission in rural areas.

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5

Pulatov, Abror. "Basic energy-saving principles at the enterprises of public catering." E3S Web of Conferences 216 (2020): 01136. http://dx.doi.org/10.1051/e3sconf/202021601136.

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The main principles of energy saving at public catering enterprises are considered in this article. The main criterion for this analysis is the consumption of electric energy by catering enterprises, which averages 80-90% of all energy consumption. Most of this equipment is non-adaptive and non-automated, its installed capacity is often several times more than the actual required capacity, and the average load is on average 30-60%. In this regard, the research and wide introduction of energy-saving technologies and devices in catering enterprises is an urgent task. The article also analyzes th

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6

N., Kolesnikova. "URBAN LOCALIZATION PRINCIPLES OF PUBLIC CATERING ENTERPRISES." Architectural Studies 5, no. 2 (2019): 147–54. http://dx.doi.org/10.23939/as2019.02.147.

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7

Kryuchkova, Natalya Alexandrovna. "DELIVERY SYSTEM MANAGEMENT AT PUBLIC CATERING ENTERPRISES." Наука XXI века: актуальные направления развития, no. 1-1 (2022): 355–58. http://dx.doi.org/10.46554/sciencexxi-2022.03-1.1-pp.355.

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8

Konyaev, Aleksandr. "CONTRIBUTION OF PUBLIC CATERING ENTERPRISES BURYATIA INTO SUPPLYING THE REAR POPULATION DURING THE GREAT PATRIOTIC WAR." Socio-economic and humanitarian magazine, no. 2 (June 17, 2025): 172–83. https://doi.org/10.36718/2500-1825-2025-2-172-183.

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Catering played an important role during the war years, enabling the population to work fully to strengthen the country's defense capability, maintain the physical and moral strength of people. The catering network of Buryatia, which functioned in the pre-war period, steadily continued to operate during the war years, operated in urban and rural areas, covered industrial, logging and other enterprises. The purpose of the study is to show the state and trends in the development of the republic's catering during the war. The tasks are to determine the priority areas of catering activity in the c

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9

Cai, Shuxin, and Zejiong Zhou. "Research on Enterprise Resilience under the Impact of Major Public Safety and Health Crisis Events." Frontiers in Sustainable Development 3, no. 5 (2023): 91–98. http://dx.doi.org/10.54691/fsd.v3i5.5019.

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After nearly three years of epidemic control, at the end of 2022, China made adjustments and optimizations to its control policies. As an important component of the service industry, the catering industry has been deeply affected at different stages of the epidemic (crisis outbreak, government control, and implementation of openness). Therefore, this article selects catering enterprises as the research object, and examines in stages how they are more resilient in the context of environmental uncertainty, in order to clarify the important factors that constitute enterprise resilience, and thus

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10

Печерица, Елена, Elena Pecheritsa, Татьяна ПОПОВА, et al. "PROBLEMS OF COMPETITIVENESS IN THE MARKET OF PUBLIC CATERING SERVICES OF SAINT PETERSBURG." Services in Russia and abroad 11, no. 6 (2017): 67–84. http://dx.doi.org/10.22412/1995-042x-11-6-6.

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Анотація:

The article examines the market of public catering services in St. Petersburg. The authors considers competitiveness factors actual for catering enterprises, such as menu, bar, fast and highquality service, quality of meals and drinks, finishing with the service and cleanliness of the hall, the price level, the staff, the concept and design of the restaurant, the presence of an entertainment program, PR and marketing, the availability of parking, the location of the public catering enterprise. Examples of the most successful enterprises are given. The authors identify the types of public cater

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11

Kolesnikova, N. Y. "METHODS OF ARCHITECTURAL AND ARTISTIC EXPRESSION OF CATERING ENTERPRISES." Regional problems of architecture and urban planning, no. 16 (December 23, 2022): 125–34. http://dx.doi.org/10.31650/2707-403x-2022-16-125-134.

