Importance To generate effective management decisions, achieve high level of competitiveness and prevent stagnation in catering enterprises' operation, it is critical to identify areas for optimization and improvement of accounting process. Objectives The purpose of the study is to develop a conception of accounting process improvement at public catering enterprises, establish a relation between the functions of the food service industry and methodological aspects of accounting process organization, and differentiate the specifics of accounting process at public catering enterprises depending on the size of economic entity. Methods The study employs theoretical methods of obtaining knowledge, a review of economic literature, and statistical data analysis. Results I offer a concept to improve the accounting process at food service industry enterprises, underpin the influence of the industry’s functions on organization of accounting process, and present my own classification of salient features of accounting process that are inherent in public catering enterprises depending on their size. Conclusions The developed concept serves as a basis for further research in the area of optimization and modernization of accounting process methodology. The defined relations between functions, economic and industry-specific features and special aspects of accounting process organization at public catering enterprises enable to elaborate the elements of accounting process in the industry.
Keywords: catering, food services, accounting process, public catering enterprise
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