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BUSINESS INFORM №11-2013

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34

Section: Economics of Trade and Services
UDC 64.03:640.432
Chorna M. V., Chatchenko O. Y.
Methodical Approach to Assessment of the Structure of Demand on the Products of the Restaurant Industry Enterprises (p. 212 - 216)
The article presents a methodical approach to assessment of the structure of demand on the products (services) of the restaurant industry enterprises and results of its approval. A characteristic feature of this approach is clear identification of stages and their logical consequence in the process of assessment (identification of the period of assessment – day, week, holidays, seasons; formation and systematisation of the information base by cost, quantitative and qualitative indicators; calculation of relative indicators of demand and income; building a matrix; and interpretation of results) and application of the “demand level / income level” matrix. Use of the proposed approach allows identification of an assortment structure of the restaurant industry enterprise by correlation of the realised demand and obtained income, which gives a possibility to form managerial decisions on its improvement and also allows assessment of efficiency of these measures.
Keywords: demand, restaurant industry enterprise, assessment, assortment structure
Fig.: 4. Tabl.: 1. Formulae: 5. Bibl.: 8.

Chorna Maryna V. – Doctor of Sciences (Economics), Professor, Head of the Department, Department of Economics of Enterprises of Power and Trade named after I. H. Berezhnyi, Kharkiv State University of Food Technology and Trade (333 Klochkіvska Str., Kharkіv, 61051, Ukraine)
Email: [email protected]
Chatchenko Olga Ye. – Candidate of Sciences (Economics), Associate Professor, Department of Management of Organizations, Kharkiv State University of Food Technology and Trade (333 Klochkіvska Str., Kharkіv, 61051, Ukraine)
Email: [email protected]

Reference to this article:
Chorna, Maryna V., and Chatchenko, Olga Ye. (2013) “Methodical Approach to Assessment of the Structure of Demand on the Products of the Restaurant Industry Enterprises.” Business Inform 11:212–216.

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