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The article examines the issue of architectural and artistic expressiveness of public catering enterprises located in the urban environment, recreational areas and non-urban natural environment. The means of placement and composition, which take into account the natural environment, optimal orientation to the cardinal points, the topography of the area, the character of the building, etc., are used to achieve an organic connection between the building of public catering establishments and the environment. On the basis of the conducted researches, by the method of comparative analysis of exampl

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12

Kurbanova, Raxima. "INCREASING EFFICIENCY OF CATERING ENTERPRISES THROUGH MODERNIZATION." INNOVATIONS IN ECONOMY 7, no. 3 (2020): 59–67. http://dx.doi.org/10.26739/2181-9491-2020-7-8.

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Анотація:

The provision of public catering establishments with material and technical equipment plays an important role in the rapid development of this sector, especially in meeting the needs of the people. They differ in the type of interaction, size and level of services provided. However, not all of them meet the requirements of the period. Therefore, it is necessary to improve the technical and technological modernization of public catering establishments

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13

Isaenko, E. V., A. V. Isaenko, and E. E. Tarasova. "ADAPTATION OF PUBLIC CATERING ENTERPRISES TO ENVIRONMENTAL FACTORS." Herald of the Belgorod University of Cooperation, Economics and Law 5, no. 108 (2024): 9–21. http://dx.doi.org/10.21295/2223-5639-2024-5-9-21.

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14

МАРХАЙЧУК, М. М. "FACTORS OF ECONOMIC SECURITY OF PUBLIC CATERING ENTERPRISES." Экономика и предпринимательство, no. 12(149) (May 21, 2023): 1016–21. http://dx.doi.org/10.34925/eip.2022.149.12.199.

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Анотація:

Статья посвящена анализу факторов и угроз экономической безопасности предприятий общественного питания в условиях внешнеполитического давления. Выделены внутренние и внешние факторы экономической безопасности, а также объективные и субъективные угрозы. Предложен алгоритм комплексного анализа экономической безопасности предприятий общественного питания. Сформулированы механизмы повышения экономической безопасности предприятий общественного питания в условиях санкционного давления, такие как диверсификация поставок и поиск новых поставщиков, анализ рынка и поиск новых сегментов рынка, оптимизаци

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15

GRISHKINA, Svetlana, Valentina BEREZYUK, Vera SIDNEVA, Irina SAFONOVA, and Yulia SHCHERBININA. "Development of Industrial Catering and Its Influence on Changing Climate Conditions." Journal of Environmental Management and Tourism 12, no. 5 (2021): 1188. http://dx.doi.org/10.14505//jemt.v12.5(53).04.

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Анотація:

In a competitive environment, most catering establishments strive for quality food preparation and customer service. The presence of many public catering enterprises on the market forms a high level of competition in this area of economic activity, where recently attention has been focused on environmental factors. In this regard, the development and implementation of an enterprise development strategy is the most important condition for increasing the efficiency of its activities, competitiveness, and sustainability of industrial catering companies.

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16

Lunochkin, Andrei, and Ekaterina Furman. "Organization of Catering for Workers in Stalingrad During the First Five-Year Plan (1929–1933)." Vestnik Volgogradskogo gosudarstvennogo universiteta. Serija 4. Istorija. Regionovedenie. Mezhdunarodnye otnoshenija, no. 1 (February 2022): 57–70. http://dx.doi.org/10.15688/jvolsu4.2022.1.5.

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Анотація:

The article deals with the problem of organizing public catering for workers of large industrial enterprises in Stalingrad in the late 1920s – early 1930s, during the first five-year plan. Methods and materials. In this study traditional methods (historical-descriptive, historical-genetic, historical-comparative) and the principles of historical research (historicism, systemacity) were used, which made it possible to restore the stages of organizing workers’ catering in Stalingrad at the first stage of industrial modernization, as well as to identify and analyze reasons for the manifestation o

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17

Конева, Д. В. "COMPETITIVENESS OF PUBLIC CATERING ENTERPRISES ON THE KHANTY-MANSIYSK RESTAURANT BUSINESS MARKET." Human Progress 7, no. 1 (2021): 5. http://dx.doi.org/10.34709/im.171.5.

