BUSINESS INFORM №10-2016

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Section: Management and Marketing
UDC 336.5.02:640.432
Andriushchenko I. S., Tomilov O. V.
Evolving a Strategy of Cost Management for Enterprises of Restaurant Industry (p. 385 - 396)
The article is aimed at studying peculiarities of development and implementation of strategic cost management in enterprises of restaurant industry. The scientific-methodical approach to evolving a cost management strategy, which is based on the structural, the operational and the functional approaches, has been improved. A structural-logical schema of evolving strategy of cost management of enterprise of restaurant industry has been developed. Some variants of the basic strategies depending on possible strategic objectives based on specified criteria have been proposed. In view of provisions of the concept of the values formation chain, a value chain of own production has been built, allowing to predict the impact of both economic processes and functions on the cost optimization, as to the centers of their occurrence. On the basis of SWOT-analysis, a matrix of strategies for cost management has been formed, which provides to choose the most optimized script for generating a strategy, taking account of influence of the factors of both external and internal environment.
Keywords: strategy, cost management, restaurant industry enterprises, values formation chain, SWOT-analysis
Fig.: 8. Tabl.: 4. Bibl.: 8.

Andriushchenko Iryna S. – Candidate of Sciences (Economics), Associate Professor, Associate Professor, Department of Finance, Banking and Insurance, State Biotechnological University (44 Alchevskykh Str., Kharkiv, 61002, Ukraine)
Email: [email protected]
Tomilov Oleksandr V. – Master, Kharkiv State University of Food Technology and Trade (333 Klochkіvska Str., Kharkіv, 61051, Ukraine)
Email: [email protected]

Article is written in Ukrainian
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Reference to this article:
Andriushchenko, Iryna S., and Tomilov, Oleksandr V. (2016) “Evolving a Strategy of Cost Management for Enterprises of Restaurant Industry.” Business Inform 10:385–396.

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