Mathematical model of functioning of the enterprise on the basis of system communications in food technology

The developed mathematical model allows to define a maximum profit at available resources of raw materials, a labour and the equipment of hot shop. Required value is reached at the optimum basic plan of distribution of quantity of portions on each of dishes, with the account of number of consumers and their preferences. The price of initial resources influences the finished goods cost price, and the dish cost price is formed on the basis of the prices established in the market of the given kind of production. The total cost of initial raw materials depends on its readiness and increases in direct ratio to a procurement price, but the technological chain of preparation of dishes on the other hand is reduced and expenses for operation of cars and the equipment, and consequently expenses for 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 forming costs factors in "the know-how" of a public catering establishment and provides the most effective variant of management with expenses on the basis of a diversification of used raw materials.