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Анотація:

В работе проведена оценка конкурентоспособности предприятий общественного питания в городе Ханты-Мансийск. Целью статьи является определение и оценка факторов, оказывающих влияние на конкурентоспособность предприятий ресторанного бизнеса. Представлены составляющие конкурентоспособности предприятия общественного питания в форме пирамиды. Проведен анализ основных направлений эффективности деятельности предприятий, а также факторов, которые оказывают воздействие на сферу общественного питания в регионе. В процессе эмпирического анализа был проведен сбор и обработка официальной статистической инфо

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18

Niroda, I. V., and A. Yu Anisimov. "Assessment of the impact of external factors on the business model of public catering enterprises." Vestnik NSUEM, no. 1 (April 3, 2024): 145–56. http://dx.doi.org/10.34020/2073-6495-2024-1-145-156.

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Анотація:

The transformation of traditional business models of public catering enterprises into their innovative version occurs under the influence of a certain set of external factors. The assessment, both negative and positive, of the influence of external factors should be carried out according to adapted methods suitable for the situation and the chosen industry. At the moment, a set of external factors that have a significant impact on the formation of successful business models remains insufficiently studied. The need for research is also due to the lack of a system of factors that must be taken i

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19

Konyaev, Alexander. "Public Catering in Buryatia in the 1920s and Early 1930s." Journal of Economic History and History of Economics 24, no. 2 (2023): 303–24. http://dx.doi.org/10.17150/2308-2488.2023.24(2).303-324.

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Анотація:

The article is devoted to the peculiarities of public catering in the complicated political and socio-economic conditions of the first decade of the Buryat-Mongolian ASSR. Based on different archival sources the author reconstructs the following parameters of the public catering system: the existing republican network of enterprises, turnover, personnel, forms and methods of work organization; describes the problems of the new sphere (facilities and equipment, personnel) and the level of customer services culture. Newspaper articles cover the everyday activities of canteens and the relations b

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20

В.В., Филатов, Новикова Ж.В., Ксенофонтова Х.З. та Нечаев Б.П. "Конкурентоспособность предприятия общественного питания: методология оценки и направления повышения эффективности". Applied Economic Researches Journal, № 4 (9 жовтня 2024): 10–24. http://dx.doi.org/10.47576/2949-1908.2024.4.4.001.

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Анотація:

В статье проведен анализ конкурентоспособности предприятия общественного питания, рассмотрены методологические аспекты оценки и направления повышения эффективности в современных социально-экономических условиях. Отмечается, что интерпретации конкурентоспособности критериев среди ученых неоднозначны. Определено, что совокупность качественных и стоимостных характеристик услуги общественного питания, способствующих созданию превосходства этой услуги над конкурентами в удовлетворении конкретных потребностей потребителя, определяет ее конкурентоспособность. Установлено, что при оценке конкурентоспо

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21

Lykholat, S., and A. Ryskalshuk. "MANAGEMENT OF ECONOMIC SECURITY OF ENTERPRISES SYSTEM IN THE CONDITIONS OF COVID-19." Journal of Lviv Polytechnic National University. Series of Economics and Management Issues 5, no. 1 (2021): 158–69. http://dx.doi.org/10.23939/semi2021.01.158.

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Анотація:

Purpose. The purpose of the article is to prove the interdependence of economic security of public catering establishments from the adoption of anti-crisis decisions by the heads of such establishments in the conditions of Covid-19 and their support by public authorities. This approach will help create opportunities for public catering establishments, attract innovation, etc., but also find effective ways to adapt their business to non-standard conditions, taking into account the components of economic security in the context of the Covid19 pandemic. Design/methodology/approach. The structure

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22

Gomilevskaya, G. A., and S. A. Rudkovskaya. "EVALUATION SYSTEM OF LINE PERSONNEL AT PUBLIC CATERING ENTERPRISES." Вестник Алтайской академии экономики и права 2, no. 6 2022 (2022): 223–30. http://dx.doi.org/10.17513/vaael.2269.

