Designing the organizational process of managing logistic events in restaurant business

Abstract

The block diagram of logistic system intercommunication in hotel business restaurant business is elaborated. The local modeling of operation processes of goods purchase taking into account the limits of financial resources is made. The sales point of goods is determined. At the present stage of the development of the economy of services in the world and Ukraine, the need to optimize the hotel and restaurant product is urgent. The application of logistic management principles can be significantly beneficial in the tourism and recreation industry thanks to the accumulated experience in the creation, implementation, monitoring and control of supply chains. In the case of the formation of a supply chain in the tourism industry, especially important skills, advanced and professional knowledge in the transport system of cargo and passengers, knowledge in information and financial logistics. The problems of logistics management point to the need for a systematic approach to the management of each tourist enterprise. Thus, an expedient direction to improve logistics management is to provide mechanisms for the intensive development of regional tourism on the basis of a systematic approach to management through the cooperation of tourist enterprises, as well as the introduction of a unified information system with a new data bank, first of all, on the features of regional tourist products. The results of logistic and marketing analysis indicate the expediency of reforming the organizational structure of management of tourism enterprises through the creation of logistics departments. The article describes the basic principles of stimulation of labor at enterprises of the tourism industry. The systems of payment and stimulation of work of employees at the enterprise are described. Differences in wage systems are investigated. The main factors of satisfaction with the work of the tourism industry are revealed. Recommendations for optimizing the incentive system are given A significant number of tourist enterprises, we were invited to improve the existing organizational structure. Thus, we can conclude that in most domestic hotel and restaurant enterprises, logistic control systems, as such, are practically absent.