Evaluating the System of Managing Efficiency at the University Catering Center

Abstract

The university catering center is a complex dynamic system, which includes catering enterprises of different types. The work of the catering center focuses mainly on technology of product output and organization of customer service. At the same time insufficient attention is paid to the efficiency of catering center functioning in the structure of university and to performance of social and economic functions put on it. It gives rise to problems typical to the current system of catering center management. As these problems are not adequately studied, it causes high expenses of catering center maintenance, the use of outdated, inefficient organization of production and sale. The author identifies and analyzes problems of catering center functioning in university, evaluates the system of managing its efficiency as a structural division of university. The article shows key factors influencing the efficiency of its work, such as 'vague' legal status, the absence of planning and planned figures, unavailability of a single control center, monitoring expenses on raw materials and product and service sale and others. The author puts forward certain ways of increasing the catering center profits and material incentives for workers, for example, enlarging the range of products and service, which could raise proceeds and income.

Keywords

• public catering
• catering center
• social and economic efficiency
• management
• functioning efficiency