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23

Denisova, Taya. "PECULIARITIES OF CALCULATION OF RESERVES IN PUBLIC CATERING ENTERPRISES." Bulletin of South Ural State University series "Economics and management" 9, no. 4 (2015): 41–44. http://dx.doi.org/10.14529/em090406.

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24

KOZLOVSKAYA, S. A., and K. S. PRIKHOD’KO. "MODERN INNOVATIVE TECHNOLOGIES IN THE PUBLIC FOOD ECONOMY." EKONOMIKA I UPRAVLENIE: PROBLEMY, RESHENIYA 1, no. 7 (2021): 51–56. http://dx.doi.org/10.36871/ek.up.p.r.2021.07.01.007.

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Анотація:

The article is devoted to the analysis of modern trends in the use of innovations and innovative technologies by public catering enterprises of the Russian Federation. The relevance of the study is due to the digital transformation of the national economy and the spread of the COVID-19 coronavirus pandemic. The main directions of digitalization of public catering are analyzed. The main trends in the introduction of innovative technologies are considered. The main problems of providing this activity in the restaurant business and catering are listed.

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25

Shevcova, Elena, and Ol'ga Fokina. "ENSURING THE SUSTAINABILITY OF PUBLIC CATERING ENTERPRISES IN CONDITIONS OF FALLING DEMAND." Russian Journal of Management 10, no. 1 (2022): 61–65. http://dx.doi.org/10.29039/2409-6024-2022-10-1-61-65.

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Анотація:

The article is devoted to the development of directions for ensuring the sustainability of public catering enterprises in conditions of falling demand. The analysis of the catering market in Russia is carried out, its main trends are revealed, the problems of ensuring the sustainability of enterprises in the market are disclosed. The factors determining the development of demand in the market are highlighted. The directions of development of enterprises are proposed, the main of which are the transition to new formats of service provision, reduction of service delivery time, providing customer

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26

Чан, Тхао Тхи. "Analysis of the impact of the Covid-19 pandemic on the development of public catering enterprises in the Russian Federation." Экономика и предпринимательство, no. 12(125) (February 16, 2021): 842–46. http://dx.doi.org/10.34925/eip.2021.125.12.167.

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Анотація:

Статья посвящена влиянию пандемии COVID-19 на предприятия общественного питания в России и его анализу. Отмечено, что пандемия COVID-19 оказала беспрецедентное и непредвиденное воздействие на мировое сообщество, общество и экономику, растущей глобальной рецессией и массовой безработицей. В настоящее время российский общепит внесен в перечень наиболее пострадавших из-за пандемии отраслей российской экономики. Приведены статистические данные по обороту общественного питания в России и рассчитано его снижение за январь-сентябрь 2020 года. Для формирования понимания организации общественного питан

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27

Burdenko, E. V., and G. V. Korolev. "Positive practices of the catering industry of the Russian Federation in the COVID-19 pandemic." Vestnik Universiteta, no. 5 (July 6, 2021): 101–8. http://dx.doi.org/10.26425/1816-4277-2021-5-101-108.

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Анотація:

The novelty of the study is the generalization and analysis of statistical data obtained as a result of various sociological and scientific studies on the impact of the COV-ID-19 pandemic on the activities of the public catering sector in the Russian Federation. The authors carried out a study of positive practices that allowed the industry enterprises to continue to operate in self-isolation and improve financial results with the easing of restrictions. Among them are simplified terms for renting premises; sale of finished products by delivery to the direct consumer or pickup; non-standard fo

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28

Jin, Yongguang. "An Analysis on Cultural Operation & Management for Catering." Review of Educational Theory 1, no. 1 (2018): 5. http://dx.doi.org/10.30564/ret.v1i1.12.

