Організаційно-методичні аспекти обліку послуг виїзного кейтерингу на підприємствах ресторанного господарства

Abstract

Виявлено основні тенденції розвитку підприємств ресторанного господарства в Україні. Розглянуто сутність, переваги та основні організаційні аспекти надання послуги виїзного кейтерингу підприємствами ресторанного господарства. Запропоновано шляхи удосконалення методики обліку послуг виїзного кейтерингу в сучасних умовах господарювання.

The main development tendencies of enterprises in restaurant industry of Ukraine were shown. As a result of essence investigation of concepts "restaurant industry", "publiccatering ", "restaurant business", it was determined that the most appropriate is usage of the internationally accepted terminology - "restaurant industry." The market of catering services was defined as a promising business line. The essence, advantages and main organizational aspects of the service of offpremises catering by enterprises of restaurant industry were discussed. The classification of off-premises catering services that provides adequate information necessary for the enterprise administration management wassupplemented. Proportion of catering services in the European market was defined. Methodical approaches to recording of off-premises catering services according to current economic conditions were developed. Ways of improving of restaurant industry service delivery to customers through the development and compliance of service standards were suggested.