The Technology for Assessing and Forecasting the Costly Characteristic of Restaurant Enterprises

Abstract

The article is aimed at substantiating the technology and developing practical recommendations for assessing and forecasting the costly characteristic of operating activities of restaurant enterprises. The concept and essence of the analytical technology as a part of the cost management system are considered, the technology of the process of assessing and forecasting the costly characteristic of operating activities of restaurant enterprises is structured in the form of an appropriate functional model. As a result of the study of the main indicators of the selective aggregate of restaurant enterprises, an economic-mathematical model is developed, which can be used to: assess the performance of restaurant enterprises; calculate the impact of factors on reducing the operating costs; count the reserves of its decline and forecasting. The resulting model allows to explore the relationships with varying degrees of detail, to substantiate proposals in order to eliminate negative tendencies, and achieve the expected parameters of development. The carried out testing of the proposed model at the Kharkiv enterprises justified its importance for application in the decision-making on cost management of restaurant enterprises.

Keywords

• costly characteristic
• multi-factor analysis
• correlation model
• cost-cutting reserves
• forecasting
• restaurant enterprises