The article considers the views of scientists on the nature of costs and the process of cost management in restaurants. Comparative analysis of the interpretation of the nature of costs is aimed at reflecting the value of resources used by restaurants to obtain financial results and achieve important goals of the institution. The success of institutions depends on two conditions: the volume and quality of performance of functions and tasks to be solved (production volume, sales, services, etc.); and resource management. Thus, cost management means improving the management process of all aspects of the enterprise. Cost management should be considered as a complex concept that ensures the development of management decisions. The advantages and disadvantages of approaches to cost management of the restaurant business are identified. The components of the cost management process are proposed, which reflect the sequence and connection of the main stages of management decision-making. The practical implementation of the proposed components will allow the management of the institution to build a process of cost management, which will operate effectively in conditions of uncertainty of market relations; to allocate costs in the conditions of limited available resources for the purpose of their effective use; make effective management decisions that will facilitate the rapid adaptation of the existing cost management system to changes in the external environment. Effective cost management plays a crucial role in the process of reproduction, as covering the cost of production allows you to restore and expand the scale of activities. The size of the profit of the restaurant depends directly on its costs, as costs affect the efficiency of production, pricing and competitiveness of products in the market. In addition, the study of costs allows you to decide on the feasibility of the hospitality industry. To form an effective cost management system, increase the volume of economic activity of enterprises, reduce the cost of production, improve its quality and improve the quality of management decisions, the article proposes to develop and implement a program to increase competitiveness. This means an organized set of works aimed at solving the problem of increasing the competitiveness of products and institutions as a whole, the implementation of which is limited in time, as well as related to the consumption of specific financial, logistical and labor resources.
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