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Анотація:

The overall competence of the employed in the catering industry, whether in terms of service concept, knowledge or professional skills, lacks behind the development of the industry. Since the competition remains to be the theme of the market economy, how to establish an unassailable position in the growing market economy which values survival of the fittest is what has been long studied and discussed among catering enterprises. Although catering business belongs to traditional labor-intensive service industry, it is against the backdrop of "demographic dividend" being turned into "talents divi

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29

Lunochkin, Andrei. "Public Catering System in Stalingrad After the Abolition of Food Cards (1947–1953)." Vestnik Volgogradskogo gosudarstvennogo universiteta. Serija 4. Istorija. Regionovedenie. Mezhdunarodnye otnoshenija 30, no. 1 (2025): 127–37. https://doi.org/10.15688/jvolsu4.2025.1.11.

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Анотація:

Introduction. This article examines the development of the public catering system in Stalingrad in the first years after the abolition of rationing in 1947. Methods. For the preparation of this article, special historical methods were used: historical-descriptive and historical-comparative. When studying the office documentation, the method of quantitative analysis was used. Analysis and results. Unlike retail trade, the public catering industry experienced a noticeable drop in turnover after the abolition of rationing. Former commercial enterprises that purchased products at the market lost i

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30

Nosirov, Bunyod. "ON THE ACTIVITIES OF THE PUBLIC FOOD SYSTEM IN UZBEKISTAN DURING THE SOVIET PERIOD." JOURNAL OF LOOK TO THE PAST 4, no. 4 (2021): 49–55. http://dx.doi.org/10.26739/2181-9599-2021-4-6.

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Анотація:

The article discusses the issues of the activity of the public catering system during the Soviet period, in particular, the policy and problems in this area affecting the issues of ensuring the material and technical base, as well as the need of the population itself in the field of public catering.During the years of Soviet rule, new directions in the public catering system were formed. A new approach was integrated in the management structure and in provision.A differentiated approach was introduced in the direction of public catering, i.e. reform in the issue of service, the cost of public

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31

Тарасова, О. В. "A BALANCED SCORECARD AS A MANAGEMENT TOOL FOR PUBLIC CATERING ENTERPRISES." Bulletin of Moscow State University of Technology and Management named after K.G. Razumovsky (First Cossack University). Applied Scientific Disciplines Series, no. 2 (May 29, 2024): 87–96. http://dx.doi.org/10.69540/2949-4079.2024.84.15.001.

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Анотація:

Концепция баланса играет важную роль в стратегическом управлении и особенно важна для понимания методологии и техники сбалансированнойсистемыпоказателей. Этосвязаностем, чтоприприменении системы сбалансированных показателей для реализации стратегий развития именно баланс признается целевым состоянием объекта управления. Сбалансированная система показателей — это общекорпоративная система измерения эффективности (система стратегического планирования), основанная на видении и стратегии, которая отражает наиболее важные аспекты бизнеса. Сбалансированная система показателей отражает достигнутый ба

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Fu, Yan, Shuyi Li, Leya Ma, Jiayu Guo, and Dinar Selik. "The Influence and Research of Group Buying on the Evaluation of Catering Enterprises." Economic Society and Humanities 1, no. 7 (2024): 78–84. https://doi.org/10.62381/e244712.

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Анотація:

As the basic industry of people's livelihood, catering industry is experiencing unprecedented challenges in the face of the diversification of consumer demand, the change of payment and business model and the impact of major public health events. In response to these changes, catering enterprises have embarked on the road of digital transformation. This project focuses on the digital means of group buying, and deeply analyzes its specific impact and effect on the evaluation of catering enterprises, aiming at revealing the potential of group buying strategy in improving customer satisfaction, p

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Kupchak, D. V., I. E. Bogryantseva, Т. А. Bortnik, and L. A. Morozov. "THEORETICAL JUSTIFICATION OF USING SECONDARY FISH RAW MATERIALS IN THE TECHNOLOGY OF CULINARY PRODUCTS." Vestnik of Khabarovsk State University of Economics and Law, no. 2 (106) (August 5, 2021): 81–86. http://dx.doi.org/10.38161/2618-9526-2021-2-81-86.

