Attestation committee
Accreditation committee
Expert committee
Dispositions, instructions
Normative acts
Scientific councils
Scientific advisers
Doctoral students
Postdoctoral students
CNAA logo

 română | русский | english

Enhancement of the management system in restaurants

Author: Negru Ruxanda
Degree:doctor of economics
Speciality: 08.00.05 - Economy and Management (in branch)
Scientific adviser: Elena Turcova
doctor habilitat, professor, Academy of Economic Studies of Moldova
Scientific council:


The thesis was presented on the 16 April, 2008
Approved by NCAA on the 19 June, 2008


Adobe PDF document0.54 Mb / in romanian


CZU [658.012.4:640.43 + 640.43:658.012.4] (478) (043)

Adobe PDF document 1.11 Mb / in romanian
155 pages


Management, management system, public catering, restaurant, restaurateur, catering, catering cycle, food security, managerial policies, demand, supply, strategy, market, consumer, technological process, logistics


The paper is dedicated to analyzing and outlining the most efficient ways to develop and improve the management system in restaurants. The author described the methodology of managerial processes in the food and beverage sector worldwide, the standards of which should serve as an example for, and be followed by the Moldovan restaurateurs.

The research aims at defining and analyzing the theoretical and methodological aspects of the management system; outlining the specifics of the management system and its component parts in the restaurant business; estimating the potential of restaurant services in the Republic of Moldova; showing the importance of sound managerial policies.

The methodological approach was based on such research tools as: the statistical and graphical analysis, synthesis, induction and deduction, scientifical abstraction, analogy, correlation, comparison, and social survey.

The scientifical novelty of the results is reflected by the scanty study level of the management system in the restaurant industry of the Republic of Moldova. The author analyzed the phenomenon of restaurant management as a whole, focusing on the key elements for applying contemporary management policies. The paper contains concepts and practices that are new to the Republic Moldova, but, when applied professionally, they could offer solutions to the many existing problems, as well as bring the managerial practices of the republic to international standards. A special emphasis was placed on presenting techniques for improving decision-taking skills of those who intend to start a restaurant business.

The results, conclusions and recommendations of the research can be used for improving the managerial strategies and decisional competences of the restaurateurs in the Republic of Moldova; as an informational basis for harmonizing national economic policies with international standards; and for study courses at respective specialties.