ON THE FUNCTIONS OF CATERING (SUMMARY)

L. Korganashvili, M. Zedginidze

The article analyses existing conceptions of special economic literature with regards to the role and functions of catering.

It is mentioned that the views are grounded on the theory of labour cost as well as on the theory of production cost where production costs are meant for eliciting exploitation peculiarities of wage labour. Western economists have long abandoned the mentioned theory as it denies the role of factors thus deviating cost of goods from price.
Modern market economy is based on the theory of production factor determining cost of goods in accordance with three production factors (labour, capital, land) and therefore results (wages, interest, land rent). Thus, the principal function of catering should rest on principles of market economy.
Authors think that the main function of mass nutrition is to meet population’s demands for services connected with having meals in non-domestic conditions by means of arranging production processes, realising culinary production and organising nutrition with the purpose of achieving the final goal – obtaining profits from invested capital.