Abstract:
The developed mathematical model allows to define a maximum profit at available resources of raw materials, a labour and the equipment of a hot shop. The required value is reached at the optimum basic plan of distribution of quantity of portions on each of dishes, taking into account a number of consumers and their preferences. The price of initial resources influences the cost price of the finished goods, and the dish cost price is formed on the basis of the prices set in the market of the given kind of production. The total cost of initial raw materials depends on its readiness; increases in direct ratio to a procurement price, but the technological chain of preparation of dishes is reduced and expenses on operation of the machinery and the equipment, and consequently expenses on energy carriers decrease. Thus, realisation of the offered model allows to define economic efficiency by means of optimisation of the cost price of the end-product considering interrelation of cost forming factors in the production technology of a public catering establishment; provides the most effective variant of management with expenses on the basis of a diversification of used raw materials.
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