Management system the sustainable development of enterprise of hotel and restaurant business based on cost monitoring

O. Judina
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引用次数: 0

Abstract

Purpose – to formulate and justify the optimal system model for managing sustainable economic development of a hotel and restaurant business. Design/Method/Approach. A theoretical generalization, logical-critical and economic-mathematical analysis patterns of functioning of a business as an economic system, based on systemic, process and target methodological approaches. Findings. The regularities of the business operating as an economic system are investigated. The system, target and process approaches to managing a business entity by developing a methodology related to the target functions formation of the individual subsystems and processes that make up the business activity are studied to identify patterns of their interaction and achieve an integrated result with the greatest efficiency. A structural-logical model of the control system is formed under the influence of disturbing environmental factors based on the objective functions and established vectors of sustainable economic development of the hotel and restaurant business, taking into account monitoring of its performance. Practical implications. The research results allow formulating the target management system for the sustainable economic development of the hotel and restaurant businesses based on monitoring costs as elements of the resources consumed, and effectively get adapted to environmental changes through integration of engineering, technology, economics, planning and management methods. Originality/Value. There was proposed a method for the system formation for managing sustainable economic development of a hotel and restaurant business based on cost monitoring, which, unlike existing ones, based on a set of system, process and target approaches and enables by differentiation processes occurring within the business and establishing patterns of their functional links with indicators of resource costs, provide forecasting and planning of performance. Research limitations/Future research. These researches are the basis for the subsequent evaluation and prediction of the of the operation efficiency, optimize resource costs of production and commercial activities of business entities, to create a mechanism for sustainable development of businesses.   Paper type – theoretical.
基于成本监控的酒店餐饮企业可持续发展管理系统
目的-制定和证明管理酒店和餐饮业务可持续经济发展的最佳系统模型。设计/方法/方法。基于系统、过程和目标方法论方法,对商业作为经济系统的功能进行理论概括、逻辑批判和经济数学分析。发现。研究了企业作为一个经济系统运行的规律。通过开发与组成业务活动的各个子系统和过程的目标功能形成相关的方法,研究了管理业务实体的系统、目标和过程方法,以确定它们相互作用的模式,并以最高的效率实现集成结果。基于酒店餐饮业经济可持续发展的目标函数和既定向量,并考虑对其绩效的监测,在干扰环境因素的影响下,形成控制系统的结构-逻辑模型。实际意义。通过对成本作为资源消耗要素的监测,制定酒店餐饮企业经济可持续发展的目标管理体系,并通过工程、技术、经济、规划、管理等方法的整合,有效适应环境变化。创意/值。有人提出了一种以成本监测为基础的管理饭店和餐馆业务可持续经济发展的系统形成方法,这种方法与现有的方法不同,它以一套系统、过程和目标方法为基础,通过区分业务内发生的过程,并建立其功能联系的模式与资源成本指标,提供业绩的预测和规划。研究局限/未来研究。这些研究是后续评价和预测企业经营效率,优化企业实体生产和商业活动的资源成本,创造企业可持续发展机制的基础。纸型-理论型。
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12 weeks
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