The dissertation is devoted to development of theoretical positions and development of methodical and practical maintenance of formation of resource potential of the enterprise of restaurant economy.
The theory of the potential of the enterprise has been investigated in the paper. Taking into account the results of comparative analysis of determination of the nature of resource potential, the concept «resource potential of the enterprise» has been clarified, which is based on the basis of interpretation of resources, their economic content and characteristics.
Based on the industrial and specific features of the enterprises activity of the restaurant branch and the degree of their manifestation in terms of the essence of the basic concepts of potential theory, the main purposes of formation of resource potential of the enterprise of restaurant economy have been established.
Based on the theoretical generalization of the essence of the factors which have an impact on the formation of the resource base of restaurant enterprises, their division into typical (basic) and specific has been established. Based on the author's vision of resource potential and the principles of goal-setting, the expediency of applying the hierarchical approach to determining the levels of their influence on the activities of restaurant businesses has been established. The sequence of determining the factors that have an impact on the resource potential which is based on the hierarchical division according to the criteria of availability and concealment of sources of resources, and includes macro-level, meso-level, micro-level has been proposed.
Based on the analysis of factors of indirect influence, the bipolar nature of the influence of the opportunities and threats has been established. The analysis of the resource providing of the restaurant industry enterprises has been completed. It has been established that the process of the resource potential formation should follow a clear technology which includes the stages of identification, accumulation, mobilization of resources, and the use and assessment of the level of the resource potential as well. It has been proved that the process of resource accumulation should take place on the basis of available resource provision and clearly meet the goals of resource potential formation. The hierarchical model of priority of the resource accumulation, which is based on the method of analysis of hierarchies and allows to establish the sufficiency of the available amount of resources for further actions for creation and use of the comprehensive resource potential has been proposed. The process of mobilization of resources to the resource potential has been proposed to be carried out on the basis of a set of specific measures aimed at the attraction of resources that are not available at the enterprise, but are necessary to achieve the goals. The main directions of resource use have been identified and their relationship with the goals of capacity building has been established on the base of the tools of transformation of primary resources through accumulation and mobilization.
The purpose, objectives, principles, criteria, indicators and methods of assessing the resource potential of the restaurant business have been installed by use of the general scientific methodology and the essence of the components of evaluation as an analytical procedure.
The system for assessing the resource potential of the restaurant business has been developed, which contains a set of index indicators of the unified measurement according to certain criteria, that is combined on the basis of normative and integral methods, and allows to draw a conclusion about the level of the resource potential both for individual types of resources and as a whole. The scale of the results gradation for interpretation of the evaluation results has been developed.
Implementation of methodical provisions for the estimation of the resource potential of the enterprises of restaurant economy in practical activity of the enterprises of the branch of the restaurant economy has proved their efficiency, expediency, urgency and allowed the businesses to make the scientifically decisions in the field of creation, use and evaluation of their resource potential.
Key words: enterprise, restaurant business, potential, resources, resource potential, factors of influence, formation, hierarchical model, accumulation, mobilization measures, evaluation, provision of resources.