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Анотація:

This paper discusses issues related to the possibility of expanding the assortment of fish culinary products at public catering enterprises by rationally using secondary fish raw materials. The expediency of using fish hearts of salmon fish species in the technology of culinary products of public catering is shown.

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Malova, I. V. "On the issue of catering for children of preschool and school age." Tovaroved prodovolstvennykh tovarov (Commodity specialist of food products), no. 9 (September 1, 2020): 48–52. http://dx.doi.org/10.33920/igt-01-2009-08.

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The article examines the issues in the field of organization of preschool and school-age children nutrition in order to prevent diseases and reduce their negative consequences. The features of the child's body of different age groups that should be taken into account by public catering enterprises when preparing the menu are identified. Based on the conducted sociological research, the most popular formats of public catering enterprises among children and adolescents and their social significance for this category of consumers have been identified.

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Bondareva, A. A., and S. V. Radygina. "IMPROVING THE ORGANIZATION OF INVENTORY MANAGEMENT IN A PUBLIC CATERING ENTERPRISE." Bulletin of Udmurt University. Series Economics and Law 32, no. 2 (2022): 273–78. http://dx.doi.org/10.35634/2412-9593-2022-32-2-273-278.

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The article analyzes the commodity stocks of the enterprise, reveals their economic essence and characterizes the role of commodity stocks in the composition of the working capital of the enterprise. The authors investigated the theoretical aspects of the organization of inventory management at a public catering enterprise and options for improving this process. The study revealed key errors in the management of stocks of enterprises. On the example of the cafe «Fresh point» the structure, quantity, dynamics of commodity stocks are investigated. A comprehensive analysis was carried out using t

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Bondareva, A. A., and S. V. Radygina. "IMPROVING THE ORGANIZATION OF INVENTORY MANAGEMENT IN A PUBLIC CATERING ENTERPRISE." Bulletin of Udmurt University. Series Economics and Law 32, no. 2 (2022): 273–78. http://dx.doi.org/10.35634/2412-9593-2022-32-2-273-278.

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Анотація:

The article analyzes the commodity stocks of the enterprise, reveals their economic essence and characterizes the role of commodity stocks in the composition of the working capital of the enterprise. The authors investigated the theoretical aspects of the organization of inventory management at a public catering enterprise and options for improving this process. The study revealed key errors in the management of stocks of enterprises. On the example of the cafe «Fresh point» the structure, quantity, dynamics of commodity stocks are investigated. A comprehensive analysis was carried out using t

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K.N, Zaynalova. "Development of a System of Financial and Economic Indicators Characterising the Efficiency of Public Catering Companies." American Journal of Economics and Business Management 7, no. 12 (2024): 1351–56. https://doi.org/10.31150/ajebm.v7i12.3113.

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Анотація:

This study examines the development of a system of financial and economic indicators to evaluate the efficiency of public catering enterprises, addressing the growing need for effective financial resource utilization in the sector. While previous studies have explored general financial efficiency, a gap remains in defining specific indicators tailored to public catering. The research aims to establish a comprehensive framework for assessing efficiency, emphasizing the optimal use of financial resources. Using a systematic analysis of financial performance metrics and their criteria, the study

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Guo, Yining. "Analysis of the Impact of Supply Chain Standardization Management on China’s Catering Industry." SHS Web of Conferences 181 (2024): 03004. http://dx.doi.org/10.1051/shsconf/202418103004.

