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Management accounting in the restaurant business: organization methodology

Author

Listed:
  • Ruslan Yembergenov

    (Narxoz University, Kazakhstan)

  • Мaira Zharylkasinova

    (Narxoz University, Kazakhstan)

Abstract

A functionally developed management accounting focused on the competitive environment will make it possible to identify information and technological processes that are a priori oriented towards the adoption of reasonable and optimal management decisions that allow timely elimination of deficiencies characteristic of accounting and financial accounting. The effectiveness of managerial control leads to the guarantee of reliable information of accounting (financial) statements, reliability, stability and security of the organization’s assets, allows you to explore the relationship of management and tax accounting, thereby contributing to successful and profitable activities. In this regard, the development of theoretical and practical recommendations, which are aimed at strengthening the role and importance of management accounting, improving the methodology of its organization in the restaurant business, is becoming very relevant. The purpose of the study is to develop the theoretical and methodological aspects of management accounting of catering enterprises, in particular restaurant services. The theoretical basis of the study was the work of foreign and domestic scientists on the formation, management and use of organization resources, management of socio-economic systems in the field of public catering. The research information base was made up of legislative and other regulatory acts of the Republic of Kazakhstan, statistical data of the Agency of the Republic of Kazakhstan on statistics, analytical materials, materials of scientific economic literature and periodicals, materials of scientific and practical conferences, electronic resources. In the research process, both general scientific methods of cognition were used: methods of induction and deduction, analysis and synthesis, classification and grouping, as well as special ones: methods of situational, comparative and economic-statistical analysis, methods of expert analytical, balance sheet and strategic analysis.

Suggested Citation

  • Ruslan Yembergenov & Мaira Zharylkasinova, 2019. "Management accounting in the restaurant business: organization methodology," Entrepreneurship and Sustainability Issues, VsI Entrepreneurship and Sustainability Center, vol. 7(2), pages 1542-1554, December.
  • Handle: RePEc:ssi:jouesi:v:7:y:2019:i:2:p:1542-1554
    DOI: 10.9770/jesi.2019.7.2(52)
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    References listed on IDEAS

    as
    1. Anargul UAKHITZHANOVA & Roza SHOKHAN & Ainura OMAROVA & Aziza DAULETOVA & Mazken KAMENOVA & Baglan AIMURZINA, 2017. "Entrepreneurial Environment in the Current Financial Politics of Kazakhstan," Journal of Advanced Research in Law and Economics, ASERS Publishing, vol. 8(4(26)), pages 1361-1364.
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    More about this item

    Keywords

    catering; management; forecasting; management accounting; costing; restaurant business;
    All these keywords.

    JEL classification:

    • M10 - Business Administration and Business Economics; Marketing; Accounting; Personnel Economics - - Business Administration - - - General
    • M11 - Business Administration and Business Economics; Marketing; Accounting; Personnel Economics - - Business Administration - - - Production Management
    • M21 - Business Administration and Business Economics; Marketing; Accounting; Personnel Economics - - Business Economics - - - Business Economics

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