Удосконалення управління підприємствами громадського харчування

Особливості громадського харчування, його місце і роль в економіці України. Особливості управління підприємствами даної галузі. Рекомендацій щодо формування адаптованого до ринкових умов механізму управління підприємствами громадського харчування.

Рубрика Менеджмент и трудовые отношения
Вид автореферат
Язык украинский
Дата добавления 25.06.2014
Размер файла 56,2 K

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The concept of a category “managing mechanism” has been substantiated for the first time. The work also identifies the main vectors of its reduction in a market-oriented environment (improvement of organizational forms and structures of managing the public catering enterprises; using new forms of work and production organization; increasing of the production assortment and services). Application of the mechanism of managing public catering enterprises of consuming cooperation has been suggested for the first time. The mechanism consists of inner elements (aim, principles of managing, managing functions and methods, informational and personnel provision) and outer elements (state legislative and nominative regulation of productive-managing activity, market levers of trade and service regulation). The author's view of modern public catering enterprises managing is laid out in a modern context. In the process of investigation the author offers a new theoretical substantiation of the essence and systematic interconnection of the following concepts: “managing unit”, “enterprise” and “enterprise consolidation” according to the specific features of their functioning in the system of the consuming cooperation of Ukraine.

The new economic-organizational analysis of the consuming cooperation system has been made: the objective evaluation of the dynamics of general amount of public catering commodity circulation and of the own production output level has been made; the reasons and factors of decreasing of these indices in 22 regional consuming unions and Crimea consuming union have been identified; the current and prospective reserves of increasing of productive-trade activity and customers service as well as intensification of social purpose of enterprise functioning have ben revealed.

As a result of the investigation held on the 164 public catering enterprises of Lviv and Ivano-Frankivsk regional consuming unions, the following notions have acquired the independent practical meaning: the suggested organizational structure of public catering enterprises consolidation; methods of calculating the rational number of management workers and their distribution for the posts; methods of concretization of working responsibilities; the form of the post instruction that would allow making the usage of working resources more economical and the work - more productive.

The complex of economic-mathematical models of managing the productive-managing processes in public catering enterprises in the context of current social-economic conditions has been elaborated and suggested from the modern point of view (a two-level model of functioning of enterprises as parts of an organization; modeling of material stimulating and coordinating of workers' interests and the evaluation of economic expediency of functioning of enterprises). This would allow increasing of quick reaction and economic effectiveness of processes of goods' production management, its realization and customers' service.

Key-words: organizational-economic bases, managing, commodity circulation, management workers, managing mechanism, managing methods and functions, public catering enterprise, organizational form and structure.

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