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Анотація:

With the development of China’s social economy, catering service has become a major consumption hot spot for the public. At the same time, external factors such as information technology and consumer demand have also brought new challenges to catering enterprises, which makes China’s catering industry pay attention to supply chain management. The upgrading and transformation of the catering industry’s supply chain have effectively reduced traditional operating costs and expanded the market share. On the contrary, the market gradually eliminates those catering companies that do not pay attentio

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Romanenko, A. V. "Improving the organization of accounting process at public catering enterprises." International Accounting 20, no. 22 (2017): 1304–17. http://dx.doi.org/10.24891/ia.20.22.1304.

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Ivanova, E. A., and M. P. Glyzina. "ORGANIZATION OF THE INVESTMENT MANAGEMENT SYSTEM OF PUBLIC CATERING ENTERPRISES." Вестник Алтайской академии экономики и права 1, no. 11 2024 (2024): 50–56. http://dx.doi.org/10.17513/vaael.3820.

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ЯМПОЛЬСКАЯ, Н. Ю., and Э. Д. ИМАНОВ. "MODERN METHODS OF ORGANIZING INTERNAL CONTROL AT PUBLIC CATERING ENTERPRISES." Экономика и предпринимательство, no. 5(154) (July 1, 2023): 1226–28. http://dx.doi.org/10.34925/eip.2023.154.5.246.

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Анотація:

В статье проанализировано значение внутреннего контроля в обеспечении экономической безопасности на предприятиях общественного питания. Рассмотрены приоритетные направления организации системы внутреннего контроля, которые наиболее актуальны в современной практике России. The article analyzes the importance of internal control in ensuring economic security at public catering enterprises. The priority directions of the organization of the internal control system, which are most relevant in the modern practice of Russia, are considered.

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Щетилина, И. П., Н. А. Сандракова, Д. С. Чичкань, А. А. Шевченко, and В. С. Череднякова. "Assessment of trends and prospects for the development of the public catering market of the Central Black Earth Economic Region of Russia." Экономика и предпринимательство, no. 5(118) (June 11, 2020): 409–20. http://dx.doi.org/10.34925/eip.2020.118.5.084.

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В работе представлены особенности современного состояния рынка общественного питания Центрально-Черноземного экономического района России, лидирующие предприятия в индустрии питания основных областей ЦЧР. Проанализированы структура предприятий общественного питания по типам кухни и ценовая политика услуг предприятий питания региона путём сегментирования по размеру среднего чека предприятий различных типов. Исследованы зоны высокой и низкой конкуренции, исходя из концепций предприятий индустрии питания. Оценена перспектива проектов, которые будут представлять интересные концепции для удовлетвор

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Gao, Jiaxu, Jingyi Liang, and Yinglin Wang. "How does Meituan beat Ele.me?" Highlights in Business, Economics and Management 11 (May 9, 2023): 69–76. http://dx.doi.org/10.54097/hbem.v11i.7947.

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Under the “Internet +” promotion, “online ordering” has impacted the catering industry. The take-out industry has gradually been accepted by the public and has become an essential trend in the catering industry. In the food delivery market, Meituan and Ele. me have always occupied the dominant position in the industry. This paper shows the competitive advantages of Meituan Takeaways and Ele.me by comparing the two companies’ rider side, merchant side, client side, and platform side through data analysis. In the era of developed emerging Internet enterprises, emerging industries emerge. Suppose

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V., Gorban, та Anisimov G. "TARGETS FOR THE DEVELOPMENT OF THE RESTAURANT INDUSTRY IN KHARKІV". ECONOMIC STRATEGY AND PROSPECTS OF TRADE AND SERVICES SECTOR DEVELOPMENT 1 (29) (2 липня 2019): 207–19. https://doi.org/10.5281/zenodo.3265718.

