BUSINESS INFORM №9-2013

The title and content

ABSTRACTS AND INFORMATION ABOUT AUTHORS

62

Section: Management and Marketing
UDC 334.7
Daniali F.
Systemacy of Managing Small Public Catering Enterprises (p. 383 - 387)
The article studies a general notion of public catering as a specific branch of economy. It analyses economic essence of the “management” notion. It reveals structural elements, which carry out management of small public catering enterprises. It identifies typification and types of public catering enterprises. It identifies structural and branch specific features of public catering. It identifies influence of the branch specific features upon the state of management in public catering. It studies the state of the function of public catering enterprises. It identifies systemacy of management of small public catering enterprises. It underlines features of public catering enterprises. It analyses main elements of the mechanism of management of a public catering enterprise: economic (commercial) accounting, internal planning, pricing, financing and crediting.
Keywords: small enterprise, public catering, typification, functions, public catering enterprises, management
Fig.: 1. Bibl.: 9.

Daniali Farzam – Postgraduate Student, Department of Business Economy, European University (16-V Akademіka Vernadskoho Blvd., Kyiv, 03115, Ukraine)
Email: [email protected]

Article is written in Ukrainian
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Reference to this article:
Daniali, Farzam. (2013) “Systemacy of Managing Small Public Catering Enterprises.” Business Inform 9:383–387.

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