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Електронний архів Житомирського державного технологічного університету

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Title ?????????????? ????? ? ???????? ?????? ??????????? ?? ????? ?? ????????????? ???????????? ????????????
Accounting for and control of production and turnover expenses at restaurants
 
Creator ?????????, ????? ?????????????
Desyatkina, I.V.
 
Subject ?????????????? ?????
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accounting
restaurants? performance
internal control
restaurant
accounting
restaurants? performance
internal control
catering
 
Description ???????????? ?????? ?????????? ?? ???????? ??????????? ???????? ? ?????????? ???????????? ? ????????????? ??????????????? ?????? ? ???????? ?????? ??????????? ?? ????? ?? ????????????? ???????????? ???????????? ? ????? ?????????? ???????????? ?????????? ?????????? ??????????? ???? ??????. ???????????? ????? ?????? ????? ?? ????????????? ???????????? ????????????, ?????? ?????????? ?? ???????? ???????? ?? ??????????? ?? ??????????? ?? ?????????? ????? ???????????. ????????????? ?????????? ?????? ?? ???????????? ?????? ?? ?????????? ?? ????????????? ?????? ? ??????? ??????????????? ??????, ? ????? ?????????? ?????? ?? ?????????? ???????????? ?????? ??????????? ?? ?????? ????? ?? ????????????? ???????????? ????????????. ???? ????, ???????????? ??????? ???????? ? ??????? ???????????? ?????????? ???????? ?????????????? ???????????? ???????? ?? ????????????? ??????????? ?? ??????? ? ???????? ????????????? ?????????? ????????????.
Thesis is aimed at development of theoretical statements and practical recommendations on improving accounting and control of production and turnover
expenses at restaurants with the purpose of increasing the effectiveness of performance
management at the restaurants. The composition of turnover expenses at restaurants
has been improved by introducing new articles ?decoration and design expenses? as
well as ?waiters? wages?. The methodic approach towards reflecting the expenses on
quality improvement and quality approval in the accounting system as well as the
methodic approach towards accounting reflection of production and turnover expenses
at restaurants have been suggested. Moreover the system of controls has been improved in the part of applying the methodic techniques of inventorying the material resources and work-in-process at every stage of company?s performance.
 
Date 2016-02-17T10:39:30Z
2016-02-17T10:39:30Z
2012-01
 
Type Other
 
Identifier http://eztuir.ztu.edu.ua/123456789/989
 
Language uk
 
Relation ??????????? ?????????? ?? ???????? ????????? ??????? ????????? ??????????? ????;
 
Publisher ????