МЕТОДОЛОГІЧНІ ПІДХОДИ ДО УПРАВЛІННЯ ЕКОНОМІЧНИМ РОЗВИТКОМ ПІДПРИЄМСТВ ГОТЕЛЬНО-РЕСТОРАННОГО БІЗНЕСУ

Abstract

Introduction. Economic development largely depends on the rate of economic growth, which is characterized by maximizing the level of efficiency and minimizing production costs. Solving these tasks causes the need to define methodological approaches to management of economic development of enterprises through optimization and rationalization of business processes. Purpose. The purpose of the article is the formation of the methodology of management of economic development of enterprises in the hotel and restaurant sphere on the basis of economic and mathematical modeling of their operational activities. Results. With the help of correlation and regression, statistical, and stochastic analysis, economic and mathematical models were developed, coefficients were calculated, which allow to establish differentiated and integrated parameters of resource potential development, trends of economic growth of hotel and restaurant business establishments. The model of dynamic economic development of reserves of the resource potential of operational activities was built. The methodical toolkit for the formation of the process of management of economic development of enterprises by establishing the patterns of mutual influence of the parameters of individual business processes, determining the order and structure of their interaction, calculating the forecast values of indicators of efficiency and resource intensity, coefficients for assessing the degree of influence of resource consumption factors on the profitability of operational activities was developed. Based on these approaches, the methodology of analysis, assessment and forecasting of dynamic economic growth and development of resource potential reserves of hotel and restaurant enterprises was formed. Conclusion. Correlation dependence models constructed with the help of the proposed methodical toolkit allow to establish and evaluate the influence of a factor characteristic on a criterion one; mathematically describe patterns of profit growth due to the most rational use of the potential of production resources; predict the quantitative ratio of resource costs and the level of activity efficiency; plan the results of business processes by determining the amount and structure of operating costs, and therefore to manage economic development of hotel and restaurant business enterprises.