MODERN APPROACHES TO ORGANIZING A COMPUTERIZED INFORMATION SYSTEM FOR MANAGING THE PRODUCTION PROCESS AT RESTAURANT ENTERPRISES

Abstract

In the conditions of increased competition, growth of dynamics and uncertainty of external environmental factors, the management of restaurant enterprises is forced to constantly improve the efficiency of their business processes, starting with the process of material and technical support, technological process, marketing process and ending with management processes. The article substantiates that an important direction for increasing the efficiency of management activities at restaurant enterprises is the use of so-called computerized information systems in management work. The authors have proven that traditional approaches to operational production planning based on computerized information systems such as ERP (Enterprise Resource Planning) can be used with certain modifications in the restaurant industry. This will significantly increase the efficiency of management systems of most domestic restaurant enterprises, which have not yet fully utilized the potential of the production planning system based on modern information technologies. The analysis of modern information systems shows that universal software products for production planning based on ERP systems do not fully take into account the industry specifics of restaurant enterprises. The authors have substantiated that a promising direction is the development and implementation of specialized and individually oriented information systems for planning the production process based on the use of relational table technology, which fully take into account the industry specifics of the restaurant business and are not oversaturated with redundant tools and options. It is substantiated that computerized information systems specialized for a particular industry and adapted to a specific enterprise will allow for more effective implementation of management functions for production planning in the restaurant business. The introduction of individually oriented information systems for planning the technological process in combination with resource cost accounting systems into the practice of business activities of restaurant enterprises allows for increasing the efficiency of the operational production control function.