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<em>Analyzed the network of enterprises in the restaurant (catering) industry of Kharkiv since 2018. The dynamics of indicators, such as the number of enterprises and the number of the created jobs, current state of the development of publicly accessible restaurants (PAR) in the city of Kharkiv is considered. Target orientations of the current state of the development of the organization of a network of restaurants on the example of public catering institutions are analyzed.</em> <em>In the period from 2010 to 2019, the newly created workplaces in catering enterprises were consistently growing

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Jejeja, Joni Z., and Irina E. Sokolovskaya. "ASSESSMENT OF BUSINESS RISK AS THE MAIN RISK IN FUNCTIONING OF CATERING ESTABLISHMENTS." Научное мнение, no. 4 (April 24, 2024): 49–56. http://dx.doi.org/10.25807/22224378_2024_4_49.

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The work examines the current issues of risk management in public catering establishments, problems of risk management in the social and commercial segment. A sequence of steps is proposed to identify significant risks for public catering enterprises and determine the appropriate management mechanism. The work also studies the risk models when running a modern business and how to apply them in practice.

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Nasirov, Bunyod. "“Catering In Uzbekistan From The History Of The System”." American Journal of Interdisciplinary Innovations and Research 03, no. 02 (2021): 11–15. http://dx.doi.org/10.37547/tajiir/volume03issue02-02.

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The article describes the activities of the public catering system during the years of Soviet rule the policy pursued in this regard, logistics, problems and needs of the population in this regard. During the years of Soviet rule, new directions of the public catering system were formed. The management and supply system has changed. A number of reforms in the system have played an important role in over the years in the quality, cost and conditions for catering services in large industrial enterprises and educational institutions. The measures taken in the 60s and 70s of the twentieth century

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Nosirbekov, Temurbek Mamurbekovich. "FEATURES OF PUBLIC FOOD DEVELOPMENT IN TOURISM BUSINESS OF UZBEKISTAN." Nauka v sovremennom mire, no. 3(48) (April 20, 2020): 103–5. http://dx.doi.org/10.31618/2524-0935-2020-48-3-5.

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The restaurant services market has entered a new stage of its development, against the background of existing enterprises, modern formats of food industry organizations are opening up. The food culture is being modernized, much is borrowed from the European food culture. The formation of international networks of catering enterprises, contributes to the opening of new fast food outlets in the Republic of Uzbekistan.

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Ровинская, О. В., А. В. Гераскина, А. А. Ильиных, Н. Д. Прецер, and А. С. Никонова. "Professional retraining and advanced training of catering specialists." Management of Education, no. 7(53) (August 30, 2022): 312–18. http://dx.doi.org/10.25726/x6786-4947-1840-y.

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В статье рассматривается актуальность дополнительного профессионального образования в сфере общественного питания. Выявлены актуальные проблемы и запросы общества к работе предприятий общественного питания. Проанализированы современные тенденции на рынке услуг общественного питания. В результате проведенного исследования авторами был начат процесс создания программы дополнительного профессионального образования на базе Южно-Уральского государственного университета для специалистов общественного питания. The article discusses the relevance of additional professional education in the field of pu

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Khokhlova, E., and A. Rubezhnoy. "Features of the organization of business processes in public catering enterprises." HUMANITIES AND SOCIAL-ECONOMIC SCIENCES 133, no. 6 (2023): 84–87. http://dx.doi.org/10.18522/1997-2377-2023-133-6-84-87.

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Davydova, Hanna. "Marketing strategy of goods of everyday demand of catering enterprises." Marketing and Digital Technologies 7, no. 4 (2023): 126–39. http://dx.doi.org/10.15276/mdt.7.4.2023.9.

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The aim of the article. In the competitive struggle, in order to survive, companies should pay great attention to marketing and sales. The economic activity of the enterprise is doomed to failure if it lacks knowledge about the patterns of product promotion, market capacity, activity of competitors, the state of supply and demand, and changes in customer needs. Information about the state of the economy and the effectiveness of market mechanisms - competition, pricing, supply and demand, taxes, money, and other processes significantly changes the order of functioning of economic systems. There

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