OPTIMIZING MANAGEMENT OF BUSINESS AND FINANCE WORK AT CATERING ENTERPRISES IN UNIVERSITIES

Abstract

Organization of students’ and employees’ catering in university is an important licensing condition to conduct education activity. Due to the fact that this type of economic activity is secondary in universities, problems of fulfilling social and economic functions entrusted to catering enterprises could arise. Poor understanding of the problem and absence of regulation dealing with catering enterprise management in education institutions could lead to high maintenance costs, use of ineffective and outdated organization of producing and selling of goods and services. The authors show that the promising system of catering enterprise management in universities is controlling plus identifying centers of social and economic responsibility and fixing 3 planned and controlled parameters, such as an amount of receipts, a share of remuneration expenses in the receipt and a share of raw materials in selling price of goods.

Keywords

• university
• catering organization
• controlling
• centers of responsibility
• motivation